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
Scale
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.