This is a multi step recipe, but I don’t want to scare you because it is VERY easy when you break it all down and spread the steps out, especially if you make it on a weekend. More importantly, it is delicious and a huge crowd pleaser! I made this a few weekends ago after going to a pig roast at a friend’s house and getting a craving for more pulled meat. My parents are in town this weekend and I needed a recipe that I could put together pretty easily in between activities. So … I am making it again. Lucky for you, I never posted it the first time. You can see both plates, with different sides.
Step 1: Cook the Turkey Breast in the crockpot (this can be a meal on it’s own since it is really tender and juicy)
*Alternatively, you could just buy a rotisserie chicken and skip steps 1 and 2 and move right to 3
Crockpot Roasted Turkey Breast
Prep Time: 10 minutes
Cook Time: 8 hours – 9 hours
Servings: 8 or so
Turkey Breast (3 – 4 pounds) or 2 smaller ones (2 ish pounds each), string on
- 4 – 5 Organic carrots – worth it to get these instead of baby carrots
- 2 – 3 Stalks of celery
- 1 tbsp. garlic infused EVOO or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 1 – 2 tsp. dried basil
- 1 – 2 tsp. dried thyme
- 1 – 2 cups of chicken broth
- Fresh thyme sprigs
- Salt and Pepper
- 2 – 3 strips of uncooked bacon (optional)
- Take out your crockpot and set it up to cook on low for 8 hours or so. If your turkey breast is smaller, reduce the cooking time.
- Put olive oil in bottom of crockpot
- Rinse turkey breast and pat dry
- Cover with salt and pepper on both sides (and then garlic if you are using it)
- Place turkey in crockpot
- Coursely chop celery and carrots and layer around turkey
- Pour in chicken broth around turkey – I used 1 cup for a smaller turkey breast and 2 for a bigger. You do not need to reserve the broth afterwards, so if you don’t want to waste, just use 1.
- Sprinkle turkey with basil and thyme.
- Layer fresh thyme on top and then strips of bacon if you are using.
- Walk away and let the crockpot do its thing!
Step 2: Shred the turkey
- Remove turkey from crockpot, stick with big fork to make sure it is cooked through. If it is still too pink, return to crockpot for another hour or so.
- When done, take the turkey out of the crockpot and place on a large cutting board.
- Cut the string and peel off any remaining skin, let the turkey cool a little bit (10 minutes)
- Take a big fork and start the shred the turkey.
- Place shredded turkey in large container until you are ready to assemble dinner.
- Scoop out the cooked carrots and celery and reserve for whatever you want. I hoard these and eat them all as they are so delicious and filled with flavor!
Step 3: Make the sauce – adapted from Paleo Table
- 28 oz. can of crushed tomatoes
- 15 oz. can of tomato sauce (if needed, don’t add right away)
- 6 oz. can of tomato paste (can add a second if needed)
- 2/3 cup apple cider vinegar
- 1/3 cup water
- 3 tbsp. maple syrup or honey
- 2 tbsp. chili powder
- 2 tsp. cumin
- 1/4 – 1/2 tsp. cayenne pepper, depending on how spicy you like things. (NOTE – if you make it too spicy by accident, you can dilute sauce with more tomato paste or homemade ketchup)
- 2 tsp. garam masala (if you don’t have this, add 1/2 tsp. of each cardamom, coriander, cloves, cinnamon)
- Take out a dutch oven (if you intend on serving dinner right away), or a large pot if you plan to make ahead and assemble later.
- Combine tomato products on medium heat.
- Add apple cider vinegar, water, maple syrup and stir well.
- Add all the spices and bring to a boil, then reduce heat to a simmer for about 5 minutes.
- Sauce should be thick, but not goopy. If the consistency is off, adjust as noted about in the ingredient section.
Step 4: Combine Turkey into Sauce
Once sauce is cooked or when you are ready to assemble, warm sauce on a low to medium heat in dutch oven.
- Add turkey to sauce and stir to coat well.
- Serve immediately.
I usually serve this with sweet potato fries, mashed sweet potatoes or mashed butternut squash. MMM comfort food at its best!