🛒 Make It Easy: Grab Your Ingredients

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Why Use Low-Sodium Au Jus?

The ranch seasoning and pepperoncini already bring plenty of flavor, so I recommend using low-sodium au jus seasoning to keep the turkey from becoming overly salty.

The unsalted butter also gives you a little more control over the overall saltiness.

How to Make Crock Pot Mississippi Turkey Breast

1. Keep the netting on the turkey

Remove the turkey breast roast from its packaging, but leave the netting on. Pat the turkey dry so the butter mixture sticks to it.

The netting helps hold the turkey breasts together as they cook. This makes the roast easier to handle and gives you nice, uniform slices when you’re ready to serve it.

Important: The netting is removed after cooking, before slicing and serving.

2. Make the Mississippi butter

Add the softened unsalted butter to a small bowl.

Mix in:

• Ranch seasoning
• Low-sodium au jus seasoning
• 2–4 tablespoons pepperoncini juice

Stir everything together until well combined.

The pepperoncini juice adds that signature tangy Mississippi-style flavor while the butter helps keep the turkey moist and carries all those seasonings over the meat.

3. Coat the turkey

Rub the seasoned butter mixture all over the turkey breast roast, coating it as evenly as possible.

Don’t worry if the butter mixture isn’t perfectly smooth. Just get a nice layer all over the outside of the turkey.

4. Add the turkey to the crock pot

Place the butter-coated turkey breast into the crock pot.

Arrange 6–8 pepperoncini peppers on top of the turkey.

You don’t need to add additional broth or water. The butter, pepperoncini juice, and natural juices from the turkey will create plenty of flavorful liquid as it cooks.

5. Cook

Cover and cook on LOW for 5–6 hours, or until the turkey reaches an internal temperature of 165°F in the thickest part.

Cooking time can vary depending on the exact shape and thickness of your turkey breast roast, so a meat thermometer is the best way to determine when it’s done.

6. Remove the netting

Carefully remove the cooked turkey from the crock pot and transfer it to a cutting board.

Let it rest for about 10–15 minutes.

Once it has rested, carefully cut and remove the netting.

Don’t try to remove the netting while the turkey is piping hot—it can be much easier to handle after it has had a few minutes to rest.

7. Slice and serve

Slice the turkey into thick slices.

Spoon some of the flavorful juices from the crock pot over the turkey before serving.

And don’t forget the pepperoncini!

Tips for Making Mississippi Turkey Breast

Keep the netting on while cooking

This is one of my favorite tricks for turkey breast roasts. The netting helps hold the roast together while it cooks so you can easily slice it once it’s finished.

Just remember to remove the netting before serving.

Use softened butter

Softened butter makes it much easier to combine the seasonings and coat the turkey evenly.

If your butter is still cold, let it sit at room temperature for a little while before mixing.

Pat the turkey dry with a paper towel. This ensures the butter sticks to the turkey, otherwise it will just wipe right off.

Don’t add extra salt

Between the ranch seasoning and au jus seasoning, there’s no need to add additional salt. Using unsalted butter and low-sodium au jus seasoning helps keep the finished turkey from being too salty.

Adjust the pepperoncini juice

I recommend starting with 2 tablespoons if you’re unsure about the pepperoncini flavor.

Use up to 4 tablespoons if you really love that tangy, slightly spicy Mississippi-style flavor.

Use a meat thermometer

Don’t rely solely on the cooking time, use a meat thermometer for the most accurate results and to avoid overcooking. Turkey should reach an internal temperature of 165°F in the thickest part.

Can I Use Bone-In Turkey Breast?

This recipe was developed for a 3-pound boneless turkey breast roast, so I recommend sticking with a similar-size boneless roast for the easiest results.

A bone-in turkey breast will require different cooking times and may not work the same way with the netting.

Can I Use Regular Au Jus Seasoning?

Yes, but I recommend low-sodium au jus seasoning for this recipe.

The ranch seasoning, au jus seasoning, and pepperoncini juice all contribute salt, so regular au jus can make the turkey quite salty.

If regular au jus is all you have, avoid adding any additional salt.

Can I Make This Ahead of Time?

Yes! Mississippi turkey breast is a great make-ahead holiday recipe.

Cook the turkey, let it rest, remove the netting, and slice it. Store the turkey with some of the crock pot juices in an airtight container in the refrigerator.

When you’re ready to serve, gently reheat the turkey with some of the juices to help keep it moist.

How to Store Leftover Turkey

Store leftover turkey in an airtight container in the refrigerator for 3–4 days.

For longer storage, freeze sliced turkey in a freezer-safe container or freezer bag for up to 3 months for best quality.

I recommend freezing it with some of the cooking juices to help prevent the turkey from drying out.

What to Serve with Mississippi Turkey Breast

This turkey would be delicious with all your favorite holiday sides! We love enjoying our turkey with a side of Jasmine rice and green beans or roasted broccoli.

Try serving it with:

• Mashed potatoes
• Crock Pot green bean casserole
• Stuffing
• Mac and cheese
• Cranberry sauce
• Mashed Cauliflower
• Dinner rolls
• Bacon Corn Casserole
• Roasted vegetables
• Brussels sprouts au Gratin
• Funeral Potatoes

How to Add Potatoes and Vegetables

Want to make this a full meal in one crock pot? Add potatoes and vegetables right alongside the turkey!

For a hearty dinner, add:

• 1½ pounds baby potatoes – leave them whole if small or cut larger potatoes in half
• 3–4 carrots, peeled and cut into large chunks
• 1 small onion, cut into wedges

Place the vegetables in the bottom of the crock pot and arrange the turkey breast roast on top. Rub the turkey with the seasoned butter mixture as directed, then add the pepperoncini peppers over the top.

Cook on LOW for 5–6 hours, or until the turkey reaches 165°F and the vegetables are tender.

A few tips for the best vegetables:

• Cut the potatoes and carrots into fairly large pieces so they don’t become mushy during the long cooking time.
• Baby potatoes are especially easy because they require very little prep.
• Put the heartier vegetables, like potatoes and carrots, on the bottom where they’ll be surrounded by the cooking juices.
• If using delicate vegetables such as green beans, broccoli or asparagus, add them during the last hour of cooking so they don’t overcook.
• There’s no need to add extra broth. The turkey will release juices as it cooks, and the butter and pepperoncini juice will create a flavorful cooking liquid for the vegetables.

More Thanksgiving Recipes

• Crock Pot Turkey Breast
• Crock Pot Green Bean Casserole
• Crock Pot Turkey Meatloaf with Cranberry Glaze
• Crock Pot Stuffing
• Apricot Glazed Ham
• Cracker Barrel Hashbrown Casserole
• Mashed Cauliflower
• Sausage and Rice Casserole

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