Pop this bird in the slow cooker and get ready for your easiest Thanksgiving yet.
Slow Cooker Citrus Turkey Breast
Makes about 6 servings
- 1 small navel orange
- 1 large lemon
- 1 large lime
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 (6- to 7-pound) bone-in, skin-on turkey breast
- 2 tablespoons vegetable oil
- ½ cup chopped yellow onion
- ½ cup chicken broth
- Garnish: lemon slices, orange slices, lime slices, ground black pepper
- Using a zester, remove zest from citrus. Cut citrus in half; set aside.
- In a small bowl, combine zest, salt, onion powder, and pepper. Gently loosen skin from turkey breast, keeping skin intact. Rub zest mixture under skin. Using kitchen scissors, trim rib portions to allow turkey to sit flat in slow cooker, if necessary.
- In a large skillet, heat oil over medium-high heat. Cook turkey until browned, about 2 minutes per side. Remove from heat.
- In a 6-quart slow cooker, combine onion and broth. Place turkey, bone side down, in slow cooker. Squeeze reserved citrus halves over turkey.
- Cover and cook on low until a meat thermometer registers 165°, 5½ to 6 hours. Strain cooking liquid, and serve with turkey. Garnish with citrus slices and pepper, if desired.
Find recipes for the holiday season in our newest issue of Taste of the South.