Savory Turkey Breast

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  • 1 (6 1/2 pound) bone-in turkey breast, thawed if frozen
  • 1 medium onion (1/2 cup), chopped
  • 1 medium stalk celery (1/2 cup), chopped
  • 1 dried bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 teaspoon chicken bouillon granules
  • 1/2 cup water


  1. Remove gravy packet or extra parts from turkey breast. Place onion, celery and bay leaf in cavity of turkey.
  2. Place turkey into 5-6 quart slow cooker. Sprinkle turkey with salt and pepper.
  3. Mix bouillon granules and water until granules are dissolved; pour over turkey.
  4. Cover and cook on LOW for 8 to 9 hours or until juice of turkey no longer runs pink when center is cut.
  5. Remove bay leaf.

Yield: 10 servings

Cover and refrigerate turkey up to 4 days. Or freeze up to 4 months. To thaw frozen cooked turkey, place container in refrigerator about 8 hours.

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