Slow Cooker Herbed Turkey Breast

An easy Thanksgiving turkey breast with olive oil, garlic, lemon zest, rosemary, thyme, and sage.

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Prep Time 15

Slow Cooker: 4–6 hours on LOW, until 165°F 4 15

Total Time 4 30

Course Dinner

Cuisine American

Servings

Calories 268 kcal

Equipment

1 Slow Cooker
1 Small Mixing Bowl
1 Roasting Pan (or baking sheet)
1 Silicone Brush (Optional, for applying the herb mixture to the turkey breast).
1 Measuring Cups
1 Sharp Knife
1 Meat Thermometer
1 Cutting Board
Measuring Spoons

Ingredients

3 pounds turkey breast, boneless roast (fully thawed; skin-on or skinless)
1 tablespoon extra virgin olive oil
1 large onion, yellow (cut into thick wedges)
2 stalks celery (cut into large pieces)
½ cup broth, chicken (gluten-free; low-sodium chicken or turkey broth)
3 cloves garlic, fresh (minced)
1 teaspoon rosemary, dried (lightly crushed)
1 teaspoon thyme, dried
½ teaspoon sage, dried
½ teaspoon salt, kosher (or less for an injected or pre-brined roast)
½ teaspoon black pepper, ground
1 teaspoon lemon, zest (finely grated)

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Instructions

Prepare The Turkey
Start with a fully thawed, approximately 3-pound boneless turkey breast roast. Remove the outer packaging and any gravy packet. If it has cooking netting, follow the package directions about leaving it on during cooking. Do not rinse raw turkey. Pat dry with paper towels.
Build The Flavor
Arrange the onion wedges and celery in the bottom of a 6-quart slow cooker and pour in the broth. Mix the olive oil, garlic, rosemary, thyme, sage, lemon zest, salt, and pepper. Rub over the turkey. If skin-on, gently work some seasoning under the skin without removing it.
Slow Cook Until Done
Place the turkey on the vegetables, skin-side up if applicable. Cover and cook on LOW for approximately 4–6 hours, starting temperature checks around 4 hours. Cook until the thickest part reaches 165°F in several places. Slow cookers and roast shapes vary; temperature determines doneness, not the clock. Keep the lid closed except for necessary temperature checks, and follow your appliance's guidance for poultry and capacity.
Rest And Slice
Transfer the turkey to a clean cutting board and rest for about 15 minutes before slicing across the grain. Remove any netting as directed. For skin-on turkey, you may first transfer it to a broiler-safe metal pan and broil briefly until browned, watching constantly; do not put the slow cooker insert under a broiler.
Serve With The Juices
Spoon a little hot cooking liquid over the slices or serve it alongside. Discard the cooked aromatics if desired. Refrigerate leftover turkey and juices promptly in shallow containers.

Laura's Recipe Tips

Use a fully thawed 3-pound boneless breast roast. Cooking time varies by appliance and roast shape; check for 165°F in several thick areas. Never use WARM to cook raw turkey. Do not add stuffing to the roast.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 268kcalCarbohydrates: 4gProtein: 50gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 122mgSodium: 485mgPotassium: 647mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 3mgCalcium: 51mgIron: 2mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword easy thanksgiving turkey, herbed turkey breast, slow cooker turkey breast

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