If you’re on the lookout for a comforting, flavorful, and fuss-free dinner, this Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe is about to become your new best friend. Juicy turkey breast infused with bright lemon zest, aromatic herbs, and a medley of tender vegetables slow-cooked to perfection creates a dish that’s wholesome and simply mouthwatering. This recipe delivers a spectacular meal that practically takes care of itself while filling your home with irresistible aromas.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but make all the difference in building layers of flavor and inviting textures. From the freshness of lemon and thyme to the hearty earthiness of carrots and celery, each component works in harmony to create a vibrant and savory dish.
- 4-5 pound boneless or 6-pound bone-in turkey breast: The star of the recipe, providing tender and juicy protein.
- Kosher salt (1 tablespoon): Enhances the natural flavors and helps with seasoning.
- Ground black pepper (½ teaspoon): Adds subtle warmth and balance.
- 2 cloves garlic, minced: Brings savory depth and aromatic richness.
- 1 medium lemon, zested and cut into 8 wedges: Contributes brightness and citrusy zing that lifts the whole dish.
- 2 carrots, scrubbed and cut into 2-inch pieces: Adds natural sweetness and a lovely pop of color.
- 2 celery stalks, cut into 2-inch pieces: Offers mild bitterness and crunchy texture to slow-cooked vegetables.
- 1 red apple, cut into 8 wedges: Introduces a subtle fruity sweetness that complements the turkey beautifully.
- 8 sprigs fresh thyme: Infuses herbaceous notes, making the flavor profile complex yet comforting.
- 1 cup dry white wine or chicken broth: Provides moisture and infuses the meat and vegetables with savory undertones.
- 3 tablespoons unsalted butter, melted: Adds a luscious finish and richness to the turkey’s skin and meat.
How to Make Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
Step 1: Season and Marinate the Turkey
Begin by patting your turkey breast dry to help the seasoning stick perfectly. Mix kosher salt, black pepper, minced garlic, and lemon zest in a bowl, then rub this fragrant blend all over the turkey. Place lemon wedges inside your slow cooker and pop the seasoned turkey on top. For best results, refrigerate the turkey for at least 2 hours or ideally overnight. This resting time allows the flavors to soak into the meat, promising a well-seasoned result.
Step 2: Prepare Vegetables and Arrange in Slow Cooker
In the bottom of your crockpot, arrange the chopped carrots, celery, apple wedges, and fresh thyme sprigs alongside the remaining lemon wedges. These bits not only share their delicious flavors with the turkey as it cooks but also create a natural rack while absorbing those juices, making for a delightful side all their own.
Step 3: Slow Cook to Tender Perfection
Gently place the marinated turkey breast atop the bed of vegetables. Pour the dry white wine or chicken broth around the turkey—avoid drenching the top, so the herb and lemon rub stays intact. Drizzle melted butter over the breast for a golden finish. Cover and cook everything on LOW for 4 to 6 hours, until the turkey reaches an internal temperature of 155 degrees Fahrenheit, ensuring the juiciest, most flavorful meat.
Step 4: Rest and Optional Skin Crisping
Once cooked, carefully remove your turkey breast from the slow cooker and let it rest for at least 15 minutes – this crucial step helps juices redistribute for a moist bite. If you adore crispy skin, place the turkey under the broiler for about 4 minutes, keeping a close eye to avoid burning. The result is a beautifully golden, slightly crisp exterior that adds an irresistible texture contrast.
How to Serve Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
Garnishes
Fresh thyme sprigs make a lovely garnish, lending a pop of green and enhancing the herbaceous aroma right at the table. A few thin lemon slices can be added for an extra visual zing and citrus burst just before serving.
Side Dishes
This Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe pairs wonderfully with creamy mashed potatoes or buttery egg noodles that soak up the flavorful cooking liquid turned gravy. For a fresh contrast, consider a crisp green salad or roasted Brussels sprouts tossed in balsamic vinegar to add depth to your meal.
Creative Ways to Present
For a special occasion, serve thick slices of turkey on a wooden carving board surrounded by the colorful vegetables and a bowl of the pan juices. Or make lovely open-faced sandwiches with warm turkey slices, crisp lettuce, and a smear of herbed mayo for a casual yet delicious lunch.
Make Ahead and Storage
Storing Leftovers
Leftover turkey and vegetables should be cooled completely before transferring into airtight containers. They will stay fresh in the refrigerator for 3 to 4 days. Be sure to store the cooking liquid separately if you’re saving it for gravy later on.
