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
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 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.
