This slow cooker turkey breast is injected with marinade for the most flavorful, easy turkey dinner you’ve ever made!
Hey, hey! Are you guys ready for some turkey yet? I’m always in the mood for good roasted turkey! I don’t actually go all out with a whole oven roasted turkey more than once a year, but what if I could give you an easy way to enjoy that fresh, roasted turkey taste even on a busy weeknight? You can, thanks to your slow cooker.
Obviously, I’m talking about a turkey breast here to get it to fit in the crockpot. That’s the part most people want anyway! I decided to make this like the Cajun turkeys you might have heard about. Those are often deep fried, and I wasn’t going to do that, but I did inject the turkey breast with seasoning to make it very flavorful.
I chose Cajun seasoning, but if that’s not your thing, you could use whatever seasoning blend you like. (Click here for a bunch of ideas.) I do think injecting the flavor gave it an amazing taste and kept it moist. I was going to take photos or a video to show you how to inject it, but Dr. BBQ already did a great job of that in this video!
This crockpot turkey breast is SO much easier than roasting a whole turkey, and it was incredibly moist and flavorful. Pair it with cornbread dressing and green bean casserole for a classic holiday dinner, or enjoy it any old weeknight since it’s so simple to prepare!
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Servings |
varies
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- 1 turkey breast
- 4 tablespoons salted butter melted
- 1 cup beer (You'll just have to drink the other four ounces.)
- 1 tablespoon liquid shrimp boil (add up to a tablespoon more for spicier turkey)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Ingredients
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- Heat butter in a microwave-safe measuring cup in the microwave for 30-60 seconds until melted. Stir in beer, shrimp boil, salt, and garlic powder. Microwave 30 seconds longer to melt any butter that solidified in the cold beer.
- Use a flavor injector to inject the beer marinade into the turkey breast. I injected the needle into the meat every inch or so. Be careful because some of the liquid can shoot back out, so it can be a little messy. Inject into both sides of the turkey breast until you've used it all.
- Place turkey breast-side down in the slow cooker, and cook on low 3-4 hours until internal temperature reaches 165 degrees F. (This is best measured with a probe thermometer. The doneness indicator did not pop up on my turkey in the slow cooker.)
- Remove turkey from slow cooker and allow to stand for 10-15 minutes before slicing.
Nancy says
Wondering if there is a substitute for Beer?
Lora Cotton says
Ok, I’ve got questions. What exactly is “liquid shrimp boil”???? My husband is allergic to fish/shellfish, so I have to know if this contains any actual “shrimp” or if it’s just an additive used in a traditional shrimp boil? Can anyone answer that for me? Then also, where would one find this product??? Thanks. This sounds delish, but til I have the allergy question covered I can’t even think of making it.
Andi Gleeson says
Hi, Lora! The shrimp boil is seasoning that you would usually use when boiling crab or shrimp. This is what it looks like: http://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0/ I looked at the ingredient list, and it doesn’t contain any seafood products. You can find it either in the seafood department, spices, or ethnic/Cajun section of your grocery store. If you can’t find it or don’t want to use it, you could just make your own marinade! It mostly adds heat, so you could use lemon juice and a little cayenne or come up with your own flavor combo you’d enjoy. Thanks for asking! :)
Joanie @ Zagleft says
I usually only make a huge turkey once a year and often wonder why we don’t enjoy turkey more often. This is a great recipe idea and so easy too!
Andi Gleeson says
Thank you, Joanie! Making a whole turkey seems like a pain, but this way is simple.
Sara says
This looks great, for some reason I never think to make a turkey breast for dinner but I’m sure everyone here would love it.
Andi Gleeson says
This way is really so easy. Maybe you’ll get a chance to try it! Thanks, Sara!
Sara @ Bitz & Giggles says
This turkey looks so delicious and juicy! You’re right, Andi, holding your newborn for the first time is an amazing feeling. Best wishes to Megan as she starts a beautiful family of her own.
Andi Gleeson says
I don’t think I can handle another kid, but I will always miss that experience of having a baby again. So special! Thank you, Sara :)
Michelle @ blackberrybabe says
I’m so ready for some turkey and this slow cooker version is totally my speed! Looks great.
Andi Gleeson says
Thanks, Michelle! I still have some leftover and have been loving it on sandwiches :)
Jenny B @ Honey and Birch says
I like the way you think; a slow cooker turkey would be perfect for a baby shower ;)
Andi Gleeson says
People do eat sandwiches at baby showers, don’t they? I’m sure there is some way this makes sense ;) Thank you, Jenny!
Dorothy at Shockingly Delicious says
I am ALWAYS ready for turkey, and I think your recipe is genius for a new mom.
Andi Gleeson says
Thanks so much, Dorothy!
Cookin Canuck says
I always think it’s such a shame that the only time we cook turkey is during the holidays. This recipe gives me a reason to change that! Congratulations to Megan!
Andi Gleeson says
Thank you, Dara :)
Meg @ With Salt and Wit says
OH my goodness! WHAT have you girls done?! I am so flattered! You are so sweet and Aiden will be lucky to have blogging friends to always spoil him with good food like this! And slow cooker turkey? The way to my heart ;)
Andi Gleeson says
He’ll be here so soon. Can’t wait to see a photo of that little cutie! xoxo
Liz @ Floating Kitchen says
This is a really great idea. I love turkey, but probably only make it once a year on the big day. And the rest of the year, a giant turkey is just too much to deal with. So I’m loving this paired down slow cooker version!
Andi Gleeson says
Thanks, Liz! The only bad thing about the recipe is that I didn’t have time to shop around for the turkey breast, and it was really expensive ($23!). Now that I know how easy they are to make, I’ll look for them to go on sale and stick one in the freezer :) Thank you so much! xo