Slow Cooker Thanksgiving Turkey Breast
- 12 Servings
- 30 mins Prep Time
- 5 hrs 30 mins - 7 hrs 30 mins Total Time
- 1 8-9 lb. Fresh Bone-In Turkey Breast
- 2 tablespoons minced garlic (5 cloves)
- 4 teaspoons dry mustard
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons high-quality olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
|Serving Size||3 oz. cooked turkey and juices|
|Amount Per Serving|
|Calories from Fat||110|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||0%|
Vitamin A 0%
Vitamin C 4%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of your slow cooker.
Step 2Place the turkey carefully over the wine and cook on LOW for 5-7 hours. Turkey is done when a meat thermometer inserted into the thickest part of the breast reaches 165°F.
Step 3Once the turkey is done, remove and put in an oven-safe dish, unless your slow cooker is oven safe. Broil for 3-5 minutes, watching the turkey carefully to make sure not to burn the skin.
Step 4When the turkey is nicely browned, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
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