Effortless Mediterranean Delight: Slow Cooker Roast Turkey Breast
This recipe brings the vibrant flavors of the Mediterranean to your table with minimal effort, thanks to the magic of the slow cooker. Imagine tender, juicy roast turkey breast infused with herbs, sun-dried tomatoes, olives, and a hint of lemon – all cooked to perfection while you go about your day. This Slow Cooker Mediterranean Roast Turkey Breast is perfect for a weeknight dinner, a holiday gathering, or meal prepping for the week ahead.
## Why You’ll Love This Recipe
* **Hands-Off Cooking:** The slow cooker does all the work! Simply prep the ingredients, load them into the cooker, and let it work its magic.
* **Incredibly Flavorful:** The Mediterranean flavors meld together beautifully, creating a complex and delicious dish.
* **Tender and Juicy Turkey:** Slow cooking ensures that the turkey breast stays moist and tender, preventing it from drying out.
* **Versatile:** Serve it with your favorite sides, slice it for sandwiches, or use it in salads and wraps.
* **Meal Prep Friendly:** Make a large batch and enjoy leftovers throughout the week.
* **Impressive yet Easy:** This recipe is perfect for entertaining, as it looks and tastes impressive but requires minimal effort.
## Ingredients You’ll Need
* **Boneless, Skinless Turkey Breast (2-3 pounds):** Choose a turkey breast that fits comfortably in your slow cooker. If your turkey breast is larger, you may need to increase the cooking time. It is important to monitor the internal temperature with a meat thermometer.
* **Olive Oil (2 tablespoons):** Provides flavor and helps to brown the turkey breast (optional, but recommended). Extra virgin olive oil provides the best flavor.
* **Dried Oregano (2 teaspoons):** A classic Mediterranean herb that adds warmth and depth of flavor.
* **Dried Basil (2 teaspoons):** Another essential Mediterranean herb that complements the oregano.
* **Garlic Powder (1 teaspoon):** Adds a savory note to the turkey breast.
* **Salt (1 teaspoon):** Enhances the flavors of all the ingredients.
* **Black Pepper (1/2 teaspoon):** Adds a touch of spice.
* **Sun-Dried Tomatoes (1/2 cup, oil-packed, drained):** Adds a burst of sweet and tangy flavor. If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes before using.
* **Kalamata Olives (1/2 cup, pitted and halved):** Provides a salty, briny flavor.
* **Red Onion (1/2, thinly sliced):** Adds a sweet and savory flavor.
* **Fresh Lemon (1, sliced):** Adds a bright, citrusy flavor and helps to keep the turkey moist.
* **Chicken Broth (1/2 cup):** Provides moisture and helps to create a flavorful sauce. Low-sodium broth is recommended.
* **Optional: Fresh Rosemary Sprigs:** Adding a few sprigs of fresh rosemary will further enhance the Mediterranean flavor.
* **Optional: Feta Cheese:** Crumbled feta cheese sprinkled on top adds a salty and creamy finish.
## Equipment You’ll Need
* **Slow Cooker (6-quart or larger):** Ensure that your slow cooker is large enough to accommodate the turkey breast.
* **Small Bowl:** For mixing the dry rub.
* **Knife and Cutting Board:** For preparing the vegetables and lemon.
* **Meat Thermometer:** Essential for ensuring the turkey is cooked to a safe internal temperature.
* **Tongs:** For handling the turkey breast.
## Step-by-Step Instructions
**1. Prepare the Turkey Breast:**
* Pat the turkey breast dry with paper towels. This helps the dry rub adhere better and promotes browning (if you choose to sear it).
**2. Make the Dry Rub:**
* In a small bowl, combine the dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well.
**3. Apply the Dry Rub:**
* Rub the dry rub mixture all over the turkey breast, ensuring it’s evenly coated. Massage the rub into the turkey to help it penetrate the meat.
**4. Sear the Turkey Breast (Optional):**
* While searing the turkey breast is optional, it significantly enhances the flavor and appearance. Heat the olive oil in a large skillet over medium-high heat.
* Sear the turkey breast on all sides until golden brown, about 2-3 minutes per side. This step creates a flavorful crust and helps to seal in the juices.
**5. Prepare the Slow Cooker:**
* Pour the chicken broth into the bottom of the slow cooker.
**6. Layer the Vegetables and Lemon:**
* Place the sliced red onion and lemon slices in the bottom of the slow cooker, creating a bed for the turkey breast. This prevents the turkey from sticking to the bottom and adds flavor to the broth.
**7. Add the Turkey Breast:**
* Place the turkey breast on top of the onion and lemon slices.
**8. Add the Remaining Ingredients:**
* Scatter the sun-dried tomatoes and Kalamata olives around the turkey breast.
* If using, add fresh rosemary sprigs to the slow cooker.
**9. Cook the Turkey Breast:**
* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time will vary depending on the size of your turkey breast and the specific slow cooker.
**10. Check for Doneness:**
* Use a meat thermometer to check the internal temperature of the turkey breast. Insert the thermometer into the thickest part of the breast, avoiding the bone.
* The turkey breast is done when the internal temperature reaches 165°F (74°C).
**11. Rest the Turkey Breast:**
* Once the turkey breast is cooked through, carefully remove it from the slow cooker and place it on a cutting board.
* Cover the turkey breast loosely with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
**12. Slice and Serve:**
* Slice the turkey breast against the grain into thin slices.
* Serve immediately with the pan juices from the slow cooker, if desired. You can also thicken the juices on the stovetop for a gravy. Garnish with crumbled feta cheese, if desired.
## Tips for Success
* **Don’t Overcook:** Overcooking the turkey breast will result in a dry and tough texture. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
* **Adjust Cooking Time:** The cooking time will vary depending on your slow cooker and the size of the turkey breast. Start checking for doneness after 6 hours on low or 3 hours on high.
