Description
This Garlic Herb Slow Cooker Turkey Breast recipe features a juicy, flavorful turkey breast cooked low and slow with a garlic herb butter slather. The turkey is seasoned with fresh herbs like rosemary, thyme, and sage, then slow cooked to tender perfection. Finally, the skin is crisped under a broiler for a deliciously bronzed finish. Ideal for an easy, fuss-free holiday or weekend meal without the need for brining.
Ingredients
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
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50 g flour
- 1/2 tsp soy sauce (or gravy coloring)
Instructions
- Prepare Garlic Herb Butter: In a bowl, mix together softened unsalted butter, salt, black pepper, minced garlic, and chopped fresh herbs (sage, rosemary, thyme, parsley) until well combined.
- Loosen Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, carefully cut a slit on one side between the skin and flesh to loosen the skin. Slide an upside-down tablespoon between skin and flesh to separate skin gently all over the turkey breast.
- Slather Butter Under Skin: Spread about two-thirds of the garlic herb butter evenly under the loosened skin, ensuring good coverage. Use the remaining butter to coat the surface of the turkey breast, including the underside.
- Season the Skin: Sprinkle the turkey skin evenly with 1/2 teaspoon salt and black pepper. At this point, you can refrigerate the turkey for up to 2 days to marinate and deepen flavors if desired.
- Prepare Slow Cooker: Place halved garlic head and brown onion at the bottom of the slow cooker (5 liter / 5 quart capacity recommended). Lay the turkey breast on top, skin side up. Scatter the rosemary and thyme sprigs over the turkey.
- Slow Cook the Turkey: Cover and cook on low for 6 hours. Start checking the internal temperature at 4 hours to avoid overcooking. The turkey is done when a thermometer inserted into the thickest part reads 75°C (165°F).
- Rest the Turkey: Carefully transfer the turkey breast to a baking tray, reserving the cooking juices. Loosely cover the turkey with foil and let it rest for 20 minutes to allow juices to redistribute.
- Crisp the Skin: Remove herb sprigs from the turkey. Drizzle the turkey skin with a small amount of oil (not butter, as it burns) to promote crispness. Place the turkey under a broiler or grill on high heat about 30 cm (12 inches) from the heat source. Broil for 5 to 10 minutes until the skin is crispy and golden brown. Watch carefully to prevent burning.
- Make Gravy (Optional): Use reserved juices along with flour, chicken broth, and soy sauce to prepare a gravy on the stovetop if desired. Serve turkey slices with the gravy or cranberry sauce on the side.
Notes
- Slathering the turkey breast with garlic herb butter helps keep it moist and infuses flavour as it slow cooks.
- Using a slow cooker is the easiest and safest method for cooking turkey breast without the need for brining or marinating.
- Be cautious when crisping the skin under the broiler; it happens quickly, so keep an eye to avoid burning.
- This recipe also works well with bone-in, skin-on turkey thighs or smaller cuts.
- For a roasted variant of this recipe, a different method is available featuring oven roasting instead of slow cooking.
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
