If you’re looking for a succulent, foolproof, and hands-off way to enjoy turkey that’s bursting with flavor, this Crockpot Turkey Breast Recipe is a total game-changer. Slow cooking the turkey breast in a perfectly seasoned brine and aromatic veggies lets the meat soak up all the delicious juices, resulting in tender, juicy slices every time. Whether you’re preparing for a cozy weeknight dinner or a special gathering, this method guarantees a mouthwatering centerpiece with minimal fuss and maximum taste.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, balancing flavors, tenderizing the meat, and creating a rich depth that makes the turkey so unforgettable. From the sweetness of apple juice to the herbaceous punch of fresh rosemary and the citrus zing from orange peel, each element comes together to elevate the dish beautifully.
- Apple juice (1 quart or 4 cups): Adds a natural sweetness to the brine, enhancing the turkey’s flavor.
- Cold water (1 gallon): Essential for creating the perfect brine solution.
- Fresh rosemary (3 stems): Brings a fragrant, piney aroma and herbaceous depth.
- Garlic (3 cloves, chopped): Infuses the turkey with savory warmth and complexity.
- Kosher salt (¾ cup for brine + 1 tsp for turkey): Crucial for seasoning and ensuring juicy, flavorful meat.
- Brown sugar (1½ cups): Balances the saltiness with a rich, caramel sweetness.
- Whole peppercorns (2 tbsp): Adds subtle heat and aromatic spice notes to the brine.
- Bay leaves (4 whole): Introduce earthy, slightly floral undertones.
- Orange peel (from 2 large oranges): Lends a bright, zesty fragrance that complements the turkey perfectly.
- Boneless fresh turkey breast (5 lbs): The star of the dish—choose a fresh, quality piece for the best results.
- Freshly ground black pepper (½ tsp): Adds just the right touch of heat when seasoning the turkey.
- Dried sage (½ tsp): Classic poultry herb that adds subtle earthiness.
- Chopped fresh rosemary leaves (2 tsp): Provides concentrated herbal flavor that pairs beautifully with the poultry.
- Orange zest (from 1 large orange): Brightens and freshens the seasoning mix.
- Celery (3 ribs, cut into thirds): Adds a mild, fragrant crunch and foundational flavor for the cooking liquid.
- Yellow onions (2, peeled and halved): Sweetness and a subtle savory depth, essential for layering flavors.
- Carrots (3, scrubbed, peeled, and halved lengthwise): Contribute natural sweetness and body to the cooking broth.
- Low-sodium chicken broth (1 cup): Provides richness and moisture during cooking without overpowering the turkey.
- Unsalted butter (6 tbsp, melted): Adds luscious, buttery flavor and helps create a beautifully golden finish.
How to Make Crockpot Turkey Breast Recipe
Step 1: Prepare the Brine
Start by adding the apple juice, cold water, fresh rosemary stems, chopped garlic, kosher salt, brown sugar, whole peppercorns, bay leaves, and orange peel to a large pot. Bring this mixture to a gentle boil, stirring occasionally until the sugar and salt have fully dissolved. Once ready, cool the brine completely before submerging your turkey breast. This step is vital because it infuses the meat with sweetness and savory depth while tenderizing it for a succulent texture.
Step 2: Brine the Turkey
Place your turkey breast in a large container or brining bag and pour the cooled brine over it until fully covered. Refrigerate for at least 8 hours, or overnight if possible. This slow brining stage is the secret to juicy, flavorful meat—the turkey absorbs all those aromatic flavors, making every bite a delight.
Step 3: Season the Turkey
Remove the turkey breast from the brine and pat it dry with paper towels. In a small bowl, mix the kosher salt, black pepper, dried sage, chopped fresh rosemary leaves, and orange zest. Rub this seasoning blend evenly over the turkey. The dry seasoning will add a burst of herbal and citrus notes that perfectly complement the brine’s richness and prepare the turkey for slow cooking.
Step 4: Prepare the Crockpot
Scatter celery ribs, halved yellow onions, and carrots at the bottom of your crockpot. These vegetables act as a flavorful bed for the turkey, infusing moisture and aromatics during cooking while preventing the bottom of the turkey from sticking.
Step 5: Cook the Turkey Breast
Place the seasoned turkey breast on top of the vegetables in the crockpot. Pour in the low-sodium chicken broth and drizzle the melted butter over the turkey. Cover and cook on low for about 4 hours, or until the internal temperature reaches 165°F (75°C). The slow cooker gently and evenly cooks the turkey, ensuring it stays moist and tender, with flavors that meld beautifully.
Step 6: Rest and Slice
Once cooked, carefully remove the turkey from the crockpot and let it rest for 10-15 minutes before slicing. Resting allows the juices to redistribute, making the slices perfect for serving without any dryness.
How to Serve Crockpot Turkey Breast Recipe
Garnishes
A sprinkle of freshly chopped herbs like rosemary or parsley adds a splash of color and an herbal brightness that highlights the savory flavors of your turkey. A twist of fresh orange zest over the top can also elevate the dish with citrusy freshness that ties everything together.
Side Dishes
Serve alongside creamy mashed potatoes or silky garlic-infused mashed cauliflower for a comforting base. Roasted seasonal vegetables such as Brussels sprouts or green beans make fantastic companions, adding texture and a nutrient-packed balance. Cranberry sauce is another classic pairing that offers a sweet-tart contrast, brightening each bite.