* **Use Fresh Ingredients:** Fresh herbs and vegetables will provide the best flavor. If you don’t have fresh rosemary, you can substitute dried rosemary (use about 1 teaspoon).
* **Don’t Open the Lid Too Often:** Opening the lid of the slow cooker will release heat and moisture, increasing the cooking time. Avoid opening the lid unless necessary to check for doneness.
* **Thicken the Sauce (Optional):** If you want to thicken the sauce from the slow cooker, remove the turkey breast and vegetables. Strain the sauce into a saucepan. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the sauce and bring to a simmer over medium heat, cooking until thickened, about 2-3 minutes.
* **Make Ahead:** You can prepare the dry rub and slice the vegetables the day before. Store them in separate containers in the refrigerator.
* **Use a Slow Cooker Liner:** Using a slow cooker liner makes cleanup a breeze.
* **Adjust the Lemon:** For a more intense lemon flavor, add the zest of one lemon along with the slices.
## Variations
* **Add Vegetables:** Add other Mediterranean vegetables to the slow cooker, such as bell peppers, zucchini, or eggplant.
* **Use Different Herbs:** Experiment with different herbs, such as thyme, oregano, or marjoram.
* **Add Wine:** Add 1/2 cup of dry white wine to the slow cooker for a richer flavor. Add this along with the chicken broth.
* **Spice it Up:** Add a pinch of red pepper flakes to the dry rub for a touch of heat.
* **Lemon Herb Butter:** Before adding the dry rub, spread the turkey breast with a lemon herb butter. Combine softened butter with lemon zest, chopped herbs (like rosemary, thyme, and parsley), salt, and pepper. This will add extra moisture and flavor.
* **Greek Yogurt Marinade:** Marinate the turkey breast in Greek yogurt mixed with lemon juice, garlic, oregano, salt, and pepper for several hours or overnight. This will tenderize the turkey and infuse it with flavor. Drain the marinade before cooking.
* **Honey Garlic Glaze:** During the last 30 minutes of cooking, brush the turkey breast with a honey garlic glaze made from honey, minced garlic, soy sauce, and a touch of ginger. This will create a sweet and savory glaze.
## Serving Suggestions
* **Roasted Vegetables:** Serve with roasted vegetables such as asparagus, broccoli, or Brussels sprouts.
* **Quinoa or Couscous:** Serve with a side of quinoa or couscous.
* **Greek Salad:** Pair with a refreshing Greek salad.
* **Pita Bread:** Serve with warm pita bread for dipping in the juices.
* **Mashed Potatoes:** For a heartier meal, serve with mashed potatoes.
* **Green Beans Almondine:** The crisp-tender green beans with toasted almonds complement the Mediterranean flavors well.
* **Lemon Rice:** A light and zesty lemon rice is a perfect accompaniment.
* **Stuffing:** During the holidays, serve with your favorite stuffing recipe.
## Storage Instructions
* **Refrigerator:** Store leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze leftover turkey breast in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Reheating Instructions
* **Oven:** Preheat oven to 350°F (175°C). Place the turkey breast in a baking dish with a little chicken broth or water. Cover with foil and bake for 15-20 minutes, or until heated through.
* **Microwave:** Microwave individual slices of turkey breast on medium power until heated through. Be careful not to overheat, as this can dry out the turkey.
* **Slow Cooker:** You can also reheat the turkey breast in the slow cooker on low heat for 1-2 hours.
## Nutritional Information (Approximate)
* Calories: 250-300 per serving (depending on serving size and ingredients)
* Protein: 40-50 grams
* Fat: 10-15 grams
* Carbohydrates: 5-10 grams
## Conclusion
This Slow Cooker Mediterranean Roast Turkey Breast is a delicious, healthy, and easy way to enjoy the flavors of the Mediterranean. With minimal effort, you can create a tender and juicy turkey breast that is perfect for any occasion. Enjoy!
## Recipe Card
**Slow Cooker Mediterranean Roast Turkey Breast**
**Prep Time:** 15 minutes
**Cook Time:** 6-8 hours (Low) or 3-4 hours (High)
**Servings:** 6-8
**Ingredients:**
* 2-3 pound boneless, skinless turkey breast
* 2 tablespoons olive oil
* 2 teaspoons dried oregano
* 2 teaspoons dried basil
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 cup oil-packed sun-dried tomatoes, drained
* 1/2 cup Kalamata olives, pitted and halved
* 1/2 red onion, thinly sliced
* 1 lemon, sliced
* 1/2 cup chicken broth
* Optional: Fresh rosemary sprigs
* Optional: Crumbled feta cheese
**Instructions:**
1. Pat the turkey breast dry with paper towels.
2. In a small bowl, combine the dried oregano, dried basil, garlic powder, salt, and black pepper.
3. Rub the dry rub mixture all over the turkey breast.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the turkey breast on all sides until golden brown (optional).
5. Pour the chicken broth into the bottom of the slow cooker.
6. Place the sliced red onion and lemon slices in the bottom of the slow cooker.
7. Place the turkey breast on top of the onion and lemon slices.
8. Scatter the sun-dried tomatoes and Kalamata olives around the turkey breast. Add fresh rosemary sprigs, if using.
9. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
10. Remove the turkey breast from the slow cooker and let it rest for 10-15 minutes before slicing.
11. Slice the turkey breast against the grain and serve.
12. Garnish with crumbled feta cheese, if desired.
**Notes:**
* Adjust cooking time based on your slow cooker and the size of the turkey breast.
* Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
* Thicken the sauce, if desired, by straining it into a saucepan and simmering with a cornstarch slurry.
Enjoy!