Garlic Herb Slow Cooker Turkey Breast Recipe

If you’re on the hunt for an easy, fuss-free way to get a juicy, flavorful turkey breast on your table, you’ve just hit the jackpot. This Garlic Herb Slow Cooker Turkey Breast Recipe is truly a game changer—I absolutely love how the garlic herb butter seeps deep into the meat, keeping it moist and packed with flavor. Whether it’s a holiday, Sunday dinner, or just a weekday treat, you’ll find that slow cooking this turkey breast takes the stress out of cooking while still delivering that rich, comforting taste that makes everyone at the table go crazy.

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Ingredients You’ll Need

This combination of fresh herbs, garlic, and butter creates a flavor profile that’s hearty but balanced, enhancing the turkey without overpowering it. Plus, the slow cooker does all the heavy lifting for you! Here’s what you’ll gather before starting:

• Single turkey breast (skin on, bone in): Choosing bone-in helps keep the meat juicy during the long cooking process.
• Salt and black pepper: Basic seasonings that bring out the natural flavors beautifully.
• Brown onion: Adds a subtle sweetness and depth to the slow cooker base.
• Garlic (whole head, halved, plus minced cloves): I love garlic here because it infuses both the meat and the cooking liquid.
• Fresh herbs (rosemary, thyme, sage, parsley): Fresh is key! They brighten the flavor and smell absolutely heavenly.
• Unsalted butter: Softened so you can easily mix your herb butter; it’s also what keeps the turkey moist and flavorful.
• Oil (for drizzling): Using a neutral oil helps crisp the skin at the end without burning.
• Chicken broth/stock: To top up the liquid in the slow cooker if needed, keeping things moist without diluting flavor.
• Flour and dark soy sauce (or gravy coloring): For making a rich, savory gravy from the cooking juices.

Variations

I love how versatile the Garlic Herb Slow Cooker Turkey Breast Recipe is—you can easily tweak the herbs or add your favorite seasonings to make it your own. I’ve played around with quite a few variations over time, and they all turned out fantastic.

• Herb Swap: Once, I replaced rosemary and thyme with tarragon and oregano for a Mediterranean twist that my friends raved about.
• Spicy Kick: Adding crushed red pepper flakes into the herb butter gave it a subtle but satisfying heat, perfect for those days I wanted a little extra zing.
• Low-Sodium Version: I reduce the salt and boost herbs like parsley and sage for flavor without the sodium overload, keeping it heart-friendly.
• Vegetarian Flavor Boost: If you want extra depth in your gravy, sauté mushrooms and add them to the slow cooker juices before thickening.

How to Make Garlic Herb Slow Cooker Turkey Breast Recipe

Step 1: Prepare the Garlic Herb Butter

Start by mixing the softened unsalted butter with minced garlic, chopped fresh sage, rosemary, thyme, and parsley, along with salt and pepper. I love doing this the night before—it lets the flavors meld and makes spreading way easier. This butter isn’t just tasty; it’s the secret weapon that keeps your turkey juicy and aromatic.

Step 2: Loosen the Turkey Skin and Slather the Butter

This part took me a minute to perfect. Use a small sharp knife to gently make a slit between the skin and the meat—careful not to tear the skin! Work the blade around and then slide a tablespoon under the skin. Then, spread about two-thirds of your garlic herb butter under the skin, all over the turkey breast. The rest gets spread on top, including the underside. This layering locks in moisture and infuses flavor throughout the meat.

Step 3: Season and Let it Rest (Optional)

Sprinkle salt and black pepper over the skin surface—you can do this step and then let the turkey sit in the fridge for a few hours or even up to two days. I like giving it time to rest because the seasoning gets absorbed deeper, but if you’re pressed for time, it’s perfectly fine to cook right away.

Step 4: Set Up the Slow Cooker

Place the halved garlic head and brown onion at the bottom of your slow cooker. Then carefully lay the turkey breast on top, skin side up. Top it all off with sprigs of fresh thyme and rosemary. If you need, you can top up with some chicken broth or stock to ensure there’s enough moisture for a gentle cooking environment—it’s what keeps your turkey tender without drying out.

Step 5: Slow Cook and Monitor

Cook on low for about six hours, checking in around the four-hour mark just to make sure things are progressing nicely. You want your internal temperature to hit 75°C (165°F) when you insert a thermometer in the thickest part of the turkey. This slow, steady heat means the turkey cooks perfectly through and remains succulent.

Step 6: Rest and Crisp the Skin

Once cooked, transfer the turkey breast to a baking tray, reserving those flavorful juices—that’s gravy gold right there. Cover it loosely with foil and let it rest for 20 minutes to let the juices redistribute. Then here’s my favorite part: drizzle a little neutral oil over the skin (but not butter, because it burns), and pop it under a hot broiler about 12 inches away for 5 to 10 minutes. That quick crisp adds the irresistible golden crunch we all adore—just watch carefully! It’s fast and transforms the texture perfectly.

How to Serve Garlic Herb Slow Cooker Turkey Breast Recipe

Garnishes

I like sprinkling a little finely chopped fresh parsley over the sliced turkey for a fresh pop of color and flavor. A side of lemon wedges also brightens the rich herb notes beautifully, especially if you want to cut through some of the buttery richness.

Side Dishes

My go-to sides with this recipe are creamy mashed potatoes, roasted carrots, and sautéed green beans tossed with garlic and lemon. The savory richness of the turkey pairs perfectly with these wholesome, comforting veggies—and don’t forget a tangy cranberry sauce to elevate it all.

Creative Ways to Present

For special occasions, I’ve plated this turkey breast thinly sliced with layered roasted root vegetables arranged in a pretty fan shape. Drizzling a little homemade gravy over the top and garnishing with fresh thyme sprigs really makes the presentation stunning and restaurant-worthy without any extra effort.

Make Ahead and Storage

Storing Leftovers

After dinner, I like to let the turkey cool completely, then slice it and store the pieces in an airtight container with some of the reserved cooking juices. This keeps the leftovers moist when you reheat. Stored this way, turkey stays good in the fridge for about 3-4 days.

Freezing

I’ve had great success freezing sliced leftovers tightly wrapped in foil and sealed in a freezer bag. They keep their flavor and texture for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To warm up leftovers without drying them out, I gently reheat turkey slices in a covered skillet with a splash of broth or wrapped tightly in foil in a low oven (about 275°F) until warmed through. Microwave can work in a pinch, but low and slow is best to keep that tender texture intact.

FAQs

Final Thoughts

I can’t stress enough how much this Garlic Herb Slow Cooker Turkey Breast Recipe has made my life easier and dinners more delicious. From the simplicity of prepping the garlic herb butter to the sheer joy of slicing into juicy, tender turkey with crispy skin, it feels like a small luxury that anyone can achieve. Next time you want a comforting, flavorful turkey without all the fuss, give this recipe a try—you’ll be sharing it with friends before you know it.

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