Ingredients

The following ingredients have 4 Servings
  • 4 Cup apple cider
  • 1 Tbsp. black peppercorns
  • 6 Cloves garlic (crushed and divided)
  • 3 bay leaves
  • 1/2 Cup brown sugar
  • 4 star anise 
  • 4 cinnamon sticks (divided)
  • 1 orange peel (cut into ½” strips)
  • 4 lb turkey breast (boneless, I used butterball ready to roast turkey breast)
  • 2 Tbsp. salted butter (softened)
  • 2 Tsp. dried thyme
  • 2 Tsp. onion powder
  • 2 Tsp. kosher salt
  • 1 Tsp. smoked paprika
  • 1 Tsp. garlic powder
  • 1 Tsp. dried mustard
  • 1/2 Tsp. black pepper
  • 3-4 Sprigs thyme
  • 2 Sprigs rosemary

Instruction

  • Thaw turkey breast completely. 
  • Heat a saucepan on the stove over medium high heat. Add apple cider, peppercorn, 3 crushed garlic cloves, bay leaves, brown sugar, star anise, 2 cinnamon sticks, and ½ of the orange peel to the saucepan and bring to a boil. Once boiling, reduce to a simmer for 10 minutes.
  • Remove the saucepan from heat and let cool completely. Once cooled, add the turkey breast. Brine at least 5 hours, preferably overnight. 
  • Remove turkey from brine and brush with softened butter. Season generously with seasoning.  
  • Place into the slow cooker and add ¼ cup water, thyme sprigs, rosemary sprigs, 2 cinnamon sticks, remaining orange peel, and crushed garlic along the sides. Cover and cook on low for 6 hours.  
  • Remove from the slow cooker and slice on a cutting board. Serve with green beans and potatoes.