Ingredients:

  • 2.5 - 3 lb boneless, skinless turkey breast (1.1 - 1.4 kg)
  • 1 tablespoon olive oil (15 mL)
  • 1 medium yellow onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (5 mL)
  • 1 teaspoon dried rosemary (5 mL)
  • 1 teaspoon dried sage (5 mL)
  • 1/2 teaspoon salt (2.5 mL)
  • 1/4 teaspoon black pepper (1.25 mL)
  • 1 cup chicken broth (240 mL)
  • Optional: 2 tablespoons unsalted butter, melted (30 mL)

Instructions:

  1. Pat the turkey breast dry with paper towels.
  2. In a small bowl, combine olive oil, minced garlic, thyme, rosemary, sage, salt, and pepper.
  3. Rub the herb mixture all over the turkey breast.
  4. Place the quartered onion, chopped carrots, and chopped celery in the bottom of the crock-pot.
  5. Place the turkey breast on top of the vegetables.
  6. Pour the chicken broth around the sides of the turkey breast.
  7. Cover 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) in the thickest part of the breast.
  8. During the last 30 minutes of cooking, brush the turkey breast with melted butter for added flavor and color (optional).
  9. Remove the turkey breast from the crock-pot and let it rest for 10-15 minutes before slicing.
  10. Slice the turkey breast against the grain and serve with the vegetables and pan juices from the crock-pot.