Creative Ways to Present
Try creating a festive turkey sandwich with thick slices, cranberry sauce, melted cheese, and a smear of herb mayo on a crusty roll. Alternatively, shred the leftover turkey for robust turkey tacos with fresh slaw and avocado or toss it into a colorful salad for a hearty lunch option full of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Once the turkey has cooled completely, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 4 days, making it easy to enjoy delicious meals throughout the week without additional cooking.
Freezing
If you want to save turkey for later, slice or shred the meat and freeze it in freezer-safe bags or containers. Properly stored, frozen turkey breast can maintain its quality for up to 3 months. Be sure to label and date your packages for easy rotation.
Reheating
Reheat turkey gently in the oven at 325°F wrapped in foil to retain moisture, or warm portions in a covered skillet with a splash of broth over low heat. Avoid overheating to keep the meat tender and flavorful. You can also microwave leftovers covered with a damp paper towel for a quick meal, though oven reheating yields the best texture.
FAQs
Can I use frozen turkey breast for this Crockpot Turkey Breast Recipe?
It’s best to thaw the turkey breast fully before brining and cooking to ensure even seasoning absorption and proper cooking. Cooking from frozen might result in unevenly cooked or dry meat.
How long should I brine the turkey in the apple juice mixture?
For optimal flavor and tenderness, brine the turkey breast for at least 8 hours or overnight. This allows the meat ample time to soak up the aromatic brine without becoming overly salty.
Can I substitute chicken broth with another liquid?
You can use vegetable broth or even extra apple juice if preferred. However, chicken broth adds a subtle savory background that enhances the turkey’s flavor beautifully.
Is it necessary to add butter before cooking?
The melted butter helps keep the turkey moist and promotes a rich, silky texture. It also adds a lovely depth of flavor that rounds out the dish.
Can I double the recipe for a larger group?
Yes, you can, but make sure your crockpot is large enough to accommodate the extra turkey and vegetables without overcrowding. Otherwise, cooking times may need to be adjusted accordingly.
Final Thoughts
This Crockpot Turkey Breast Recipe has quickly become one of my all-time favorites because it’s as simple as it is delicious. The slow cooker does most of the work, letting the turkey soak in layers of bright, savory, and subtly sweet flavors that will impress anyone at your table. Give it a try—you’ll wonder why you never did turkey this way before! Happy cooking, and here’s to many flavorful meals ahead.
Print
Crockpot Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 to 8.8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Turkey Breast recipe is a flavorful and tender way to prepare a moist turkey breast using a slow cooker. Brined in a savory apple juice and herb mixture, the turkey absorbs delightful flavors from fresh rosemary, orange zest, and garlic. It is then slow-cooked with aromatic vegetables and finished with melted butter to achieve a juicy and aromatic main dish perfect for family dinners or special occasions.
Ingredients
Brine Ingredients
- 1 quart (4 cups) apple juice (or apple cider)
- 1 gallon cold water
- 3 stems fresh rosemary
- 3 cloves garlic, chopped
- ¾ cup kosher salt
- 1½ cups brown sugar
- 2 tbsp whole peppercorns
- 4 whole bay leaves
- Peel of 2 large oranges
Turkey and Seasoning
- 5 lbs boneless fresh turkey breast (thawed if frozen)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp dried sage
- 2 tsp chopped fresh rosemary leaves
- Zest of 1 large orange
Vegetables and Broth
- 3 ribs celery, each cut into thirds
- 2 yellow onions, peeled and halved
- 3 carrots, scrubbed, peeled, and halved lengthwise
- 1 cup low-sodium chicken broth
Finishing
- 6 tbsp unsalted butter, melted (â…” stick)
Instructions
- Prepare the Brine: In a large container, combine the apple juice, cold water, fresh rosemary, chopped garlic, kosher salt, brown sugar, whole peppercorns, bay leaves, and orange peels. Stir until the salt and sugar dissolve completely. This brine will infuse the turkey with moisture and flavor. Submerge the turkey breast completely in the brine, cover, and refrigerate for at least 12 hours (typically overnight) to ensure thorough flavor penetration and tenderness.
- Remove and Season the Turkey: After the brining period, remove the turkey breast from the brine and pat dry with paper towels to remove excess moisture. Rub the turkey evenly with 1 teaspoon kosher salt, freshly ground black pepper, dried sage, chopped fresh rosemary leaves, and orange zest to add further seasoning and aroma to the meat.
- Prepare the Crockpot: Place the cut celery ribs, halved onions, and carrot pieces evenly at the bottom of the crockpot to create a vegetable bed that will infuse the turkey with flavor and prevent it from sticking to the pot.
- Cook the Turkey: Place the seasoned turkey breast on top of the vegetable bed. Pour 1 cup of low-sodium chicken broth into the crockpot to provide moisture during cooking. Cover and cook on low heat for approximately 4 hours (240 minutes), or until the internal temperature of the turkey reaches 165°F (74°C), indicating it is thoroughly cooked and safe to eat.
- Finish with Butter: When the turkey is done, remove it carefully from the crockpot and brush the entire surface with 6 tablespoons of melted unsalted butter. This will add richness and a glossy finish. Let the turkey rest for 10-15 minutes before slicing to allow the juices to redistribute, ensuring each slice is juicy and tender.
Notes
- Brining the turkey enhances moisture and flavor, so do not skip this step if possible.
- If you don’t have apple juice, apple cider is an excellent substitute for the brine.
- Make sure to thaw the turkey breast fully before starting the brine for even seasoning and safe cooking.
- Check the internal temperature with a meat thermometer to avoid under- or overcooking.
- Use fresh herbs when possible, but dried rosemary and sage can be used if fresh is unavailable.
- Leftover turkey breast can be used in sandwiches, salads, or soups.
