Juicy Crockpot Turkey Breast Recipe

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Brine: 8 hours
Total Time: 12 hours 20 minutes
Servings: 8 people
Calories: 605.31kcal
Author: Becky Hardin - The Cookie Rookie
Crockpot Turkey Breast is one of the easiest ways to make a Thanksgiving turkey! This slow cooker turkey recipe guarantees succulent and juicy turkey every-time, as well as freeing up space in your oven. This year, cook your turkey in a crockpot with vegetables, chicken broth, and plenty of herbs for great flavor and a stress-free holiday!
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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
  • cups brown sugar
  • 2 tablespoons peppercorns
  • 4 whole bay leaves
  • peel of 2 large oranges

For the Turkey:

  • 5 pound boneless fresh turkey breast thawed, if frozen
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried sage
  • 2 teaspoons fresh chopped rosemary leaves
  • Zest of 1 large orange
  • 3 celery ribs each cut into thirds
  • 2 yellow onions peeled and halved
  • 3 carrots washed & halved lengthwise
  • 1 cup chicken broth
  • 6 tablespoons unsalted butter melted

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.

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.
  • Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.
  • Set the turkey breast on top of the vegetables and pour melted butter over the turkey.
  • Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.
  • 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!

Nutrition

Calories: 605.31kcal | Carbohydrates: 61.22g | Protein: 62.41g | Fat: 13.64g | Saturated Fat: 6.31g | Cholesterol: 175.66mg | Sodium: 11639.24mg | Potassium: 1073.98mg | Fiber: 2.25g | Sugar: 54.1g | Vitamin A: 4221.62IU | Vitamin C: 7.32mg | Calcium: 127.23mg | Iron: 2.51mg