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Crockpot Turkey Breast Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course, Poultry
  • Method: Slow Cooker, Broil
  • Cuisine: American

Description

This Crockpot Turkey Breast is a simple yet flavorful way to cook a juicy and tender turkey! A whole turkey breast is seasoned with herbs and slow-cooked with vegetables and white wine, resulting in a delicious and effortless meal that’s perfect for Thanksgiving or any special occasion.

Ingredients

Units Scale
  • 1 (4-5 pound) boneless turkey breast OR 1 (6-pound) bone-in turkey breast
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 medium lemon, zested and cut into 8 wedges
  • 2 carrots, scrubbed and cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 red apple, cut into 8 wedges
  • 8 sprigs fresh thyme
  • 1 cup dry white wine or chicken broth
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Season and Marinate Turkey: Pat turkey dry. In a bowl, combine salt, pepper, garlic, and lemon zest. Rub the mixture all over the turkey. Add lemon wedges to the slow cooker. Refrigerate the turkey for at least 2 hours, or overnight if possible.
  2. Slow Cook: Place carrots, celery, apple, thyme sprigs, and lemon wedges in the bottom of the slow cooker. Place the turkey breast on top of the vegetables and pour wine or broth around the turkey (avoid pouring over the top). Drizzle melted butter over the turkey. Cover and cook on LOW for 4-6 hours, or until the internal temperature reaches 155°F (68°C).
  3. Rest and Crisp Skin (Optional): Remove turkey from the slow cooker and let rest for at least 15 minutes. To crisp the skin, broil the turkey in the oven for about 4 minutes, watching closely to prevent burning.
  4. Serve: Slice and serve the turkey with your favorite sides and gravy made from the cooking liquid, if desired.

Notes

  • If using a boneless turkey breast with netting, do not remove the netting.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat turkey in a foil pouch with a splash of broth in a 350°F (177°C) oven.
  • Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1/8 of turkey breast
  • Calories: 300
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/crockpot-turkey-breast-recipe/