Crockpot Turkey Breast Recipe - The Cookie Rookie® (2024)

FAQs

Can I reheat turkey in the crockpot? ›

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

Preheat oven to 350° F. Remove turkey breast from packaging and rewrap in aluminum foil (to prevent sticking, first spray aluminum foil with nonstick cooking spray). Place foil-wrapped turkey breast in shallow roasting pan. Heat at 350° F for 1 hour and 20 minutes.

Setup your smoker for cooking at 225-240 °F with indirect heat. When the smoker is preheated, place the pan with the turkey breasts into the smoker. Let the turkey cook until it reaches an internal temperature of 162°F. Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.

Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.

You can either reheat it, cook it from frozen, or cook it fresh. Reheating is the quickest and easiest way to cook a pre smoked turkey. Simply put the turkey in a baking dish and heat it at 350 degrees Fahrenheit for about 15 minutes per pound. If you are cooking it from frozen, you will need to thaw it first.

We recommend that you do not heat the Turkey Breast - made to enjoy right from the refrigerator. If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire Turkey Breast. Heating may cause the meat to dry out and lose flavor.

Well smoked meat does not need to be cooked but can be if you like. Smoking involves long slow cooking over low smoky heat. So it's already cooked.

Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.

Apple and cherry wood are the two widely available, milder woods. These are my preference when cooking turkey. Pecan is a middle of the road flavor, so it works as well. The two most popular strong flavored woods are hickory and oak.

Do you have to brine a turkey breast before smoking? ›

A: Absolutely not. If you want to make it really easy just unwrap the turkey, apply my rub on the outside and smoke it. It will still be delicious and better than what 99% of Americans are eating on Thanksgiving day. Brining simply makes the bird more moist and adds a lot more flavor.

Brining helps to keep the moisture in the breast while it cooks, and it helps to add flavor. The salt penetrates the meat, which makes it overall more tender and juicy. How long do you brine turkey breast? Brine the turkey for 8-12 hours for the best results.

Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.

Don't reheat in a slow cooker.

Do not reheat food or leftovers in a slow cooker; instead reheat on stove top or microwave (165 F or above) and transfer to slow cooker to keep warm (140 F or above).

You can keep the turkey on the warm setting in the slow cooker for about 2 hours. Be sure to use some of the drippings to keep the turkey moist.