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.
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.