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Slow Cooked Herbed Turkey


  • 5/8 (5 pound) boneless turkey breast

  • salt and ground black pepper to taste

  • 3-1/4 sprigs fresh rosemary, divided

  • 3-1/4 sprigs fresh thyme, divided

  • 5/8 white onion, chopped – divided

  • 1/3 cup butter, sliced into pats

  • 1-1/3 cups chopped fresh celery leaves

  • 3/8 (750 milliliter) bottle white wine, or more to taste

Total Time: 6hr 15 min Prep: 15 min Cook: 6hr
Yield: 8 Level: easy


  1. Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
  2. Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
  3. Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.