THE RECIPE JOURNAL · Main Course
Herb-Infused Turkey Breast Made in a Slow Cooker
This easy slow cooker recipe creates a tender, juicy turkey breast infused with fresh herbs for a flavorful meal. Perfect for busy days, it requires minimal prep while delivering delicious, comforting results everyone will love.
FROM THE KITCHEN • Herb-Infused Turkey Breast Made in a Slow Cooker
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the turkey breast and patting it dry with paper towels. Sprinkle it generously with salt and black pepper. Stuff the turkey cavity with a couple of rosemary and thyme sprigs, some chopped onion, and a few slices of butter.
02
Step 2
Next, toss the celery leaves, the rest of the white onion, and the remaining rosemary and thyme into the bottom of your slow cooker. Place the turkey breast on top of the veggies, skin side down. Pour in the white wine, then cover and set the slow cooker to High.
03
Step 3
Let it cook until the meat is tender and a thermometer inserted into the thickest part reads 170°F, which should take about 6 hours. When it’s done, let the turkey rest for about 15 minutes before slicing to keep it juicy.
Why you’ll love it
This dish is perfect for busy days when you want a flavorful meal without spending hours in the kitchen. The slow cooker keeps the turkey tender and juicy while the herbs add a fresh, aromatic touch. It’s a simple way to enjoy a delicious and healthy protein.
How to serve
Serve the turkey with roasted vegetables or a light salad for a balanced meal. It also pairs nicely with mashed potatoes or quinoa. Drizzle some of the cooking juices over the slices for extra flavor.
Storage & leftovers
Store leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze cooked turkey breast for up to 2 months. When reheating, do so gently to avoid drying out the meat.
