Slow Cooker Lemon Turkey Breast is a juicy turkey breast that is slow roasted and bursting with comforting flavors and a hint of lemon.
Have a small family and don’t want to roast an entire turkey? Roasting a turkey breast instead will help reduce leftovers and waste. You can still make stock or broth with the leftover bones which is perfect for a pot of soup. Making a turkey breast in the slow cooker helps to keep the moisture in your turkey breast and gives it a great flavor.
WHAT YOU’LL NEED FOR SLOW COOKER LEMON TURKEY BREAST
Turkey Breast – Bone In Turkey Breast, not a “roast”.
Butter – Salted or unsalted. I used salted.
Seasonings and Spices – Onion powder, garlic powder, salt, dried thyme leaves, ground black pepper, fresh rosemary, fresh thyme and water.
Ingredients for Gravy
Pan drippings – Juice that has run off the turkey breast while cooking.
Chicken Stock – You could also use chicken broth. Homemade or store bought.
Butter – Unsalted or salted. I used salted.
Flour – All purpose or plain flour
Seasonings – dried rosemary or dried thyme leaves
STEP BY STEP INSTRUCTIONS
Step 1. Spray the slow cooker crock with nonstick cooking spray, and pour the water into the bottom of the crock.
Step 2. Placed the lemon slices and fresh herbs around the bottom and sides of the crock.
Step 3. Combine the onion powder, garlic powder, salt, thymes leaves, and black pepper together to make a rub.
Step 4. Take ½ of the butter and rub under the skin of the turkey. Next rub half of the dry seasoning under the skin.
Step 5. Using the last half of the dry seasonings, be sure to cover all sides of the turkey breast.
Step 6. Cook on low for 6 hours or until the internal temperature reaches 165 degrees.
Step 7. For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.
Step 8. To make the gravy, melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low. Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid. Slowly add the liquid, stirring constantly, until the gravy is smooth. Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.
TIPS AND FAQS FOR SLOW COOKER LEMON TURKEY BREAST
You could also use this Slow Cooker Lemon Turkey Breast recipe in the oven. Bake your turkey breast in a preheated oven at 350 degrees for roast for 18 minutes per pound. Checking to make sure that your turkey breast reaches the internal temperature of 165 degrees.
When checking the temperature of a turkey breast, also insert your thermometer into the thickest part of the meat half way through. Before not to allow your thermometer to get near bones.
To make the gravy you will need two cups of the pan drippings and two cups of chicken stock. If you do not have two cups of pan drippings use additional chicken stock to make the two cups. You will need four cups of liquid total for the gravy.
If you do not have chicken stock, you could use chicken broth. The difference between stock and broth is that stock has a deeper flavor with a richer taste. I typically prefer to use stock instead of broth but you can use whatever you have on hand.
RELATED RECIPES
Slow Cooker Sweet Potato Casserole
Slow Cooker Lemon Turkey Breast
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 5 lbs bone-in turkey breast
- ¼ cup butter room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon thymes leaves
- ½ teaspoon black pepper
- 2 lemons sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ½ cup water
Gravy Ingredients
- 2 cups pan drippings
- 2 cups chicken stock
- ¼ cup butter
- ¼ cup all purpose flour
- ¾ teaspoon dried rosemary
- ¼ teaspoon dried thyme
Instructions
- Spray the slow cooker crock with nonstick cooking spray, and pour the water into the bottom of the crock.
- Placed the lemon slices and fresh herbs around the bottom and sides of the crock.
- Combine the onion powder, garlic powder, salt, thymes leaves, and black pepper together to make a rub.
- Take ½ of the butter and rub under the skin of the turkey. Next rub half of the dry seasoning under the skin.
- Using the last half of the dry seasonings, be sure to cover all sides of the turkey breast.
- Cook on low for 6 hours or until the internal temperature reaches 165 degrees.
- For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.
- To make the gravy, melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low. Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid. Slowly add the liquid, stirring constantly, until the gravy is smooth. Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.
Leave a Reply