Juicy Crockpot Turkey Breast
Ingredients
FOR THE BRINE:
1 quart 4 cups apple juice or apple cider
1 gallon cold water
3 stems fresh rosemary
3 cloves garlic chopped
¾ cup kosher salt
1½ cups brown sugar
2 tablespoons peppercorns
4 whole bay leaves
peel of 2 large oranges
FOR THE TURKEY:
5 pound boneless fresh turkey breast thawed, if frozen
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried sage
2 teaspoons fresh chopped rosemary leaves
Zest of 1 large orange
3 celery ribs each cut into thirds
2 yellow onions peeled and halved
3 carrots washed & halved lengthwise
1 cup chicken broth
6 tablespoons unsalted butter melted
Directions
FOR BRINING THE TURKEY:
Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.
FOR COOKING THE TURKEY:
Set slow-cooker to HIGH and spray the interior with nonstick spray.
Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.
Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.
Set the turkey breast on top of the vegetables and pour melted butter over the turkey. Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.
Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.
Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes. Cut into ½-inch slices and serve.
