This slow cooker citrus herb turkey breast is juicy, aromatic, and deeply flavorful. The turkey slowly simmers with fresh herbs and citrus, soaking up every bit of goodness before getting a quick crisp under the broiler for that golden, irresistible skin. It’s the perfect hassle-free main dish, whether I’m hosting a holiday dinner or just craving a hearty, comforting meal.

Why I’ll Love This Recipe

I love how this recipe delivers bold flavors with minimal effort. The slow cooker does the heavy lifting, and the result is incredibly tender turkey that practically falls off the bone. The combination of citrus and herbs makes the house smell amazing, and I really appreciate the balance of bright, savory, and rich flavors. Plus, finishing it under the broiler gives me that beautiful, crisp skin without turning on the oven for hours. It’s perfect for holidays or weeknight meals when I want something special without all the stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6–7 pound bone-in turkey breast, skin intact
2 oranges, quartered (or 1 orange + 1 lemon)
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 to 2 teaspoons fine sea salt, to taste
½ teaspoon freshly ground black pepper
1 cup low-sodium chicken broth (or stock; apple cider optional)

Directions

I start by removing any packaging from the turkey breast and pat it dry with paper towels.
I place the quartered citrus and whole sprigs of thyme and rosemary at the bottom of a large slow cooker insert.
Then I drizzle the turkey with olive oil and rub in the chopped thyme, rosemary, salt, and pepper all over the skin.
I set the seasoned turkey breast on top of the citrus and herbs in the slow cooker.
I pour the chicken broth (or stock) around the turkey—never over it, to keep the seasoning in place.
I cover and cook on Low for 5 to 7 hours, until the thickest part of the turkey reaches 165 °F (74 °C).
Once cooked, I remove the turkey and tent it with foil, letting it rest for 20 minutes.
To get that crispy skin, I place the turkey (or just the skin-on pieces) under the broiler for 3 to 5 minutes until golden. I make sure to keep a close eye to avoid burning.
Then I slice and serve—it’s that simple.

Servings and timing

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 5 to 7 hours on Low
Total Time: About 5 hours 10 minutes (depending on size and cooker)

Variations

I sometimes swap one orange for a lemon to brighten the flavor even more.
If I only have boneless turkey breast, I shorten the cook time and check for doneness earlier.
Instead of chicken broth, I occasionally use apple cider for a sweeter, fall-inspired twist.
I’ve also tried adding a pinch of smoked paprika for an extra earthy note.
Cooking on High works in a pinch (3–4 hours), but I get better texture on Low.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 2 months. When reheating, I thaw overnight in the fridge and warm gently in the oven or microwave to avoid drying it out. The drippings from the slow cooker make an amazing base for reheating or even a quick gravy.

FAQs

How do I know when the turkey breast is fully cooked?

I always check with a meat thermometer—the internal temperature should hit 165 °F (74 °C) in the thickest part of the breast.

Can I use dried herbs instead of fresh?

Yes, I can substitute with about one-third the amount of dried herbs. However, fresh herbs give a more vibrant flavor.

Do I have to broil the turkey at the end?

Not at all. The turkey will still be delicious, but I like broiling it for that crisp, golden skin that mimics oven-roasted turkey.

Can I prepare this ahead of time?

Absolutely. I often season and prep the turkey the night before, then refrigerate it. It’s ready to drop into the slow cooker the next morning.

What if my slow cooker is too small?

If the turkey doesn’t fit, I recommend using a smaller turkey breast or cutting it in half to make it work. Just make sure the lid closes securely.

Conclusion

This slow cooker citrus herb turkey breast is my go-to recipe when I want a foolproof, flavorful, and juicy main dish without the oven drama. Whether I’m planning a holiday feast or a cozy weekend dinner, I know I can count on it to deliver comforting results with very little effort. With bright citrus notes, aromatic herbs, and a beautifully crisped skin, this turkey always impresses—and I love having leftovers to enjoy all week.