Garlic Herb Slow Cooker Turkey Breast Recipe

If you’re after a turkey breast that’s bursting with flavor, melt-in-your-mouth tender, and effortlessly cooked, then you’re going to adore this Garlic Herb Slow Cooker Turkey Breast Recipe. I absolutely love how the slow cooker does all the heavy lifting here, turning a simple turkey breast into something truly special without constant monitoring. Trust me, once you try this, you’ll wonder why turkey breast ever had a reputation for being dry or tricky!

this Recipe

Ingredients You’ll Need

Choosing quality ingredients here makes all the difference. The skin-on, bone-in turkey breast is essential because the skin and bones keep the meat juicy and boost flavor. Fresh herbs and garlic bring that wonderfully aromatic edge, while the homemade herb butter adds richness. I recommend grabbing fresh rosemary, thyme, and sage from your local market for the best punch.

• Turkey breast, skin on, bone in: This cut stays moist during slow cooking and the bone adds deeper flavor.
• Salt: Enhances all the natural flavors of the turkey and the herb butter.
• Black pepper: Adds just the right amount of mild heat and seasoning.
• Brown onion: Placed at the base of the slow cooker for a sweet, mellow aroma.
• Garlic head: Halved and slow-cooked for mellow, sweet garlic flavor throughout.
• Rosemary and thyme sprigs: Fresh herbs infuse subtle earthiness and fragrance.
• Oil (for drizzling): Used for crisping the skin under the broiler—vegetable or avocado oil works well.
• Unsalted butter: Softened to mix with herbs and garlic for the flavorful slather under the skin.
• Minced garlic cloves: Essential for that punchy garlic hit inside the butter.
• Fresh sage, rosemary, thyme, parsley: Finely chopped and mixed to create a vibrant herb butter.
• Chicken broth/stock: Optional, to top up the slow cooker if needed for moisture.
• Flour: For thickening the reserved cooking juices into gravy.
• Dark soy sauce: Adds color and depth to the gravy—use gravy coloring if you prefer.

Variations

I love making this recipe my own depending on the season or occasion. You’ll find it’s easy to tweak by swapping out fresh herbs or adding spices. Feel free to customize it to suit your taste or dietary needs—you can’t go wrong.

• Herb swap: One time, I used fresh tarragon and basil and it brought a lovely Mediterranean twist that my family couldn’t stop talking about.
• Spicy kick: Adding a dash of smoked paprika or cayenne pepper into the herb butter gives a subtle warmth that’s perfect for chilly evenings.
• Make it dairy-free: You can replace butter with olive oil mixed with the herbs and garlic—just remember the skin crisping step needs oil for best results.
• Gravy variation: Try adding a splash of white wine or apple cider vinegar to the pan juices for extra tang.

How to Make Garlic Herb Slow Cooker Turkey Breast Recipe

Step 1: Whip Up the Garlic Herb Butter

Start by mixing softened unsalted butter with minced garlic and the finely chopped fresh herbs—sage, rosemary, thyme, and parsley. Add salt and pepper, then combine until you have a lovely, fragrant herb butter. This is the sneaky secret that keeps the turkey juicy and infuses it with amazing flavor.

Step 2: Loosen the Skin and Slather Butter

Pat your turkey breast dry—dry skin crisps better later! Carefully slide a tablespoon under the skin to loosen it from the flesh, starting at one side. It sounds intimidating, but a small sharp knife and gentle hands work wonders. Then spread about two-thirds of the garlic herb butter under the skin, making sure to cover as much meat as possible. Use the remaining butter to coat the outside, including underneath the breast.

Step 3: Season and Prep Slow Cooker

Sprinkle salt and pepper over the turkey skin. Then place the halved garlic head and brown onion in the base of your slow cooker. These act like a flavorful bed for the turkey, adding moisture and subtle sweetness. Set the turkey on top, skin side up, and scatter fresh rosemary and thyme sprigs over it.

Step 4: Slow Cook and Monitor

Cook your turkey on low for about 6 hours, but start checking at 4 hours just to be sure. The internal temperature should reach 75°C (165°F) for safe consumption. Here’s what I learned the hard way: don’t rush this step—slow and steady keeps it perfectly tender. If you notice the slow cooker looking dry, topping up with a bit of chicken broth is a great idea.

Step 5: Rest Then Crisp the Skin

Once cooked, transfer the turkey to a baking tray keeping those precious juices in a container. Loosely cover it with foil and let it rest for 20 minutes—this locks in the juices. Next, remove the herb sprigs, drizzle a little oil over the skin (not butter, as it burns), and place under a hot broiler or grill for 5-10 minutes until the skin crisps up and turns a beautiful bronze. Keep your eyes on it—this step goes quick!

How to Serve Garlic Herb Slow Cooker Turkey Breast Recipe

Garnishes

I like to finish my turkey with a sprinkle of freshly chopped parsley or thyme leaves for color and a bright herbaceous touch. A few lemon wedges on the side also add a lovely, zesty contrast to the rich buttered turkey.

Side Dishes

Hands down, my go-to sides here are creamy mashed potatoes and roasted fall vegetables like carrots and parsnips. A crisp green salad with a vinaigrette cuts through the richness beautifully. And of course, cranberry sauce adds that traditional sweet-tart complement that makes my family go crazy.

Creative Ways to Present

For special gatherings, I’ve carved the turkey breast thin and arranged it on a platter with fresh herb sprigs and edible flowers. It instantly elevates the dish and makes for a stunning centerpiece. You can also drizzle a splash of the homemade gravy artistically on the plate for that restaurant-quality wow factor.

Make Ahead and Storage

Storing Leftovers

Once your turkey has cooled completely, I recommend slicing and storing it in airtight containers. It keeps well for about 3-4 days in the fridge and stays juicy thanks to the butter infusion. Psst—if you store the cooking juices separately, you can drizzle them over leftover slices to keep them moist.

Freezing

I’ve frozen cooked turkey breast slices wrapped tightly in foil and placed inside freezer bags. It holds up great for up to 3 months. Just thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, pop turkey slices in a covered baking dish with a splash of broth or pan juices to keep things moist, then warm in a 325°F (160°C) oven until heated through. Avoid microwave reheating if possible, as that can dry out the meat quickly.

FAQs

Final Thoughts

This Garlic Herb Slow Cooker Turkey Breast Recipe has honestly changed the way I approach turkey. No more stressing about brines or watching the oven—just a simple, flavorful, and reliably juicy result that my whole family raves about every time. I can’t wait for you to try it and taste this kind of easy deliciousness for yourself. Seriously, once you make this, it might just become your new classic weeknight or holiday go-to.

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