- 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
- 1/2 cup butter, sliced into pats
- 2 cups chopped fresh celery leaves
- 1/2 (750 milliliter) bottle white wine, or more to taste
- 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.
04/12/2018
recipepes.com
Slow Cooker Herbed Turkey Breast, recipe
PT15M
PT1H
5
455 calories