Crockpot Turkey Breast Recipe - The Cookie Rookie® (2024)

4.53 from 183 votes

Author: Becky Hardin

For the Brine

• ▢ 1 quart (4 cups) apple juice or apple cider
• ▢ 1 gallon cold water
• ▢ 3 stems fresh rosemary
• ▢ 3 cloves garlic chopped
• ▢ ¾ cup kosher salt
• ▢ 1½ cups brown sugar
• ▢ 2 tablespoons whole peppercorns
• ▢ 4 whole bay leaves
• ▢ peel of 2 large oranges

For the Turkey

• ▢ 5 pounds boneless fresh turkey breast thawed, if frozen
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ teaspoon dried sage
• ▢ 2 teaspoons chopped fresh rosemary leaves
• ▢ Zest of 1 large orange
• ▢ 3 ribs celery each cut into thirds
• ▢ 2 yellow onions peeled and halved
• ▢ 3 carrots scrubbed, peeled, and halved lengthwise
• ▢ 1 cup low-sodium chicken broth
• ▢ 6 tablespoons unsalted butter melted (⅔ stick)

For Brining the Turkey

• Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.

  1 quart (4 cups) apple juice, 1 gallon cold water, 3 stems fresh rosemary, 3 cloves garlic, ¾ cup kosher salt, 1½ cups brown sugar, 2 tablespoons whole peppercorns, 4 whole bay leaves, peel of 2 large oranges, 5 pounds boneless fresh turkey breast

  

For Cooking the Turkey

• Set slow-cooker to HIGH and spray the interior with nonstick spray.

  

• Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.

  5 pounds boneless fresh turkey breast

  

• Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.

  3 ribs celery, 2 yellow onions, 3 carrots, 1 cup low-sodium chicken broth

  

• Set the turkey breast on top of the vegetables and pour melted butter over the turkey.

  6 tablespoons unsalted butter

  

• Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.

  1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon dried sage, 2 teaspoons chopped fresh rosemary leaves, Zest of 1 large orange

  

• Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.

  

• Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.

• Cut into ½-inch slices and serve.

  

• Enjoy!

• Use boneless turkey breast for this recipe. Fresh or frozen is fine.
• If using a frozen turkey, be sure to fully thaw it first!
• Brine the turkey for at least 8 hours before adding it to the crockpot.
• Spray your slow cooker with non-stick spray before adding the turkey breast.
• Use a meat thermometer to check when your turkey is done (it should read 165°F).
• Let the turkey rest for at least 15 minutes before slicing it.

Storage:Store crockpot turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating