Description

This Garlic Herb Slow Cooker Turkey Breast recipe offers a succulent and flavorful turkey breast cooked gently in a slow cooker, infused with a rich garlic herb butter that keeps the meat moist and tender. Finished under the broiler to achieve a crispy, golden skin, it’s an easy and foolproof method perfect for a comforting family meal without the need for brining or marinating.

Ingredients

Units Scale

Turkey and Seasoning

2.5 - 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
1/2 tsp salt
Black pepper, to taste
1 brown onion, halved
1 head of garlic, halved horizontally
3 sprigs rosemary
8 sprigs thyme (optional)
Oil for drizzling (to crisp skin)

Garlic Herb Butter

150 g / 10 tbsp unsalted butter, softened
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves, minced
1 tbsp finely chopped fresh sage leaves
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
1 tbsp finely chopped fresh parsley

Gravy

1/3 cup / 50 g flour
1/2 tsp soy sauce or dark gravy coloring
Chicken broth/stock, for topping up (if required)

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Instructions

Prepare Garlic Herb Butter: In a bowl, thoroughly mix the softened unsalted butter with salt, black pepper, minced garlic, and all the finely chopped fresh herbs—sage, rosemary, thyme, and parsley—to create the flavorful garlic herb butter.
Loosen Turkey Skin: Pat the turkey breast dry with paper towels. Using a small, sharp knife, carefully make a slit along one side of the breast to separate the skin from the flesh. Gently slide an upside-down tablespoon between the skin and meat all over the turkey breast to loosen it, being careful not to tear the skin.
Slather Butter Under Skin: Spread about two-thirds of the garlic herb butter underneath the loosened skin, ensuring even coverage over the breast meat. Then spread the remaining butter all over the outside of the skin, including the underside of the breast.
Season Skin: Lightly sprinkle the skin surface with 1/2 teaspoon salt and freshly ground black pepper. At this stage, you can refrigerate the turkey for up to two days to enhance flavor.
Prepare Slow Cooker: Place the halved garlic head and halved brown onion at the bottom of a 5-liter (5-quart) slow cooker. Lay the prepared turkey breast on top, skin side up, then arrange the rosemary and thyme sprigs over the turkey.
Slow Cook Turkey: Cover and cook on low heat for approximately 6 hours. Begin checking at 4 hours to avoid overcooking. The turkey is done when an internal thermometer inserted into the thickest part reads 75°C (165°F).
Rest the Turkey: Remove the turkey breast from the slow cooker and transfer to a baking tray, reserving the cooking juices for gravy. Loosely cover the turkey with aluminum foil and let it rest for 20 minutes to allow juices to redistribute.
Crisp the Skin: Remove the herb sprigs from the turkey. Drizzle the turkey skin lightly with oil (avoid butter at this point as it can burn). Place the turkey under a preheated broiler or grill about 30 cm (12 inches) from the heat source. Broil for 5 to 10 minutes until the skin turns crispy and golden brown. Watch carefully to prevent burning.
Serve: Carve the turkey and serve it warm with the reserved cooking juices made into gravy or with cranberry sauce on the side.

Notes

This recipe includes a helpful video demonstrating how to loosen the turkey skin to apply the garlic herb butter perfectly.
Slathering the turkey breast with garlic herb butter helps baste the meat with flavor while retaining moisture as it cooks in the slow cooker.
The slow cooker method is easy and safe, allowing you to cook turkey breast without the need for brining or marinating.
For a different texture, see our roasted version of this recipe or try the classic spice-rubbed Juicy Slow Cooker Turkey Breast.

Nutrition

Serving Size: 1 serving
Calories: 387 kcal
Sugar: 1 g
Sodium: 1095 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 52 g
Cholesterol: 166 mg