Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy (Allergy-friendly!)
Recipe type: Main dish
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 5-7
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 easiest and most amazing 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.)
  • 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
  • Blender
  • Dairy-free garlic parsley mashed potatoes
  1. Be sure to thaw your turkey completely before cooking. This can take 1-2 days depending on the size.
  2. 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!)
  3. In a small bowl, combine your spices. Pour the combined spices all over the top of your turkey.
  4. 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.)
  5. When the turkey is almost done, make the dairy-free mashed potatoes.
  6. When the turkey is done, remove it to a serving platter. Arrange the carrots around it.
  7. 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.
  8. Serve. Be sure to refrigerate any leftovers.
Adapted from: Chelsea's Messy Apron
Recipe by Allergy Awesomeness at