Juicy Slow Cooker Turkey Breast
Get ready for effortlessly delicious turkey, thanks to the magic of the slow cooker! With minimal prep and maximum flavor, enjoy this juicy Slow Cooker Turkey Breast without the fuss.
Servings: 8
Ingredients
- 6 pound bone-in, skin-on whole turkey breast
- 8 tablespoons butter, softened
- 1 tablespoon finely minced garlic
- 1 tablespoon chopped fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 tablespoon lemon zest
- ½ tablespoon salt, divided
- 1½ teaspoons fresh ground black pepper, divided
- 1 teaspoon paprika
- ½ cup chicken broth
Instructions
- Pat dry the turkey breast with paper towels and set aside.
- In a mixing bowl stir together the butter, garlic, thyme, rosemary, sage, lemon zest, 2 teaspoons salt, 1 teaspoon ground black pepper, and paprika.
- Using your fingers, carefully pull the skin away from the meat and rub about half of the butter mixture under the turkey skin. Rub the remaining butter mixture on top and all around the turkey breast.
- Season the turkey with the remaining salt and pepper.
- Pour chicken broth in the bottom of your slow cooker. Add the turkey to the slow cooker, skin side up.
- Cover and cook on LOW for 4 to 6 hours or until the internal temperature of the turkey breast registers at 160˚F-165˚F. Use a Meat Thermometer and start checking for doneness around the 4-hour mark.
- Remove the turkey breast from the slow cooker and transfer it to an oven-safe dish; let it rest for 15 minutes.
- In the meantime, turn the oven to broil.
- When ready, broil the turkey for about 4 to 5 minutes or until the skin is browned and crispy.
- Remove from oven and let the turkey breast rest for 15 minutes before carving and serving.
Notes
- Size of the Turkey: Make sure your turkey fits in your crockpot; measure ahead to avoid any issues.
- Bone-In Turkey: Choose a bone-in, skin-on turkey breast for better flavor and moisture; remove the skin before serving if desired.
- Boneless Turkey: If you want to use a boneless turkey, that's okay, too, but note that it will cook faster than the bone-in.
- Thawing: Thaw the turkey in the fridge for at least 24 hours.
- Add Veggies: Place carrots, celery, and onions in the slow cooker under the turkey breast for extra flavor and a built-in side dish.
- Let it Rest: Allow the cooked turkey to rest. This will help to redistribute the juices and result in a more tender, juicier turkey.
- Crispy Finish: Brush oil on the skin before broiling for a crispy texture.
- Adjust Cooking Time: Be flexible with the cooking time; the size of the turkey breast may require an extra 30 minutes to 1 hour.
Nutrition
Calories: 451kcal | Carbohydrates: 1g | Protein: 74g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1242mg | Potassium: 862mg | Fiber: 1g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg
