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GET IT NOW- Why You Need My Crock Pot Turkey Breast Recipe
- Ingredients & Substitutions
- How To Cook A Turkey Breast In A Crock Pot
- How Long To Cook Turkey Breast In The Slow Cooker?
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Small Batch Turkey Recipes
- Crock Pot Turkey Breast (Juicy + Fast Prep) Recipe card
- Gratitude Moment
- Recipe Reviews
Trying to figure out how to cook a turkey breast that won’t leave it so dry? My Crock Pot turkey breast is your answer. It’s my go-to for juicy, flavorful results without all the hassle of cooking a whole bird. Whether you use bone-in or boneless turkey breast, the slow cooker makes it so easy and leaves it so tender. And you still get that crispy skin with a quick step at the end. Make it with me for the simplest, tastiest way to enjoy turkey!
Why You Need My Crock Pot Turkey Breast Recipe
- Tender, juicy turkey with herbs and garlic – The slow cooker keeps the turkey breast melt-in-your-mouth tender, with less risk of drying out compared to roasting turkey breast. You’ll still get that crispy skin with my method, and the fresh herbs and garlic make it so flavorful.
- Quick, easy prep without the fuss – With just 10 minutes of prep, the slow cooker does all the heavy lifting. Plus, it’s less stress than a whole bird and I love that it frees up your oven for sides.
- Smaller holiday main dish – My slow cooker turkey breast is perfect if you’re making Thanksgiving recipes for just your family and a whole roasted turkey is too big.
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Turkey Breast – I used a 7-pound bone-in turkey breast, but the nice thing about Crock Pot turkey breast is that slight weight changes won’t impact cook time much. Boneless works too, and cooks faster (see below). If your turkey is frozen, thaw completely first.
- Unsalted Butter – I love this grass-fed brand. If you only have salted, just reduce the added salt by 1/8 teaspoon. You can probably make it dairy-free with butter-flavored coconut oil or even olive oil instead.
- Garlic – Freshly minced is best, but 1 teaspoon of jarred minced garlic works if you’re short on time.
- Fresh Herbs – I use rosemary, thyme, and parsley. Feel free to swap in other fresh herbs—2 tablespoons total. For dried herbs (sometimes I just grab Italian seasoning or poultry seasoning), use 2 teaspoons total.
- Spices – Sea salt, black pepper, and sweet paprika.
- Onion – This creates a little “rack” at the bottom, which lifts your turkey breast in the Crock Pot a bit and helps it cook more evenly. I used yellow onion, but white works just as well. You can also use a mix of carrots, potatoes, and onions (like my slow cooker pot roast) that you can then serve with your turkey.
- Chicken Broth – To create a steaming effect and make your Crock Pot turkey breast super moist. I use reduced-sodium store-bought or homemade broth, but bone broth works, too.
How To Cook A Turkey Breast In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the garlic herb butter. In a small bowl, mash together the butter, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika.
- Prep the slow cooker. I have this one. Grease the bottom, place the onions inside, and pour in the chicken broth.
- Rub the turkey breast with herb butter. Use a paper towel to pat the turkey until very dry, then rub. Place it in the Crock Pot and cover.
- Cook the turkey breast in the Crock Pot. You’ll want it to reach an internal temperature of 155-160 degrees F. We’re NOT cooking to 165 degrees F, which is the typical safe temperature for poultry, because the temperature will rise more while broiling and resting. (More details below!)
- Broil to brown the skin. Transfer the turkey into a baking dish and place under the broiler in the oven for a few minutes, until the skin is golden and crispy.
- Let it rest. Let the slow cooker turkey breast rest for 10 minutes before you carve it, to let the juices settle.
How Long To Cook Turkey Breast In The Slow Cooker?
If it’s bone-in, cooking turkey breast in a slow cooker takes 6-7 hours on Low or 3.5-4.5 hours on High. For boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High. After this, you’ll place it under the broiler to brown.
I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
My Recipe Tips
- Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly.
- Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first.
- Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread.
- About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning.
- Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker.
