Crockpot Turkey Breast Recipe (2024)

FAQs

How long do you cook an 8 pound turkey breast in a slow cooker? ›

Then turn the cooker to "Low," if desired (or continue cooking on High). Do not remove the cover during cooking. It can take 20 to 25 minutes to regain the lost steam and temperature if the cover is removed. Make sure the turkey reaches 165 °F as measured with a food thermometer.

The unconventional cooking method of roasting a turkey while you sleep might seem crazy on the outset, but it actually makes a lot of sense. Cooked low and slow, turkey is tender, juicy, and pretty hard to mess up.

Some recipes instruct you to cover only the turkey breast rather than the whole bird because the former cooks more quickly than the dark meat and is prone to drying out. In either case, remove the foil tent during the last 30 minutes of roasting time to encourage the crispiest skin possible.

How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!

Stick to the cook time indicated on your recipe

Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.

Is it safe to leave a slow cooker on for 12 hours? Yes, you can use your slow cooker for longer than eight hours, as long as you keep an eye on it. Many slow cookers do have an automatic shutoff after 24 hours.

The meat should feel soft and the leg will move easily when twisted. Another check is to run a long-tined fork into thick muscle; the meat should feel tender and the juice should show no pink tinge.

Does turkey get more tender the longer you cook it? ›

Unlike other meats that get more tender the longer they cook, turkey gets tough and dry the longer it cooks. Why does the meat thermometer say 180–185˚F degrees for poultry? Research shows that bacteria are destroyed at 165˚F degrees.

Before it goes in the oven, the turkey should be at room temperature, so take it out of the fridge (1 hr for a whole turkey, or 30 mins for a cut) before cooking.

First, Bring Your Bird to Room Temp

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

Start in a hot heated oven at 450 degrees F, then lower the heat to 350 degrees F just before you put the turkey in the oven. The initial high heat will help brown the skin, then the lower heat will help cook the turkey breast on the inside without drying it out.

4 people = 2 pound turkey breast. 8 people = 4 pound turkey breast. 10 people = 5 pound turkey breast. 16 people = 8 pound turkey breast.

In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Cooking a turkey upside down allows the juices to trickle down during the roasting process for extra moist and juicy breast meat. Plus, since the dark meat is closer to the heat source, it cooks faster than it does with the traditional method. It's a win-win!