If you’re looking for a hands-off, foolproof way to make juicy, tender turkey breast that bursts with flavor, let me introduce you to this Garlic Herb Slow Cooker Turkey Breast Recipe. It’s one of those dishes I turn to when I want a home-cooked meal without the fuss — and trust me, it always delivers gorgeous, melt-in-your-mouth results, every time. Whether it’s for a casual family dinner or a special occasion, this recipe makes turkey effortless and downright delicious.
Why You’ll Love This Recipe
- Ultimate Moisture Lock: The garlic herb butter slathered under the skin keeps the turkey breast juicy and packed with flavor.
- Hands-Off Cooking: Once you pop it in the slow cooker, you can get on with your day — no babysitting required.
- Perfect Crispy Skin: A quick broil at the end gives you that coveted golden, crispy skin you didn’t think was possible from a slow cooker.
- No Brining Needed: This method means no brining or marinating, making it simple without sacrificing taste.
Ingredients You’ll Need
This recipe is all about simple, fresh ingredients that work together in perfect harmony to create a deeply flavorful turkey breast. The fresh herbs and garlic butter make a huge difference — and I always recommend using good quality fresh herbs if you can!
- Single turkey breast (skin on, bone in): I prefer bone-in for juiciness and flavor; plus, the skin helps keep everything moist.
- Salt and Black pepper: The basics that elevate all the flavors — seasoning is key!
- Brown onion: Adds subtle sweetness and savory depth when slow-cooked.
- Garlic head: Roasting garlic in the slow cooker softens it and infuses the meat gently.
- Fresh rosemary and thyme sprigs: If you can get fresh herbs, they really bring out a vibrant herbaceous aroma.
- Oil for drizzling: Used to crisp the skin at the end without burning butter.
- Unsalted butter (softened): Essential for that garlic herb butter that bastes the turkey inside and out.
- Fresh garlic cloves (minced): Packed with punch, fresh minced garlic is a must here.
- Fresh sage, rosemary, thyme, parsley (finely chopped): These herbs combined create that classic “herbed turkey” flavor sensation.
- Chicken broth or stock: Optional, just to top up if the slow cooker looks dry.
- Flour: For thickening a lovely homemade gravy.
- Dark soy sauce or gravy coloring: Just a dash to deepen the color of your gravy, making it look as good as it tastes.
Variations
I like to tweak this Garlic Herb Slow Cooker Turkey Breast Recipe depending on the season or what I have on hand — and honestly, it’s very forgiving. Feel free to make it your own and experiment a bit!
- Herb swap: I sometimes swap fresh rosemary for tarragon or marjoram for a slightly different flavor profile that my family loves.
- Spice it up: Adding a pinch of smoked paprika or a little cayenne in the garlic herb butter gives a subtle smoky heat that’s surprisingly delicious.
- Make it citrusy: A splash of lemon juice or zest added to the garlic herb butter brightens the dish wonderfully, especially in summer.
- Make it dairy-free: Substitute butter with olive oil and omit if you prefer a lighter, dairy-free version; it still tastes fantastic.
How to Make Garlic Herb Slow Cooker Turkey Breast Recipe
Step 1: Prepare the Garlic Herb Butter
Start by mixing softened unsalted butter with minced garlic and finely chopped fresh sage, rosemary, thyme, and parsley, along with salt and pepper. This butter is the magic that bastes your turkey from the inside out, infusing every bite with herbaceous richness. I love getting my hands in there to mix it thoroughly — it feels almost therapeutic!
Step 2: Loosen the Skin and Slather
Pat the turkey breast dry with paper towels — this helps the butter stick and prevents steaming. Using a small sharp knife, make a careful slit between the skin and the meat on one side, then gently slide an upside-down tablespoon to loosen the skin all over. Don’t rush this part; I discovered it’s easier if you wiggle gently and loosen enough space for the butter but keep the skin intact. Then, slather about two-thirds of your garlic herb butter underneath the skin, spreading it evenly. Use the remaining butter all over the turkey’s surface, including the underside, to lock in moisture and flavor.
Step 3: Season and Let it Rest
Sprinkle the surface generously with salt and freshly ground black pepper. If you have time, let the turkey rest in the fridge overnight — or up to two days. I used to skip this step, but letting it marinate in the butter and seasoning really boosts the flavor.
