This easy, foolproof recipe for garlic butter, lemon & herb slow cooked turkey breast yields moist, fork-tender turkey that melts in your mouth.
Moist is not typically an adjective used to describe turkey breast, but this technique changes that. I literally created this recipe on a whim and was amazed at how yummy it turned out.
I buy the Boar’s Head honey turkey by the pound most every week and end up throwing tons of it away because it doesn’t get eaten. So I decided to try and make my own turkey breast and see how it turned out. Not only is it WAY cheaper to make your own, in this case, it is way yummier too.
Garlic & Herb Butter & Chicken Bone Broth: I took a photo of these two key ingredients for easy shopping for you all. The Kerrygold butter is found in most grocery stores; just make sure you are getting the garlic & herb~not the plain. The packages look the same.
The chicken bone broth is so much richer and healthier than regular chicken broth. I love Trader Joe’s but have seen other brands in other stores. Be sure to save every drop of the drippings to basete and to keep turkey moist or to make gravy.
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.
Herbs are strictly personal. I use Penzey’s Northwoods which is a mix of salt, pepper, paprika, thyme, rosemary, garlic & chipotle. I think paprika is a must to help give a good color to the surface of the meat. I throw in fresh rosemary any time I have it; I love rosemary on fowl.
Keep the drippings! They add moisture and flavor and are SO yummy!!! You can also use them to make turkey gravy.
I highly recommend a good electric knife. They aren’t expensive, and they make cutting turkey and large birds so much easier. I have this one in white that comes with a case. This one is rated the winner by Cook’s Illustrated equipment tests.
I got my turkey breast at Aldi, of all places. That is not a place I shop often, especially for meat. But this turkey breast is a winner….an #aldifind for sure.
The Cook’s Illustrated taste tests for supermarket turkeys is very interesting. The winning turkeys are brands I don’t typically see in my stores. Jenni-O was “recommended with reservations.” Butterball .premium young turkey was “not recommended.” You can subscribe to Cook’s Illustrated for details if you like this kind of info.
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 (3-4 lb) turkey breast (thawed if formerly frozen)
- 4 TB garlic & herb butter (I use Kerrygold)softened
- 1 lemon, halved
- 3 tsp lemon pepper seasoning
- 3 tsp Penzeys Northwoods seasoning (or your favorite turkey seasoning blend)
- 1 cup chicken bone broth
- Remove mesh from turkey; rinse and pat dry.
- Spread garlic butter over entire turkey and under skin if possible.
- Sprinkle all seasonings over turkey; rub on all sides.
- Squeeze lemon juice over; place squeezed lemon in bottom of slow cooker.
- Pour bone broth in slow cooker.
- Place turkey breast atop lemons.
- Cook on low for 4-5 hours; make sure internal temperature reaches at leas 165 degrees F.
- Turn off slow cooker; baste turkey with all drippings.
- Allow turkey to sit for 15 minutes.
- Slice and baste with drippings.
Amount Per Serving: Calories: 2431 Total Fat: 125g Saturated Fat: 43g Cholesterol: 969mg Sodium: 1982mg Carbohydrates: 7g Sugar: 2g Protein: 299g