Crockpot Turkey Breast

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  Turkey Breast, Boneless(2268g)
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  1 tablespoon kosher salt
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  ½ teaspoon ground black pepper
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  Garlic(120g)
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  Lemon
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  Carrots
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  Celery
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  Apple, Granny Smith
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  Thyme, Fresh
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  Wine, White, Dry(240g)
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  Unsalted Butter(45g)

Instructions

1. 1Pat the turkey breast dry with paper towels. Mince the fresh garlic, zest the lemon, and chop the carrots, celery, and apple into 1-inch pieces. Strip the thyme leaves from their stems. Combine the garlic, lemon zest, salt, and pepper in a small bowl, then rub the mixture evenly over the entire surface of the turkey breast. If time allows, cover and refrigerate for at least 2 hours or overnight.
2. 2Remove the turkey from the refrigerator and let sit at room temperature for 30 minutes. Scatter the chopped carrots, celery, apple, thyme leaves, and lemon wedges across the bottom of a large Dutch oven or heavy-bottomed pot.
3. 3Place the turkey breast skin-side up on top of the vegetables. Pour the white wine around (not over) the turkey, then drizzle the top with melted butter. Cover the pot with a lid and place over medium-low heat.
4. 4Cook covered for 50–70 minutes, maintaining a gentle simmer around the turkey (do not let it boil vigorously). Check internal temperature with an instant-read thermometer inserted into the thickest part without touching bone — it should reach 155°F. The turkey will continue to rise 5°F as it rests.
5. 5Once the turkey reaches 155°F, remove it to a cutting board or rimmed baking sheet and let rest uncovered for at least 15 minutes.
6. 6While the turkey rests, position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the rested turkey skin-side up on a broiler-safe pan and broil for 3–5 minutes, watching constantly, until the skin turns golden brown and crispy — do not walk away or the skin will char.
7. 7Slice the turkey into ½-inch-thick slices against the grain. Strain the cooking liquid through a fine-mesh sieve if making gravy.
8. 8Divide the sliced turkey evenly into 8 airtight containers while still warm, distributing the cooked vegetables and cooking liquid among them. Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.