Getting your recipe ready...
Juicy Herb-Roasted Turkey Breast in Crockpot
Video
Note: This video is from YouTube and does not belong to us. All rights go to its original creator. Watch on YouTube
Ingredients
- 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
Instructions
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
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
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.