Herb-Infused Slow Cooker Turkey Breast

Why This Herb-Infused Slow Cooker Turkey Breast Works

During the long, low cooking time, the turkey has a chance to slowly warm all the way through without drying out. The slow cooker never blasts it with high heat, so the outside doesn’t seize up and squeeze out all the juices. Instead, the meat gently comes up to temperature, and the juices stay inside the turkey breast.

As the hours go by, the olive oil and chopped herbs spread over the surface and sink into the meat. The salt pulls a little moisture out at first, then that salty, herby liquid moves back in and seasons the turkey all the way through. Garlic powder and onion powder stick to the outside and form a light, tasty coating.

With the chicken broth sitting around the turkey and the lemon slices on top, the air inside the slow cooker stays steamy. That moist heat keeps the turkey from drying out and softens the tougher parts of the breast. After cooking, a short rest lets the hot juices settle back into the meat, so the slices stay moist instead of leaking all over the cutting board.

Mistakes To Avoid

Letting the turkey cook way past 165°F in the slow cooker makes the meat stringy and dry, even though it sits in liquid. The long, extra time breaks down the muscle fibers too much, so the slices won’t hold together and the breast turns out tough instead of juicy.

Putting the turkey breast into the crock pot still wet from rinsing keeps the herb paste from sticking. As it cooks, the wet surface steams instead of letting the oil and herbs cling to the meat, so the outside turns pale and the seasoning slides off into the broth.

Skipping the step of patting on the full amount of salt in the paste leaves the inside of the turkey bland and flat. The salt needs time in the slow cooker to pull into the meat; without enough of it, only the outer layer has any seasoning and the thick center tastes plain.

Crowding the crock pot with extra pieces or a turkey breast that barely fits can cause uneven cooking. The thickest part may stay under 165°F while the thinner edges dry out, so some slices are still soft and underdone while others are overcooked.