If you’ve been searching for a comforting, flavorful centerpiece that practically cooks itself while filling your home with mouthwatering aromas, then the Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe is your new best friend. This dish brings together tender, juicy turkey infused with bright lemon zest, earthy herbs, sweet carrots, and a hint of savory apple, creating a beautiful balance of flavors that’s perfect for family dinners or special occasions. The slow cooker does all the heavy lifting, transforming simple ingredients into a delicious, impressive meal you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building layers of flavor and texture, yet the list stays wonderfully uncomplicated. From fresh herbs to seasonal vegetables, each component enhances the turkey’s natural juiciness and brings vibrant hues to your plate.
- Boneless or bone-in turkey breast (4-6 pounds): The star of the dish, providing tender, succulent meat that soaks up all the flavors.
- Kosher salt (1 tablespoon): Essential for seasoning and drawing out moisture to maximize tenderness.
- Ground black pepper (½ teaspoon): Adds a gentle kick and balances the citrus notes.
- Garlic cloves (2, minced): Infuses a warm, aromatic depth without overpowering the palate.
- Medium lemon (1, zested and cut into wedges): Brightens the dish with fresh citrus zing while keeping the turkey moist.
- Carrots (2, cut into 2-inch pieces): Provide a subtle sweetness and lovely orange color beneath the turkey.
- Celery stalks (2, cut into 2-inch pieces): Lend a mild, fragrant earthiness that complements the other veggies.
- Red apple (1, cut into wedges): Adds unexpected sweetness and a hint of tartness that pairs perfectly with herbs and lemon.
- Fresh thyme sprigs (8): Deliver a woodsy, herbal aroma that elevates every bite.
- Dry white wine or chicken broth (1 cup): Creates a flavorful cooking liquid that keeps the turkey juicy and makes a wonderful base for gravy.
- Unsalted butter (3 tablespoons, melted): Brushed on top to enrich the turkey with silky richness and help achieve a beautiful finish.
How to Make Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
Step 1: Preparing and Seasoning the Turkey
Start by patting your turkey breast dry to help the seasoning stick better. In a small bowl, mix kosher salt, ground black pepper, minced garlic, and the lemon zest into a fragrant rub. Massage this all over the turkey breast to infuse it with that fresh, zesty kick. Nestle the lemon wedges into your slow cooker and place the seasoned turkey on top. For best results, refrigerate the turkey for at least 2 hours or overnight so the flavors have time to sink deeply into the meat.
Step 2: Adding Vegetables and Cooking
Layer the carrots, celery, apple wedges, thyme sprigs, and lemon wedges in the bottom of your slow cooker. These veggies act as a flavorful bed and also lift the turkey slightly so it cooks evenly. Next, carefully place the turkey breast on top. Pour the white wine or chicken broth around the turkey—be sure not to pour it over the top or you’ll wash away your seasoning. Drizzle the melted unsalted butter evenly over the turkey breast to add moisture and richness during cooking. Cover and cook on low for 4 to 6 hours. You’ll know it’s done when the internal temperature hits 155°F (68°C), revealing melt-in-your-mouth tenderness.
Step 3: Resting and Crisping
Once the turkey is cooked, remove it gently from the slow cooker and let it rest for at least 15 minutes. Resting allows the juices to redistribute, ensuring each slice is juicy and flavorful. For that irresistible golden, slightly crispy skin, transfer the turkey to a baking sheet and broil it in your oven for about 4 minutes, watching closely so it doesn’t burn. This step adds a delightful texture contrast that makes the dish feel special.
Step 4: Slicing and Serving
After your turkey has rested and the skin looks perfectly crisp, slice it against the grain for maximum tenderness. Serve it alongside your favorite sides and don’t forget to spoon some of the flavorful cooking liquid or a homemade gravy over the top for extra richness. This is the moment to impress your guests or treat yourself to a delicious, comforting meal.
How to Serve Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
Garnishes
A few simple garnishes can elevate this dish beautifully. Fresh thyme sprigs or a few lemon wedges on the side not only add visual appeal but also hint at the flavors inside. For a finishing touch, a sprinkle of chopped parsley brightens each plate with a fresh herbal note.
Side Dishes
This recipe loves company. Creamy mashed potatoes soaked in pan juices, a crisp green salad, or roasted root vegetables all complement the turkey’s vibrant citrus and herbal flavors. For something heartier, wild rice pilaf or buttery dinner rolls make excellent companions.
Creative Ways to Present
Feeling festive? Arrange thick slices of turkey on a rustic wooden board surrounded by the cooked carrots, apples, and celery for a farm-to-table charm. Another fun idea is to serve the turkey in warm pita pockets with some crisp greens and a dollop of herbed yogurt or cranberry sauce for a delightful twist. The Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe is as versatile as it is tasty!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover turkey and vegetables in an airtight container in the refrigerator. Properly stored, they will stay fresh for up to 4 days, making for quick lunches or dinners throughout the week.
