Slow Cooker Herbes de Provence Turkey Breast

This recipe is so easy that I hadn't originally planned on sharing it. I mean, with only turkey and herbs plus salt and pepper, it can hardly be called a recipe. Since I didn't host Thanksgiving or Christmas at my house this year, we didn't have any leftover turkey like we often do...and always look forward to. And because of that, my family (yeah, every last one of them) has been craving some sort turkey soup, since I usually make a batch from the leftovers and carcass.

So, when I picked up a turkey breast and stuck it in the slow cooker, it was for the sole purpose of making turkey soup. But the turkey turned out so juicy and full of flavor that I just had to share it with you! Hence, the cold, day-after-being-refrigerated turkey breast that you see in the photos. After sneaking a few nibbles, I decided to slice it and photograph it before cubing it to put in our soup.

So it will look much prettier the moment you take it out of the slow cooker—and you can definitely serve it right away while it's warm. It's a great way to add a little more meat to your Thanksgiving or Christmas meals, as well (or served alone for a smaller holiday gathering with sides).

And yes, it's amazing in soup (recipe coming soon), and it's perfect for sandwiches. Just remove the whole breasts from the bone and refrigerate them overnight—this makes for super simple slicing the next day. Or cut the cold breast into small chunks to make turkey salad or turkey Waldorf salad sandwiches (try adding some turkey to this Waldorf salad recipe). The possibilities are endless!

yield: serves 8Author: Heather Schmitt-Gonzalezprint recipe

Slow Cooker Herbes de Provence Turkey Breast

prep time: 5 MINScook time: 4 hourtotal time: 4 hours and 5 mins

A simple way to make a juicy, flavorful turkey breast using your slow cooker.

INGREDIENTS:

• 1 (5 to 6 pound) bone-in turkey breast
• 2 tablespoons Herbes de Provence
• garlic sea salt
• freshly ground black pepper

INSTRUCTIONS:

1. Place the turkey breast in the crock of a 5-6 quart slow cooker, breasts facing up.
2. Scatter the Herbes de Provence over the skin, then sprinkle with some garlic salt and black pepper. Cover.
3. Cook on LOW for 6-8 hours or HIGH for 4 hours (an instant-read thermometer should register 165° F when inserted into the thickest part).
4. Carefully lift out and set on a rimmed baking sheet. When cool enough to handle, slice the breasts from the bone, then slice the breasts and serve.

Notes:

1. Save the bones with any bits of meat attached, as well as the cooking liquid, and use to make Slow Cooker Turkey Stock.

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