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Whenever I'm craving a no-stress but fancy main dish for the holidays, I turn to this slow cooker turkey breast method. Making it in the crockpot keeps everything incredibly juicy and soft, and those fresh herbs and citrus get to work from the inside out. You don't have to keep checking the oven or deal with fussy directions. Just prep for a few minutes, then let it do its thing while you hang out. The result totally feels special enough for any big gathering.
This slow cooker move totally changed the game in my house. Even my picky relatives were wowed the first time I cooked it for Thanksgiving. Now the zippy citrus scent is a must for us every spring and winter holiday.
Tasty Ingredients
- Turkey breast (bone in): shoot for 6–7 pounds and keep the skin on to lock in the juices
- Olive oil: rub onto the turkey so you get that nice crust. Extra virgin always wins for flavor
- Citrus (mix of oranges and lemons or just oranges): slice into quarters to throw in brightness—pick heavy ones that feel juicy
- A handful of rosemary sprigs and thyme sprigs: let them lounge at the cooker’s bottom to infuse that fresh aroma—go for lively green ones
- Chopped rosemary and thyme: sprinkle these on last for herbal punch, chop right before using for the best result
- Freshly ground black pepper and fine sea salt: don’t skimp, you want every inch seasoned. Fine salt spreads the best
- Chicken broth (low-sodium or stock): adds moistness, but swap in apple cider for a subtle sweet tang in fall and winter
Simple How-To
- Slice and Serve:
- Cut up the turkey and set it on your platter, then pour those flavorful cooking juices on top or use them as a gravy starter.
- Rest and Crisp (Optional):
- Lift the hot turkey out and cover with foil for about twenty minutes so it stays juicy. For crispier skin, hit it under your oven’s broiler for a few minutes but don’t walk away!
- Set and Slow Cook:
- Set the lid on the slow cooker and let it cook on low for five to seven hours. You're good to go once a thermometer in the thick part says 165°F. Slow and steady wins here!
- Place Turkey/Pour Broth:
- Snuggle the turkey breast right on your bed of citrus and herbs. Gently pour broth down the side so it surrounds (not washes over) the turkey.
- Season Up Turkey:
- Drizzle olive oil across the bird, then sprinkle on your chopped herbs, pepper, and salt. Rub these in so everything gets a coating.
- Add Aromatic Layer:
- Spread out orange (and lemon, if using) wedges with thyme and rosemary sprigs all over the bottom of your slow cooker. That's your flavor base.
- Prep the Bird:
- Take the turkey out of its wrapping and dry it off really well with paper towels. Dry skin helps it get crispy, and the seasoning will hang on tight.
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Honestly, snipping fresh rosemary with my kid is half the fun for me. We always pick some together from our backyard. That herbal smell at dinner just feels like winter and family time.
How to Store
When the leftovers are cool, pop them in a tight-lidded container and stash it in the fridge. You’ve got about four days before it starts to dry out. For keeping it longer, freeze the slices (squeeze out air from the bags!). Let them thaw in your fridge, then warm up slowly with a splash of broth to make it juicy again.
Swap Options
No oranges? Tangerines work, or go wild and toss in lemon and grapefruit for a flavor twist. No fresh herbs? You can use dried, but only use a third as much so it doesn’t overpower. And if you’re low on broth, apple cider does the trick for a gentle sweet touch.
Side Pairings
This turkey pairs nicely with mashed potatoes for sure, but try roasted roots or a quick grain salad for something new. Leftovers are awesome for next-day turkey sandwiches, especially topped with cranberry sauce.
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History & Traditions
Making turkey breast in a slow cooker is a fresh spin on the old-school whole turkey. It's perfect for smaller get-togethers when making a massive bird doesn’t make sense. My grandma always swore by slow cooking—she knew how to make even tough cuts juicy and flavorful.
Recipe FAQs
- → What size slow cooker works best for turkey breast?
If you've got a 6 or 7 quart oval slow cooker, it should easily fit a 6 to 7 pound turkey breast, bones and all. Still room for some sliced onions or citrus on the bottom, too.
- → How do I keep turkey breast succulent in the slow cooker?
Pick up a bone-in breast, toss in some citrus fruit and a handful of herbs. Keep your slow cooker on low so everything stays juicy and soaks up all the awesome flavors.
- → Can I use chicken broth or apple cider for cooking?
Chicken broth bumps up the savoriness and apple cider brings a bit of sweetness. Whichever you pick, it'll keep things moist and packed with flavor.
- → How can I achieve golden brown skin on turkey breast?
Once everything's cooked, pop the turkey under the broiler for about 3 to 5 minutes. Watch it close so you get crispy, golden skin without burning.
- → Is it possible to prepare the turkey breast in advance?
Totally! Season the turkey, cover, and refrigerate overnight if you want. It saves time and lets the flavors soak in.
- → How long do leftovers last and can they be frozen?
Leftover turkey stays good in a sealed container in the fridge for 4 days or you can freeze it for a couple months. Just thaw slowly and warm it up gently.
- → How do I make gravy from slow cooker juices?
Pour the juices through a strainer after cooking. Heat them in a pan and add flour or cornstarch, whisking until it thickens up into a smooth, tasty gravy.