The easiest, most flavorful, tender turkey you’ll ever make. Thanks to the crock pot and generous seasonings this not only makes the main dish for your Thanksgiving, but the amazing juices make the simplest blender onion mushroom gravy. While the typical turkey, mashed potatoes and gravy usually have flour and butter–my Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy uses none of these! This is grain free, paleo and whole30 approved! Not to mention it’s allergy-friendly since it’s naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Feeding someone with dietary restrictions on a food-centric holiday has never been easier! (And did I mention the gravy has hidden vegetables? WINNING.)
I feel like being able to make your own turkey officially marks the passage into adulthood. But the problem was–I never wanted to make the huge beast. I don’t care for dark meat. I hate digging through bones, and I hate feeling like my oven is taken over for an entire day cooking a large bird. So–I resisted learning because I wasn’t that interested.
Then–I realized I could use my old, trusty friend–the crock pot (or slow cooker–what do you call it?). Given the fact that we never have a large crowd, a turkey breast was just the answer. (Note: A turkey breast usually feeds 4-5 adults and several kids in my family.)
But the next problem was how to season it? Everyone usually rubs the turkey with butter, and in our dairy-free household that was not an option.
Another issue was the gravy–how do I make it without using the typical flour to thicken it since we’re wheat and gluten-free?
The answer to all the food allergy questions for Thanksgiving is answered in this INGENIOUS recipe. Seriously, it’s a lifesaver and I will never make a turkey another way. Given that it gives me my turkey, carrots, and gravy all in one easy recipe I’ll never be tempted to even try another kind. I’ve sworn my allegiance and there is no turning back.
I mean, it makes sense, right? Instead of cooking your bird in a large box (oven) with dry heating circulating, you can instead cook it in a smaller dish, so that the juices end up almost covering it, so it’s slow simmering in it’s own juicy-goodness.
The only word of caution is that you’ll want to make sure that your turkey breast fits in your slow cooker. I have a large 6 quart, so you may want to invest if you only have a smaller crock pot. And, as with all turkey recipes–make sure your turkey has thawed in the fridge for 1-2 days before trying to cook it in the crock pot.
Now, what about the gravy you say? How do I make gravy without any grains? Simple, by using veggies as the thickener instead. Not only does it help this be healthier (so I can put a whole lake on my mashed potatoes) but it helps it be grain free and extra delicious because instead of taste-less flour, it uses mushrooms and onions that have slow cooked with the turkey to bring even extra flavor goodness.
Simply whip up my dairy-free garlic & parsley mashed potatoes and you basically have most of your Thanksgiving meal done.
In fact, this is so good, I make this mini version of Thanksgiving several times a year. And why not–it doesn’t take all day and I’m not slaving over anything, so I don’t mind making it more than once a year. I mean, turkey, mashed potatoes & gravy and carrots is a pretty sweet Sunday feast, I mean, dinner.
I truly hope this helps lots of people with food allergies enjoy a delicious, but still traditional, meal on Thanksgiving. If you’re hosting someone for Thanksgiving with food restrictions, this is so easy you could either serve this for everyone, or simply throw this in its own crock pot since it wouldn’t be adding much more work.
Have a wonderful Thanksgiving everyone. I sure am thankful for all of the online friends I’ve made through this blog. Each and every single click and time you comment means the world! Please be sure to share this recipe with anyone that it would help!
- One (5-6 pounds) bone-in turkey breast completely thawed (remember to do this ahead of time!)
- 2 yellow onions, chopped roughly
- 1 package of baby carrots
- 1 package of mushrooms, sliced
- 1 cup chicken broth (or 1 cup water + 2 teaspoons allergy-friendly bouillon)
- 5 Tablespoons olive oil
- 1 Tablespoon dried minced garlic
- 1 teaspoon seasoned salt (regular works too if you can't have the additional spices)
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried parsley
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- Meat thermometer
- Dairy-free garlic parsley mashed potatoes
- Be sure to thaw your turkey completely before cooking. This can take 1-2 days depending on the size.
- In your slow cooker, place the carrots, onion and mushrooms in the bottom. Next, place your turkey on top of the vegetables. Pour the olive oil over the top of the turkey. (Note, if you don't like skin, you can take the skin off before adding the olive oil and spices. I like to do this because I'm not a fan of skin and I find it helps the seasonings penetrate the meat more than just sitting on the skin. Totally up to you!)
- In a small bowl, combine your spices. Pour the combined spices all over the top of your turkey.
- Place the lid and cook on the high setting for 1 hour and then the low setting for 5-7 hours, or until the thickest part of the breast reaches at least 165 degrees F. (It's really worth investing in a meat thermometer, you don't want to chance getting your guests sick.)
- When the turkey is almost done, make the dairy-free mashed potatoes.
- When the turkey is done, remove it to a serving platter. Arrange the carrots around it.
- Take the juices, onions and mushrooms and place in your blender. Blend until smooth. Pour into a gravy dish. Taste and add more salt and pepper as needed.
- Serve. Be sure to refrigerate any leftovers.
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Looking for other easy sides to go with your allergy-friendly Thanksgiving? Check these out: