Slow Cooker Turkey Breast

by Liz Heather in ,

Before I begin, let me just say that I will NEVER SHUT UP ABOUT HOW YOU NEED TO GET A SLOW COOKER. Okay? You should be aware of this already. Moving on.

Look, I know that I've already had my Thanksgiving (over a month ago). But who says that you can't celebrate another country's special days as well? WHO? 

So I decided to make the following recipe because:

  • It's Thanksgiving
  • I don't have an oven
  • LOOK HOW GOOD IT LOOKS

This is technically the first kind of real (not ground) turkey I've ever cooked (and if you're side-eyeing me right now because I didn't get a "whole" bird to cook, you can f off) and it turned out ridiculously well. Who the hell knew it was so easy to cook a turkey? Why have sitcoms always made it seem so difficult? I must insist on you making this immediately, it was so crazy good.

Ingredients

  • 1 turkey breast** {mine was bone-in and weighed a little under 3 lbs}
  • 1 apple, sliced into rings
  • 4 TBSP butter, cut into small cubes
  • 2 tsp coarse salt
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 1/2 tsp chopped sage
  • 2 tsp onion powder

Instructions

  1. Cover the bottom of your slow cooker in half of the apple rings in the slow cooker. Combine the seasonings in a small bowl. 
  2. Rub the seasonings onto the turkey breast, making sure to get some underneath the skin. Dot the turkey with butter cubes (again, put some underneath the skin). Then place the turkey in the slow cooker and put some apple rings on top of the turkey.
  3. There's no need to add any additional liquid, so don't fret.
  4. Cook on LOW for 5-6 hours, until the internal temperature reaches 165 degrees F. {After 4 hours, check every half hour to make sure you don't over cook it - though I happen to think that overcooked turkey is waaaay more delicious than it's "properly" cooked, almost-wet counterpart.
  5. **If your turkey breast is boneless, then you'll need to cook it for 3-4 hours on low. 
  6. Let the turkey rest after cooking.

This recipe has been adapted slightly from Bread with a side of Butter.