Print

Easy Slow Cooker Turkey Breast with Garlic Herb Butter

easy slow cooker turkey breast - featured image
Print Recipe

This easy slow cooker turkey breast with garlic herb butter delivers juicy, herb-infused turkey without spending the whole day in the kitchen. The slow cooker does all the heavy lifting, making it perfect for busy weeknights or holiday dinners.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 bone-in turkey breast, about 5–6 pounds, skin-on
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken broth
  • 1 onion, quartered
  • 3 carrots, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • Salt and pepper, for seasoning the turkey

Instructions

  1. Make the garlic herb butter. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, pepper, and paprika. Mash it together with a fork until everything is evenly distributed. Set it aside at room temperature while you prep the turkey.
  2. Prep the turkey breast. Pat the turkey breast completely dry with paper towels. Season generously all over with salt and pepper, including underneath the skin if you can.
  3. Sear the turkey. Heat the olive oil in your large skillet over medium-high heat until it shimmers. Carefully place the turkey breast skin-side down in the hot pan. Let it cook without moving for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes.
  4. Slather with herb butter. Transfer the seared turkey breast to a plate. While it’s still hot, spread the garlic herb butter all over the skin and meat. Use your hands if you need to, getting under the skin where you can.
  5. Layer the vegetables. Place the quartered onion, carrot chunks, and celery pieces in the bottom of your slow cooker. Pour the chicken broth over them.
  6. Cook low and slow. Place the buttered turkey breast on top of the vegetables, skin-side up. Put the lid on and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours. The internal temperature should reach 165°F in the thickest part of the breast, not touching bone.
  7. Rest before carving. Once the turkey hits 165°F, carefully transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes.
  8. Strain the jus. While the turkey rests, strain the cooking liquid through a fine-mesh sieve into a bowl. Discard the vegetables (or save them). Skim off the excess fat from the surface, or use a fat separator.
  9. Carve and serve. Slice the turkey against the grain into thick, even pieces. Arrange on a platter, drizzle with some of the reserved jus, and serve.

Notes

Don’t lift the lid during cooking, as it adds 20-30 minutes to the cooking time. A 5-6 pound bone-in breast is the sweet spot. Butter should be properly softened (room temperature) for even spreading. The sear is not optional—it adds depth of flavor. Start checking internal temperature about 30 minutes before expected doneness. For a dairy-free version, substitute butter with vegan butter or olive oil.

Nutrition

Keywords: slow cooker turkey breast, garlic herb butter turkey, easy turkey recipe, crockpot turkey, holiday turkey, weeknight dinner, gluten-free, keto-friendly

Find it online: https://vexifood.com/easy-slow-cooker-turkey-breast-with-garlic-herb-butter/