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Herb Turkey Breast with Carrots
Melissa Hart

Herb Turkey Breast with Carrots

A boneless turkey breast cooks over carrots and onions in a small amount of herb broth, giving weeknights the useful part of a holiday dinner. The roast sits above the liquid rather than boiling in it. Begin checking at five hours because turkey breast is lean and slow cookers vary.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless skin-on turkey breast roast 3 pounds, netting removed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 1/2 pounds carrots cut into 2-inch pieces
  • 1 large yellow onion cut into wedges
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter cut into pieces

Method
 

  1. Put the cold carrots and onion in a 6-quart slow cooker and pour in the broth.
  2. Season the turkey with salt, pepper, sage, thyme and garlic powder and set it skin-side up over the vegetables.
  3. Dot the turkey with the butter pieces.
  4. Cover and cook on low for 5 to 6 hours without lifting the lid, until the thickest center reaches 165°F.
  5. At dinner, rest the turkey 10 minutes, slice and serve with the carrots and strained juices.