Crockpot Turkey Breast

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  4 lbs Turkey Breast, Boneless
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  1 tbsp 1 tablespoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  2 Garlic(6g)
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  1 Lemon(108g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  1 Apple(161g)
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  8 Thyme, Fresh(6g)
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  1 cup Wine, White, Dry
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  3 tbsp Unsalted Butter

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. 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 your slow cooker.
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 slow cooker and cook on low heat.
4. 4Cook covered for 6–8 hours on low, until an instant-read thermometer inserted into the thickest part without touching bone reaches 155°F internal temperature—the turkey will continue to rise 5°F as it rests.
5. 5Remove the turkey to a cutting board and let rest uncovered for at least 15 minutes until it reaches 160°F internal temperature.
6. 6Position 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.
7. 7Slice the turkey into ½-inch-thick slices against the grain. Strain the cooking liquid through a fine-mesh sieve.
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.