Step 4: Set Up the Slow Cooker
Place halved garlic head and brown onion at the bottom of your slow cooker (I use a 5L/5 qt model). Then nestle the turkey breast on top, skin side up. Tuck sprigs of fresh thyme and rosemary on and around the turkey for that lovely aromatics infusion. If your slow cooker is looking dry, sometimes I pour a splash of chicken broth or stock around the edges.
Step 5: Slow Cook to Perfection
Cook the turkey on low for about 6 hours. I always check around 4 hours to take the internal temperature — once it hits 75°C (165°F), it’s safe to eat and perfectly tender. Slow cooking gently melts the connective tissue, yielding meat that’s juicy without drying out. Don’t rush this step or try to skip to high heat — patience is your friend here.
Step 6: Rest and Crisp the Skin
Transfer the turkey carefully to a baking tray, reserving all those delicious slow cooker juices. Tent loosely with foil and let it rest for 20 minutes — this step helps the juices redistribute so the meat stays moist. Then, remove herb sprigs and drizzle the turkey with a little neutral oil (not butter — it burns at high heat). Pop it under a broiler or grill about 30cm (12 inches) from the heat source for 5 to 10 minutes, watching closely, until the skin is crispy and golden brown. This part never fails to impress everyone at the table!
Pro Tips for Making Garlic Herb Slow Cooker Turkey Breast Recipe
- Loosen Skin Gently: I learned the hard way that tearing the skin ruins the moisture seal—take your time to slide the spoon under carefully.
- Check Early for Doneness: Start checking the internal temp at 4 hours so you don’t overcook; every slow cooker is a little different.
- Use Neutral Oil to Crisp: Butter burns under the broiler, so swap in avocado or canola oil for that final crisp.
- Rest Before Crisping: Don’t skip resting! It makes carving easier and keeps the turkey juicy, as I found after rushing this step once.
How to Serve Garlic Herb Slow Cooker Turkey Breast Recipe
Garnishes
I love garnishing with a few fresh sprigs of rosemary or thyme on the platter — it adds a lovely rustic touch and hints at the flavors inside. Sometimes I also scatter a few fresh parsley leaves for a pop of green and freshness. A drizzle of pan juices or a homemade gravy right over the slices seals the deal beautifully.
Side Dishes
My go-to sides for this turkey breast always include creamy mashed potatoes — nothing beats soaking those in the rich turkey gravy! Steamed green beans tossed with toasted almonds or a simple garlic butter sautéed spinach also pair wonderfully. On a festive day, I add roasted root vegetables like carrots and parsnips to complete the plate.
Creative Ways to Present
For special occasions, I like to carve the turkey breast into thick, elegant slices and fan them out on a large wooden board, surrounded by small bowls of gravy, cranberry sauce, and lemon wedges. Adding edible flowers or a sprinkle of fresh microgreens elevates the look instantly, making it feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
Once the turkey has cooled, I slice any leftovers and store them in an airtight container in the fridge. I always pour a little of the reserved pan juices or gravy over the slices to keep the meat moist during storage. They typically stay good for about 3-4 days and reheat beautifully.
Freezing
I’ve frozen leftover turkey breast slices wrapped tightly in foil, then placed inside freezer bags. When you’re ready to enjoy, thaw in the fridge overnight and gently reheat. It’s such a lifesaver for busy weeks or when you want to prep ahead.
Reheating
To reheat, I prefer using a low oven (about 150°C/300°F) covered with foil to prevent drying out, or warming gently over the stove with a splash of broth or gravy. Microwaving works in a pinch but tends to dry the turkey out faster, so I always cover it and check often.
FAQs
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Can I use a boneless turkey breast for this Garlic Herb Slow Cooker Turkey Breast Recipe?
Yes, you can use a boneless turkey breast, but keep in mind that the bone helps retain moisture and adds flavor. If you’re using boneless, you might want to reduce the cooking time slightly and check the temperature more frequently to avoid drying it out.
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Is it possible to cook this recipe on high in the slow cooker?
Cooking on high is possible but not ideal for this recipe. Slow and low heat ensures tender, juicy meat and allows the garlic herb butter to infuse fully. If you must use high, monitor closely and expect the cooking time to be about half, around 3-4 hours.
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Can I prepare the garlic herb butter in advance?
Absolutely! Making the garlic herb butter in advance lets the flavors meld, and it saves time on the day you cook. Store it tightly wrapped in the fridge for up to 3 days or freeze portioned for longer storage.
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How do I make gravy from the slow cooker juices?
