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Slow-Cooked Herbed Turkey

When herbs are plentiful in my garden, I prepare this turkey recipe. The turkey stays moist in the slow cooker and is bursting with herb flavors. When I served this to our Bible study potluck group, everyone wanted the recipe! —Sue Jurack, Mequon, Wisconsin
  • Total Time
    Prep: 15 min. + marinating Cook: 4 hours + standing
  • Makes
    16 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup lemon juice
  • 1/2 cup packed brown sugar
  • 1/2 cup minced fresh sage
  • 1/2 cup minced fresh thyme
  • 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 tablespoons minced fresh marjoram
  • 3 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 2 boneless skinless turkey breast halves (3 pounds each)


  • In a blender, combine the first 15 ingredients; cover and process until blended. Pour half the marinade into a bowl; cover and refrigerate. Place turkey breasts in a large, shallow bowl; add remaining marinade. Turn to coat. Cover and refrigerate overnight, turning occasionally.
  • Drain turkey, discarding marinade. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high until a thermometer reads 165°, 4-5 hours. Let stand for 10 minutes before slicing.
Nutrition Facts
5 ounces cooked turkey: 232 calories, 5g fat (1g saturated fat), 97mg cholesterol, 369mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

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  • hchambers
    Mar 23, 2016

    This I a tasty marinade and I used it too cook a bone in turkey breast. My family really enjoyed it.

  • resa1979
    Jul 2, 2012

    I made this for thanksgiving last year, it was a big hit. I loved it because I made it the day before in the crock pot and just heated it up for dinner. Great recipe and I will be making it again :)

  • Kim Voisin
    Dec 29, 2011

    No comment left

  • ABRFosterMom
    Nov 24, 2011

    The marinade, when just made and cold, was wonderful and left me anxious to enjoy this entree. But after it was cooked--whoa. Not so good. Maybe it was the oddness of Dijon mustard and lemon and onion soup mix on turkey; I don't know. Seems like too many competing flavors. I've made this boneless breast dozens of times, and I so prefer it plain over this version. My husband thought it was ok, but he eats just about anything. I unfortunately made this today for T'giving. Wasted an expensive roast. :(

  • vmfein
    Sep 4, 2011

    This turned out great and I cut the recipe in half.

  • amybellis
    Dec 3, 2010

    I have a regular, full sized blender and this amount of marinade only filled it 1/2 full. This is the best tasting turkey ever!

  • GWof 3
    Nov 23, 2009

    Although the turkey was delicious, I found the marinade proportions too large for my blender. Little confused why the marinade portions are listed doubled here compared to what I found in the Taste of Home Slow Cooker recipe book for 2009. Will try again for Thanksgiving.

  • leslie6479
    Apr 5, 2009

    I made this recipe for an Easter lunch and it was a HUGE hit! Everyone wanted the recipe. The marinade was simple to assemble and being able to throw it in the crock pot left me time to prepare the other dishes.

  • breanne2117
    Oct 31, 2008

    This is well worth the expense of fresh herbs. I cook new recipes every week and very few get used more than once. This recipe has been cooked several times for my family. It should win an award for its zing of flavor when you bite into it. It is a great new twist on turkey, soft, juicy and flavorful. Yum.

  • sandyshores
    Mar 6, 2008

    No comment left