Slow Cooker Apple Cider Turkey Breast
This recipe makes a juicy and flavorful turkey breast with very little effort. Apple cider brine and warm spices give it a seasonal twist. It’s perfect for a cozy fall dinner or holiday gathering.
Servings: 6
Equipment
Ingredients
- 4 Cups apple cider
- 1 Tablespoon black peppercorns
- 6 Cloves garlic minced
- 3 bay leaves
- ½ Cup brown sugar
- 4 star anise
- 4 cinnamon sticks
- 1 orange peel cut into ½-inch strips
- 4 Pounds turkey breast boneless, I used butterball ready-to-roast turkey breast
- 2 Tablespoons salted butter at room temperature
- 2 Teaspoons dried thyme
- 2 Teaspoons onion powder
- 2 Teaspoons kosher salt
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon dried mustard
- ½ Teaspoon black pepper
- 3 or 4 Sprigs thyme fresh
- 2 Sprigs rosemary fresh
Instructions
- Thaw turkey breast completely.
- Heat a saucepan on the stove over medium high heat. Add apple cider, peppercorn, 3 crushed garlic cloves, bay leaves, brown sugar, star anise, 2 cinnamon sticks, and ½ of the orange peel to the saucepan and bring to a boil. Once boiling, reduce to a simmer for 10 minutes.
- Remove the saucepan from heat and let cool completely.
- Once cooled, add the turkey breast. Brine at least 5 hours, preferably overnight, in the refrigerator.
- Remove turkey from brine and brush with softened butter. Season generously with seasoning.
- Place into the slow cooker and add ¼ cup water, thyme sprigs, rosemary sprigs, 2 cinnamon sticks, remaining orange peel, and crushed garlic along the sides. Cover and cook on low for 6 hours.
- Remove from the slow cooker and let it sit for 15 minutes. Slice on a cutting board and serve with your preferred sides.
Notes
Cool the brine completely: This ensures food safety and proper flavor absorption.
Don’t skip the butter: It helps the seasoning adhere and locks in moisture.
Brining time: I usually give it 60 to 90 minutes per pound, or just brine it overnight. Don’t brine the turkey breast for more than 18 hours or you risk it going spongy in texture or coming out too salty.
Use a meat thermometer: Make sure the internal temperature reaches 165°F.
Let it rest: Rest turkey before slicing to retain juices.
Don’t skip the butter: It helps the seasoning adhere and locks in moisture.
Brining time: I usually give it 60 to 90 minutes per pound, or just brine it overnight. Don’t brine the turkey breast for more than 18 hours or you risk it going spongy in texture or coming out too salty.
Use a meat thermometer: Make sure the internal temperature reaches 165°F.
Let it rest: Rest turkey before slicing to retain juices.
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 67g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1311mg | Potassium: 1052mg | Fiber: 4g | Sugar: 33g | Vitamin A: 713IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 5mg
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