Garlic and Herb Turkey Breast
This garlic and herb turkey breast is the juiciest, most delicious and most hands-off turkey breast. Perfect for a laid-back Thanksgiving dinner.
Equipment
- crock pot
- garlic press
- citrus zester
Ingredients
- 1 turkey breast
- 1 stick butter room temperature
- 1 head garlic minced
- 1 large lemon zested and juiced
- 2 tsp parsley
- 2 tsp thyme
- 2 tsp rosemary
- salt and pepper to taste
- 1 cup white wine
- 2-4 cups chicken broth
Instructions
- Put a turkey breast in the crock pot.
- In a separate bowl, combine butter, garlic, lemon zest, salt and pepper.
- Smear the butter mixture on top of the turkey breast. This step is easier if the turkey breast is thawed but it will all melt whether it’s frozen or thawed.
- Add the juice from the whole lemon all over the turkey breast and tuck the empty lemons in the crock.
- Pour white wine and chicken broth along the sides or the crock pot.
- Once you’ve poured all the liquid items in, sprinkle the herbs all over the top. Depending on the size of your turkey, you’ll use more or less, but use equal parts.
- Cook on low for about 10 hours or until the turkey is completely done, about 165 degrees Fahrenheit.
- When the turkey is done, serve with all of your favorite side dishes!
Notes
This recipe works for a turkey breast that’s completely frozen or if it’s thawed. You will have to adjust cooking time.
The ingredients also will vary depending on the size of turkey breast you get. The one I’m using in this post is 7.72 pounds.
You will also see that I’m starting off with one stick of butter, but I may end up adding more later depending on how the turkey looks. This recipe is very flexible!
If your turkey is too big for the crock pot lid to close, either cover with aluminum foil or place the lid on until it thaws a little. It typically will close after its began to cook.