Crockpot Turkey Breast
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Crockpot Turkey Breast
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Whether it's for a small Thanksgiving or healthy, easy weeknight meal, this crockpot turkey breast delivers turkey that’s moist and flavorful!
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Ingredients
- 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
- 1 medium lemon
- 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
- 1 cup dry white wine or chicken broth
- 3 tablespoons unsalted butter melted
Instructions
- Pat the turkey breast dry. In a small bowl, place the salt, pepper, and garlic. Zest in the lemon, then stir to combine. Rub all over the outside of the turkey. Cut the zested lemon into 8 wedges and reserve. If time allows, refrigerate for at least 2 hours or overnight.
- When ready to cook, remove the turkey from the refrigerator. Scatter the carrot, celery, apple, thyme sprigs, and lemon wedges in the bottom of a slow cooker.
- Place the turkey breast on top of the vegetables. Carefully pour the wine (or broth) around but not on top of the turkey. Drizzle the top of the turkey with the melted butter.
- Cover and cook the turkey breast on LOW for 4 to 6 hours, until the turkey registers 155°F on an instant read thermometer (its temperature will rise as it rests); do not cook on high or the turkey will be dry. Know thy slow cooker and check early to be safe (I have used one that runs very hot and it was done in 4 hours 15 minutes; 5 to 6 hours is more typical).
- As soon as the turkey reaches temperature, remove it to a baking dish or parchment lined rimmed baking sheet (do not let it stay in the slow cooker on the “keep warm” setting or it will be dry). Let rest for at least 15 minutes.
- If you like, use the cooking liquid in the slow cooker to make Turkey Gravy.
- To crisp the skin, position a rack in the center of the oven and turn the oven to broil. Broil the turkey on the center rack for about 4 minutes, until the skin looks golden and crisp. DO NOT WALK AWAY. Watch to make sure the skin doesn't burn.
- Transfer to a serving platter. Slice and enjoy immediately with gravy and all of your favorite sides.
Notes
- : Wrap turkey in an aluminum foil pouch with a splash of broth and reheat in a baking dish in the oven at 350 degrees F.
- If your boneless turkey has the netting, do not remove it.
- TO STORE: Refrigerate leftover crockpot turkey breast in an airtight storage container for up to 3 days.
- TO REHEAT: Wrap turkey in an aluminum foil pouch with a splash of broth and reheat in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
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Serving
1 (of 8)
Calories
350kcal
(18%)
Carbohydrates
7g
(2%)
Protein
62g
(124%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
165mg
(55%)
Potassium
798mg
(23%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2804IU
(56%)
Vitamin C
11mg
(12%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1 (of 8) | |
| Calories | 350kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 62g | 124% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 165mg | 55% |
| Potassium | 798mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2804IU | 56% |
| Vitamin C | 11mg | 12% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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