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Herb-Crusted Turkey Breast with Carrots and Fingerling Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless turkey breast
  • 1 pound fingerling potatoes, halved
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

Instructions
 

  • In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  • Rub the herb mixture evenly over all sides of the turkey breast.
  • Place the halved fingerling potatoes and carrot pieces in the bottom of the slow cooker.
  • Set the seasoned turkey breast on top of the vegetables.
  • Pour the chicken broth around the sides of the turkey.
  • Cover and cook on low for 6 hours, until the turkey reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove the turkey, let it rest for 5 minutes, then slice and serve with the carrots and potatoes.

Notes

Slice the turkey against the grain for the best texture. If the vegetables finish cooking before the turkey, remove them with a slotted spoon so they do not get too soft. Leftovers reheat well in a covered skillet with a splash of broth to keep the meat moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Small Bowl, Cutting Board, Knife