Slow Cooker Turkey Breast
Prep time
Cook time
Total time
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Recipe type: Main
Serves: 5-8 servings
Bolded items available at Dewig Meats
For the brine:
  • 4 cups water
  • 1 Tablespoon Blue Label Chicken Base
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 2 teaspoons whole black peppercorns
  • 4 cups heavily iced water
For the turkey:
  • 1 PanSaver Slow Cooker Liner
  • 2.5-4 pound boneless, skinless turkey breast
  • 2 cups water
  • 1-1/2 teaspoon Blue Label Chicken Base
  • 1 cup Coloma Frozen Foods Diced Onion
  • 1 Tablespoon Dewig Meats Jim's #1 Seasoning
  • 1 teaspoon Bella Famiglia Extra Virgin Olive Oil
The night before:
  1. Combine all brine ingredients except iced water in a saucepan. Bring to a boil, stirring occasionally to dissolve salt and sugar. Let cool to room temperature.
  2. Place turkey breast in the brine mixture and add the iced water.
  3. Let sit, refrigerated, overnight (for 12-18 hours).
The day of cooking:
  1. Take the turkey breast out of the brine and pat dry. Discard brine.
  2. Line slow cooker with a PanSaver Slow Cooker Liner.
  3. In a small saucepan, bring 2 cups of water and the Blue Label Chicken Base to a boil to make chicken broth.
  4. Pour the chicken broth into a 6 quart slow cooker. Add the Coloma Frozen Foods Diced Onion to the broth.
  5. In a small bowl, mix the Jim's #1 Seasoning and Bella Famiglia Extra Virgin Olive Oil together with a fork.
  6. Using your fingers, rub the seasoning mixture over the top of the turkey breast.
  7. Place the turkey breast in the slow cooker, on top of the broth and onion mixture. Insert a meat thermometer into the center of the turkey breast.
  8. Cover and cook on high for 2-3 hours, until the internal temperature of the turkey reaches 160 degrees F.
  9. Remove the turkey breast from the oven, and let rest, loosely tented with aluminum foil for 5-10 minutes before carving. "Carry over cooking" will bring the internal temperature up to 165 degrees F.
Recipe by Dewig Meats at