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Crockpot Turkey Breast with Lemon, Apple, and Herbs Recipe

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4 from 87 reviews

This Crockpot Turkey Breast recipe offers a succulent and tender turkey breast slow cooked with aromatic vegetables, fresh herbs, and a hint of citrus. Perfectly seasoned and finished under the broiler for crispy skin, it is an effortless approach to a flavorful turkey dinner, ideal for weeknight meals or holiday gatherings.

Ingredients

Turkey and Seasoning

  • 1 boneless turkey breast (about 4 to 5 pounds) or 1 bone-in turkey breast (about 6 pounds)
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • Zest of 1 medium lemon
  • 1 medium lemon, 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 (no need to peel or core)
  • 8 sprigs fresh thyme

Liquids and Fat

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

Instructions

  1. Season: Pat the turkey breast dry thoroughly. In a small bowl, combine the kosher salt, ground black pepper, minced garlic, and lemon zest. Rub this mixture all over the outside of the turkey breast. Cut the zested lemon into 8 wedges and set aside. For enhanced flavor, refrigerate the turkey with the rub for at least 2 hours or preferably overnight.
  2. Add Vegetables and Aromatics: When ready to cook, remove the turkey from the refrigerator. Scatter the carrots, celery, apple wedges, thyme sprigs, and reserved lemon wedges evenly in the bottom of the slow cooker to create a flavorful base.
  3. Arrange Turkey: Place the turkey breast on top of the vegetable and herb mixture in the slow cooker. Carefully pour the dry white wine or chicken broth around the turkey, ensuring not to pour directly over it. Drizzle the melted butter evenly over the top of the turkey breast to keep it moist and add richness.
  4. Cook: Cover and cook on the LOW setting for 4 to 6 hours. Use an instant-read thermometer to check doneness; the turkey is done when it reaches a safe internal temperature of 155°F (68°C). The temperature will continue to rise as the turkey rests. Avoid cooking on HIGH as it may dry the meat. Cooking times may vary depending on slow cooker model.
  5. Rest: Once the turkey reaches the desired temperature, carefully remove it from the slow cooker and transfer it to a baking dish or a parchment-lined rimmed baking sheet. Do not leave the turkey in the slow cooker on the "keep warm" setting, as this will dry it out. Let the turkey rest for at least 15 minutes to allow juices to redistribute.
  6. Make Gravy (optional): Use the cooking liquid remaining in the slow cooker as the base for a flavorful turkey gravy. Strain the liquid and thicken with a roux or cornstarch slurry as desired.
  7. Broil for Crispy Skin: To achieve a golden, crisp skin, preheat your oven broiler and position a rack in the center. Place the rested turkey breast under the broiler for about 4 minutes, watching carefully and turning as needed to prevent burning. This step enhances texture and appearance.
  8. Serve: Transfer the turkey breast to a serving platter, slice, and serve immediately with the turkey gravy and your favorite side dishes for a classic and comforting meal.

Notes

  • For best flavor, marinate the turkey with the seasoning rub overnight.
  • Use an instant-read thermometer to ensure perfect doneness and avoid overcooking.
  • Do not cook the turkey on HIGH in the slow cooker to prevent dryness.
  • Broiling is optional but recommended to crisp the skin.
  • The cooking liquid can be turned into a delicious gravy to accompany the turkey.
  • If using a bone-in turkey breast, cooking times may be slightly longer.
  • Adjust the cooking liquid amount based on your slow cooker size to avoid overflow.

Find it online: https://recipethrive.com/crockpot-turkey-breast-with-lemon-apple-and-herbs-recipe/