Keto Crockpot Turkey Breast
No need to be afraid of overcooking turkey again, thanks to the Crock-Pot! Deliciously, juicy turkey breast is seared to perfection before being combined with fresh smashed garlic and rosemary sprigs. A brothy mixture of chicken bone broth and orange juice is poured into the bottom of the Crock-Pot to help flavor the entire dish and keep the meat moist and not dry. You will love the perfectly seasoned meat with hints of orange, rosemary, and garlic. The flavors are subtle enough to serve with many Keto Thanksgiving recipes like low carb side dishes.
How to Make It
Step 1
Season the turkey breast on all sides with the kosher salt, smoked paprika, onion powder, and garlic powder. Heat a large nonstick skillet over medium high heat until very hot. Add the avocado oil to the pan and swirl to distribute the oil evenly. Place the turkey breast skin side down (if the skin is still attached) and sear on the first side for several minutes until nicely browned.
Step 2
Flip the breast and repeat on the other side for several minutes until nicely browned as well.
Step 3
Transfer the seared turkey breast into the Crock pot. Add the bone broth, freshly squeezed orange juice, smashed garlic cloves and the rosemary sprigs. Set the Crock Pot for 6 hours. Be sure to check the breast around the 4 hour mark using a thermometer. The meat should register 165 F in the center of the breast. If it is not to temperature, allow it to cook longer.
Step 4
Remove the breast from the pot and allow it to cool slightly then slice it thin with a slicing knife.
Ingredients
- Turkey Breast Meat Only Raw
3 pound
- Coarse Kosher Salt by Morton
1-½ tsp
- Gourmet Collection Smoked Paprika by Mccormick
½ tsp
- Onion Powder
½ teaspoon
- Garlic Powder
½ teaspoon
- Avocado Oil
1-½ tablespoon
- Garlic
4 clove
- Rosemary, Fresh
3 tablespoon
- Organic Chicken Bone Broth By Simple Truth
¾ cup
- Orange Juice
¼ cup