- How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking!
- How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in.
- Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute, though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They’re perfect for sandwiches, turkey salad, or tossing into my turkey casserole or turkey soup!
- Meal prep: You can prep the herb butter, rub the turkey, and chop the onion ahead of time. Just toss everything in the Crock Pot when you’re ready.
- Reheat: You can reheat turkey breast in the slow cooker on Low, or in the oven at 300 degrees F. Just add a little broth and cover to keep it juicy!
- Freeze: Place the Crock Pot turkey breast in a zip lock bag, and freeze for up to 3 months. I recommend freezing slices rather than whole, because they’ll reheat more quickly and not dry out as easily.
Serving Ideas
My Crock Pot turkey breast is the perfect match for holiday side dishes, as well as everyday fall and winter favorites. Here are my favorite options, both for holidays and any time of year:
- Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce.
- Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole. For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes.
- Veggies – I served garlic green beans above, but highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower, fried brussels sprouts, or roasted root vegetables.
- Salads – I recommend a colorful, seasonal one, like my pomegranate salad, Thanksgiving salad, or sweet potato salad. My latest favorite is this fall salad recipe!
- Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board.
- Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
More Small Batch Turkey Recipes
Smaller cuts of turkey are perfect when you have a smaller crowd. Try my other recipes for turkey breast or even turkey legs:
Crock Pot Turkey Breast (Juicy + Fast Prep)
Cooking turkey breast in a slow cooker makes a no-fuss holiday meal! My easy Crock Pot turkey breast is juicy & flavorful, with crispy skin.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
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Use paper towels to pat the turkey very dry, so that the herb butter sticks better. Run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. Rub the rest of the butter all over the top and sides of the turkey breast. (It's okay if it doesn't fully spread, just pat it down as best you can.)
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Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
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Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until the internal temperature reaches 155-160 degrees F (68-71 degrees C) inside. It will rise another ~10 degrees during broiling and resting. If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
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When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
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Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan, and broil for 4-8 minutes, until browned. Rest for 10 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~6-8 oz cooked turkey, or 1/10 of entire recipe
- Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast.
- Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones.
- Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions.
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy.
- Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crock Pot Turkey Breast
Gratitude Moment
I don’t have any pictures from serving this Crock Pot turkey breast, but for a Thanksgiving dish, it seemed only fitting to take a minute and remember something I’m grateful for. And oftentimes, it’s the little things, right?
This past weekend, I woke up to my kids making me coffee on a handmade coaster and a sweet little note from them. All the feels. Here’s your reminder to look for those little things to be grateful for. Let me know what they are in the comments below!
219 Comments
LYNN
0This turned much better than anticipated. So many meals prepared to take for lunches and still enough left to have in the freezer for another time. Wow I will definitely make my next turkey breast using this recipe.
Lucinda
0Made this today for our cookie exchange gathering. Everyone loved it and wanted the reciepe. Thank you, you were the hit of the exchange. Even made some of your cookies too.
Shanea
0This sounds really good, I was wondering, could I make extra of the butter and herb mix, melt the butter and mix it, and inject it in places? My mom always does Cajun seasoning mix on her turkey breasts that she fries and injects it a couple days in advance for the flavors to soak in
Maya | Wholesome Yum
0Hi Shanea, I haven’t tried that, but I think it would work great. Sounds delicious!
Tracy Timm
0I will be trying this for Christmas! Thanksgiving (for me) was a bit of a bust – tried a brined bone in garlic herb turkey breast brought to temperature on the smoker and (again, to me) it was so dry it was hard to swallow 🙁 But this looks great and I don’t know why I never thought of the breast in the slow cooker. Should there be sage?
Russell Smith
0Smokers will dry out breasts quickly. If smoking, only smoke for 30 minutes on lowest setting and then raise your cooking temperature.
Maya | Wholesome Yum
0Hi Tracy, I didn’t use sage, but you can if you like! I’ve got recommendations for the total amount of herbs in the post above and you can use any herbs you like. I think sage would taste great!
