If you like using your slow cooker, this recipe is the one for you! Dewig Meats’ boneless, skinless turkey breast is perfect in your slow cooker (or in your oven). They are perfect cooked with our Coloma Frozen Foods Diced Onion and chicken broth made from Blue Label Chicken Base. Use a rub made with our special Jim’s #1 Seasoning and Bella Famiglia Extra Virgin Olive Oil for turkey everyone will love.
Special thanks to Marybeth Feutz, My Fearless Kitchen, for help with this recipe.
- 4 cups water
- 1 Tablespoon Blue Label Chicken Base
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 teaspoons whole black peppercorns
- 4 cups heavily iced water
- 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
- 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.
- Place turkey breast in the brine mixture and add the iced water.
- Let sit, refrigerated, overnight (for 12-18 hours).
- Take the turkey breast out of the brine and pat dry. Discard brine.
- Line slow cooker with a PanSaver Slow Cooker Liner.
- In a small saucepan, bring 2 cups of water and the Blue Label Chicken Base to a boil to make chicken broth.
- Pour the chicken broth into a 6 quart slow cooker. Add the Coloma Frozen Foods Diced Onion to the broth.
- In a small bowl, mix the Jim's #1 Seasoning and Bella Famiglia Extra Virgin Olive Oil together with a fork.
- Using your fingers, rub the seasoning mixture over the top of the turkey breast.
- 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.
- Cover and cook on high for 2-3 hours, until the internal temperature of the turkey reaches 160 degrees F.
- 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.