Slow Cooker Turkey Breast
This slow cooker turkey breast is seasoned with garlic herb butter and cooked until tender, then broiled for golden, crispy skin. With just 15 minutes of prep, it’s an easy choice for Thanksgiving or a smaller holiday dinner.
Servings: 8
Ingredients
- 6 pound bone-in, skin-on whole turkey breast fully thawed
- 8 tablespoons unsalted butter softened
- 1 tablespoon finely minced garlic
- 1 tablespoon chopped fresh thyme leaves
- 1½ teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 tablespoon lemon zest
- 1½ teaspoons salt divided
- 1½ teaspoons fresh ground black pepper divided
- 1 teaspoon sweet paprika
- ½ cup chicken broth
Instructions
- Prep the turkey. Pat the fully thawed turkey breast dry with paper towels. Remove any giblets or gravy packets from the cavity.
- Mix the herb butter. In a bowl, mix the softened butter, garlic, thyme, rosemary, sage, lemon zest, 1 teaspoon salt, 1 teaspoon ground black pepper, and paprika.
- Butter the turkey. Using your fingers, gently pull the skin away from the meat and spread half of the butter mixture underneath the skin, then rub the remaining butter over the outside. Sprinkle with the remaining ½ teaspoon of salt and ½ teaspoon of pepper.
- Fill the crock pot. Pour in the chicken broth. Place the turkey breast inside, skin-side up, and close the lid.
- Slow cook. Cook on LOW for 4 to 6 hours, or until an instant-read meat thermometer inserted into the thickest part of the breast, without touching the bone, registers 165˚F. Start checking around 4 hours.
- Rest before broiling. Carefully transfer the turkey to a broiler-safe pan and let it rest for 15 minutes. Meanwhile, preheat the broiler.
- Crisp the skin. Broil for 4 to 5 minutes, watching closely, until the skin is golden and crisp.
- Rest and carve. Let the turkey rest for another 15 minutes before carving. Reserve the cooking juice to make gravy.
Notes
- Check the size: Make sure your turkey fits in your crockpot with the lid closed. Measure ahead to avoid any issues.
- Boneless turkey: For a 3-pound boneless turkey breast, start checking for doneness around the 3-hour mark.
- Thaw completely: Plan on about 24 hours to 2 days in the refrigerator for a 6-pound turkey breast.
- Add vegetables: Place thick chunks of carrots, celery, and onions in the slow cooker under the turkey breast for extra flavor and a built-in side dish.
- Crispy finish: Brush oil on the skin before broiling for a crispy texture.
- Cooking time: Timing varies with the turkey's size and your slow cooker. Use a thermometer to check doneness rather than relying on time alone.
- Let it rest: Allow the cooked turkey to rest. This helps redistribute the juices and results in a more tender, juicier turkey.
Nutrition
Serving: 8ounces | Calories: 527kcal | Carbohydrates: 4g | Protein: 68g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 1057mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.3mg
