This recipe produces some of the juiciest turkey I have ever eaten. High in lean protein, it’s a smart entree for a special occasion.
—JESSICA KUNZ SPRINGFIELD, IL
PREP: 25 MIN. • COOK: 5 HOURS + STANDING • MAKES: 12 SERVINGS
1 pound medium carrots, cut into 2-inch pieces
2 medium onions, cut into wedges
3 celery ribs, cut into 2-inch pieces
1 can (14 1/2 ounces) chicken broth
1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
2 tablespoons olive oil
1 1/2 teaspoons seasoned salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1. Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings.
2. Cook, covered, on low until the turkey is tender and a thermometer reads at least 170°, 5-6 hours. Remove turkey from cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.