If you’re looking for a simple yet impressive centerpiece for your dinner table, this maple-herb turkey breast hits all the right notes. Succulent, tender, and just a little sweet, it’s a foolproof way to serve a satisfying meal without hovering over the stove. Best of all, the slow cooker does most of the work—so you can focus on sharing great moments with family and friends.
Ingredients
- 2-pound boneless turkey breast
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup low-sodium chicken broth
Instructions
Begin by patting the turkey breast dry with paper towels, then coat it with olive oil and maple syrup. In a small bowl, mix the chopped rosemary, thyme, garlic powder, salt, and black pepper. Rub this fragrant blend all over the turkey, pressing gently so it adheres.
Set your slow cooker on low. Pour the chicken broth into the bottom of the slow cooker, then carefully place the seasoned turkey breast inside. Cover and cook on low for about 4 to 5 hours, or until the internal temperature reaches 165°F. If you’d like a crispy exterior, place the turkey breast under the broiler for a few minutes after slow-cooking, watching closely to prevent burning.
Once the turkey is cooked, let it rest on a cutting board for at least 10 minutes before slicing. This helps the juices settle and ensures tender, succulent slices.
This recipe is both cozy and lean, making it a great option for health-conscious eaters or anyone craving a hearty, homey meal. The maple and herb seasonings are perfect for holiday festivities, potluck gatherings, or weeknight sups (yes, they’re that simple!). Try swapping out the maple syrup for honey, or add a dash of paprika for extra flavor. However you spin it, this slow cooker turkey breast is sure to become a must-have in your recipe rotation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
