Flavorful Turkey Breast in the Crockpot Recipe

View our collection of free turkey recipes including roasted turkey and turkey breast recipes.

Find useful advice and tips on buying, preparing and cooking your turkey.

Turkey breast roasting times are important to creating delicious turkey recipes with turkey breast. For more details on roasting and other cooking methods, see Turkey Cooking Guide. Also learn more about turkey preparation with the complete Turkey Guide.

roasting, turkey, cooking, baking, Thanksgiving

Thawing Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method is recommended.

Rotisserie Grilling Turkey | Rotisserie Review | Turkey Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Turkey Whole Turkey | Turkey Parts Rotisserie Grilling a Whole Turkey It is important to first follow the proper setup procedures for the grill when cooking food with rotisserie grilling.

The required cooking temperature and the method for grilling turkey depend on the thickness of the turkey meat and whether or not the skin is removed. Grilling turkey parts or slices would be done using direct heat. Grilling a whole turkey would be done using indirect heat.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

"Crock-Pot" is actually the brand name for a Rival® slow cooker. The term "crockpot" is often used when referring to a slow cooker, which is a small electric appliance that cooks food slowly with a moist heat that is low in temperature.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.