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
Scale
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
