A flavorful slow-cooker turkey breast infused with citrus and fresh herbs, yielding juicy, tender slices with aromatic depth. This recipe is an effortless way to serve up something special without spending all day in the kitchen.
Why I Love This Recipe
I love how this slow cooker turkey breast turns out so tender and juicy every time, and the best part is how little hands-on work it takes. The combination of oranges, rosemary, and thyme adds a beautiful depth of flavor that makes the turkey feel special enough for a holiday meal but easy enough for a weeknight dinner. I also like how versatile the leftovers are—great for sandwiches, salads, or soups.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (6–7 lb) bone-in turkey breast, skin on
2 oranges, quartered
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 Tbsp olive oil
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1–2 tsp fine sea salt (to taste)
½ tsp freshly ground black pepper
1 cup low-sodium chicken broth (or stock)
Directions
I start by removing any packaging from the turkey breast and patting it dry with paper towels.
Then I place the quartered oranges along with the whole sprigs of thyme and rosemary into the bottom of the slow cooker insert.
I drizzle olive oil over the turkey breast and rub it with the chopped thyme, chopped rosemary, salt, and pepper.
Next, I set the seasoned turkey breast on top of the citrus and herbs in the slow cooker.
I pour the chicken broth around the turkey (not directly over it).
I cover and cook on Low for 5–7 hours, until the internal temperature reaches 165°F (74°C).
Once done, I remove the turkey and tent it with foil to let it rest for about 20 minutes.
If I want a crispy skin, I place it under the broiler for 3–5 minutes, then tent and let it rest again.
Finally, I slice and serve the turkey, optionally with the pan drippings or a simple gravy.
Servings and timing
Servings: 8 to 10
Prep Time: 10 minutes
Cook Time: 5 to 7 hours
Total Time: 5 hours 10 minutes (plus resting time)
Variations
I sometimes switch things up by replacing one of the oranges with a lemon for a brighter citrus flavor. If I’m short on time, I cook the turkey on High for 3–4 hours, though I make sure to check the internal temperature early to avoid overcooking. When I want extra depth, I rub a little garlic paste or smoked paprika into the skin before slow cooking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm slices in the oven at 300°F covered with foil, or in the microwave with a splash of broth to keep them moist. The turkey also freezes well—just slice, store in freezer-safe bags, and thaw overnight in the fridge before reheating.
FAQs
How do I know when the turkey breast is fully cooked?
I use a meat thermometer and look for an internal temperature of 165°F (74°C) in the thickest part of the breast. That’s the best way to ensure it’s safe and juicy.
Can I use a boneless turkey breast instead?
Yes, I can! Boneless works well too. I just adjust the cooking time slightly—boneless may cook a bit faster, so I start checking around the 4.5-hour mark on Low.
What can I do with the leftover cooking liquid?
I like to strain and simmer the cooking juices to make a simple, flavorful gravy. I add a bit of cornstarch slurry if I want it thicker.
Can I prep this turkey the night before?
Absolutely. I season the turkey and store it covered in the fridge overnight. Then in the morning, I just place it in the slow cooker and start cooking.
What sides go well with this turkey?
I usually pair it with mashed potatoes, roasted vegetables, or a light salad. The citrus and herbs make it a great match for both comforting and fresh sides.
Conclusion
This slow cooker turkey breast with citrus and herbs is one of my favorite go-to recipes for a hassle-free yet delicious main course. It’s easy to prep, full of flavor, and always turns out tender and juicy. Whether it’s for a holiday dinner or just a cozy weekend meal, I love how simple yet impressive it is.
