This boneless turkey breast is roasted with fresh herbs in the slow cooker. This turkey breast is roasted in a 5- to 7-quart slow cooker. For a smaller slow cooker, use a 2 1/2 to 3-pound boneless turkey breast.
Thaw the turkey completely in the refrigerator before you begin cooking it in the slow cooker.
- 1 boneless turkey breast, with skin, about 4 pounds
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon butter, softened
- 1 tablespoon grated lemon zest
- 2 Granny Smith apples, peeled, cored, and chopped
- 2 carrots, cut into large chunks
- 4 medium leeks (white part & 1-inch pale green), rinsed, sliced thinly*
- 1 cup
- chicken broth, preferably unsalted or low sodium
- 1/2 cup dry white wine or more broth
- 2 tablespoons butter, room temperature
- 2 tablespoons all-purpose flour
- With your fingers, separate skin from breast meat. Combine parsley, thyme, 1 tablespoon of butter and lemon zest. Rub turkey with the herb mixture all over and under the skin. Tie the skin back in place with kitchen twine.
- Arrange the apples, carrots, and leeks in the bottom of the crockery insert of a 5- to 7-quart slow cooker. Top with turkey breast, skin side up. Drizzle the lemon juice over the turkey.
- Cover and cook on high for 1 hour. Continue cooking on low for 6 to 7 hours or on high for about 3 hours longer. According to the USDA guidelines, poultry must reach at least 165 F on a food thermometer inserted into the thickest part of the meat. Check with a reliable instant-read food thermometer.
- Transfer the turkey breast to a serving platter and keep warm.
- If desired, brown the skin under the broiler for about 4 to 5 minutes. Let turkey breast stand for 10 minutes before slicing.
- Turn the slow cooker to HIGH. Whisk broth and wine into the juices in the slow cooker. In a small bowl or cup, combine the butter and flour until the flour is well incorporated and the mixture is smooth.
- Whisk the flour and butter combination into the slow cooker liquids and cook, uncovered, stirring occasionally until thickened and bubbly, about 15 minutes. Cook and stir for another minute.
- Alternatively, you can cook the broth, wine, and juices in a saucepan on the stovetop more quickly. Add the butter and flour mixture and cook over medium heat, stirring, until thickened, about 2 to 3 minutes.
- Pour the sauce into a serving dish and spoon over slices of the turkey breast.
*To replace the leeks, use 1 medium sweet onion, coarsely chopped, and 2 chopped green onions.
- Add a fennel bulb, sliced, to the vegetable mixture.
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|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||7 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||6 g|