If you’re craving a comforting, flavorful dish that makes you look like a kitchen superstar with minimal effort, this Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe is an absolute game-changer. Imagine a juicy turkey breast infused with zesty lemon, fragrant herbs, and the gentle sweetness of apples and carrots, all slow-cooked to tender perfection. The white wine adds a subtle depth to the broth, making every bite rich and satisfying. Whether it’s a weeknight dinner or a special gathering, this recipe combines simplicity with gourmet flair that will have everyone asking for seconds.
Ingredients You’ll Need
For a dish this dazzling, the ingredients are wonderfully straightforward but absolutely essential. Each component plays a specific role—from the tangy lemon zest brightening the turkey to the fresh thyme adding an earthy aroma. The vegetables not only deliver texture and natural sweetness but also create a beautiful, colorful base that’s as appealing to the eyes as it is to the palate.
- Boneless or bone-in turkey breast (4-6 pounds): The star of the dish, it shines best when slow-cooked to juicy tenderness.
- Kosher salt: Key for seasoning and helping the flavors penetrate the meat deeply.
- Ground black pepper: Adds a gentle kick that balances the citrus and sweetness.
- Garlic (2 cloves, minced): Infuses warmth and subtle pungency early on.
- Medium lemon: Both zested and wedged to provide bright citrus notes and natural acidity.
- Carrots (2, cut into 2-inch pieces): Provide sweetness and a pop of color beneath the turkey.
- Celery stalks (2, cut into 2-inch pieces): Lend a mild bitterness and lovely crunch that rounds out the vegetable mix.
- Red apple (1, cut into wedges): Adds subtle fruity sweetness that enhances the aromatic profile.
- Fresh thyme sprigs (8): These herbaceous notes make your kitchen smell like a garden in bloom.
- Dry white wine or chicken broth (1 cup): Used to braise the turkey and vegetables, contributing moisture and complexity.
- Unsalted butter (3 tablespoons, melted): Pouring this over the turkey ensures a silky finish and helps browning if broiled later.
How to Make Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe
Step 1: Season and Marinate Your Turkey
Start by patting your turkey breast dry—this helps the seasoning stick. In a small bowl, mix kosher salt, ground black pepper, minced garlic, and lemon zest. Rub this aromatic blend generously all over the turkey. Nestle lemon wedges inside the slow cooker—you’ll see how they infuse the entire dish while it cooks. Pop the turkey in the fridge to marinate for at least two hours or, if you have the time, overnight. This waiting time unlocks bold flavors that soak right into the meat.
Step 2: Prepare the Vegetables and Arrange Everything
Place the carrots, celery, apple wedges, thyme sprigs, and remaining lemon wedges at the bottom of your slow cooker. These aren’t just flavor builders; the vegetables cradle the turkey, preventing it from resting in its own juices and ensuring even cooking. Gently lay the turkey breast on this fragrant bed.
Step 3: Add Liquids and Butter
Pour the white wine or chicken broth carefully around the turkey—this poaching liquid keeps things moist and infuses nuanced flavors without washing away the seasoning on top. Drizzle the melted butter over the turkey to add richness and encourage a luscious finish when you broil it later.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it on LOW for 4 to 6 hours. The slow, moist heat gently breaks down the turkey breast to juicy tenderness while your kitchen fills with mouthwatering aromas. Use a meat thermometer to check—the turkey is safe and ready once it hits 155°F.
Step 5: Rest and Optional Skin Crisping
After cooking, take the turkey out and let it rest for at least 15 minutes to allow the juices to redistribute. If you love crispy skin, transfer the turkey to a baking sheet and broil it for about 4 minutes, keeping a close eye so it doesn’t burn. This extra step adds a wonderful texture contrast.
Step 6: Slice, Serve, and Enjoy
Carve your turkey breast into thick, juicy slices and serve alongside the tender vegetables. Don’t forget to spoon some of the flavorful cooking liquid over the slices or reduce it into a quick gravy. This last touch makes the dish irresistibly moist and flavorful.
How to Serve Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe
Garnishes
Fresh herbs such as thyme or rosemary sprigs add a final visual flourish and an extra burst of fragrance at serving. A few thin lemon slices brighten the plate and complement the existing lemon notes in the dish perfectly.
Side Dishes
This Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe pairs beautifully with a variety of sides. Creamy mashed potatoes or a silky risotto soak up the buttery juices wonderfully. For a lighter contrast, serve with roasted asparagus or a crisp green salad dressed with a lemon vinaigrette.
