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Slow Cooker turkey breast

Slow Cooker Turkey Breast

This Slow Cooker Turkey Breast is juicy, flavorful, and incredibly easy to make. With garlic herb butter and a low, slow cooking method, it's perfect for holidays or weeknight dinners—no oven required!
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: crockpot recipe, Dinner, Main Course
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Turkey Breast
  • 5.5 lb turkey breast, bone-in, skin-on
  • 0.5 tsp fine salt
  • to taste freshly ground black pepper
  • 1 brown onion, halved
  • 1 whole head of garlic, halved crosswise
  • 3 sprigs rosemary
  • 8 sprigs thyme
  • 1 tbsp neutral oil
Garlic Herb Butter
  • 10 tbsp unsalted butter, softened
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
Gravy
  • 2.5 cups slow cooker juices
  • 0.33 cup all-purpose flour
  • 0.5 tsp dark soy sauce

Method
 

  1. In a bowl, mix softened butter with salt, pepper, minced garlic, and fresh herbs to create garlic herb butter.
  2. Pat turkey dry. Carefully loosen the skin using a knife or spoon to create space for butter.
  3. Rub two-thirds of the butter under the skin, and the rest on top and underneath the turkey. Sprinkle with salt and pepper.
  4. Place onion and halved garlic in the bottom of the slow cooker. Set turkey on top, skin-side up. Add rosemary and thyme sprigs around.
  5. Cover and cook on LOW for about 6 hours, checking at 4 hours. Turkey is ready when internal temperature reaches 165°F (75°C).
  6. Transfer turkey to a tray, tent with foil, and let rest 20 minutes.
  7. Drizzle skin lightly with oil and broil for 5–10 minutes until golden and crisp. Watch carefully to avoid burning.
  8. Strain juices, press onions and garlic for flavor. Skim ¼ cup fat and add to a saucepan. Whisk in flour and cook 1 minute.
  9. Slowly add the strained juices, whisking constantly. Simmer 3–5 minutes until thick. Stir in soy sauce if using. Serve warm.

Notes

Use a thermometer to check doneness—never guess. Prep ahead by seasoning turkey 1–2 days in advance. Crisp skin under broiler or a hot oven. Substitute dried herbs using one-third the amount. Reheat gently to maintain moisture.