Mediterranean food is perhaps one of the healthiest foods in the world, which is no wonder why plenty of others, including myself, love it so much. I’ve found that turkey goes amazingly with Mediterranean food and can make a great main dish for the family, especially if you’re on the paleo diet. My Mediterranean Turkey Breast Crockpot recipe is one of my all-time favorites because it’s not only full of flavor and healthy ingredients, but you can let the crockpot do all the work – perfect for those of us who work outside of the home all day. Now, before we dive into the flavors and why I made this style of turkey in my crockpot, let’s first go over a few basics about the bone-in half breast turkeys I like to buy.
I recently had the opportunity to test out the difference in price with bone-in and without when purchasing these turkey breasts. I bought two turkey breasts; one was boneless, one bone-in. The final purchase price was approximately the same for each, although the bone-in turkey breast weighed considerably more for obvious reasons. Of course, this will vary from store to store, but overall it was pretty surprising to me. Many Americans seem to prefer white meat over dark meat when it comes to turkey, therefore a bone-in turkey breast may be the right choice for your turkey meal or even a Thanksgiving feast.
A bone-in turkey breast consists of the meat portion, the skin, ribs, and part of the backbone, weighing 2-3 pounds and can get as large as 4 pounds. You will commonly find bone-in turkey breasts at the grocery store throughout the year, usually packaged with clear wrap and in the refrigerated meats section. You can take the breast home and cook it or freeze it in most cases.
I want you to make sure your turkey breast is completely thawed before cooking. If the breast is still frozen at all in the center, it will not cook evenly or turn out well. A frozen turkey breast can be thawed by placing it in a refrigerator for about 24-36 hours.
This turkey breast recipe of mine has some of the most amazing Mediterranean ingredients. Many of the Mediterranean staples, which I like, are fruits, vegetables, herbs and spices, nuts, seeds, and olive oil. There is a large emphasis on including seasonal fresh fruits and vegetables in that beautiful culture. Citrus juice is also a popular option for adding flavor to various dishes and olive oil is the staple fat used for cooking.
Using herbs and spices in recipes allows us all to cut back on added salt and sugar when cooking. So many people (like my guests and clients) are amazed at the flavors I get with my paleo recipes without any added sugars, sweeteners, and such. They go home after a gathering “feeling so good”. I hear this all the time and it makes me so happy, as I am just like you! I love to spend time in my kitchen, working on a terrific meal and know that everyone is enjoying it. So, I hope you enjoy this recipe.Print
This Mediterranean Turkey Breast Crockpot recipe of mine has some of the most amazing Mediterranean ingredients. Many of the Mediterranean staples I like are fruits, vegetables, herbs and spices, nuts, seeds and olive oil. There is a large emphasis on including seasonal fresh fruits and vegetables in that beautiful culture. Citrus juice is also a popular option for adding flavor to various dishes and olive oil is the staple fat used for cooking. Make sure your turkey breast is completely thawed before cooking.
- 2–3 lb. bone in ½ turkey breast
- 4 tablespoons store-bought Mediterranean spice mix of your choice OR blend your own Mediterranean Spice Mix
- 2 tablespoons fresh garlic, finely chopped
- 3–4 tablespoons Whole Grain Dijon mustard
- 1 cup pitted (or not) Kalamata olives
- 2 tablespoons thick cracked pepper, freshly ground
- I large red onion, sliced into circles
- Purified water or bone broth (I recommend Bare Bones Broth)
- ½ cup julienned sun-dried tomatoes in olive oil
- Rinse the turkey breast and dry with a paper towel.
- Make a wet rub by mixing together the Mediterranean spice mix, mustard and garlic in a bowl, and then set aside.
- Place the olives and ½ of the red onions into the bottom of your crockpot.
- Pour the water or broth into the crockpot.
- Place the washed and dried turkey on a clean cutting board.
- Rub the wet rub all over the turkey, but mostly on the breast side up.
- Place the turkey in the crock pot.
- Place the remaining red onions on top of the turkey, then the sun-dried tomatoes and cracked pepper.
- Cover the crockpot ensuring it is sealed well.
- Turn the crockpot on to low for 8 hours or high for 5-6. I find low yields a moister turkey in all honesty, but not everyone else does.
- You can serve this with any kind of salad with my salad dressing which has many Mediterranean herbs in it, or even serve it with my Tzatziki Sauce for some real surprises to the palate.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.