Summary:

This simple, foolproof recipe uses a slow cooker on low heat to turn a bone-in turkey breast into juicy and tender meat.

Slow Cooker Turkey Breast

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Prep: 10

Cook: 5

Yield: 6 servings

INGREDIENTS

▢ 1 bone-in turkey breast (Note 1)
▢ 1/2 cup water or broth

Rub:

▢ 1 medium lemon, finely grated (Note 2)
▢ 2 teaspoons table salt
▢ 1 teaspoon ground black pepper
▢ 1 teaspoon dried oregano
▢ 1 teaspoon garlic powder
▢ 1 teaspoon smoked paprika
▢ 2 tablespoons salted butter

INSTRUCTIONS

De-skin Turkey: Add water or broth to slow cooker (Note 3). Remove skin from turkey (Note 4) and transfer to slow cooker, breast side facing up with cavity underneath.
Season Turkey: Add lemon zest, salt, pepper, oregano, garlic, paprika, and butter to small microwave-safe bowl. Microwave until butter is melted, about 1 minute. Stir until paste forms. Brush or rub paste all over turkey breast.
Cook: Cover and cook on low heat until cooked through, 5 to 6 hours. Starting at 5 hours, use instant-read thermometer to periodically check for doneness (165 F in thickest part of breast).
Serve: Transfer turkey to cutting board and cut into slices. Serve and store leftovers (Note 5).

NUTRITION

Makes 6 Servings

Amount Per Serving (8-ounce portion):

Calories 340 (20% from fat)
Total Fat 7g	11%
Saturated Fat 3g	17%
Cholesterol 168mg	56%
Sodium 1070mg	45%
Net Carb 0.5g
Total Carb 1g	0%
Dietary Fiber 0.5g	1%
Sugars 0g
Protein 68g

Vitamin A 6% · Vitamin C 0% · Calcium 4% · Iron 14%

PHOTOS

NOTES & TIPS

(1) Turkey. I use a bone-in turkey breast with rib attached, weighing 5 to 6 pounds. If yours is frozen, defrost in the refrigerator until thawed, about 2 full days (48 hours).

(2) Grating Lemons. I use a microplane to get very fine zest. Avoid grating bitter white areas. The rest of the lemon isn’t used in this recipe; squeeze it for fresh juice to use in lemon posset or lemon fat bombs.

(3) Slow Cooker. Use an oval-shaped slow cooker with at least a 6-quart capacity. I don’t recommend using a round slow cooker, which may not fit the turkey breast.

(4) De-skinning Turkey. Remove the skin by pulling it away from the meat, using kitchen shears or a small knife to assist. Removing the skin allows the seasoning rub to be applied directly to the meat, resulting in more flavor. If you decide to keep the skin on, I recommend broiling the turkey afterwards to crisp the skin, monitoring carefully to avoid burning or overcooking the meat.

(5) Serving / Leftovers. Serve sliced turkey with drippings from the slow cooker or use them to make a gravy. Pair with low carb sides like mashed cauliflower, cranberry sauce, and balsamic roasted brussels sprouts. Turkey leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on a skillet with butter until nicely seared and golden. Or, you can repurpose leftovers by making a creamy turkey mushroom bake.