After the turkey is done, strain the slow cooker juices into a saucepan. Heat gently, whisk in some flour mixed with water to avoid lumps, add a splash of soy sauce or gravy coloring for richness, and cook until thickened. Adjust seasoning to taste, and you have a flavorful homemade gravy.
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Is it necessary to crisp the skin after slow cooking?
While you can serve the turkey as is, broiling to crisp the skin adds wonderful texture and appearance that really elevates the dish. It only takes 5-10 minutes and makes a noticeable difference.
Final Thoughts
I absolutely love how this Garlic Herb Slow Cooker Turkey Breast Recipe turns out — it’s such a game-changer, especially if you’ve struggled with dry, overcooked turkey in the past. The slow cooker makes it nearly foolproof, and that garlic herb butter? It’s like a flavor hug for your turkey. Give it a try next time you want a cozy, comforting meal without the stress, and I bet you’ll find yourself making this your go-to turkey breast recipe too!
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Garlic Herb Slow Cooker Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Garlic Herb Slow Cooker Turkey Breast recipe delivers a moist, flavorful turkey breast infused with garlic, herbs, and butter. Cooked slowly with aromatics in a slow cooker and finished under a broiler for crispy skin, it’s a perfect hands-off, fuss-free way to prepare tender turkey without brining.
Ingredients
Turkey and Seasoning
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to taste
- 1 brown onion, halved
- 1 head of garlic, halved horizontally
- 3 sprigs rosemary
- 8 sprigs thyme (optional)
- Oil, for drizzling (for skin)
Garlic Herb Butter
- 150 g / 10 tbsp unsalted butter, softened
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves, minced
- 1 tbsp finely chopped fresh sage
- 1 tbsp finely chopped rosemary leaves
- 1 tbsp finely chopped thyme leaves
- 1 tbsp finely chopped parsley, fresh
Gravy Ingredients
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50g flour
- 1/2 tsp soy sauce (or gravy colouring)
Instructions
- Prepare Garlic Herb Butter: In a bowl, combine softened butter with salt, pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley. Mix thoroughly until well blended.
- Loosen Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, carefully make a slit on one side of the breast to separate the skin from the flesh. Use an upside-down tablespoon to gently slide between the skin and meat to loosen it all over without tearing.
- Apply Butter Under Skin: Take about two-thirds of the prepared garlic herb butter and slather it evenly under the loosened skin, spreading it over the flesh of the breast.
- Butter the Surface: Spread the remaining butter all over the surface of the turkey breast, including the underside.
- Season the Skin: Sprinkle the surface of the turkey with 1/2 teaspoon salt and black pepper to taste. For best flavor, you can let it sit covered in the refrigerator overnight or up to 2 days before cooking.
- Assemble in Slow Cooker: Place the halved garlic head and brown onion at the bottom of a 5-liter (5 quart) slow cooker. Lay the buttered turkey breast on top, skin side up. Arrange rosemary and thyme sprigs over the turkey.
- Slow Cook the Turkey: Cover and cook on low heat for 6 hours, checking first at around 4 hours to ensure even cooking. The turkey is done when an internal thermometer inserted into the thickest part reads 75°C (165°F).
- Rest the Turkey: Remove the turkey breast carefully from the slow cooker and transfer it to a baking tray, reserving all the cooking juices. Cover loosely with aluminum foil and let it rest for 20 minutes to allow juices to redistribute.
- Crisp the Skin Under Broiler: Remove the herb sprigs from the slow cooker juices. Drizzle the turkey skin lightly with oil (not butter, as it will burn). Place the turkey under a preheated broiler/grill about 30 cm (12 inches) from the heat source for 5 to 10 minutes, watching closely until the skin is crispy and golden brown.
- Serve: Serve the turkey breast sliced with the reserved cooking juices as gravy, or alongside cranberry sauce if desired.
Notes
- Slathering the turkey breast with garlic herb butter under the skin keeps it moist and flavorful as it slow cooks.
- The slow cooker is a safe and easy method to cook turkey breast without brining or marinating.
- For a crispy, browned skin, finishing under the broiler is essential since the slow cooker does not crisp the skin.
- Recipe video is available for visual guidance on loosening turkey skin.
- Alternatively, see the roasted version of this recipe for a different method.
- For a classic slow cooker turkey, try the spice-rubbed variation mentioned.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 1 g
- Sodium: 1095 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 166 mg
