Garlic Herb Slow Cooker Turkey Breast Recipe

If you’re searching for the ultimate comfort meal that’s juicy, flavorful, and pretty much foolproof, you’re going to want to try my Garlic Herb Slow Cooker Turkey Breast Recipe. I absolutely love how this turns out every time — tender turkey infused with a rich garlic herb butter that makes every bite melt in your mouth. Whether it’s a special dinner or an easy weeknight meal, this recipe is such a winner, especially if you want to sidestep the hassle of brining or roasting.

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Ingredients You’ll Need

These ingredients are simple but work together perfectly to create that irresistible garlic-herb flavor and keep the turkey incredibly juicy. Pick a fresh turkey breast with skin on—it’s key to locking in moisture, and the skin crisps up beautifully after slow cooking.

• Turkey breast: Choose a single piece with skin on and bone in for more flavor and moisture retention.
• Salt: Enhances flavor and helps retain moisture in the meat.
• Black pepper: Adds just the right amount of spice without overpowering the herbs.
• Brown onion: Laying under the turkey in the slow cooker gives subtle sweetness and extra aroma.
• Head of garlic: Halved and cooked with the turkey, infuses the meat gently with its signature aroma.
• Rosemary and thyme sprigs: Fresh herbs add bright, woody notes that pair perfectly with turkey.
• Oil for drizzling: Used to crisp up the skin after slow cooking without burning the butter.
• Unsalted butter: The base for our garlic herb butter, softened for easy mixing and spreading.
• Minced garlic cloves: Freshly minced for that punch of bold, fragrant garlic.
• Fresh sage, rosemary, thyme, parsley: Finely chopped fresh herbs for the butter—freshness makes a huge difference.
• Chicken broth/stock: Optional, to top up the slow cooker juices if needed for making gravy later.
• Flour: For thickening the gravy from the cooking juices.
• Dark soy sauce or gravy colouring: A little dash adds depth and a beautiful rich colour to the gravy.

Variations

I love that this Garlic Herb Slow Cooker Turkey Breast Recipe gives you room to get creative depending on what you have on hand or your taste preference. Don’t hesitate to swap out herbs or add a twist!

• Herb swap: Sometimes I replace fresh sage or parsley with oregano or marjoram, which adds a Mediterranean flair that my family enjoys.
• Spice it up: Adding a pinch of smoked paprika or chili flakes to the butter works wonders for a subtle smoky kick.
• Gluten-free gravy: Use cornstarch instead of flour to keep gravy gluten-free while still rich and silky.
• Make it citrusy: Adding a few thin lemon slices under the skin brightens the flavor beautifully in spring and summer.

How to Make Garlic Herb Slow Cooker Turkey Breast Recipe

Step 1: Making the Garlic Herb Butter

Start by softening your butter so it’s easy to mix. Then combine it with minced garlic and all those fresh chopped herbs—sage, rosemary, thyme, parsley—plus salt and pepper. This butter is the magic that flavors the turkey deeply. Pro tip: the fresher your herbs, the brighter the end flavor. I like to make the butter a little ahead of time so the flavors meld.

Step 2: Loosening the Skin for Maximum Flavor

This step transforms your turkey from ordinary to showstopper. Pat your turkey breast dry (important for crisping skin later) and use a small knife to carefully slide between the skin and flesh to create pockets. I like to use the back of a tablespoon to loosen and separate the skin without tearing it. Then spread about two-thirds of your garlic herb butter neatly under the skin. This way, the butter bastes the meat as it cooks long and slow. The rest of the butter gets rubbed all over the outside, even on the underside.

Step 3: Seasoning and Setting Up the Slow Cooker

Sprinkle the turkey skin with a little extra salt and pepper—this helps to enhance flavor and get that golden crisp in the final step. Place the halved onion and head of garlic at the bottom of your slow cooker to add moisture and aroma. Then set your turkey on top, skin side up, and tuck rosemary and thyme sprigs around it for that beautiful herbal fragrance.

Step 4: Slow Cooking to Tender Perfection

Cook your turkey on low for about 6 hours. I always check at around 4 hours just to gauge progress and ensure it’s not overcooking. The secret trick here is monitoring the internal temperature—you’re aiming for 75°C (165°F), which reliably ensures juicy, well-cooked meat. You’ll notice the aroma filling your kitchen by the end of the cook time; it’s irresistible!

Step 5: Rest the Turkey and Crisp the Skin

Transfer your cooked turkey to a baking tray and cover loosely with foil. Resting for about 20 minutes lets the juices redistribute, so every slice stays moist. Meanwhile, remove the herb sprigs from the slow cooker. Then drizzle the turkey with a little oil (not butter—trust me, butter burns too fast here). Place it under a hot broiler or grill about 12 inches from the heat source for 5–10 minutes, watching closely until the skin crisps up golden and bronzed. This final step gives you that coveted crispy skin that contrasts beautifully with tender meat.

How to Serve Garlic Herb Slow Cooker Turkey Breast Recipe

Garnishes

I like to garnish with a few extra fresh herb sprigs—rosemary and thyme work perfectly to echo the flavors inside. A sprinkle of freshly cracked black pepper right before serving adds a bit of fresh bite, and sometimes I add a little zest of lemon to brighten everything up on the plate.

Side Dishes

This turkey pairs amazingly with creamy mashed potatoes and buttery green beans tossed in garlic. I also love serving it alongside a simple cranberry sauce—it cuts through the richness beautifully. Don’t forget a warm bread roll or fluffy rice if you want to soak up all those tasty juices and gravy.

Creative Ways to Present

For special occasions, I sometimes slice the turkey and fan it out on a large platter over a bed of sautéed greens and sprinkle toasted nuts (like walnuts or pecans) on top for a festive touch. Another winner? Serving slices over a wild rice salad or atop creamy polenta—always gets compliments and surprised smiles.

Make Ahead and Storage

Storing Leftovers

Once cooled, slice any leftover turkey and tightly cover or store in an airtight container in the fridge. I’ve found it stays moist and delicious for 3 to 4 days. Don’t forget to save the cooking juices for gravy or to keep the meat juicy when reheating.

Freezing

This turkey freezes beautifully. Slice it first, wrap portions tightly in plastic wrap and place inside freezer bags. I label them with the date and use within 2 months for best flavor. When you thaw it slowly in the fridge overnight, it retains great texture.

Reheating

To reheat, I like to warm slices gently in a covered pan on low heat with a splash of broth or reserved juices to prevent drying out. You can also pop slices in the oven wrapped in foil at 325°F (160°C) for about 15 minutes. Microwave works in a pinch but go slow and cover to keep moist.

FAQs

Final Thoughts

When I first tried this Garlic Herb Slow Cooker Turkey Breast Recipe, I was so relieved by how easy and delicious it turned out. It’s become a go-to for family dinners and even holiday gatherings because it takes the stress out of cooking turkey without compromising on taste or texture. If you want a juicy, flavorful turkey breast that practically wakes up and cooks itself while you tackle other tasks, you’re going to love this. Seriously, give it a try—you may never roast turkey the old way again!

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