Blackberries add flavor to this homemade lemonade, which is simple to make. The finished effect is light and cool, which is ideal for those sweltering summer days.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 15 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 5-pound turkey breast |
Ingredients
- 1 (5 pound) boneless turkey breast
- salt and ground black pepper to taste
- 5 sprigs fresh rosemary, divided
- 5 sprigs fresh thyme, divided
- 1 white onion, chopped – divided
- ½ cup butter, sliced into pats
- 2 cups chopped fresh celery leaves
- ½ (750 milliliter) bottle white wine, or more to taste
Instructions
- Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
- Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
- Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 7 g |
| Sodium | 726 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe – I cooked on LOW for 6 hrs for a 7 pound fresh turkey breast. I checked temp at 4 hrs. I also rolled butter slices in dried herbs (sage,tarragon, smoked paprika, garlic flakes and onion powder). Broil on skin worked perfectly! Was very good!
Made this for my Dad on a turkey breast that had been in his freezer an indeterminate amount of time (but definitely more than a year), as I felt by this had a great shot at delivering a moist bird vs. just toasting.
Checked at 5 hours and it was overdone (5# turkey breast on high as stated in the recipe). May try again and check at 4 hours or 6+ hours on low.
This is a really great recipe. Even my son, a super picky eater, loved it and asked me to make it again! It is also very easy! The only change I made was adding half chicken broth / half white wine. Really delicious and the house smelt so good!!!
I used a three- pound turkey roast and cut back on the veggies accordingly, but not the wine or herbs. I set the slow cooker to Low for 8 hours. The turkey was delicious and moist. We live at high altitude (7,000’) , so cooking time might be less at sea level; but 8 hours on Low worked here. I’ll be delighted to do this again. Thank you so much!
I admit I hate roasting a turkey so I was looking for an easier process and this worked out wonderfully. The cooking time was much less than stated so I would check the temperature after a few hours. The wine flavor was stronger than I would have liked so next time I would use half wine, half chicken broth.
Very disappointing, considering all the fresh herbs and the wine.
I was beyond pleasantly surprised with this recipe. It was a huge hit at Thanksgiving. It was flavorful and it cooked perfectly. I’ll definitely be making this again in the future.
This was amazing. So moist and flavorful. Easy to make. I love slow cooker recipes.
This turned out very well. Luckily, I checked the temperature after about 3 1/2 hours. and it was done.
I used a 6 lb bone in Turkey breast and had to break the breast bones in order to fit in in my 6 quart slowcooker. I added carrots and celery and a mix of dry herbs (mural of flavor from Penzey’s) and instead of wine I used about a cup of dry white vermouth because that is what I had plus stock. It makes the most amazing gravy. You do have to strain out the solids and I don’t eat the skin. I make a roux to make the gravy, cut the meat off the bones and reheat everything together.
Made this almost according to the recipe. I substituted Turkey Stock for the wine as I wanted regular turkey gravy. Made the dressing separate in the oven. Will make again.
I made this to specifications with one difference. I didn’t have fresh herbs but it was still great! I did take it out of the crock pot, cut the strings off and broiled it for like 5 minutes just because my old fashioned dad would have been weirded out by the lack of golden brown that is typical for oven turkey. But let me tell you, it was moist and juicy, they way turkey never was in my house growing up!
This is the second time I’ve made this turkey and it’s been wonderful both times. Very easy to make. I love how flavorful and moist this turkey is. I’ll definitely make it again.
Oops! I didn’t realize that the recipe called for boneless turkey breast until the morning after. Followed the rest of the recipe exactly. The breast weighed 6lbs and was done in 4.5 hours. It should have been, considering it was essentially simmering in a flood of butter and wine. Too much of both I have a feeling the turkey was cooked after 4hrs because chunks of meat literally fell off the ribs back into the soup, which is maybe what I should have made. My husband wasn’t thrilled. No good sandwiches but the house did smell good!
This was moist and flavorful and made a ton of food. We’re turning the leftovers in to stew for tomorrow’s dinner.
Yes I will make it again. It came out moist and very flavorful. So very easy to prepare
This is so good. Let me start by saying I am not a huge turkey fan but a special diet we are on requires we eat lots of turkey breast. I made this as written except left out the butter. For the white wine I used dry sherry because I had it. It was really good. Fell off the bone and very flavorful. Might be the only way I cook turkey from now on. Easy, flavorful and healthy.
As my turkey breast was maybe 3 pounds, and my crockpot may run hot, it was done in 4 hours tops. I did add carrots to the crock pot. I also added some garlic powder and olive oil as well. The turkey was a little dry but the liquid made a nice gravy. It was worth trying but probably not try this recipe again.
I really like this as I don’t really eat turkey myself. The meat came out quite tender and it’s very flavorful.
Amazing and simple recipe! I used sparkling white wine and chicken stock 50/50 and it turned out great! Second time I made this I just used chix broth and added orange zest to make a really unique turkey. I use this as a base for any turkey recipe now, thank you!