Slow Cooker Lemon Dill Turkey Tenderloins Tips, FAQ & printable recipe

Tips for success

For a more concentrated sauce, you can remove the turkey and carrots after cooking and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker. Set it to high for an additional 10 minutes until the sauce thickens to your desired consistency. This simple step adds a professional touch to the final presentation and ensures that every bite of turkey is coated in the savory lemon-dill reduction.

If you prefer a more intense lemon flavor, zest the lemon before slicing it and sprinkle the zest over the turkey along with the dried dill. The oils in the zest provide a brighter, more aromatic citrus profile than the juice alone. This is particularly effective if you enjoy a sharper contrast to the savory notes of the turkey and garlic. Adjust the amount of zest based on your personal preference for citrus intensity in your savory dishes.

Variations

• Herbed Garlic Turkey: Replace the dill with a blend of dried rosemary and thyme to create a more earthy and robust flavor profile that pairs exceptionally well with the garlic and lemon.
• Spicy Lemon Turkey: Add a half-teaspoon of crushed red pepper flakes to the seasoning mix to introduce a subtle heat that cuts through the richness of the turkey and complements the bright lemon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat with a splash of water or broth until warmed through, or microwave in 30-second intervals.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, store the turkey with a small amount of the cooking liquid to prevent the meat from drying out during storage and subsequent reheating.

Label the container with the date to keep track of freshness. Ensure the leftovers are cooled to room temperature within two hours before placing them in the refrigerator to maintain food safety standards.

You can prepare the ingredients in the slow cooker insert and keep it in the refrigerator for up to 24 hours before cooking. Simply remove the insert from the fridge and place it directly into the slow cooker base when you are ready to start.

Avoid adding the liquid until just before you turn the slow cooker on to prevent the turkey from becoming overly soft. This makes it an ideal option for planned dinners where you want to minimize evening prep.

Serving ideas

Serve the turkey tenderloins warm, sliced into thick medallions, with a generous spoonful of the pan juices drizzled over the top. The tender baby carrots make an excellent side dish, naturally complementing the turkey with their sweetness.

For a complete meal, consider serving this alongside a portion of steamed rice, quinoa, or roasted potatoes, which will absorb the flavorful lemon-dill sauce beautifully. Garnish with a few fresh dill sprigs if you have them available to add a pop of color and freshness.

The bright, citrusy profile of this dish makes it versatile enough for any season. During the warmer months, serve it alongside a crisp green salad with a light vinaigrette. In the cooler months, the warmth of the slow-cooked turkey pairs wonderfully with steamed green beans or sautéed spinach.

Because the flavors are relatively light, this dish pairs well with a variety of side dishes, allowing you to customize your meal based on the ingredients you have on hand or the specific preferences of your guests.

Frequently asked questions

Recipe card

Slow Cooker Lemon Dill Turkey Tenderloins

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb turkey breast tenderloins
• 1 whole lemon, sliced
• 1 cup baby carrots
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. Place the turkey breast tenderloins into the base of the slow cooker, ensuring they are arranged in an even layer. Arrange the lemon slices and baby carrots around the turkey pieces to ensure even distribution and flavor penetration.
2. Sprinkle the dried dill and garlic powder evenly over the turkey and vegetables. Pour the chicken broth mixed with lemon juice over the top, covering the ingredients to create a moist environment for braising.
3. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Allow the turkey to rest for 5 minutes on a plate before slicing or serving whole with the pan juices.

Estimated nutrition per serving

Calories

240

Protein

38 g

Carbohydrates

8 g

Fat

5 g

Fiber

1.5 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.