This Turkey Recipe Has a Citrus and Herbs Twist (Trust Us, You Won’t Miss Gravy)
When you think of turkey, you probably think of your holiday bird that takes hours to make, requires constant attention, and needs prep time that you just don’t want to do on a weekly basis (or even once a year). Luckily, there’s an easy, no-fuss way that you can enjoy this lean protein year-round (not just during the holiday season) without all the guesswork. The secret? Your slow cooker.
Yes, the humble slow cooker could just be the easiest way for you to enjoy turkey that’s perfectly roasted and infused with delicious flavor—no basting needed.
Case in point: The Crock-Pot Ladies, the women behind The Crock-Pot Ladies Big Book of Slow Cooker Dinners ($16.37, available for preorder on Amazon), shared this roasted turkey breast with oranges and herbs recipe with us, and we think it’s an amazing way to enjoy turkey without drowning it in gravy and sugar-filled canned cranberry sauce. You’ll get lean protein, vitamin C, and a flavorful mouthful in every bite, all thanks to oranges and herbs like rosemary, thyme, and sage.
Get ready to liven up turkey in a new and exciting way!
Roasted turkey breast with oranges and herbs recipe
This roasted turkey breast is great for Thanksgiving or Christmas, but in all honesty it is amazing any time of year if you love roasted turkey. It’s great for dinner any day of the week, and it is bursting with fresh citrus and herb flavors. Or refrigerate it after it is cooked and slice the meat thin for awesome turkey sandwiches for lunch.
Cook Time: 5 to 7 hours on LOW
Slow Cooker Size: 5-quart (4.7-L) or larger
6–7 pounds (2.7–3.2 kg) skin-on bone-in turkey breast
3 medium navel oranges (2 cut into quarters; 1 zested and juiced)
4–5 sprigs fresh thyme
4–5 sprigs fresh rosemary
4–5 sprigs fresh sage leaves
1 tablespoon (15 ml) olive oil
1 tablespoon (2 g) chopped fresh thyme
1 tablespoon (3 g) chopped fresh rosemary
1 tablespoon (3 g) chopped fresh sage
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup (235 ml) low-sodium chicken stock, store-bought or homemade
1 . Rinse the turkey breast under cold water in the sink and pat dry with a couple of paper towels.
2 . Place the quartered orange slices and sprigs of thyme, rosemary, and sage in the bottom of the slow cooker.
3 . Drizzle the olive oil and orange juice over the turkey breast and sprinkle with the chopped thyme, rosemary, sage, orange zest, salt, and pepper. Rub the oil and herbs into the skin of the turkey.
4 . Place the turkey breast in the slow cooker on top of the oranges. Pour the chicken stock around the turkey.
5 . Cover the slow cooker. Cook on LOW for 5 to 7 hours, or until the turkey reaches 165°F (74°C) on an instant-read thermometer.
6 . Remove the turkey breast and tent with aluminum foil for 30 minutes to rest.
7 . To brown the skin on the turkey, place under the broiler for 3 to 5 minutes and then tent with foil.
NOTES: Tenting the turkey under foil and letting it rest for 30 minutes before slicing ensures the turkey breast will be nice and juicy. Don’t skip this part. If you are broiling the breast to get browned skin, brown the turkey first, then tent and rest it.
You can preorder The Crock-Pot Ladies Big Book of Slow Cooker Dinners on Amazon now for even more slow cooker recipes you’ll love this holiday season and beyond!