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Slow Cooker Herb Turkey Breast

Slow Cooker Herb Turkey Breast

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 tablespoon vegetable oil
  • 2 teaspoons dried sage
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 (6 to 7) pound turkey breast, thawed
  • 2 celery ribs
  • 1 medium onion, quartered


  1. Brush turkey breast with oil. Stir sage, paprika, rosemary, salt, thyme and black pepper in small bowl; rub herbs over turkey skin.
  2. Place celery and onion in crock. Add turkey breast.
  3. Cover and cook on HIGH 3 hours or LOW 5 hours until meat temperature registers 165°F.
  4. Let turkey breast sit 15 minutes before carving.

Serves:  6-8

Nutritional Information: (Based on Individual Serving: 3 oz.)

•  Calories 36.6 • Total Fat 2.84g • Saturated 0.38g • Cholesterol 0mg •
Sodium 466.6mg • Carbohydrates 2.85g • Dietary Fiber 0.73g • Sugars 1.09g • Protein 0.38g




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