• 1 (5-6 pound) bone-in turkey breast, completely thawed
  • 5 stalks celery, cut into thirds
  • 12 baby carrots
  • 2 yellow onions, cut into large chunks
  • 1 cup low sodium chicken broth
  • 2 tablespoons of butter, melted


½ tbsp. minced garlic
1 tsp smoked paprika
½ tsp black pepper
1 tsp Italian seasoning
¼ tsp dried parsley
¼ tsp dried sage
¼ tsp dried thyme


Make sure turkey is completely thawed. Remove skin and excess fat. Spray a large crockpot with nonstick spray. Place the celery at the bottom of the crockpot, followed by one onion and baby carrots. Pour chicken broth on top. Mix together the seasonings and rub into turkey, avoiding bony areas as these will be discarded. Using a pastry brush, spread melted butter on turkey. Place the turkey, breast down, on top of the vegetables, trying to keep the turkey elevated. Place last onion and place inside turkey ribs. Cover the crockpot and cook on high for 1 hour AND THEN low for 5-7 hours OR until the turkey’s internal temperature is 165oF. Remove the turkey so it is breast up. Remove the wishbone and then remove all other bones. Take the large pieces of meat and slice them.

To make gravy: Strain everything from the crockpoot into a large bowl (Press down on the veggies to extract all the flavor/liquid) Measure the liquid (should be about 2 cups) and set aside. In a large saucepan, add 2 tbsp butter and melt. Whisking constantly, add in 2 tbsp flour. Gradually add in the strained liquid from the crockpot, whisking constantly. Add pepper as needed. Serve warm with turkey.

Makes 18 servings
Serving Size: about 3 oz


Calories 141
Fat 4.5g
Saturated Fat 1.8g
Polyunsaturated Fat 1.8g
Cholesterol 44mg
Sodium 422mg
Potassium 306mg
Carbohydrate 2.0g
Fiber 0.6g
Sugar 0.6g
Protein 22g