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Crockpot Light & Lemony Herb Butter Turkey Breast (Easy!)

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This crockpot turkey breast is incredibly tender and flavorful, thanks to a bright lemon-herb butter that keeps the meat moist. It’s an easy, hands-off recipe perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (3 to 4 pounds)
  • 4 tablespoons unsalted butter, softened
  • 1 medium lemon (zest and juice)
  • 2–3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken or turkey broth (low-sodium preferred)
  • 2 tablespoons white wine (optional)

Instructions

  1. Make the herb butter: In a small bowl, combine 4 tablespoons softened unsalted butter with the zest of one lemon, 2 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh thyme leaves, 1 teaspoon finely chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with a fork until spreadable.
  2. Prep the turkey breast: Pat the turkey breast dry with paper towels. Place it skin side up on a cutting board. Gently loosen the skin from the meat using your fingers, creating a pocket without tearing the skin.
  3. Apply the herb butter: Spread about two-thirds of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the turkey, covering the skin completely. Season the outside with additional salt and pepper.
  4. Add liquid to the crockpot: Pour 1/2 cup chicken or turkey broth into the bottom of a 6-quart slow cooker. Add a splash of white wine if using.
  5. Place the turkey in the crockpot: Carefully place the turkey breast into the slow cooker, skin side up. Secure the lid.
  6. Cook on low: Set the crockpot to low and cook for 4 to 5 hours for a 3 to 4 pound turkey breast. About 30 minutes before the end, start checking the internal temperature with a meat thermometer. The turkey is done when it reaches 165°F in the thickest part of the breast (or pull at 160°F and let rest).
  7. Rest the turkey: Carefully lift the turkey out of the crockpot using tongs. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for 10 to 15 minutes.
  8. Make the sauce (optional): While the turkey rests, pour the juices from the crockpot into a small saucepan. Skim off excess fat. Bring to a simmer over medium heat and reduce for about 5 minutes until slightly thickened. Season with salt and pepper, and stir in a teaspoon of fresh lemon juice if desired.
  9. Slice and serve: Remove foil from the turkey. Carve the breast against the grain into thick slices. Arrange on a platter and drizzle with some of the reduced sauce. Serve remaining sauce on the side.

Notes

For best results, don’t skip loosening the skin and applying butter underneath. Use a meat thermometer to ensure doneness. Let the turkey rest before slicing. For crispy skin, broil for 2-3 minutes after cooking. The recipe is adaptable: swap herbs, use orange or lime instead of lemon, or add red pepper flakes for heat. Dairy-free: use plant-based butter. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, lemon herb turkey, easy turkey recipe, healthy turkey, gluten-free turkey, low-carb turkey

Find it online: https://goldensimmer.com/crockpot-light-and-lemony-herb-butter-turkey-breast-easy/