Tender Lemon-Infused Slow Cooked Turkey Breast
Nutritional value per serving
Calories320kcal
Carbs2gram
Fat10gram
Protein45gram
Ingredients
- Turkey breast, skinless (preferably fresh or thawed properly)1 kg
- Fresh lemon juice3 tbsp
- Lemon zest (from about 1 lemon)1 tbsp
- Garlic cloves, minced3 piece
- Olive oil2 tbsp
- Salt (preferably kosher salt)1.5 tsp
- Black pepper, freshly ground1 tsp
- Dried thyme or fresh thyme (optional)1 tsp
- Chicken or turkey broth200 ml
This recipe guides you through slow cooking a turkey breast infused with zesty lemon for a moist and flavorful dish. The slow cooking method ensures tenderness while the lemon adds a refreshing twist. Ingredients cost approximately 10 USD, 9 EUR, 8 GBP, or 850 INR total. The dish contains about 320 calories per serving, suitable for a balanced diet. Difficulty is easy, and total cooking time is about 3.5 hours.
Preparation instructions
Prepare the marinade and turkey breast
1In a bowl, mix the fresh lemon juice, lemon zest, minced garlic, olive oil, salt, black pepper, and thyme. Rub this mixture thoroughly over the turkey breast. Let it marinate for at least 30 minutes in the refrigerator to enhance flavor and tenderness.
Prepare the slow cooker and set temperature
2Place the marinated turkey breast in the slow cooker. Pour the chicken or turkey broth around the turkey to keep it moist during cooking. Set the slow cooker to low and cook for approximately 3 to 3.5 hours.
Check turkey's internal temperature
3Starting at 3 hours, use a meat thermometer to check the internal temperature of the turkey breast. It is safe to eat when the internal temperature reaches 74°C (165°F). This step ensures food safety and juicy tenderness.
Rest the turkey breast
4Once cooked, remove turkey from slow cooker and cover loosely with foil. Let it rest for 10 to 15 minutes. This allows juices to redistribute for moist slices.
Slice and serve
5Slice the turkey breast against the grain and serve with your choice of sides. Optionally garnish with lemon slices and fresh herbs.
Cooking Tips
1Always use a clean meat thermometer and insert it into the thickest part of the breast, avoiding bone, to check doneness.
2Marinate turkey in the refrigerator, never at room temperature, to prevent bacterial growth.
3If you prefer, add vegetables like carrots and onions to the slow cooker for a complete meal.
4For a different flavor, substitute lemon with orange or lime juice.
Equipment Needed
- Slow cooker
- Meat thermometer
- Mixing bowl
- Citrus zester (or fine grater)
- Knife and cutting board
- Tongs or fork to handle turkey
Grocery Shopping List
- [ ] Turkey breast, skinless, 1 kg (~$8) - Choose fresh or properly thawed turkey breast, firm to touch and without odor.
- [ ] Fresh lemons, 2-3 (~$1) - Pick lemons firm and heavy for their size for juiciness.
- [ ] Garlic, 3 cloves (~$0.50) - Fresh garlic bulbs with tight, unbroken skin.
- [ ] Olive oil, small bottle (~$4) - Extra virgin for best flavor.
- [ ] Kosher salt (~$1) - Coarser salt dissolves well.
- [ ] Black pepper (~$1.50) - Freshly ground is best.
- [ ] Dried or fresh thyme (~$1) - Optional but adds aroma.
- [ ] Chicken or turkey broth, 200 ml (~$1) - Use low sodium if available.
Total estimated cost: Approximately $10 (prices vary by location).
FAQ
Can I use frozen turkey breast?
Yes, but make sure to fully thaw the turkey breast in the refrigerator before marinating and cooking to ensure even slow cooking and safety.
What if I don't have a meat thermometer?
It's strongly recommended to use a meat thermometer for poultry to ensure it reaches the safe internal temp of 74°C (165°F) and to prevent undercooking.
Can I cook this turkey breast in the oven instead of a slow cooker?
Yes, you can roast it at 160°C (325°F) covered, and check the temperature regularly. Cooking time will be about 1.5-2 hours depending on size.
How do I store leftovers?
Cool leftovers quickly and store in airtight containers in the refrigerator. Consume within 3-4 days. Reheat to an internal temp of 74°C (165°F).