Crockpot Thanksgiving Turkey Breast with Essential Oils

Different parts of the turkey cook at different rates. This makes cooking a full intact bird difficult. If you are open to buying individual cuts of turkey, you can prepare each cut so it turns out perfectly on its own. This Thanksgiving, I will be hosting a smaller crowd, so I’ve opted to make a bone-in turkey breast in the crockpot and roast turkey legs in the oven. This recipe yields a wonderfully tender, juicy and exceptionally delicious turkey breast. The crockpot keeps it moist so it won’t dry out in the oven while the rest of the bird finishes cooking, and it frees up valuable cooking space so you can bake and roast other dishes.

For an extra pop of flavor, I’ve added drops of essential oils while the bird rests, before slicing. I suggest rosemary and thyme oils, which will compliment the real sprigs stuffed in the breast cavity.

Visit our partner, Molly Beumee, to learn more about doTerra essential oils, and to purchase the oils used in this recipe, as well as many others.

Crockpot Thanksgiving Turkey Breast with Essential Oils

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12-14

Serving Size: Entree

Yes

Ingredients

  • 1 (8-10 pound) boneless or bone-in Turkey Double Breast, divided
  • Salt & Pepper to taste
  • 5 sprigs fresh Rosemary, divided
  • 5 sprigs fresh Thyme, divided
  • 1 White Onion, chopped, divided
  • 1 cup Butter, cubed
  • 2 cups chopped fresh Celery leaves
  • 1/2 (750 milliliter) bottle White Wine, or more to taste
  • 2-3 drops of Rosemary essential oil
  • 2-3 drops of Thyme essential oil

Instructions

  1. Remove turkey breast from brine and rinse. Sprinkle with salt and black pepper. Slide half of the cubes of butter between the skin and the meat. Place 2-3 rosemary and thyme sprigs, 1/4 cup chopped onion, and remaining butter slices into breast cavity.
  2. Place remaining onion, celery leaves, and remaining rosemary and thyme sprigs into a large slow cooker. If boneless, fold breast into a dome shape, and lay breast over herbs and vegetables, cavity facing down. If bone-in, place in crockpot with bone down. Pour white wine into crockpot and cover with a lid.
  3. Cook on Low to Medium until meat is tender and thermometer inserted into the thickest part of the meat reads 170 degrees, 4- 6 hours. Remove from crockpot and place on a rack to rest for 15-30 minutes before slicing. While resting, drop 2-3 drops of each oil onto the breast for flavor absorption.
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