Show Subscription Form




Slow-Cooked Herbed Turkey Recipe
Slow-Cooked Herbed Turkey Recipe photo by Taste of Home

Slow-Cooked Herbed Turkey Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + marinating Cook: 4 hours + standing
MAKES:14-16 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 4 hours + standing
MAKES: 14-16 servings

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

  1. 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.
  2. 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 2005, p136

Medium-Bodied White Wine

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

Reviews for Slow-Cooked Herbed Turkey

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 2, 2012

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 :)

MY REVIEW
Reviewed Nov. 24, 2011

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. :(

MY REVIEW
Reviewed Sep. 4, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT