Perfect for a small gathering or a delicious weeknight meal, this Crock Pot Mississippi Turkey Breast recipe delivers incredibly moist and flavorful turkey, cooked low and slow with aromatic vegetables and rich pan juices that transform into the most amazing gravy! Discover how to create this fuss-free, crowd-pleasing dish that will have everyone asking for more.
Effortless Turkey for Any Occasion: The Perfect Recipe for Small Gatherings
Thanksgiving and other festive holidays often conjure images of large, bustling family dinners centered around a massive whole turkey. But what if your gathering is smaller, more intimate, or you simply crave that comforting turkey flavor without the extensive fuss? This Crock Pot Mississippi Turkey Breast is the ultimate solution. Designed to serve smaller groups, it eliminates the need for a huge bird, perfectly complementing your favorite side dishes without overwhelming the table or your oven space.
Our family, for instance, consists of just five people. Cooking a whole turkey can be a daunting task, often resulting in an abundance of leftovers that, while delicious, can become repetitive. This recipe provides all the tenderness and juiciness you desire from a perfectly cooked turkey, scaled down to a manageable size. What makes this slow cooker turkey breast truly special is its versatility. You don’t have to wait for a holiday to enjoy it! Its straightforward preparation makes it ideal for a regular weeknight meal or a casual Friendsgiving celebration. Plus, it cleverly cooks alongside vegetables that double as a delightful side dish and creates its own rich, savory gravy—all in one pot. We promise, this moist, tender, and incredibly flavorful Crock Pot Mississippi Turkey Breast recipe is guaranteed to be a hit!
Frequently Asked Questions About Slow Cooker Turkey Breast
When cooked in a slow cooker, turkey breast typically browns only very slightly, if at all. The moist environment of the crock pot is perfect for tenderizing the meat, but it doesn’t lend itself to crisping skin. For those who love a golden, crispy skin (and who doesn’t?), we recommend a simple optional step: place the cooked turkey breast under the oven broiler for just a few minutes after it’s done in the slow cooker. Keep a close eye on it, as broiler times can vary quickly, but this quick finish will give you that coveted browned and crispy skin that’s often considered the best part of the turkey!
The beauty of this recipe is its adaptability. You can use any size turkey breast that comfortably fits into your slow cooker. For reference, we generally purchase about a 6-pound bone-in turkey breast, which works perfectly in an 8-quart slow cooker. If your slow cooker is smaller, look for a turkey breast that fits without touching the lid or being overly crammed, ensuring even cooking and sufficient space for the vegetables and seasonings.
While a boneless turkey breast can certainly be used, we highly recommend a bone-in turkey breast for this recipe. The bone helps to insulate the meat during the long cooking process, resulting in a noticeably juicier and more flavorful end product. Furthermore, a bone-in breast often has a more traditional “carving style” appearance, making it look beautiful and impressive on your holiday or dinner table. If you do opt for boneless, the cooking time might be slightly shorter, so always rely on a meat thermometer to ensure it’s cooked through. When selecting your turkey breast, whether bone-in or boneless, it is crucial to choose an UNSEASONED turkey breast. Many commercially available turkey breasts come pre-seasoned or brined, and these flavors will clash with the distinctive Mississippi seasoning blend, preventing the recipe from achieving its intended delicious result. Brands like Butterball or Jennie-O often offer unseasoned options.
Food safety is paramount when cooking poultry. Turkey breast is fully cooked and safe to eat when its internal temperature reaches 165°F (74°C). To get an accurate reading, insert a reliable meat thermometer into the thickest part of the meat, being careful not to touch the bone, as bones can retain heat and give a misleadingly high reading. For slow cooker recipes, it’s a good practice to start checking the temperature at the lower end of the suggested cooking time to prevent overcooking and ensure the most tender result.
For a standard 6-pound bone-in turkey breast, an 8-quart slow cooker is ideal. This size allows enough room for the turkey to cook evenly, along with the vegetables you’ll place at the bottom, and provides ample space for the flavorful juices to accumulate. If you’re using a smaller turkey breast (e.g., 3-4 pounds), a 6-quart slow cooker might be sufficient. The key is to ensure the turkey isn’t too cramped and that there’s room for heat circulation.
Yes, cooked turkey breast freezes beautifully! After it has cooled completely, portion the turkey breast into airtight freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. To reheat, simply defrost in the refrigerator overnight and then warm gently in the microwave or oven until heated through. Be cautious not to overcook when reheating, as this can dry out the meat. For shorter-term storage, leftover turkey, along with the vegetables and delicious cooking juices, can be stored in an airtight container in the refrigerator for up to 4 days. These leftovers are fantastic for quick meals and creative culinary experiments!
