Slow Cooker Turkey Breast with Herb Butter
A bone-in turkey breast rubbed with herb butter and slow cooked with onion and broth until juicy.
Slow Cooker Turkey Breast with Herb Butter
Course: Main CourseDifficulty: Easy8
servings15
minutes6
hoursA bone-in turkey breast rubbed with herb butter and slow cooked with onion and broth until juicy.
Ingredients
1 bone-in turkey breast (5 to 6 lb)
4 tablespoons butter, softened
1 yellow onion, quartered
4 garlic cloves, minced
1 cup chicken broth
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoons flour, for gravy
Directions
- Mix the butter, garlic, thyme, rosemary, sage, salt and pepper.
- Loosen the skin of the turkey breast and spread half the butter under it.
- Rub the rest of the butter and the paprika on the outside.
- Put the onion in the slow cooker and pour in the broth.
- Set the turkey breast on top of the onions.
- Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
- Check the thickest part with an instant read meat thermometer. It is done at 165°F.
- Broil the turkey for 5 minutes to crisp the skin.
- Rest 15 minutes, then slice, and make a gravy by whisking the flour into the pan juices.
Notes
- Leftover turkey keeps 4 days and freezes for 3 months. Slice it before freezing. Use it in soups and sandwiches.
Why Slow Cooker Turkey Breast stays juicy
Bone-in turkey breast stays moist in the steam of the pot, and half of the herb butter goes under the skin so it seasons the meat directly. The onion and broth make a bed that keeps the breast from drying out.
The final broil crisps the skin, since slow cooking leaves it pale.
Swaps and a mistake
Dried herbs work if you use a third of the amount. Chicken thighs or a whole chicken can be cooked this way. Use a thermometer.
The common mistake is cooking past 165 degrees. Check early, because overdone breast turns stringy.
Serve and store
Serve with mashed potatoes, green beans and gravy made from the juices. Slice leftovers before freezing, and keep them in the broth to prevent dryness. They make good sandwiches.
Resting the meat
Let the turkey sit on a board for the full fifteen minutes before carving. Cutting early lets the juices run out, and the slices turn dry. While it rests, whisk the flour into the juices over medium heat for a quick gravy. Slice against the grain, thin enough to fold, and spoon the gravy over the top.
Slow Cooker Turkey Breast with Herb Butter at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 12, led by bone-in turkey breast (5 to 6 lb), butter, yellow onion, garlic cloves
Tips for Slow Cooker Turkey Breast with Herb Butter
Leftover turkey keeps 4 days and freezes for 3 months. Slice it before freezing. Use it in soups and sandwiches.
Slow Cooker Turkey Breast with Herb Butter FAQ
How long does Slow Cooker Turkey Breast with Herb Butter take?
Slow Cooker Turkey Breast with Herb Butter takes 6 hours of cooking after 15 minutes of prep.
How many people does Slow Cooker Turkey Breast with Herb Butter serve?
This recipe makes 8 servings.
What do I need to make Slow Cooker Turkey Breast with Herb Butter?
12 ingredients, led by bone-in turkey breast (5 to 6 lb), butter, yellow onion, garlic cloves. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
