1. Can I use a boneless turkey breast for this recipe?

Yes, you can use a boneless turkey breast, but keep in mind that bone-in turkey breasts tend to remain juicier when slow-cooked. Boneless turkey will cook faster and might not be as tender, but it still works well in this recipe.

2. How do I make sure the turkey breast is fully cooked?

To ensure your turkey breast is fully cooked, use a meat thermometer to check the internal temperature. The turkey is safe to eat once the internal temperature reaches 165°F in the thickest part of the breast.

3. Can I cook this turkey breast in a smaller Crock Pot?

Yes, you can cook this recipe in a smaller Crock Pot as long as the turkey breast fits. A 6-pound turkey breast typically requires an 8-quart Crock Pot, but a smaller turkey breast will work well in a smaller slow cooker.

Crock Pot Mississippi Turkey Breast

Description

Crock Pot Mississippi Turkey Breast is a tender, flavorful turkey cooked low and slow with vegetables and seasoned perfectly with ranch and turkey gravy mix. The juicy turkey breast is served with its own flavorful gravy, making it the perfect dish for small gatherings or family meals.

Ingredients

Scale

4 large carrots, peeled and cut into 1-inch chunks
4 stalks celery, cut into 1-inch pieces
1 medium onion, peeled and quartered
6-pound bone-in turkey breast (UNSEASONED)
1 packet turkey gravy mix
1 packet ranch seasoning
8 tablespoons unsalted butter, cut into pats
6 pepperoncini peppers

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Instructions

Peel and chop the carrots, celery, and onion, placing them at the bottom of an 8-quart slow cooker.
Place the turkey breast on top of the vegetables.
Sprinkle the turkey with the turkey gravy mix and ranch seasoning, including a bit inside the turkey cavity.
Dot the turkey with pats of butter and place one or two pats inside the turkey cavity.
Top the turkey with the pepperoncini peppers, inserting one or two inside the cavity as well.
Cover the slow cooker and cook on high for 3–4 hours or on low for 7–8 hours, until the internal temperature of the turkey reaches 165°F.
Optional: After cooking, place the turkey under the broiler for a few minutes to brown the skin.
Serve the turkey with the cooking juices as gravy.

Notes

You can use a boneless turkey breast, but bone-in turkey tends to stay juicier during slow cooking.
If you don’t have a broiler, the turkey can be served straight from the Crock Pot.
Leftover turkey can be shredded or sliced and stored in the refrigerator for up to 4 days.
If you prefer more heat, swap the pepperoncini for spicier peppers like jalapeños.

Prep Time: 15 minutes
Cook Time: 3-4 hours on high or 7-8 hours on low
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (about 6 ounces of turkey)
Calories: 748 kcal
Sugar: 4g
Sodium: 1228mg
Fat: 38g
Saturated Fat: 8g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 91g
Cholesterol: 129mg