Ingredients
-
1 (5 pound) boneless turkey breast
-
salt and ground black pepper to taste
-
½ cup butter, sliced into pats
-
1 white onion, chopped - divided
-
5 sprigs fresh rosemary, divided
-
5 sprigs fresh thyme, divided
-
2 cups chopped fresh celery leaves
-
½ (750 milliliter) bottle white wine, or more to taste
Directions
-
Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place butter slices, 1/4 cup chopped onion, 2 rosemary sprigs, and 2 thyme sprigs into turkey breast cavity.
-
Place celery leaves, remaining white onion, 3 rosemary sprigs, and 3 thyme sprigs into the bottom of a slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into the cooker and cover.
-
Cook on High until meat is tender and an instant-read thermometer inserted into the thickest part of breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.
