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.