Add turkey broth to a 6-8 quart crockpot and add 4-6 thin slices of butter to the broth along with half of the lemon zest, Italian seasoning and garlic.
Place turkey breast on top of the butter slices in the crockpot.
Evenly sprinkle the remaining lemon zest, Italian seasoning, garlic, and butter slices over the turkey breast.
Add 2 sprigs of rosemary to the crockpot, cover, and cook on high for 4 hours or low for 6 hours.
Once cooked, remove the turkey breast from the crockpot and slice.
Serve with gravy and lemon slices.
Notes
Cooked turkey can be stored in an airtight container in your refrigerator for up to 4 days or in a freezer for up to 4 months in a freezer-safe container. Make sure to thaw the cooked turkey completely in a refrigerator before reheating and serving.
You can also make this lemon and herb turkey in an oven, bake at 375 degrees for 40-60 minutes or until the internal temperature of the turkey breast reaches 165 degrees.
You can use a turkey breast with skin for this lemon and herb crockpot turkey. Make it in the crockpot as instructed and then if you wish to have a crispy skin you can put it in your oven on broil to achieve a crispier skin. Though, do not use your slow cooker insert in the broiler, for it's not meant to get that hot, transfer to a baking dish.
The gravy in not included in the nutritional values.