Dorothy
0We made the Slow Cooker Turkey Breast for Thanksgiving – super easy and tasted great! Definitely will do this again!
Patti
0Cooked our turkey breast using this recipe. I tend to serve dry turkey. Not this year. Moist and delicious!
One question:
In future, how do I keep the turkey hot and crunchy skinned without drying it out? We were transporting to the gathering and it was barely warm by the time we arrived. Should I have put it back in the Crock-Pot after broiling?
Maya | Wholesome Yum
0Hi Patti, Yes, you could definitely add it back to the Crock Pot to keep it warm, but that will soften the skin. If you’re transporting it, I recommend leaving it in the slow cooker without broiling, and then if possible, broil it fresh at the location where you’ll serve it.
Carol
0Never thought of cooking a turkey breast in a crockpot, I will be trying this for sure the nxt time I make a turkey, Thank you.
Jean
0My broiler doesn’t work and I was wondering what I could do to brown the turkey instead. I don’t want it to get dried out in the oven. Any suggestions would be appreciated. Thanks.
Maya | Wholesome Yum
0Hi Jean, You could try setting your oven to the highest temp it will go and place the turkey as close as possible to the heating element.
Barrie
0We had a wonderful Thanksgiving, however, I want to make a turkey breast just for the 3 of us. We ran out of turkey and no one got enough. lol. This recipe is just what I was looking for!
Jane Inniger
0Juicy, moist, flavorful! My family LOVED this simple yet delicious recipe!
Steven Cook
0I made it. My first attempt at a slow cooker breast. It was the best I’ve ever had and now my wife says it’s my new job on Thanksgiving and Christmas.
Carol
0I bought an oval crockpot just to try this. MUCH easier to make and cleanup after than the oven version! Yummy too. I’ll be making this again!
Diana Carroll
0I used this recipe for our turkey breast today and it turned out wonderful. I was a bit leery of the onions (afraid the onion flavor would be in the turkey) but followed the recipe and couldn’t taste the onions at all. Very good recipe and I’ll use it again.
paula
0I think this is what I’m doing next year. It’s very similar to the recipe for the oven roasted turkey and seems better than heating up a whole oven for our tiny, Turkey breast! haha… cooking for two is sometimes challenging! 🙂 Thanks for the recipe! Can’t wait to try it!!
Nancy
0How long do you cook a boneless turkey breast in a crockpot….time per pound?
Maya | Wholesome Yum
0Hi Nancy, It depends on whether it’s bone-in or boneless, and whether you cook on high or low. I have cook times in the post above.
Carrie
0I’ve never tried just a turkey breast, but this sounds very easy…hmmmm. I see this in my family’s future – looks so good.
Stephanie Bonin
0This recipe sounds delicious! Hoppe to try this soon.
Kate Sprague
0I have two bone-in turkey breasts stored in my freezer for other people.. To slow-cook them, should I defrost completely before buttering?
Maya | Wholesome Yum
0Hi Kate, Yes, thaw your turkey breast first.
Lucinda
0This sounds so amazing, can’t wait to try it. My husband is going to buy a turkey breast so we can make this. Don’t expect any leftovers from the whole turkey cooking tomorrow for some of the airmen in the barracks, no one should be alone for the holiday. THANK YOU. HAPPY THANKSGIVING TO YOU AND YOURS!
Sandra
0Hmm, didn’t know that turkey breasts are either bone-in or boneless; otherwise, I would have looked for a boneless one at the store.
Followed your directions up until the part where it says to take it out of the slow cooker to broil it to crisp it up a bit. That’s where I had my adult son transfer it to the broiling pan. (My hands aren’t as strong as they used to be anymore) .
We liked this. It was a game changer to cook it in the crock pot .
Nice, to free up the oven for other things! Thank You for posting this .
Sandra W.
Dawna
0Perfect timing! I will be making what I’m sure will be my best Thanksgiving turkey yet. I appreciate all the helpful tips and easy instructions.
Kristina
0Turkey always seems so complicated and turns out dry. This recipe definitely looks worth a shot!
