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Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme
Turkey breast made with lemon, rosemary and thyme made in the slow cooker.
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
Slow Cooker Turkey Breast
Servings:
6
Calories:
606
kcal
Equipment
Slow Cooker
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.
Nutrition
Calories:
606
kcal
|
Carbohydrates:
15
g
|
Protein:
78
g
|
Fat:
28
g
|
Saturated Fat:
11
g
|
Cholesterol:
224
mg
|
Sodium:
1829
mg
|
Potassium:
282
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
328
IU
|
Vitamin C:
32
mg
|
Calcium:
23
mg
|
Iron:
1
mg