Crockpot Turkey Breast Recipe

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 4

Brine: 8

Total Time: 12 20

Servings: people

Calories: 613kcal

Author: Becky Hardin

This crockpot turkey breast recipe is an easy way to make tasty, juicy turkey for your Thanksgiving meal. Making turkey in a slow cooker is just genius!

Print Recipe

Equipment

Crockpot (click for my favorite)

Ingredients

For the Brine

1 quart (4 cups) apple juice or apple cider
1 gallon cold water
3 stems fresh rosemary
3 cloves garlic chopped
¾ cup kosher salt
1½ cups brown sugar
2 tablespoons whole peppercorns
4 whole bay leaves
peel of 2 large oranges

For the Turkey

5 pounds boneless fresh turkey breast thawed, if frozen
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried sage
2 teaspoons chopped fresh rosemary leaves
Zest of 1 large orange
3 ribs celery each cut into thirds
2 yellow onions peeled and halved
3 carrots scrubbed, peeled, and halved lengthwise
1 cup low-sodium chicken broth
6 tablespoons unsalted butter melted (⅔ stick)

Instructions

For Brining the Turkey

Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.
1 quart (4 cups) apple juice, 1 gallon cold water, 3 stems fresh rosemary, 3 cloves garlic, ¾ cup kosher salt, 1½ cups brown sugar, 2 tablespoons whole peppercorns, 4 whole bay leaves, peel of 2 large oranges, 5 pounds boneless fresh turkey breast

For Cooking the Turkey

Set slow-cooker to HIGH and spray the interior with nonstick spray.
Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.
5 pounds boneless fresh turkey breast
Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.
3 ribs celery, 2 yellow onions, 3 carrots, 1 cup low-sodium chicken broth
Set the turkey breast on top of the vegetables and pour melted butter over the turkey.
6 tablespoons unsalted butter
Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.
1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried sage, 2 teaspoons chopped fresh rosemary leaves, Zest of 1 large orange
Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.
Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.
Cut into ½-inch slices and serve.
Enjoy!

Video

Notes

Use boneless turkey breast for this recipe. Fresh or frozen is fine.
If using a frozen turkey, be sure to fully thaw it first!
Brine the turkey for at least 8 hours before adding it to the crockpot.
Spray your slow cooker with non-stick spray before adding the turkey breast.
Use a meat thermometer to check when your turkey is done (it should read 165°F).
Let the turkey rest for at least 15 minutes before slicing it.

Storage: Store crockpot turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition