Directions: |
Directions:1 . Rinse the turkey breast under cold water in the sink and pat dry with a couple of paper towels.
2 . Place the quartered orange slices and sprigs of thyme, rosemary, and sage in the bottom of the slow cooker.
3 . Drizzle the olive oil and orange juice over the turkey breast and sprinkle with the chopped thyme, rosemary, sage, orange zest, salt, and pepper. Rub the oil and herbs into the skin of the turkey.
4 . Place the turkey breast in the slow cooker on top of the oranges. Pour the chicken stock around the turkey.
5 . Cover the slow cooker. Cook on LOW for 5 to 7 hours, or until the turkey reaches 165°F (74°C) on an instant-read thermometer.
6 . Remove the turkey breast and tent with aluminum foil for 30 minutes to rest.
7 . To brown the skin on the turkey, place under the broiler for 3 to 5 minutes and then tent with foil.
NOTES: Tenting the turkey under foil and letting it rest for 30 minutes before slicing ensures the turkey breast will be nice and juicy. Don't skip this part. If you are broiling the breast to get browned skin, brown the turkey first, then tent and rest it. |
Personal
Notes: |
Personal
Notes: This roasted turkey breast is great for Thanksgiving or Christmas, but in all honesty it is amazing any time of year if you love roasted turkey. It's great for dinner any day of the week, and it is bursting with fresh citrus and herb flavors. Or refrigerate it after it is cooked and slice the meat thin for awesome turkey sandwiches for lunch.
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