Description
Slow Cooker Turkey Breast: Juicy turkey cooked low and slow with savory herbs. Easy, flavorful, and perfect for feeding a crowd.
Ingredients
Scale
- 1 bone-in turkey breast (4–6 pounds/1.8–2.7 kg), skin on
- 4 tablespoons (56g) unsalted butter, softened
- 2 tablespoons (30ml) olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 medium onion, quartered
- 2 celery stalks, roughly chopped
- 1 cup (240ml) low-sodium chicken broth
- 2 bay leaves
Instructions
- Step 1: Prepare the Herb Butter In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, salt, pepper, and paprika. Mix thoroughly until all ingredients are well incorporated. This flavorful compound butter will serve as both a seasoning and a moisture lock for your Slow Cooker Turkey Breast.
- Step 2: Prepare the Turkey Pat the turkey breast dry with paper towels to ensure the herb butter adheres properly. Gently loosen the skin from the meat by sliding your fingers between them, being careful not to tear the skin. Take about half of the herb butter mixture and spread it under the skin, directly onto the meat. Rub the remaining butter mixture all over the outside of the turkey breast, coating it thoroughly.
- Step 3: Prepare the Slow Cooker Place the quartered onion and chopped celery in the bottom of your slow cooker, creating a natural rack for the turkey to rest on. Pour the chicken broth around (not over) the vegetables and add the bay leaves to the liquid.
- Step 4: Cook the Turkey Carefully place the seasoned turkey breast on top of the vegetable bed, skin side up. Cover and cook on LOW for 5-6 hours for a 4-pound breast (add approximately 1 hour for each additional pound). Avoid opening the lid during cooking as this releases heat and extends the cooking time. Use a meat thermometer to verify the internal temperature has reached 165°F (74°C) at the thickest part without touching bone.
- Step 5: Rest and Serve Once cooked, carefully transfer the Slow Cooker Turkey Breast to a cutting board and tent loosely with foil. Allow it to rest for 15-20 minutes before slicing to let the juices redistribute. This resting period is crucial for maintaining moisture throughout the meat. Slice against the grain and serve with the strained cooking juices or use them as a base for gravy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving is approximately 1/2 pound
- Calories: Est. 350 calories per serving
- Sugar: Est. 1 gram of sugar per serving
- Sodium: Est. 700 mg of sodium per serving
- Fat: Est. 20 grams of total fat per serving
- Saturated Fat: Est. 8 grams of saturated fat per serving
- Unsaturated Fat: Est. 12 grams of unsaturated fat per serving
- Trans Fat: Est. 0 grams of trans fat per serving
- Carbohydrates: Est. 2 grams of total carbs per serving
- Fiber: Est. 0.5 grams of fiber per serving
- Protein: Est. 40 grams of protein per serving
- Cholesterol: Est. 120 mg of cholesterol per serving