Ingredients
- 1 (4-6 lb) bone-in or boneless turkey breast
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (adds a golden color)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage (optional, for extra holiday flavor)
- ½ teaspoon lemon zest (optional, for brightness)
- 4 cloves garlic, minced
- 1 cup chicken or turkey broth
- 1 tablespoon Worcestershire sauce (adds depth of flavor)
- ½ onion, sliced
- 2 celery stalks, chopped
- 1 carrot, chopped
Instructions
Pat the turkey breast dry with paper towels to help the seasoning stick. If the turkey has skin, gently lift it and rub some of the seasoning underneath for extra flavor.
In a small bowl, mix together the melted butter, olive oil, garlic, salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, sage, and lemon zest.
Rub the butter mixture all over the turkey breast, covering both the skin and under the skin for maximum flavor.
Place the onion slices, celery, carrot, and garlic cloves at the bottom of the crockpot to create a flavorful base. Pour in the chicken broth and Worcestershire sauce.
Place the seasoned turkey breast skin-side up on top of the vegetables. Cover and cook on LOW for 5-6 hours or until the internal temperature reaches 165°F (75°C).
For golden, crispy skin, transfer the turkey breast to a baking sheet and broil on high for 4-5 minutes until the skin is nicely browned.
Let the turkey rest for 10-15 minutes before slicing. This helps the juices redistribute, keeping the meat tender. Slice and serve with gravy, mashed potatoes, and your favorite sides!
- Prep Time: 10 minutes
- Cook Time: 5-6 hours (on low)
Nutrition
- Calories: 280
- Sugar: 0g
- Fat: 9g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g