Thursday, November 17, 2016

Recipe of the Week: Slow Cooker Citrus and Herb Roasted Turkey Breast

Is your gathering a small affair this year?  To be honest, sometimes I wonder if I really NEED to cook a whole turkey.  Anymore, the dark meat is almost non-existent and I find that most people prefer breast meat for leftovers anyway.

This recipe is great for Thanksgiving or anytime you want to cook at turkey breast in your slow cooker.


Citrus and Herb Roasted Turkey Breast


Cooking Spray
1 (5-7 pound) bone in turkey breast
salt and pepper
1 tablespoon butter, softened
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
2 oranges, thinly sliced
2 lemons, thinly sliced
1 large yellow onion
1 1/2 cups Riesling wine


Spray your slow cooker with cooking spray.

Rinse and pat dry turkey breast.  Sprinkle turkey with salt and pepper.

Stir together the butter and herbs.  Loosen the skin from the turkey without detaching it and spread the butter mixture under the skin.

Place oranges, lemons and onions into the bottom of the slow cooker.

Place the turkey in the slow cooker and pour 1 1/2 cups wine around the turkey.

Place lid on the slow cooker and cook on low for 5-7 hours or until the turkey reaches 165 degrees with an instant-read thermometer.

Remove turkey from slow cooker and tent with foil for 15 minutes.

To brown the skin, place under broiler for 3-5 minutes or until golden brown and then tent with foil.