Creative Ways to Present
For special occasions, arrange the turkey slices on a large platter surrounded by the cooked vegetables and fresh herb sprigs. Drizzle some of the reduced cooking liquid over everything for a glossy, inviting look. Alternatively, serve individual portions in rustic bowls with a spoonful of veggies and a splash of white wine sauce to impress family or guests with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover turkey breast and vegetables in airtight containers in the refrigerator. The flavors intensify overnight, making the leftovers just as delicious—if not more so—as the first meal. Consume within 3 to 4 days for the best taste and food safety.
Freezing
If you want to stretch this recipe’s magic further, freeze the cooked turkey and vegetables in freezer-safe bags or containers. Label them clearly, and they’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
For the tastiest results, gently reheat leftovers covered in the oven at low heat or in a microwave with a splash of broth to prevent drying out. If you have the patience, warming it slowly on the stovetop with some butter and herbs will bring the dish back to life beautifully.
FAQs
Can I use bone-in turkey breast for this recipe?
Absolutely! Both boneless and bone-in turkey breasts work well. Bone-in may take slightly longer to cook but can add extra flavor to the broth.
Is it necessary to marinate the turkey overnight?
Marinating overnight isn’t mandatory, but it definitely enhances the flavor and helps the lemon and herbs penetrate the meat deeply. At minimum, try to marinate for two hours.
Can I substitute the white wine with something else?
Yes! If you prefer, you can use chicken broth instead of white wine. It still keeps the turkey moist and flavorful, just without the wine’s subtle acidity.
What if I want to cook this faster?
Using the HIGH setting on your slow cooker can reduce cooking time to about 3 to 4 hours, but the texture might be less tender than slow cooking on LOW.
How do I make a gravy from the cooking liquid?
After removing the turkey and vegetables, transfer the liquid to a saucepan. Simmer to concentrate flavors and, if desired, whisk in a slurry of cornstarch and water to thicken into a luscious gravy.
Final Thoughts
The Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe is truly a testament to how easy it is to make something elegant without fussing over the stovetop for hours. It’s a warm, inviting dish that delivers big on flavor and brings joy to the table. I can’t wait for you to try it and discover why it’s one of my all-time favorites for sharing good food and good company.
Print
Crockpot Lemon Herb Turkey Breast with Vegetables and White Wine Recipe
- Prep Time: 15 minutes plus 2 hours marinating time
- Cook Time: 4 to 6 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Turkey Breast recipe offers a simple and flavorful way to prepare tender, juicy turkey with minimal effort. Slow-cooked alongside fresh vegetables, apple wedges, and aromatic herbs, the turkey absorbs a subtle blend of lemon, garlic, and white wine or broth for a deliciously moist and savory main dish, perfect for family dinners or special occasions.
Ingredients
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 Aromatics
- 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
Instructions
- Season and Marinate Turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix kosher salt, black pepper, minced garlic, and lemon zest. Rub this seasoning mixture thoroughly all over the turkey breast. Add the lemon wedges to the bottom of your slow cooker, then place the seasoned turkey on top. Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat.
- Prepare Slow Cooker: Arrange the carrots, celery, apple wedges, thyme sprigs, and reserved lemon wedges evenly at the bottom of the slow cooker. This creates a flavorful bed for the turkey and prevents direct contact with the slow cooker base.
- Slow Cook the Turkey: Place the marinated turkey breast on top of the arranged vegetables and fruits. Pour 1 cup of dry white wine or chicken broth around the turkey—avoid pouring directly over the breast to keep the seasoning intact. Drizzle the melted unsalted butter evenly over the turkey breast to add richness and help with browning later. Cover with the slow cooker lid and cook on LOW for 4 to 6 hours until the internal temperature hits 155°F (68°C), ensuring juicy and fully cooked meat.
- Rest the Turkey: Once cooked, carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Allow it to rest for at least 15 minutes, which helps the juices redistribute for moist and tender slices.
- Crisp the Skin (Optional): For a crispy skin finish, place the rested turkey under the oven broiler for about 4 minutes. Keep a close eye to prevent burning. This step is optional but adds a pleasant golden crust and extra texture.
- Serve: Slice the turkey breast and serve warm alongside your favorite side dishes. Optionally, use the flavorful cooking liquid from the slow cooker to make gravy to accompany the turkey.
Notes
- Marinating the turkey overnight enhances the flavor and tenderness significantly.
- Using bone-in versus boneless turkey breast will impact cooking time slightly; always check the internal temperature.
- The optional broiling step is recommended for crispy skin but can be skipped if preferred.
- White wine can be substituted with an equal amount of chicken broth for a non-alcoholic option.
- Leftover turkey breast can be refrigerated for up to 4 days or frozen for up to 3 months.
