This recipe guarantees a perfectly juicy, herb-infused turkey breast without ever turning on your oven. It’s the ultimate set-it-and-forget-it centerpiece for a holiday meal or a protein-rich staple for weekly meals.
Why You Will Love This Recipe
You will love this recipe because it delivers incredibly moist, flavorful white meat with almost zero effort, freeing up your oven and time for all your other dishes. The gentle steam of the slow cooker creates foolproof results, and the rich drippings make an incredible gravy.
Ingredients
- 1 (4-6 pound) bone-in, skin-on turkey breast
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- 1 yellow onion, quartered
- 3 cloves garlic, smashed
- 2 cups low-sodium chicken or turkey broth
- 2 sprigs fresh rosemary or thyme (optional)
Step by Step
- Prepare the Turkey: Pat the turkey breast completely dry with paper towels. In a small bowl, mix the softened butter, olive oil, salt, pepper, dried thyme, dried rosemary, and garlic powder into a paste. Rub this herb butter mixture evenly over the entire turkey breast, including under the skin if possible.
- Layer the Slow Cooker: Scatter the quartered onion and smashed garlic cloves in the bottom of your crock pot. Pour in the broth. Place the seasoned turkey breast, skin-side up, on top of the vegetables. Add fresh herb sprigs if using.
- Slow Cook: Cover and cook on HIGH for 4-5 hours or on LOW for 6-7 hours, until a meat thermometer inserted into the thickest part registers 165°F (74°C). The skin will be soft, not crispy.
- Rest and Serve: Carefully transfer the turkey breast to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving. Strain the cooking liquid to make a quick gravy. Slice and serve with your favorite sides.
Crock Pot Turkey Breast of Wonder
A perfectly juicy, herb-infused turkey breast made effortlessly in the slow cooker, creating a flavorful centerpiece for holidays or a protein-rich staple for weekly meals.
Ingredients
Equipment
Method
- Prepare the Turkey: Pat the turkey breast completely dry with paper towels. In a small bowl, mix the softened butter, olive oil, salt, pepper, dried thyme, dried rosemary, and garlic powder into a paste. Rub this herb butter mixture evenly over the entire turkey breast, including under the skin if possible.
- Layer the Slow Cooker: Scatter the quartered onion and smashed garlic cloves in the bottom of your crock pot. Pour in the broth. Place the seasoned turkey breast, skin-side up, on top of the vegetables. Add fresh herb sprigs if using.
- Slow Cook: Cover and cook on HIGH for 4-5 hours or on LOW for 6-7 hours, until a meat thermometer inserted into the thickest part registers 165°F (74°C). The skin will be soft, not crispy.
- Rest and Serve: Carefully transfer the turkey breast to a cutting board, tent loosely with foil, and let it rest for 15-20 minutes before carving. Strain the cooking liquid to make a quick gravy. Slice and serve with your favorite sides.
Notes
Pat turkey completely dry before seasoning for better herb paste adhesion. Rub herb butter under skin if possible for maximum flavor. Cook until internal temperature reaches 165°F (74°C) in thickest part. Skin will be soft, not crispy, from slow cooking. Let turkey rest 15-20 minutes before carving for juicier slices. Use cooking liquid to make gravy.