Slow Cooker Turkey Breast
In honor of Thanksgiving, I’m going to share one of my all-time favorite turkey recipes today. The process is incredibly simple (no brining or basting required), and the results are a wonderfully juicy, flavorful turkey breast – you won’t even miss the dark meat. The turkey is cooked in the slow cooker, so you don’t even have to heat up your kitchen for this one (unless of course you’re using your oven to create a plethora of various holiday side dishes – but it’s getting cold outside, so a little extra heat in the kitchen won’t hurt anyone).
The only downside to this recipe is you don’t have a beautiful, crisp-skinned bird to display and carve for your guests, but I promise, the flavor makes up for it!
Slow Cooker Turkey Breast (requires a 6 quart slow cooker)
- 1 6 lb turkey breast
- Kosher Salt
- Black Pepper
- 1 Can of chicken broth
- 1 stick of unsalted butter
- 1 package of fresh poultry herbs (can be found in the produce section at most supermarkets – otherwise, use a combination of fresh sage, rosemary, and thyme)
- 1 onion, cut into quarters
Remove the turkey from wrapper and pat dry with paper towels. Sprinkle liberally with salt and pepper. Place the turkey breast side down in the slow cooker.
Place 1 stick of butter, some of the onions, and the poultry herbs into the cavity of the turkey. Pour chicken broth into the slow cooker.
Place lid on slow cooker and cook on low for 7-9 hours, or on high for 4-6 hours.
Remove from the slow cooker and allow to rest for about 20 minutes before carving.