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5 slices bacon1 (5 1/2 pound) bone-in turkey breast, skin removed1/2 teaspoon garlic pepper1 (10.5 ounce) can turkey gravy2 tablespoons all-purpose flour1 tablespoon Worcestershire sauce1 teaspoon dried sagePlace bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker. Cover slow cooker, and cook turkey 8 hours on Low. Amount Per Serving Calories: 382 | Total Fat: 15.6g | Cholesterol: 139mg Powered by ESHA Nutrient Database
Servings Per Recipe: 12
Amount Per Serving
Calories: 382
Total Fat: 15.6gCholesterol: 139mgSodium: 379mgTotal Carbs: 2.6g Dietary Fiber: 0.2gProtein: 54.2g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
After putting two, almost nearly frozen 3lb. turkey breast roasts...boneless...in my crockpot to cook all night, I had to jump on here this morning to rave about the result. This recipe is fantastic! We won't be eating the turkey until much later this afternoon, but I have to admit that I did sneak a few tastes as I sliced it up. Here's how I prepared mine. I put the two roasts in a large crockpot, opened up both gravy packets and dumped that over the roasts, then added one chopped vidalia onion and one bunch of chopped celery hearts...leaves and all...and a bay leaf. Then I sprinkled the tops of the roasts with crushed dried sage, thyme, salt, and cracked black pepper. I set this to cook on low...thought the roasts might take all night and most of today because they were almost completely frozen...I started this at 9:30 last night and by 7:30 this morning they were tender, very moist, and exceptionally savory. I did get up to baste the tops once during the night, but I don't think it was really necessary. This is the only way that I will ever prepare turkey from now on. This is a must-try recipe; it is OUTSTANDING!! Thank you so much for sharing this...can't wait for dinner later today. Was this review helpful? [ YES ] 336 users found this review helpful After putting two, almost nearly frozen 3lb. turkey breast roasts...boneless...in my...
Reviewed on Dec. 25, 2006 by Becky 
Oh my gosh! This was fantastic! Best turkey I ever made. Super tender and juicy, falling off the bone, great flavor. And so easy! I did not have a can of turkey gravy, so I just put in the gravy packet that came with the turkey breast. I left the skin on, and I cooked longer than the recipe called for, about 11 hours, just because of timing for my Christmas Eve meal, but it would probably be fine timed as directed. I tied the breast with string as other reviewers have suggested and it looked beautiful coming out, nicely browned. When near serving time, I removed the breast from the crockpot and added about 2 cups of chicken broth to the drippings for gravy. I stirred a couple of tablespoons of flour into some broth and added that to the mix, and turned the crockpot to high to thicken. The result was an out-of-this-world gravy to go with the turkey. I am so pleased with this recipe. Can't wait for turkey sandwiches tomorrow! This is definitely a keeper, I'll be making it throughout the year. Was this review helpful? [ YES ] 158 users found this review helpful Oh my gosh! This was fantastic! Best turkey I ever made. Super tender and juicy, falling off...
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