Mississippi Turkey Breast is a slow cooker recipe featuring a boneless turkey breast braised with ranch seasoning, au jus mix, pepperoncini peppers, and butter for 7-8 hours, resulting in incredibly tender meat topped with a rich, tangy gravy made from the cooking liquid.
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Place the boneless turkey breast into the slow cooker.
Sprinkle the au jus mix and ranch seasoning mix over the turkey.
Add the pepperoncini peppers and the pepperoncini brine to the slow cooker.
Place the stick of butter on top of the turkey breast.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 4.5 hours.
Once cooked, remove the turkey breast from the slow cooker and set it aside to rest for 10 minutes before slicing.
To make the gravy, use a small strainer or slotted spoon to remove any large floating bits from the liquid in the slow cooker.
In a small bowl or measuring cup, whisk together the cold water and flour until smooth to create a slurry.
Stir the flour slurry into the slow cooker liquid until well incorporated.
Cover and cook on High until the gravy has thickened, about 10 to 15 minutes.
Slice the rested turkey breast against the grain.
Serve the sliced turkey with the gravy and peppers from the slow cooker. It pairs well with mashed potatoes and green beans.
Store leftover turkey and gravy in an airtight container in the refrigerator for up to 3 days; reheat gently in the slow cooker on Low or stovetop over low heat.
slow cooker · small strainer or slotted spoon · small bowl or measuring cup
Cook on Low for 7 to 8 hours, or on High for 4 to 4.5 hours, until the turkey is tender and cooked through.
Yes, cook the turkey fully, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently in the slow cooker on Low with the gravy.
Use a boneless turkey breast between 3 to 4 lbs for even cooking in the slow cooker.
Make sure to whisk the flour slurry (cold water and flour) until smooth before stirring into the liquid, then cook on High for 10 to 15 minutes until thickened.
Serve with mashed potatoes and green beans to complement the rich, tangy gravy and tender turkey.