Rebecca
0Can’t wait to try this!
Deb
0Does the Turkey breast go into the crockpot breast side down?
Maya | Wholesome Yum
0Hi Deb, Please your turkey breast in the Crock Pot breast side up, as shown in my pictures above.
Brenda
0Already cooked my Thanksgiving Turkey, but I love the butter herb mixture and think I will adapt the recipe by alternating the turkey and butter rub in layers on a base of onions. Cook time will be much less, maybe 2-3,hours. Just long enough for the herb flavors to baste through the meat.
Miya
0This was so good my husband is ready for it again! Melt in your mouth moist
Vickie Johnson
0We don’t do Thanksgiving in Australia but will be trying it for Christmas! Might have to adjust the recipe to suit a smaller turkey breast don usually get them that big here.
Sue
0You say to put the turkey under the broiler (grill) this won’t work for me as my grill is separate from the oven and not high enough.
Wholesome Yum D
0Hi Sue, The broiler is in the oven, not the grill. If you skip this part, make sure your turkey reaches an internal temperature of 165 degrees in the Crock Pot.
Samara Smith
0Looks super good!
Miya
0Fantastic turkey breast!
Elaine LeVan
0It’s amazing how close this is to my traditional recipe but I slow cook it in the oven! I have to deal with many allergies as well as needing to do Keto. I will replace the butter with ghee, but I am going to have to replace the pepper, rosemary, and won’t be able to use sage either. Good to know that I can go to 160 degrees and it will continue to cook!
Candace
0Thank you so much for all of these recipes, Maya! Cannot wait to try all of them. You are making me believe I can stick to a keto diet.
Sandra
0This looks great! Perfect for a small gathering
Carolyn
0Can you use dry herbs in the place of fresh herbs?
Maya | Wholesome Yum
0Hi Carolyn, Yes, you can. Measure the amounts in teaspoons instead of tablespoons, as dried herbs are more concentrated.
Carol L
0All of the herbs here are teaspoons. should they be TABLESPOONS?
Maya | Wholesome Yum
0Hi Carol, They are teaspoons. I used 3 different kinds, 2 teaspoons each, and all together they add up to 2 tablespoons. Hope this helps!
Carolyn
0Thank you so much. Thank you for all of your wonderful recipes.
Carolyn
0I cooked this recipe yesterday and it was delicious.
MonaLisa
0Love turkey and can’t wait for tomorrow!
Clara
0What if I cannot broil? Will be taking into hospital for staff potluck.
Maya | Wholesome Yum
0Hi Clara, You could broil it at home, place back in the slow cooker for transport, and keep on the warm setting when you get there. But if that’s not an option either, you can skip that step and may need to slow cook for an extra 30-60 minutes to ensure that the inside is cooked through.
Dawn Kennedy
0How long do you cook two 3lb boneless turkey roast? Cooking at the same time in crock pot
Janet Gomez
0Sounds wonderful…
Maya | Wholesome Yum
0Hi Dawn, I haven’t tested with a turkey breast that small, but I’d estimate about 4 hours on low or 2 hours on high.
vicky czajka
0When do you start defrosting the 7lb turkey breast?
Maya | Wholesome Yum
0Hi Vicky, I would give it 2-3 days to defrost in the fridge.
Andie
0Turkey breast is such an underrated food! This recipe was sooo good! Definitely one I will be adding to our rotation.
Sue Hennessey
0What temperature do you set your crockpot for. It wasn’t mentioned in the recipe.
325 maybe?
Maya | Wholesome Yum
0Hi Sue, My Crock Pot, and every other one I’ve seen, just has a Low or High setting. Usually, the low setting is 164–182 degrees F, and high is 290–300 degrees F. I have cook times above for both low or high depending on what you prefer. It does turn out more juicy if you use the low setting.
Ali L
0So tender and juicy, this is the only way I will make turkey breast from now on!
Kara
0I don’t usually use fresh herbs, but they made a big difference for this recipe. The turkey was so flavorful!
jess
0This is exactly what I have been waiting for! Thank you so much for sharing this amazing recipe.
