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Slow-Cooked Herbed Turkey

 Slow-Cooked Herbed Turkey
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
14-16 ServingsPrep: 15 min. + marinating Cook: 4 hours + standing


  • 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)


  • 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

2 of 2

Slow-Cooked Herbed Turkey (continued)

Directions (continued)

  • 4-5 hours or a thermometer reads 170°. Let stand for 10 minutes
  • before slicing. Yield: 14-16 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer