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Roasted Turkey Breast,Slow Cooker


This boneless turkey breast is roasted with fresh herbs in the slow cooker. This turkey breast is roasted in a 5- to 7-quart slow cooker. For a smaller slow cooker, use a 2 1/2 to 3-pound boneless turkey breast.


  • 1 4 to 5 pound boneless turkey breast, with skin
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon softened butter
  • 1 tablespoon grated lemon rind
  • 2 tart apples, peeled,cored,chopped
  • 2 carrots, cut in large chunks
  • 4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons butter, room temperature
  • 2 tablespoons all-purpose flour


Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, 1 tablespoon of butter and lemon rind. Rub turkey with the herb mixture, all over and under the skin; using kitchen twine, tie the skin back in place.

Arrange apples, carrots, and leeks in bottom of 5- to 7-quart slow cooker. Top with turkey breast, skin side up. Drizzle the lemon juice over turkey breast. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender. The internal temperature should be 160° F. to 165° F..

Transfer the turkey breast to a serving platter and keep warm. If desired, brown the skin under the broiler for about 4 to 5 minutes. Let turkey breast stand for 10 minutes before slicing.

Turn the slow cooker to HIGH. Whisk broth and wine into the juices in the slow cooker. In a small bowl or cup, combine the butter and flour until the flour is well incorporated. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute.

Alternatively, you can cook the broth, wine, and juices in a saucepan on the stovetop. Add the butter/flour mixture and cook over medium heat, stirring, until thickened, about 2 to 3 minutes.

Pour sauce into a serving dish and spoon over breast slices.

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