Key Ingredients for Your Mississippi Turkey Breast
The magic of this Mississippi Turkey Breast lies in its simple yet incredibly flavorful ingredient list. Each component plays a vital role in creating a succulent turkey with a rich, savory gravy:
- Carrots: These provide a sweet, earthy base and contribute to the overall depth of flavor in the gravy.
- Celery: Adds a subtle, savory freshness and complements the other aromatic vegetables.
- Onion: Essential for building a robust flavor foundation and tenderizing as it cooks slowly.
- Whole Bone-In Turkey Breast (approx. 6 pounds): The star of the dish, bone-in ensures maximum juiciness. Remember to choose an UNSEASONED breast.
- Turkey Gravy Mix: This is a key shortcut, providing a quick way to achieve a rich, savory gravy.
- Dried Ranch Seasoning Mix: The distinctive “Mississippi” flavor! It adds a tangy, herbaceous, and zesty kick that is surprisingly delicious with turkey.
- Unsalted Butter: Generous amounts of butter melt slowly, basting the turkey and adding incredible richness and moisture.
- Pepperoncini Peppers: These bring a mild, tangy heat and a unique briny flavor that cuts through the richness, balancing the dish beautifully. The pepperoncini liquid also contributes to the gravy.
Gathering these straightforward ingredients is the first step to creating an unforgettable slow cooker meal that’s both easy and deeply satisfying.
How to Make Tender and Flavorful Crock Pot Mississippi Turkey Breast: A Step-by-Step Guide
Preparing this succulent turkey breast is incredibly simple, requiring minimal effort for maximum flavor. Follow these easy steps to create a show-stopping dish:
Step 1: Prepare the Aromatic Vegetable Base
Begin by preparing your vegetables. Peel the carrots and cut them into generous 1-inch chunks. Cut the celery into similar 1-inch pieces. Peel the onion and cut it into four quarters, ensuring they stay somewhat intact through the root end. These vegetables will form a natural trivet at the bottom of your slow cooker, lifting the turkey slightly and infusing the cooking juices with their sweet and savory flavors. Place all the chopped veggies evenly in the bottom of an 8-quart (or appropriately sized) slow cooker.
Step 2: Position the Turkey Breast
Carefully place the unseasoned bone-in turkey breast directly on top of the bed of prepared vegetables in the slow cooker. Ensure it sits relatively flat, allowing for even seasoning and cooking. This setup allows the turkey to steam gently above the vegetables, absorbing their flavors while releasing its own juices into the pot.
Step 3: Season with Signature Mississippi Flavors
Evenly sprinkle the packet of turkey gravy mix, followed by the packet of dried ranch seasoning, all over the top of the turkey breast. Don’t be shy; ensure a good, even coating. For an extra burst of flavor, you can even sprinkle a little bit of the seasoning mixture into the turkey’s cavity if it has one. This unique combination of savory gravy and zesty ranch is the secret to the distinctive “Mississippi” taste.
Step 4: Add the Butter for Richness
Distribute the pats of unsalted butter evenly over the seasoned turkey breast. The butter will slowly melt during cooking, basting the turkey and adding incredible richness and moisture to the meat and the resulting gravy. A pat or two tucked inside the cavity also works wonders for internal juiciness.
Step 5: Introduce the Pepperoncini and Cook
Finally, scatter the pepperoncini peppers over the top of the turkey. You can also pop one or two into the turkey cavity for an extra punch. Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 7-8 hours. The exact cooking time will depend on the size of your turkey breast and the specific model of your slow cooker. The turkey is fully cooked when an internal temperature of at least 165°F (74°C) is reached in the thickest part of the breast, without touching the bone. Midway through cooking, if you’re feeling ambitious, you can occasionally baste the turkey with the accumulating juices for added moisture, though this isn’t strictly necessary.
Step 6: Optional Browning for Crispy Skin
If you desire a beautifully browned and crispy skin, this optional step is highly recommended. Once the turkey is cooked through to 165°F, carefully remove it from the slow cooker. Place an oven rack to a lower setting in your oven. Turn your broiler on high. Transfer the turkey breast to an oven-safe baking dish and place it under the broiler. Watch constantly, turning the turkey as needed, until your desired color and crispiness are achieved. This usually takes only a few minutes, so do not walk away!
