Slow Cooker Herbed Turkey Breast

I used a three- pound turkey roast and cut back on the veggies accordingly, but not the wine or herbs. I set the slow cooker to Low for 8 hours. The turkey was delicious and moist. We live at high altitude (7,000’) , so cooking time might be less at sea level; but 8 hours on Low worked here. I’ll be delighted to do this again. Thank you so much!

I admit I hate roasting a turkey so I was looking for an easier process and this worked out wonderfully. The cooking time was much less than stated so I would check the temperature after a few hours. The wine flavor was stronger than I would have liked so next time I would use half wine, half chicken broth.

I had a very small turkey breast, just two pounds, so I adjusted the ingredients and the cooking time accordingly. Very quick to put together and very moist and tender but I found the celery overpowered the other flavours. I used a dry white wine and the turkey was done in just under three hours. I served this with oven fries and roasted cauliflower.

What a shame that I was the only one home while this was cooking! The aroma was awesome, predicting what a great turkey dinner we were in for. I had a small boneless breast, about 3 pounds, so I adjusted the method, measurements and cooking time to accommodate it, but other than rubbing the roast with some olive oil before sprinkling it with salt, pepper and a little chopped rosemary, I made no substitutions or omissions of ingredients. I cooked it about 6-1/2 hours on low. This was fragrant, immensely flavorful and so tender and moist. The juices it gave off during cooking made for excellent gravy. When I’m the first reviewer of a recipe, as I am here, and it turns out this good I couldn’t be more pleased to review it. I served this with Ann’s Rice Pilaf, Chic Green Beans, recipes also from this site, and a tossed green salad.