Slow‑Cooked Turkey Breast With Herbs and Veg, Easy Thanksgiving

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What kind of recipe is it?

Slow-Cooked Turkey Breast is a savory and tender dish that embodies comfort food at its best.

This recipe features a succulent turkey breast that’s marinated with aromatic herbs and spices, resulting in moist and flavorful meat that’s perfect for family gatherings or holiday feasts.

Ideal for busy cooks, it gradually cooks in a slow cooker, allowing for easy preparation and minimal hands-on time.

This dish is aimed at those looking to create a delicious yet effortless meal, ensuring everyone at the table leaves satisfied.

Ingredients

Notes:

• Adjust the quantity of salt and spices according to personal preference and dietary restrictions.
• Fresh herbs provide a more intense flavor, but dried herbs can be used as substitutes if needed (1 teaspoon dried for every tablespoon of fresh).
• Confirm the turkey breast is thawed if frozen before beginning the cooking process.

Cooking Steps

1. Prepare your ingredients: Mince the garlic, chop the fresh rosemary and thyme, and dice the onion. Set aside.
2. In a large slow cooker (approximately 5-7 liters or 5-7 quarts), heat 30 ml (2 tablespoons) of olive oil over medium heat on the stovetop. Allow the oil to reach a shimmer (approximately 190°C/375°F).
3. Sear the turkey breast in the hot oil for 4-5 minutes per side until browned (using tongs, facilitate browning). Remove and transfer the turkey breast to the slow cooker.
4. Add the diced onion and minced garlic to the same pan, sautéing for 2-3 minutes until the onion is translucent (aromatic and softened).
5. Pour in 240 ml (1 cup) of chicken broth, scraping up any browned bits from the bottom of the pan (deglazing). Allow the mixture to bubble slightly for about 1 minute.
6. Pour the broth and onion mixture over the turkey breast in the slow cooker. Sprinkle 5 g (1 teaspoon each) of salt, black pepper, paprika, and Italian seasoning over the turkey, followed by the chopped rosemary and thyme.
7. Squeeze in 30 ml (2 tablespoons) of lemon juice over the top to enhance the flavor. Cover the slow cooker with the lid.
8. Set the slow cooker to low heat and cook for 6-8 hours, or until the internal temperature of the turkey breast reaches 74°C (165°F). The turkey should be tender and easily shreddable when fully cooked.
9. Once done, turn off the slow cooker and let the turkey breast rest uncovered for 15-20 minutes. This allows for carryover cooking and makes it easier to slice.
10. After resting, slice or shred the turkey breast against the grain. Serve with the cooking juices drizzled over for added flavor.
11. If desired, cool any leftovers to room temperature, then transfer to an airtight container and refrigerate within 2 hours for safe storage. Consume within 3-4 days.

Variations

• Herb-Citrus Turkey: Substitute the rosemary and thyme with fresh sage and parsley, and use orange juice (30 ml/2 tablespoons) instead of lemon for a citrusy twist.
• Spicy Southwestern Turkey: Replace Italian seasoning with 5 g (1 teaspoon) of chili powder and cumin, and add diced jalapeños (50 g/1.75 oz) for a kick of heat.
• Garlic and Honey Glazed Turkey: Mix in 30 ml (2 tablespoons) of honey to the broth, and increase garlic to 6 cloves for a sweet and savory profile.
• Vegan Mushroom Roast: Swap turkey for a large portobello mushroom cap (300 g/10.5 oz) and use vegetable broth instead of chicken broth, adding a splash of soy sauce for umami richness.

Tips on plating and presentation

After experimenting with different flavor variations for your slow-cooked turkey breast, you’ll want to make sure it looks as good as it tastes when serving it.

Start by slicing the turkey gracefully, fanning the slices for an appealing presentation. Surround it with colorful roasted veggies, and drizzle some flavorful gravy over the top.

A sprinkle of fresh herbs ties everything together beautifully!

What other dishes can I pair it with?

When planning a meal with slow-cooked turkey breast, it’s easy to think about side dishes that enhance its flavors and complement its tenderness.

I love pairing it with creamy mashed potatoes, roasted Brussels sprouts, and a fresh cranberry sauce.

A simple green salad adds a nice crunch, while stuffing brings a hearty element that rounds out the meal beautifully.

Enjoy!

What drinks can I pair it with?

A delicious accompaniment to slow-cooked turkey breast is finding the perfect drink that enhances its rich flavors.

I love pairing it with a crisp white wine, like Sauvignon Blanc, which adds an invigorating contrast.

If you prefer something non-alcoholic, a tart cranberry spritzer works wonderfully, too.

Both options elevate the meal and balance the savory herbs beautifully.

Cheers to that!

Frequently Asked Questions

Can I Use Frozen Turkey Breast for This Recipe?

Yes, you can use frozen turkey breast for this recipe! Just make sure to thaw it completely before cooking. I’ve done it before, and it turns out juicy and flavorful every time. Enjoy cooking!

How Long Can Leftovers Be Stored in the Fridge?

I’d recommend storing leftovers in the fridge for up to four days. Just make sure they’re in an airtight container to keep them fresh. I always label mine with the date to stay organized!

What Herbs Work Best for This Dish?

I love using thyme, rosemary, and sage for my turkey dish. They bring out the flavors beautifully, creating a fragrant, savory profile. Fresh herbs really elevate the meal, but dried ones work well too!

Can This Recipe Be Adapted for a Slow Cooker?

Absolutely, you can adapt this recipe for a slow cooker! I usually adjust the cooking time and add ingredients in layers for even flavor. Just set it and enjoy a tender, juicy dish later!

Is It Possible to Make This Dish Ahead of Time?

I often make this dish ahead of time. I cook it, store it in the fridge, and then reheat. It actually tastes even better the next day once the flavors have melded.