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Slow-Cooked Herbed Turkey Recipe

Slow-Cooked Herbed Turkey Recipe photo by Taste of Home

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When herbs are plentiful in my garden, I prepare this turkey recipe. The turkey stays moist in the slow cooker and is bursting with herb flavors. When I served this to our Bible study potluck group, everyone wanted the recipe! —Sue Jurack, Mequon, Wisconsin

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Slow-Cooked Herbed Turkey Recipe

Prep: 15 min. + marinating Cook: 4 hours + standing

Yield: 14-16 Servings

15 240 255

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 cup lemon juice
1/2 cup packed brown sugar
1/2 cup minced fresh sage
1/2 cup minced fresh thyme
1/2 cup lime juice
1/2 cup cider vinegar
1/2 cup olive oil
2 envelopes onion soup mix
1/4 cup Dijon mustard
2 tablespoons minced fresh marjoram
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 boneless skinless turkey breast halves (3 pounds each)

Directions

In a blender, combine the first 15 ingredients; cover and process until blended. Place turkey breasts in a gallon-size resealable plastic bag; add half of marinade. Seal bag and turn to coat; seal and refrigerate overnight. Pour remaining marinade into a bowl; cover and refrigerate.
Drain and discard marinade from turkey. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high for 4-5 hours or a thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 14-16 servings.

Originally published as Slow-Cooked Herbed Turkey in Test Kitchen Favorites 2004 , p136

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Slow-Cooked Herbed Turkey

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Reviewed on Jul. 02, 2012 by resa1979

I made this for thanksgiving last year, it was a big hit. I loved it because I made it the day before in the crock pot and just heated it up for dinner. Great recipe and I will be making it again :)

Reviewed on Nov. 24, 2011 by ABRFosterMom

The marinade, when just made and cold, was wonderful and left me anxious to enjoy this entree. But after it was cooked--whoa. Not so good. Maybe it was the oddness of Dijon mustard and lemon and onion soup mix on turkey; I don't know. Seems like too many competing flavors. I've made this boneless breast dozens of times, and I so prefer it plain over this version. My husband thought it was ok, but he eats just about anything. I unfortunately made this today for T'giving. Wasted an expensive roast. :(

Reviewed on Sep. 04, 2011 by vmfein

This turned out great and I cut the recipe in half.