My dream kitchen definitely has double ovens. But for me and most of the country that’s still a dream and on Thanksgiving I find myself wishing for more oven space. I make whole chickens in the slow cooker all the time. We love the turkey breast so I thought why not make a slow cooker turkey breast! This Lemon Thyme Butter Turkey Breast solves your oven problems and it’s big on flavor.
Lemon Thyme Butter Turkey Breast in the Slow Cooker
Slow cooker turkey breast is so easy because you literally set it and forget it. Add herbs, lemon, butter and put the lid on. Does it get easier? The best part about slow cooker turkey breast is the amazing turkey stock that results.
So much liquid evaporates in your oven. This not only creates a drier turkey, but it also means you have to really supplement that turkey stock when you go to make the gravy. You will get a ton of flavorful stock from this slow cooker turkey breast. The lemon and thyme flavor it all perfectly too.
I recommend a 6 quart oval slow cooker for this slow cooker turkey breast recipe. You need to have enough space and those that aren’t as wide probably won’t work well. I love this slow cooker by Crock Pot. It’s the one I use and it’s super affordable.
I think you’ll be so impressed with the texture from cooking the turkey in the slow cooker that you will not miss the oven method. Let me know if you make this recipe and leave a review in the comments. Tag me in your photos on Instagram @freshfitkitchen.
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Lemon Thyme Butter Turkey Breast
Lemon Thyme Butter Turkey Breast is an easy turkey breast recipe you make in the slow cooker. Slow Cooker Turkey Breast frees up your oven so you can cook the rest of Thanksgiving dinner with ease.
- 6 lb. Turkey Breast
- 10 sprigs Thyme Tied in a bundle with kitchen string.
- 2 tbsp. Salt
- 1 tbsp. Pepper
- 6 tbsp. Butter Cut into 1 tbsp. pats.
- 3 Lemons
Make sure you give the turkey breast plenty of time to thaw. I use a 6 lb turkey breast for this recipe and it took 3 days to thaw in my fridge.
Remove the turkey breast from the package and dry it off well with paper towels.
Sprinkle the outside with salt and pepper.
Cut the lemons into wedges and place half in the cavity of the turkey breast and 1/2 on the bottom of the slow cooker. Add the turkey on top of the lemons.
Top the turkey breast with the thyme bundle and 6 pats of butter.
Set the slow cooker to low for about 6 hours.
When the turkey is finished cooking check to make sure the internal temperature is 165 in the thickest part of the breast. Carefully lift the turkey breast out of the slow cooker and place it in a roasting pan.
Put the juices from cooking the turkey into a measuring cup and strain out the lemons and herb bundle. You can reserve this for soup or my advice is to use it as part of the stock when you make gravy.
If you want to brown the skin (I like to) put the turkey under the broiler for 5-6 minutes.
Allow it to rest for at least 30 minutes before slicing and serving.