Step 7: Serve and Enjoy!
Once the turkey breast is cooked and optionally browned, transfer it to a carving board and allow it to rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring every slice is incredibly moist. Crucially, don’t forget the incredible cooking juices left in the slow cooker! These flavorful juices, naturally thickened by the gravy mix and enriched by the turkey, butter, and vegetables, make the perfect ready-made gravy. Simply strain out the vegetables if preferred, and serve the rich gravy alongside your sliced turkey and accompanying side dishes. This dish is best served immediately to enjoy its peak freshness and tenderness.
Serving Suggestions & Leftover Inspiration
This Crock Pot Mississippi Turkey Breast pairs beautifully with a variety of classic comfort food sides. Think creamy mashed potatoes, which are perfect for soaking up that amazing gravy, or a vibrant green bean casserole. Roasted asparagus, sweet potato casserole, or a simple garden salad also make excellent companions. For a complete Mississippi-themed meal, consider serving it with cornbread or biscuits.
If you find yourself with leftovers (which is a wonderful problem to have!), there are countless delicious ways to repurpose this flavorful turkey. Shredded turkey makes excellent sandwiches, wraps, or sliders. It can also be added to a hearty turkey noodle soup, a creamy turkey pot pie, or even a flavorful turkey chili. The rich Mississippi flavors mean your leftovers will be just as exciting as the initial meal!
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Crock Pot Mississippi Turkey Breast
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Ingredients
- 4 large carrots (optional, for flavor and gravy base)
- 4 stalks celery (optional, for flavor and gravy base)
- 1 medium onion (optional, for flavor and gravy base)
- 6 pound bone-in turkey breast, (ensure it is UNSEASONED, no pre-brine or flavorings)
- 1 packet turkey gravy mix
- 1 packet ranch seasoning mix (dried)
- 8 tablespoons unsalted butter, cut into pats
- 6 pepperoncini peppers
Instructions
- Peel the carrots and cut them into 1-inch chunks. Cut the celery into 1-inch pieces. Peel the onion and cut it into 4ths through the root. Place these prepared vegetables in the bottom of an 8-quart slow cooker.
- Place the bone-in turkey breast on top of the vegetables in the slow cooker.
- Sprinkle the gravy mix, then the ranch seasoning evenly over the turkey. You can also sprinkle a little into the turkey cavity.
- Place the pats of unsalted butter evenly on top of the turkey. Again, you can tuck a pat or two inside the turkey cavity for extra moisture.
- Place the pepperoncini peppers last, scattering them around and on top of the turkey. Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours, or until an internal temperature of at least 165°F (74°C) is reached in the thickest part of the breast (without touching the bone).
- Optional: Once the turkey starts producing juices, you may occasionally baste the turkey with these flavorful juices. This step is not absolutely necessary but can enhance moisture.
- Optional (to brown the skin): After the turkey is cooked, set your oven rack to a lower setting. Turn the broiler on high. Carefully transfer the turkey breast to an oven-safe baking dish and place it under the broiler. Watch constantly, as browning happens quickly, until your desired golden-brown color is achieved. You may need to rotate the turkey for even browning.
- Serve immediately. Don’t forget to serve the rich cooking juices from the slow cooker with the turkey as your delicious homemade gravy.
Recipe Notes & Tips
- We recommend a 6-pound bone-in turkey breast for this recipe for optimal juiciness and flavor. However, a boneless turkey breast can be used; just be mindful that cooking times might vary. IMPORTANT NOTE: Always use an UNSEASONED turkey breast. Pre-seasoned or brined turkeys will not pair well with the Mississippi flavor profile.
- For extra moisture and flavor, you can occasionally baste the turkey with the pan juices once they start accumulating in the slow cooker.
- The savory juices left in the slow cooker are your natural, flavorful gravy! Serve them as-is, or for a smoother consistency, you can strain the vegetables and lightly thicken with a cornstarch slurry if desired (though typically not needed due to the gravy mix).
- The optional broiling step is fantastic for achieving a beautiful, caramelized, and crispy skin. If you choose this, monitor it constantly to prevent burning.
- This turkey breast can be easily sliced for serving or shredded for sandwiches, salads, or casseroles.
- The carrots, celery, and onion are optional but highly recommended. They create a natural trivet, preventing the turkey from sitting directly in the liquid, and significantly enhance the flavor of the gravy. If you prefer, you can cook the breast by itself directly on the bottom of the slow cooker.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.