Crocked Turkey Breast

This recipe is derived from one found on  It has a traditional flavor and makes an excellent broth for chicken (in this case, turkey) soup with noodles and/or vegetables.

6-7 lb turkey breast with bone in

2 onions

1 stalk celery

olive oil spray or liquid

6-8 garlic cloves

garlic powder (about 2 teaspoons)



2 small envelopes of ‘no sodium’ dry chicken boullion powder

1-2 cups water (depending on how much broth you want)

  • Cut 1 onion in 4 slices and line bottom of crock, place turkey breast, front side down on top of slices.
  • Peel garlic cloves and insert under skin and in cavity.
  • Spray or rub turkey breast with olive oil.
  • Sprinkle breast with garlic powder, salt & pepper on and under the skin and in the cavity.
  • Chop 2nd onion (a couple of green onions can be used as well) and celery and place in cavity.
  • Add water to crock.
  • Sprinkle dry boullion on top of breast and in the cavity.

Cover and cook on high for 1 hour, then on low for 6 more hours.  Or you can cook on low for 8-9 hours.  Debone when cool enough to handle.  Strain juices and put back on top of shredded turkey meat.