Bone-In Turkey Breast (Half or Whole, 5–7 lb) · slow cooker

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STAGE 1 / 2

Cook (low & slow)

7:00:00

Pull at internal temp

165°F at the thickest point of the breast, not touching the bone (USDA FSIS whole-poultry minimum)

Doneness cue

A probe in the deepest part of the breast (avoiding the bone) reads 165°F and the juice that runs out of the puncture is clear; the skin has softened and gone pale, not crisped — that is normal for slow-cooker turkey and is fixed by a 5-minute broiler pass off-heat.

Total plan: 7:20:00Datasheet

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