Description

This Crockpot Turkey Breast Recipe offers a tender, juicy turkey breast cooked low and slow with aromatic vegetables, lemon, and fresh herbs. Perfect for an easy, hands-off holiday or weekend meal, the turkey is slow-cooked in a flavorful broth and can be finished under the broiler for crisp skin. The dish is ideal for serving with classic sides and homemade gravy from the cooking juices.

Ingredients

Scale

Turkey and Seasoning

1 (4-5 pound) boneless turkey breast OR 1 (6-pound) bone-in turkey breast
1 tablespoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 medium lemon, zested and cut into 8 wedges

Vegetables and Herbs

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

Liquids and Fat

1 cup dry white wine or chicken broth
3 tablespoons unsalted butter, melted

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Instructions

Season and Marinate Turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix together the kosher salt, ground black pepper, minced garlic, and lemon zest. Rub this seasoning mixture evenly all over the turkey breast. Add the lemon wedges to the slow cooker. Place the seasoned turkey in a refrigerator to marinate for at least 2 hours, preferably overnight for deeper flavor.
Prepare the Slow Cooker: Place the cut carrots, celery, apple wedges, fresh thyme sprigs, and lemon wedges into the bottom of the slow cooker to create a flavorful bed for the turkey.
Slow Cook the Turkey: Lay the marinated turkey breast on top of the vegetables in the slow cooker. Pour the dry white wine or chicken broth around the turkey, being careful not to pour directly on top of it to keep the seasoning intact. Drizzle the melted unsalted butter over the turkey breast. Cover the slow cooker with a lid and cook on LOW for 4 to 6 hours, or until the internal temperature of the turkey reaches 155°F (68°C).
Rest the Turkey: Carefully remove the turkey breast from the slow cooker and let it rest on a cutting board for at least 15 minutes to allow the juices to redistribute, ensuring moist and tender meat.
Crisp the Skin (Optional): For a crispy skin finish, place the rested turkey breast under a preheated broiler in the oven for about 4 minutes. Watch closely to prevent the skin from burning while it crisps up.
Serve: Slice the turkey breast and serve it with your favorite side dishes. Optionally, use the cooking liquid from the slow cooker to make a flavorful gravy to accompany the meal.

Notes

Marinating the turkey overnight intensifies the flavors and results in juicier meat.
Using bone-in turkey breast can add more flavor but may require slight adjustments in cooking time.
If you don’t have dry white wine, chicken broth works just as well for moisture and flavor.
Broiling to crisp the skin is optional but recommended for texture contrast.
Use a meat thermometer to ensure the turkey is cooked safely and perfectly.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.

Prep Time: 15 minutes (plus 2 hours to overnight for marinating)
Cook Time: 4 to 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American