Turkey the Amish Way – Slow‑Cooked Maple‑Herb Turkey for Any Day -

Instructions

Place the boneless turkey breast in the slow cooker.
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, dried thyme, garlic powder, onion powder, salt and pepper.
Pour the sauce mixture evenly over the turkey breast, ensuring it’s well coated.

Cover and set the slow cooker to Low for 6–7 hours, or until the turkey is tender and the internal temperature reaches 165 °F (≈74 °C). The long, slow cooking helps the flavours infuse and the meat become very tender. cooktopcove.com
About 15 minutes before serving, you can optionally switch to High to allow the top to brown slightly or transfer to a baking dish and broil for a few minutes to caramelize the glaze.

Remove the turkey breast from the slow cooker and let it rest for about 5 minutes. Then slice and serve with the cooking juices spooned over top.
Garnish with fresh thyme sprigs or chopped parsley if desired.

For best results, use a boneless turkey breast of good size so it fits well in the slow cooker and cooks evenly.
Make sure to pat the turkey dry before applying the glaze so that the maple‑vinegar mixture adheres properly.
Use pure maple syrup rather than pancake syrup for authentic depth of flavour.
If you’d like a crisp‑top finish, broil the turkey after slow cooking for 2‑3 minutes to caramelize the glaze.
Save leftover juices: they make a lovely light gravy for the turkey or for drizzling over mashed potatoes.

Spiced maple version: Add ½ tsp ground cinnamon or a pinch of cayenne pepper for warmth or heat.
Herb‑enhanced: Add fresh rosemary sprigs or sage leaves into the slow cooker for more fragrant aroma.
Whole turkey option: If you have a small whole turkey, you can adapt the sauce and slow‑cook (or roast) accordingly—just adjust cooking time and check internal temperature.
Gluten‑free option: This recipe is naturally gluten‑free when you use gluten‑free Dijon mustard and verify maple syrup is pure.