This is borrowed from Cooking Light’s, ‘Slow Cooker’ cookbook and it really is this easy…enjoy!

Lemon-Pepper Turkey Breast

1, 5 lb. turkey breast – bone-in, skinned and cut in half (I used one from Costco, and kind of cleavered the bone in half)

1 T. lemon pepper


1 T. butter

1 T. flour

all of the turkey juice from the slow cooker after cooking or, ~2 c. strong chicken broth

Sprinkle the turkey breast pieces evenly with the lemon pepper and place in the slow cooker, meaty side down.  Cover and cook on HIGH for 20 minutes to get it going, then reduce heat to LOW and cook for another 4 or so hours – feel free to check the internal temperature if you’d like to make sure it’s done – 165 is about perfect for super moist turkey.  Figure out a way to safely remove the juice from your slow cooker and cover or slice the turkey breast depending on when you’re serving it.

To make some gravy, melt the butter in a small pot, then whisk in the flour and keep stirring until the mixture starts to brown just a touch.  Continue to whisk and carefully pour in the turkey juice or broth (I had turkey juice in the freezer that I warmed and strained so I’d have the gravy ready the same time as the turkey), and then cook and stir until it’s thickened to your liking.  Taste for seasonings and serve over your dinner – we recommend either a hot turkey sandwich or mashed potatoes and steamed veggies, just because you can!

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