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Juicy Herb-Roasted Turkey Breast in Crockpot
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 1 bone-in turkey breast (6-7 pounds), skin on
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons sage leaves, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup chicken broth
- 2 tablespoons butter (optional)
- 1 lemon, zested and juiced
🍳 Quick Cooking Steps
Pat turkey breast dry with paper towels
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, sage, salt, pepper, and lemon zest
Gently loosen skin on turkey breast and rub herb mixture under the skin and all over the turkey
Place chopped onion, carrots, and celery in bottom of crockpot
Pour chicken broth into crockpot
Place seasoned turkey breast on top of vegetables, skin side up
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours
Check internal temperature reaches 165F at thickest part
Optional: transfer to baking dish and broil 2-3 minutes for crispy skin
Let rest 15-20 minutes before slicing
Strain liquid and vegetables for optional gravy making
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart or larger crockpot
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Meat thermometer
- Kitchen twine
- Mixing bowl
- Microplane or zester
- Basting brush
⚡ Quick Cooking Tips
Brine turkey breast overnight for extra moisture
Try different herb combinations like oregano and basil
Add white wine instead of broth for more complex flavor
Use maple syrup and mustard glaze for sweet-savory variation
Add root vegetables like parsnips and turnips to the mix
Create a spicy version with cayenne and paprika
Make it Mediterranean with olives and preserved lemon
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled turkey in airtight container for up to 4 days in refrigerator Keep any cooking liquid separately for making gravy or moistening leftovers Wrap tightly in foil or plastic wrap to prevent drying out
🔥 Reheating Tips
- Reheat sliced turkey with a splash of broth in microwave for 1-2 minutes Use low heat in oven (300F) covered with foil for 15-20 minutes Add a few tablespoons of broth when reheating to maintain moisture
⏰ Make Ahead Tips
- Prepare herb mixture up to 2 days ahead Chop vegetables day before and store in airtight container Season turkey up to 24 hours ahead and keep refrigerated
❄️ Freezing Guide
- Freeze cooked and cooled turkey for up to 3 months Wrap tightly in freezer paper or vacuum seal Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with homemade gravy made from strained cooking liquid Pair with classic mashed potatoes and green beans Excellent with roasted root vegetables Serve on rustic bread for sandwiches Great with cranberry sauce for traditional holiday meal
⚠️ Common Mistakes
- Not patting turkey dry before seasoning Overcrowding the crockpot with too large a turkey breast Skipping the resting period after cooking Not checking internal temperature for doneness Opening crockpot lid too frequently during cooking
🎨 Recipe Variations
- Citrus-herb: Add orange and lemon slices with fresh herbs Garlic-butter: Increase garlic and add compound butter under skin BBQ style: Use dry rub and finish with BBQ sauce Herb-mustard: Add Dijon mustard to herb mixture Italian style: Use Italian seasoning and sun-dried tomatoes
❓ Quick Cooking Q&A
Use a meat thermometer to ensure internal temperature reaches 165F at thickest part.
No, thaw completely before cooking. Allow 24 hours of thawing time per 4-5 pounds in refrigerator.
Use broth instead of water for more flavor, but liquid is necessary to keep meat moist.
Not recommended for slow cooking as it can create food safety issues.
Properly stored in refrigerator, cooked turkey lasts 3-4 days.
Yes, but firm vegetables work best as they won't get too mushy.
Not necessary, but you can for extra flavor.
Use 6-quart or larger for a standard turkey breast.
Yes, use 1/3 the amount of dried herbs compared to fresh.
Broil briefly after slow cooking if crispy skin is desired.
Yes, strain and combine with roux for delicious gravy.
Choose a smaller breast or cut to fit while maintaining shape.
Only if they fit without overcrowding and can reach safe temperature.
Let rest 15-20 minutes before slicing to retain juices.
Slice against the grain using a sharp knife for tender portions.