I buy two very large Turkey Breasts (bone in)….it’s the real thing, just the breasts. Don’t buy rolled turkey breasts they are yuck! Make sure it’s bone in all White Turkey Breasts only. I really like the Jennio Brand or Butterball.
*Just do one turkey breast, if your family is small….(4-5 people)
I thaw them both, remove all the skin, season the top with salt, pepper, Canadian Seasoning and place the breasts…meat side up in slow cookers. I then fill the cookers up with water….don’t cover the breasts entirely…leave about 2 to 3 inches showing. Place 3 Chicken Boullion cubes in the water. I really like the Knorr brand the very best. Place the lid on the slow cookers, and cook on medium heat until the turkey literally falls right off the bones. (Depending on your slow cooker, this should take 5 to 6 hours on med/high heat.) Low heat will take approx. 8 hours.
Since the turkey is very moist and tender, it is very simple to remove any bones. Remove the turkey from the broth, and take all bones away. I leave the turkey in large pieces.
Before I add the turkey back into the broth that’s sitting in the slow cookers, I like to strain it. That way, you are sure to catch any tiny bones that you might have missed!
Now return the turkey and juices back into the slow cooker. The turkey will stay so moist and when you’re ready to make gravy for mashed potatoes, the broth is all strained and ready to go!