Description
This Garlic Herb Slow Cooker Turkey Breast recipe offers a flavorful, moist turkey cooked effortlessly in a slow cooker. The turkey is slathered with a rich garlic herb butter, slow-cooked with aromatics like garlic, onion, rosemary, and thyme, and then finished under a broiler for perfectly crispy skin. Ideal for a hands-off cooking experience that yields juicy, tender meat with a beautifully bronzed crust. Serve with homemade gravy or your favorite cranberry sauce for a comforting and elegant meal.
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 season
- 1 brown onion, halved
- 1 head of garlic, halved horizontally
- 3 sprigs rosemary
- 8 sprigs thyme (optional)
- Oil for drizzling (for crisping 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 each finely chopped fresh sage, rosemary leaves, thyme leaves, and parsley
Gravy
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50 g flour
- 1/2 tsp soy sauce (or gravy colouring, optional)
Instructions
- Prepare Garlic Herb Butter: In a bowl, mix softened unsalted butter with salt, black pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley until well combined.
- Loosen the Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, make a slit on one side of the turkey breast to gently separate the skin from the flesh without tearing it. Slide an upside-down tablespoon between the skin and the meat all over to create space for the butter.
- Slather Butter Under and Over Skin: Spread about two-thirds of the garlic herb butter under the skin, evenly distributing it between the skin and meat. Use the remaining butter to cover the outside surface, including the underside of the turkey.
- Season the Skin: Sprinkle the turkey skin generously with 1/2 teaspoon of salt and freshly ground black pepper. For deeper flavor, you may leave the turkey to cure in the fridge overnight or up to two days at this stage.
- Place Turkey and Aromatics in Slow Cooker: Add the halved garlic head and halved brown onion to the bottom of a 5L (5 qt) slow cooker. Place the turkey breast on top, skin side up. Tuck the rosemary and thyme sprigs around and on top of the turkey.
- Slow Cook the Turkey: Cover and cook on low setting for approximately 6 hours. Begin checking for doneness at 4 hours to avoid overcooking. The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part.
- Rest the Turkey: Carefully transfer the cooked turkey breast to a baking tray, reserving the slow cooker juices for gravy. Cover the turkey loosely with aluminum foil and let rest for 20 minutes to allow juices to redistribute.
- Crisp the Skin Under Broiler: Remove herb sprigs from the slow cooker juices. Drizzle the turkey skin lightly with oil (not butter to prevent burning). Place the turkey under a preheated broiler or grill about 30 cm (12 inches) from the heat source. Broil on high for 5 to 10 minutes until the skin turns crispy, golden, and bronzed. Watch carefully as it can crisp quickly.
- Make Gravy: Use the reserved juices from the slow cooker. Skim off excess fat if desired. In a small saucepan, whisk together 1/3 cup flour with some chicken broth to form a smooth paste. Gradually add the leftover juices and broth, heating gently while whisking until thickened. Season with 1/2 teaspoon soy sauce or gravy colouring if desired.
- Serve: Slice the turkey breast and serve warm with freshly made gravy on the side or with cranberry sauce for a classic pairing.
Notes
- Refer to the recipe video for a helpful demonstration of loosening the turkey skin and slathering the butter.
- Slow cooking the turkey breast with skin and bone ensures moist, flavorful meat without needing to brine or marinate.
- If you prefer, you can prepare the turkey up to the seasoning stage and refrigerate it overnight or up to two days to deepen flavors before cooking.
- Finishing under the broiler adds a crispy, golden skin texture that contrasts beautifully with the tender meat.
- This method is the safest and easiest way to cook turkey breast for a juicy result.
- For a roasted version or spice-rubbed alternative, refer to the linked recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 0.5 g
- Sodium: 1095 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 52 g
- Cholesterol: 166 mg