Laurie M
0This had great flavor but I don’t think it needs to cook for six hours on low. Doing so, dried it out.
SK
0Hi! Your recipe sounds good, but you don’t give people an idea of the size of the slow cooker/crockpot to use. However, one big enough to hold an entire turkey would be way too big and heavy for many people to handle, including myself. My older crockpot is a round 5 qt model and is a bit too heavy for me, so I recently added a 3.5 qt oval one to my small appliance family. I do still use the 5 qt crockpot for bigger stuff tho. For a number of years now, I’ve occasionally cooked whole turkey breasts in it, but they must be under 6 & 1/2 pounds in size to both fit in the crock, and for the lid to be able to close on the bird. Actually, it would probably be even better if the bird were only up to about 6 & 1/4 pounds in weight. A relative who grocery shops for me bought me a whole turkey breast before Thanksgiving Day, but unfortunately, it was just a little too big to fit in my crockpot, so I had to roast it instead. Meat always comes out better in the crockpot tho. At least I do know how to roast things too. I never bother transferring the finished food from the crockpot to the oven, as I don’t mind that it’s not crispy, and don’t want to deal with more dirty dishes and more work. I’ll never be a gourmet cook, but I can bang around the kitchen okay. Everyone should know at least basic cooking methods. Fortunately, it’s not hard, so people who refuse to learn how to cook are just lazy, as there are cookbooks, and online cooking videos to help them learn how. I”m disabled and still manage to putter around in the kitchen.
Maya | Wholesome Yum
0I actually do say what specific Crock Pot I use, it’s this one. This recipe is for a slow cooker turkey breast, not an entire turkey. I recommend using your larger one for a turkey breast, as most turkey breasts won’t fit in the smaller one. I have a note in the post above if you want to skip the broiling step. Hope this helps!
Jenn
0What if the breast isn’t fully thawed? Do you just add time?
Maya | Wholesome Yum
0Hi Jenn, I highly recommend thawing your turkey breast first. The butter won’t stick to frozen turkey, plus the USDA recommends not cooking food in the slow cooker from frozen due to safe temperature concerns.
Stephen Secaur
0We usually use a bag in the slow cooker for ease of cleaning. Should we skip the oven bag to make this recipe properly?
Wholesome Yum D
0Hi Stephen, You could still use the slow cooker bag if you like.
Lillian
0So excited to make this. Don’t know why mine came out dry. Do I need a certain brand of Turkey?
Maya | Wholesome Yum
0Hi Lillian, Sorry this recipe didn’t turn out for you. No certain brand of turkey is required. It sounds like you probably cooked it too long. Did you use a thermometer like I recommended?
Shannon
0How about a turkey breast without bone? Can you follow the same directions?
Maya | Wholesome Yum
0Hi Shannon, Yes, you can make Crock Pot boneless turkey breast. It cooks faster than bone-in. See my recommended times in the post above.
Rachelle Poly
0Question. My husband could not find a raw or frozen turkey breast, only a roasted one with no seasoning. Can the seasoning etc from this recipe be used with a very reduced cooking time?
Maya | Wholesome Yum
0Hi Rachelle, Yes, but you probably won’t be able to get the butter underneath the skin. You could rub the herb butter on top and cook for a short time just to warm up.
Gina i Kleiman
0i just put the turkey in the crockpot and it doesn’t fit. it is 7 pounds i had to put all the onions on the side and tilt it and the top still is touching the turkey. it is a large oval crockpot. i hope it turns out ok
Wholesome Yum M
0Hi Gina, I hope it turns out well! As long as you can get the crock pot lid on, it should still cook through.
Peggy
0Made this for Thanksgiving 2020. We live a a motor home and the ovens are small. I loved it so much I bought another a couple weeks later. I added the rest of the celery stalk with the onions first time. Second time I just used carrots. My grocery store had a fresh poultry mix of rosemary, thyme and safe so I used that both times. Thank you for posting. This will happening more than just Thanksgiving.