Freezing
You can freeze leftover turkey and veggies for up to 3 months. Slice the turkey before freezing for easier future use, and wrap portions tightly to prevent freezer burn. Thaw overnight in the refrigerator for best quality before reheating.
Reheating
Reheat turkey slices gently in the microwave covered with a damp paper towel to retain moisture or warm in a low oven wrapped in foil. Vegetables reheat well on the stovetop or in the microwave, and cooking liquid can be heated up for a quick gravy to pour over.
FAQs
Can I use bone-in and boneless turkey breast interchangeably in this Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe?
Yes, both bone-in and boneless turkey breasts work beautifully. Bone-in may take a bit longer to cook but tends to be juicier, while boneless offers quicker cooking and easy slicing.
Is it necessary to marinate the turkey overnight?
While overnight marinating enhances flavor infusion, even the minimum 2-hour marinating time will yield tasty results. The longer the better for depth of flavor.
Can I substitute the white wine with another liquid?
Absolutely! Chicken broth is an excellent non-alcoholic substitute that still keeps the meat moist and flavorful. Avoid using water alone since it lacks flavor depth.
How do I know when the turkey is perfectly cooked in the crockpot?
The internal temperature should read 155°F (68°C) when checked with a meat thermometer. This ensures the turkey is fully cooked yet juicy and tender.
What if I don’t want to crisp the skin after slow cooking?
That’s totally fine! The turkey will still be delicious and tender without the broiling step. The crispy skin is an optional step to add a pleasant textural contrast.
Final Thoughts
I cannot recommend this Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe enough—it’s the kind of dish that feels both special and completely effortless. Whether for a weeknight dinner or a relaxed weekend meal, this recipe invites warm, cozy moments around the table. Give it a try and prepare to be wowed by the luscious flavors and beautiful simplicity it brings to your kitchen.
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Crockpot Turkey Breast with Lemon, Vegetables, and Herbs Recipe
- Prep Time: 15 minutes (plus 2-12 hours marinating time)
- Cook Time: 4 to 6 hours
- Total Time: 6 hours 30 minutes (including marinating and resting)
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Turkey Breast recipe offers a simple, hands-off way to prepare tender, flavorful turkey with minimal effort. Slow-cooked with aromatic vegetables, apple, lemon, and fresh thyme, and finished with a broil for crisp skin, this dish is perfect 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 Butter
- 1 cup dry white wine or chicken broth
- 3 tablespoons unsalted butter, melted
Instructions
- Season and Marinate Turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix together kosher salt, ground black pepper, minced garlic, and lemon zest. Rub this seasoning evenly all over the turkey breast. Place lemon wedges into the slow cooker.
- Marinate: Transfer the seasoned turkey to the refrigerator and let it marinate for at least 2 hours, or preferably overnight to allow the flavors to penetrate the meat.
- Prepare Slow Cooker Base: Arrange the cut carrots, celery, apple wedges, thyme sprigs, and lemon wedges evenly at the bottom of the slow cooker. This creates a flavorful bed for the turkey to rest on while cooking.
- Slow Cook the Turkey: Place the marinated turkey breast on top of the vegetable mixture in the slow cooker. Pour the dry white wine or chicken broth gently around the turkey (avoid pouring directly over the top to keep seasoning in place). Drizzle the melted butter evenly over the turkey. Cover and cook on LOW setting for 4 to 6 hours, or until the internal temperature of the turkey breast reaches 155°F (68°C).
- Rest the Turkey: Carefully remove the turkey breast from the slow cooker and place it on a cutting board or serving platter. Allow it to rest for at least 15 minutes to let the juices redistribute for a moist result.
- Crisp the Skin (Optional): To achieve a crispy skin, place the rested turkey under the oven broiler for approximately 4 minutes. Watch closely to avoid burning. This step enhances texture and adds an appealing golden finish.
- Serve: Slice the turkey breast against the grain and serve with your favorite sides. Use the cooking liquid from the slow cooker to make a delicious gravy if desired.
Notes
- For best flavor, marinate the turkey overnight.
- Use a meat thermometer to ensure the turkey is cooked perfectly without drying out.
- The broiling step is optional but recommended for crisp skin.
- If using bone-in turkey breast, cooking time may increase slightly.
- Leftover turkey and cooking liquid can be stored in the refrigerator for up to 3 days.
