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Ingredients 0/8
Why You'll Love Making This
Tender and full of flavor thanks to slow cooking. The herbs add a fresh, aromatic touch that makes the meat juicy and delicious. It’s a comforting meal perfect for any occasion.
Quick Kitchen Tips
- Use fresh herbs for the best aroma and taste.
- Make sure to cook the meat on low heat to keep it moist.
- Let the meat rest after cooking to lock in the juices.
- Make sure to cook the meat on low heat to keep it moist.
- Let the meat rest after cooking to lock in the juices.
Step 1
Rins the turkey breast and patting it dry with some paper towels. Season it generously with salt and black pepper. Stuff the cavity with a couple of rosemary and thyme sprigs, a quarter cup of chopped onion, and some slices of butter.
Step 2
Toss the celery leaves, the rest of the white onion, and the remaining rosemary and thyme into the bottom of your slow cooker. Place the turkey breast on top of the veggies, skin side down. Pour in the white wine and cover everything.
Step 3
Cook on high for about 6 hours, or until the meat is tender and a thermometer inserted into the thickest part reads 170°F (75°C). Once it’s done, let the turkey rest for about 15 minutes before slicing and serving.
Serving Variations
Serve with roasted vegetables or mashed potatoes for a hearty meal. A light salad on the side can add a refreshing balance. Drizzle some pan juices over the meat before serving for extra flavor.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat. You can also freeze portions for up to 2 months and thaw overnight in the fridge before reheating.
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