1. Can I use a boneless turkey breast for this recipe?

Yes, you can use a boneless turkey breast if preferred. However, a bone-in turkey breast tends to be juicier and offers a more traditional carving presentation. The bone also helps keep the turkey moist during cooking.

2. What if I don’t have a pepperoncini?

If you don’t have pepperoncini peppers, you can substitute with banana peppers or omit them entirely. If you want to keep some heat, you can add a few red pepper flakes or jalapeños instead.

3. Can I make Crock Pot Mississippi Turkey Breast ahead of time?

Absolutely! You can prep the turkey and vegetables the night before, store them in the refrigerator, and then cook them the next day. This recipe is perfect for meal prepping or making ahead for a busy day.

4. How do I store leftovers of Crock Pot Mississippi Turkey Breast?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the turkey for up to 3 months. To reheat, simply defrost and microwave until warmed through.

Crock Pot Mississippi Turkey Breast

Name: Crock Pot Mississippi Turkey Breast
Prep time: 15 min
Cook time: PT-490697H27M29S
Total time: PT-490697H27M29S
Cuisine: American
Ingredients: 6-pound bone-in turkey breast (UNSEASONED); 4 large carrots, peeled and cut into 1-inch chunks; 4 stalks celery, cut into 1-inch pieces; 1 medium onion, peeled and cut into 4ths; 1 packet turkey gravy mix; 1 packet ranch seasoning; 8 tablespoons unsalted butter, cut into pats; 6 pepperoncini peppers

Description

Crock Pot Mississippi Turkey Breast is a deliciously tender turkey breast slow-cooked with savory seasonings, vegetables, and pepperoncini peppers. This flavorful dish creates its own gravy, making it perfect for family dinners or small gatherings.

Ingredients

Scale

6-pound bone-in turkey breast (UNSEASONED)
4 large carrots, peeled and cut into 1-inch chunks
4 stalks celery, cut into 1-inch pieces
1 medium onion, peeled and cut into 4ths
1 packet turkey gravy mix
1 packet ranch seasoning
8 tablespoons unsalted butter, cut into pats
6 pepperoncini peppers

Cook Mode Prevent your screen from going dark

Instructions

Peel the carrots and cut them into 1-inch chunks. Cut the celery into 1-inch pieces. Peel and quarter the onion. Place the vegetables in the bottom of your 8-quart slow cooker.
Place the bone-in turkey breast on top of the vegetables.
Sprinkle the turkey with the turkey gravy mix and ranch seasoning. Sprinkle a little inside the cavity of the turkey as well.
Place the pats of unsalted butter evenly on top of the turkey. Optionally, place a few pats inside the cavity of the turkey.
Place the pepperoncini peppers on top of the turkey. Pop one or two into the cavity for extra flavor.
Cover the slow cooker and cook the turkey on high for 3-4 hours or low for 7-8 hours. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast.
For an optional crispy skin, transfer the turkey to an oven-safe baking dish and broil under high heat for a few minutes, checking constantly until the skin is browned to your liking.
Serve immediately, don’t forget to serve the cooking juices with the turkey as your gravy.

Notes

For a juicier turkey, use a bone-in breast rather than a boneless one.
Do not use a pre-seasoned turkey breast as the combination of flavors may not work well.
If you prefer a gluten-free version, use a gluten-free turkey gravy mix.
You can store leftovers in the fridge for up to 4 days or freeze them for up to 3 months.

Prep Time: 15 minutes
Cook Time: 3-4 hours on high or 7-8 hours on low
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (based on 6 servings)
Calories: 748 kcal
Sugar: 4g
Sodium: 1228mg
Fat: 38g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 91g
Cholesterol: 120mg