Freezing
You can also freeze the cooked turkey breast and accompanying veggies. Wrap the slices tightly in plastic wrap, then place them in a freezer-safe container or bag. The leftovers freeze well for up to 3 months without losing much of their flavor or texture.
Reheating
When you’re ready to enjoy your leftovers, thaw frozen portions overnight in the fridge if needed. Reheat gently in the oven at a low temperature or in the microwave with a splash of broth to keep the meat moist. Avoid overcooking to maintain tenderness.
FAQs
Can I use a frozen turkey breast for this recipe?
It’s best to thaw the turkey breast completely before starting. Cooking from frozen in a slow cooker can result in uneven cooking and may increase the risk of food safety issues. Plan ahead and thaw your turkey in the refrigerator for 24-48 hours prior to cooking.
What if I don’t have white wine or broth?
If you’re out of both, water can work in a pinch, but be aware this will make the flavor milder. If possible, try to substitute with vegetable broth or a splash of apple cider for a little extra taste complexity.
How do I know when the turkey breast is fully cooked?
The most reliable method is using a meat thermometer. The internal temperature should reach 155°F (68°C) before resting—it will continue to rise slightly to a safe 160°F during that rest period, ensuring juicy, safe-to-eat turkey.
Can I double the recipe for a larger crowd?
You can double the ingredients, but keep in mind the slow cooker’s size. Make sure there’s enough room for good heat circulation, and you may need to increase the cooking time slightly. It’s better to use two slow cookers if cooking for a very large group.
Is this recipe suitable for special occasions or everyday meals?
Absolutely! The Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe is elegant enough for holiday dinners or Sunday family meals, yet simple and hands-off enough for a satisfying weekday dinner. It’s a win-win no matter the occasion.
Final Thoughts
There’s something magical about coming home to a slowly cooked turkey breast that’s bursting with lemony brightness, fresh herbs, and sweet, tender vegetables. The Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe not only simplifies your dinner prep but also delivers a stunningly flavorful, juicy bird every time. Give it a try and discover just how easy and rewarding this delightful slow cooker recipe can be—it might just become your new favorite go-to meal!
Print
Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes (plus marinating time if applicable)
- Yield: 8 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Turkey Breast recipe is a simple and flavorful way to prepare tender, juicy turkey with minimal effort. Seasoned with garlic, lemon zest, and fresh thyme, and slow-cooked alongside vegetables and apple wedges, the turkey develops a wonderful aroma and moist texture. After slow cooking, a quick broil crisps the skin for a perfect presentation. Ideal for a comforting family meal or holiday dinner.
Ingredients
Turkey and Seasoning
- 1 (4-5 pound) boneless turkey breast OR 1 (6-pound) bone-in turkey breast
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 medium lemon, zested and cut into 8 wedges
Vegetables and Aromatics
- 2 carrots, scrubbed and cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 red apple, cut into 8 wedges
- 8 sprigs fresh thyme
Liquids and Fat
- 1 cup dry white wine or chicken broth
- 3 tablespoons unsalted butter, melted
Instructions
- Prepare and season the turkey: Pat the turkey dry thoroughly. In a bowl, mix kosher salt, ground black pepper, minced garlic, and lemon zest. Rub this seasoning mixture evenly all over the turkey breast. Place the lemon wedges inside the slow cooker. Refrigerate the seasoned turkey for at least 2 hours to allow flavors to penetrate, preferably overnight.
- Arrange ingredients and start slow cooking: Place the carrots, celery, apple wedges, fresh thyme sprigs, and lemon wedges into the bottom of the slow cooker. Lay the turkey breast on top of the vegetables. Pour the dry white wine or chicken broth carefully around the turkey, avoiding pouring directly over the meat to keep the seasoning intact. Drizzle the melted butter evenly over the turkey. Cover the slow cooker and cook on LOW for 4 to 6 hours until the internal temperature reaches 155°F (68°C).
- Rest and crisp the turkey skin: Carefully remove the cooked turkey breast from the slow cooker and allow it to rest for at least 15 minutes. Preheat your oven broiler and place the turkey under the broiler for about 4 minutes to crisp and brown the skin. Watch closely to prevent burning.
- Slice and serve: Slice the turkey breast evenly and serve warm. Accompany it with your favorite side dishes and optionally use the cooking liquid from the slow cooker to make a delicious gravy to enhance the meal.
Notes
- For best flavor, marinate the turkey overnight in the refrigerator after seasoning.
- Use a meat thermometer to ensure proper doneness without overcooking.
- If you prefer, substitute chicken broth with dry white wine or vice versa based on flavor preference.
- You can add other aromatics like rosemary or sage if desired.
- The broiling step is optional but recommended for crispy skin.
- Leftover turkey keeps well and can be used in sandwiches or salads.
