Description
A flavorful slow‑cooker turkey breast infused with citrus and fresh herbs, yielding juicy, tender slices with aromatic depth.
Ingredients
- 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)
Instructions
- Remove any packaging from the turkey breast, pat dry with paper towels.
- Place quartered oranges and whole sprigs of thyme and rosemary into the bottom of the slow cooker insert.
- Drizzle olive oil over the turkey. Sprinkle with chopped thyme, chopped rosemary, salt and pepper, rubbing the seasonings into the skin.
- Set the turkey breast in the slow cooker on top of the citrus/herbs.
- Pour chicken broth around (not over) the turkey breast.
- Cover and cook on **Low** for **5–7 hours**, or until internal temperature reaches 165 °F (74 °C).
- Remove turkey and tent with foil; let rest about 20 minutes.
- If desired, place the breast under the broiler for 3–5 minutes to crisp the skin, then tent and let rest again.
- Slice and serve, optionally with pan drippings or gravy.
Notes
- Check that your slow cooker is large enough to accommodate the breast comfortably.
- You may substitute 1 orange + 1 lemon if preferred.
- Leftovers store in an airtight container in the fridge for up to 4 days.
- Use the cooking juices to make a simple gravy.
- If pressed for time, you can cook on **High** for 3–4 hours, but check temperature early to avoid overcooking.
Nutrition
- Serving Size: 1 slice (estimate)
- Calories: ≈ 457 kcal
- Sugar: ≈ 2 g
- Sodium: ≈ 167 mg
- Fat: ≈ 20 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 15 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 3 g
- Fiber: ≈ 0–1 g
- Protein: ≈ 60 g
- Cholesterol: ≈ 176 mg
