Slow-Cooked Herbed Turkey Breast

Slow-Cooked Herbed Turkey – 15 minutes plus marinade overnight then 3.5 + hours cook, 14-16 servings

  • 2 cans (14.5 oz each) Chicken Broth
  • 1 cup lemon juice
  • 1/2 cup packed brown sugar
  • 1/2 cup minced fresh sage (3 tsp dried)
  • 1/2 cup minced fresh thyme (3 tsp dried)
  • 1/2 cup lime juice
  • 1/2 cup cider vinegar
  • 1/2 cup olive oil
  • 2 envelopes onion soup mix
  • 1/4 cup dijon mustard
  • 2 Tbsp. minced fresh marjoram (1 tsp dried)
  • 3 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. pepper
  • 1 tsp. salt
  • 2 frozen boneless turkey breast roasts, thawed (3 pounds each)


  1. In a blender (not food processor), combine the first 15 ingredients; cover and process until blended.  Place turkey breasts in a gallon-size resealable plastic bag; add half of marinade.  Seal bag and turn to coat; seal and refrigerate overnight.  Pour remaining marinade into a bowl; cover and refrigerate.
  2. Drain and discard marinade from turkey.  Transfer turkey breasts to a 5-qt slow cooker.  Add reserve marinade; cover and cook on high for 3.5 to 5 hours or until juices run clear and a meat thermometer reads 170 degrees.  Let stand 10 minutes before slicing.

Note: Do not use food processor; volume of liquid is too much and it leaks.


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