Slow Cooker Deli Turkey
Easy, hands-off, healthy homemade deli turkey - ditch the processed stuff!
Yield: 8 cups chopped (or 14-16 sandwiches)
Ingredients
- 2 (3 lb.) frozen boneless turkey breasts, slightly defrosted (see notes)
- 1 ½ to 2 tablespoons preferred seasoning mix, homemade or store bought (see notes)
Instructions
- Prepare the turkey breasts. Remove from all packaging (discarding the gravy mix) and use a knife to remove the layer of skin and fat. Place turkey breasts into slow cooker. (If your turkey breast has fallen apart into two halves when you unpack it, no worries, it will work just fine that way, too.)
- Sprinkle seasoning generously all over the tops of the turkey breasts in the slow cooker.
- Cover with the lid and turn the slow cooker on. Cook on high for 4 to 4 ½ hours.
- Remove the cooked turkey and let cool completely before slicing and storing.
Notes
Turkey: I buy frozen boneless Butterball turkey breasts, which are 3 pounds each. Any brand will do. (See below on thawing.)
Seasoning: I use a homemade Cajun seasoning mix (Emeril's recipe) but you can use any seasoning you like: southwestern, Italian, a simple mix of salt, pepper and garlic powder. Sky is the limit - change it up and never be bored!
No liquids are needed to cook the turkey, but some will be released as it cooks. Just lift the turkey breasts out when the cook time is done and discard any liquids.
Tips and Tricks:
- Partially thaw your turkey breasts. I place the frozen turkey breasts in the fridge for 1 ½ to 2 days to thaw slightly. They are still a tad bit frozen and cook up perfectly and hold together well for slicing. (If yours is completely thawed, that's OK. It'll cook perfectly but might be harder to slice well.)
- Double up. The recipe calls for using 2 frozen turkey breasts. I also cook two at once. I figure, while I'm at it...
- Season heavily. You'll need up to 2 tablespoons of seasoning for the two turkey breasts. It may seem like a lot, but you want the tops well covered so the flavor permeates the entire slice of turkey when you cut them.
- Let the turkey cool completely. They set up and hold together better for slicing once they are completely cooled. So be patient, plan ahead and let them cool.
Storage Tips:
- Once completely cooled, slice as much turkey as you want for the week, then place in a covered container or ziplock bag. Store in the refrigerator for up to 5-6 days.
- You can also freeze the extra cooked deli turkey. Slice (or leave the breasts whole) and place in a freezer-safe ziplock bag. Label and date it. Freeze for up to 5 months. Let thaw overnight in the refrigerator, then slice and use.
Nutrition
Serving: 1serving | Calories: 28kcal | Protein: 4g | Cholesterol: 10mg | Sodium: 663mg
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