A generous coat of garlic herb butter is the secret to the BEST lemon-herb turkey breast made in the slow cooker.
A moist turkey breast? Yes!
Moist is not typically an adjective used to describe turkey breast, but this recipe is an exception. The butter, broth, and long slow cook time make this turkey breast fork-tender and full of flavor. You won’t believe the difference in this turkey compared to oven roasted~which tends to be dry.
Butter & broth are key ingredients.
Rubbing the turkey breast with butter (specifically garlic-herb butter) makes the meat moist and flavorful. It helps to rub all over the bird, in the crevices, and under the skin. The broth keeps the turkey moist while it slow cooks. It also makes a great base for gravy if you want to make one with the drippings. Speaking of drippings~don’t throw them away!! They add moisture and flavor and are SO yummy!!! You can also use them to make turkey gravy.
What is the best grocery store turkey breast?
I’ve gotten great turkey breasts from Aldi, Publix, and Winn-Dixie. Look for skin-on turkey, and get fresh if possible. This is difficult, though, unless it is the holiday season. Frozen is almost the only option until then. I always ask the butcher which one he recommends, as he or she usually has an inside track.
Use a few fresh lemons for this turkey.
Fresh lemon juice helps tenderize the meat and the leftover lemon rinds act as a base to prop the turkey. I add more lemon flavor with lemon pepper seasoning as well. I buy 3 lemons for this recipe so that I can have 6 halves to place the turkey on top of in the slow cooker. This is not necessary; the turkey will be fine placed directly into the pot.
How many people does a turkey breast serve?
A 5-6 pound turkey breast will generally feed 5-6 people, depending upon how it is served. If using the turkey for sandwiches, the turkey will probably feed more people. If folks are eating turkey with a few sides, it might not go as far
How do you cook a whole turkey?
A whole turkey is too large to cook in a slow cooker, but I have a recipe that does yield a moist, flavorful bird. If you want to try your hand at a whole Tom, check out my post~ how to make a perfect, whole Thanksgiving turkey.
If you try this turkey breast, please share your thoughts in the comments of the post! I hope you love it as much as we do. As always, thanks so much for stopping by. Be blessed, and stay (turkey breast) savvy!!!
- 1 turkey breast (4 to 5 pounds)
- 1 tablespoon extra virgin olive oil
- 4 tablespoons garlic & herb butter*
- 1 lemon, halved
- 1/4 cup fresh parsley, chopped
- 3 teaspoons lemon pepper seasoning
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- Remove netting or mesh from turkey; rinse and pat dry.
- Spread garlic butter over the entire turkey and under the skin.
- Sprinkle all seasonings over turkey; rub on all sides.
- Squeeze lemon juice over; place the squeezed lemon in the bottom of the slow cooker.
- Pour bone broth in the slow cooker.
- Place turkey breast atop lemons.
- Cook on low for 5-6 hours or until internal temperature reaches 165 degrees.
- Turn off slow cooker; baste the turkey with all drippings.
- Wrap in foil or return to slow cooker; allow to sit and rest for one hour.
- Slice and baste with drippings.
*Kerrygold is my favorite
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 804mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 3g