Some meals never go out of style, and a good turkey dinner is one of them. This Crock Pot Frozen Turkey Breast is an easy recipe made with a handful of simple ingredients.
The turkey cooks with butter, white wine, chicken broth, and Herbs de Provence. As it cooks, the liquid takes on all those lovely flavors and makes a savory gravy to serve over the meat.
It is a nice meal for Sunday dinner or any day you want something warm and homemade without too much fuss.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Tips for Making Turkey Breast
- Use a boneless turkey breast: A 2 to 3-pound turkey breast works for this recipe.
- Cook on low: I prefer the low setting because the turkey cooks gently.
- Make the gravy: Strain the cooking liquid before serving to remove any loose bits and excess fat.
- Slice before serving: Let the turkey rest before cutting it into slices.
- Check the temperature: For food safety, thaw the turkey before slow cooking and make sure it reaches 165°F in the thickest part.
Ingredients
- 2 to 3 pounds frozen boneless turkey breast
- 4 tablespoons melted butter
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 1 cup chicken broth
- 1½ teaspoons salt
- 1 teaspoon Herbs de Provence
- ½ teaspoon black pepper
Equipment Needed
- Crock Pot or slow cooker
- Small mixing bowl
- Microwave
- Kitchen shears
- Cutting board
- Strainer
Step by step
1. Place the turkey in the Crock Pot. Put the turkey breast in the slow cooker.
2. Mix the liquids. In a small bowl, combine the melted butter, white wine, and chicken broth.
3. Add the flour. Stir the flour into the mixture. Microwave for one minute and stir again.
4. Pour over the turkey. Pour the butter and wine mixture over the turkey breast. Add the salt, Herbs de Provence, and black pepper.
5. Cook the turkey. Cover with the lid and cook on low for about 8 hours. The original recipe also gives 4 hours on high, but I prefer the low setting.
Food safety note: Thaw poultry completely before cooking in a slow cooker. Check that the thickest part of the turkey reaches 165°F (74°C) before serving.
6. Remove the turkey. Carefully transfer the cooked turkey to a cutting board. If there is any twine around the meat, cut it away with kitchen shears. Remove any visible fat.
7. Strain the gravy. Pour the cooking liquid through a strainer. Remove and discard any fat floating on top.
8. Serve. Slice the turkey breast and pour the warm gravy over the top.
Storage
Store leftover turkey and gravy in an airtight container in the refrigerator for 3 to 4 days.
You can also freeze the cooked turkey with some gravy for up to 3 months. When ready to serve, thaw in the refrigerator and reheat until steaming hot, reaching 165°F.
Frequently Asked Questions
Can I cook turkey breast on high instead of low?
Yes. The recipe gives 4 hours on high or 8 hours on low. I prefer cooking it on low because it gives a more tender result.
Can I use the gravy from the Crock Pot?
Of course! The cooking liquid makes a lovely gravy. Strain it first and remove any fat floating on top before serving.
How do I know when the turkey is ready?
Use a meat thermometer to check the thickest part of the turkey breast. It should reach 165°F (74°C) before serving.
Can I make this recipe ahead of time?
Yes. Cook the turkey, let it cool, and store it with the gravy in the refrigerator. Reheat when you are ready to serve.
Nutrition Information
Serving size: ¼ pound
Each serving contains approximately 222 calories, 29.9g protein, 8.7g total fat, 5.2g saturated fat, 81mg cholesterol, 1,324mg sodium, 2.8g carbohydrates, 0.1g fiber, and 0.3g sugar.
Nutrition information is estimated and may vary depending on the ingredients used.
A good turkey dinner does not need a lot of fuss. Slice it, spoon over that lovely gravy, and bring it to the table while everything is warm. That’s the way a family meal should be!