Slow Cooker Herbed Turkey Breast


  • 1 (5 pound) boneless turkey breast
  • salt and ground black pepper to taste
  • 5 sprigs fresh rosemary, divided
  • 5 sprigs fresh thyme, divided
  • 1white onion, chopped – divided
  • ½ cup butter, sliced into pats
  • 2 cups chopped fresh celery leaves
  • ½ (750 milliliter) bottle white wine, or more to taste
  • Directions

  • Step 1

    Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.


  • Step 2

    Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.

  • Step 3

    Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

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