Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme
This Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme is an easy and delicious alternative to making a whole turkey on Thanksgiving and it’s full of fresh citrus and herb flavors!
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Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme
Making a whole bird on Thanksgiving is a great tradition, but some years you might not be feeding 20+ people and just want to keep it simple.
That’s why I love this recipe for making a turkey breast in the slow cooker. It cooks in 6 hours and is full of fresh citrus and herb flavor with the addition of lemon, rosemary and thyme.
That means, if you’re family eats at noon, you would have to get the turkey breast in the slow cooker by 6 am. That’s pretty much the same for a large, whole turkey in the oven.
I also love that this recipe uses the slow cooker because you can set it and forget it until it’s time to eat, giving you space and freedom to focus on other important matters, such as side dishes and desserts.
You will need a meat thermometer to check the internal temperature of your turkey breast and as soon as it reaches 165 F, you’re ready to go. Be sure to turn your slow cooker off after it reaches a the correct temperature, so that you don’t overcook it or dry it out.
Do you want more quick and easy Thanksgiving recipes? Here are a few of our favorites:
- Slow Cooker Sweet Potato Casserole
- Homemade Dinner Rolls
- Instant Pot Green Beans and Bacon
- Kentucky Derby Pie
- Turkey Cranberry Sliders
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How to Make Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme:
Spray the slow cooker with nonstick cooking spray, and pour the water into the bottom of the crock.
Place the lemon slices, fresh rosemary and thyme around the bottom and sides of the crock.
In separate bowl, combine the onion powder, garlic powder, salt, thyme leaves, and black pepper to make a rub.
Take ½ of the butter and rub it under the skin of the turkey.
Next rub half of the dry seasoning under the skin.
Rub the rest of the butter and dry seasonings on the outside of the turkey breast.
Cook on low for 6 hours or until the internal temperature reaches 165 degrees.
For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.
To make the gravy, melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low.
Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid.
Slowly add the liquid, stirring constantly, until the gravy is smooth.
Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.
Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme
Equipment
Ingredients
- 1 - 5 pound bone-in turkey breast
- ¼ cup cup butter room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon thyme leaves
- ½ teaspoon black pepper
- 2 lemons sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ½ cup water
For gravy:
- 2 cups pan drippings adding additional chicken stock if needed to make 2 cups
- 2 cups chicken stock
- ¼ cup butter
- ¼ cup flour
- ¼ teaspoon dried rosemary
Instructions
- Spray the slow cooker with nonstick cooking spray, and pour the water into the bottom of the crock.
- Place the lemon slices and fresh rosemary and thyme around the bottom and sides of the crock.
- In separate bowl, combine the onion powder, garlic powder, salt, thyme leaves, and black pepper to make a rub.
- Take ½ of the butter and rub it under the skin of the turkey.
- Next rub half of the dry seasoning under the skin.
- Rub the rest of the butter and dry seasonings on the outside of the turkey breast.
- Cook on low for 6 hours or until the internal temperature reaches 165 degrees.
- For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.
To make gravy:
- Melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low.
- Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid.
- Slowly add the liquid, stirring constantly, until the gravy is smooth.
- Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.
