I adapted the original recipe.
I wrote the changes in italics.
- 1 bone-in turkey breast (5-6 pounds), completely thawed
- 5 stalks celery
- 2 yellow onions
- About a cup (~12-15) baby carrots
- 1 cup chicken broth (I used 2 cups of broth.)
- 6 tablespoons butter, separated (I used 4 tablespoons of butter.)
- 1 tablespoon dried minced garlic
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried sage
- Optional: 1/4 teaspoon dried thyme
- Optional: 1 lemon slice
- Optional: A few sprigs of parsley
- Make sure the turkey breast is completely thawed — this can take 1-2 days in the fridge so be prepared. It isn’t food safe to thaw a turkey in the crockpot.
- Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
- Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
- Cut off the skin of the turkey breast.
- Place the turkey breast, BREAST DOWN on top of the vegetables. (THIS IS THE MOST IMPORTANT STEP!)
- Cut the other onion in half and place inside the turkey with 4 tablespoons butter. (I added the slice of lemon & some parsley to the cavity.)
- Stir together all of the seasonings and rub all over the turkey.
- Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey. (I used EVOO instead of butter.)
- Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F and it is very tender. (I’m a working gal, so I wasn’t home to change the temperature of the crockpot. I put it on a low setting for 8 hours.)
- Remove the turkey from the crockpot and turn so it is breast up.
- Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.