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!
by Get Off Your Butt and BAKE
Jonna, luv your site. I want to try the turkey breast. I’m not sure what canadian seasoning is. I “googled” it & found different brands. Is there a certain brand you use? Thanks!!
The brand I use, is TONE’S. I’m sure that other ones would work just as well.
Oh…I think I need to cook a turkey!
How long does it take to reheat? Do you have a gravy recipe?
That would depend on your slow cooker. I have 3, and each one of them heats differently.
I would give it at least 30 minutes to reheat, but make sure that it’s still in all the juices.
Once it’s all heated up again, I strain the juices, and use it to make the gravy.
I simply mix cornstarch and cold water together to thicken the juices, and season it with salt, pepper and any other
seasonings you might like in your gravy. Yum!
*If you use cornstarch & Cold water, read the side of your cornstarch box and it will tell you measurements needed.
I just guess!
Do you use Canadian Steak or Canadian Chicken seasoning? I can’t seem to find just a Canadian Seasoning. I would assume chicken since it’s poultry… Oh, and if my slow cooker only has a high and low setting, which would you recommend cooking it on? And about how many hours do you usually cook yours?
I actually use Canadian Steak seasoning. I also use this on our Christmas Eve Prime Rib…I use it in a lot of things. I buy mine at Sams Club.
I would also use the low setting on your slow cooker. You will need at least the same amount of time you use for a roast, 4 to 6 hours,
I really don’t time it, I just know it’s done, when it falls off the bone, and is very tender!
That’s just mouth-watering and looks yummy to the tummy! This is a must-try! 🙂
Do you think a Montreal Steak seasoning would be alright to use instead of the Canadian seasoning? I’m unfamiliar with Canadian seasoning.
Thanks for your time!
Montreal Seasoning will work and is also good, but the Canadian seasoning seems to work best with the Turkey.
I find mine at Sams Club.