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Slow-Cooker Turkey Breast

This slow-cooker turkey breast yields juicy, tender meat with minimal fuss, making it perfect for small holiday gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5–3 kg turkey breast, skin on, bone in (NOT BRINED)
  • 0.5 tsp salt (for surface)
  • Black pepper, to taste
  • 1 brown onion, halved
  • 1 head garlic, halved horizontally
  • 3 sprigs rosemary
  • 8 sprigs thyme (optional)
  • Oil for drizzling (for skin before broiling)
  • 150 g unsalted butter, softened
For the Garlic-Herb Butter
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 4 large garlic cloves, minced
  • 1 tbsp finely chopped fresh sage
  • 1 tbsp finely chopped fresh rosemary leaves
  • 1 tbsp finely chopped fresh thyme leaves
  • 1 tbsp finely chopped fresh parsley
For the Gravy
  • Chicken broth/stock (for topping up if required and for gravy)
  • 1/3 cup flour
  • 0.5 tsp dark soy sauce (or gravy coloring)

Method
 

Preparation
  1. Make the garlic-herb butter by combining softened butter, salt, black pepper, minced garlic, and chopped herbs in a bowl. Mix until smooth and evenly combined.
  2. Pat the turkey dry and make a small slit at one edge of the skin to create a pocket. Gently slide an upside-down tablespoon between the skin and meat.
  3. Press about two-thirds of the garlic-herb butter under the skin, spreading it over the meat. Use the remaining butter on the outside and underside of the breast.
  4. Sprinkle with salt and black pepper. For deeper flavor, refrigerate uncovered for up to 2 days.
Cooking
  1. Place halved garlic and onion in the bottom of the slow cooker. Put the turkey on top, skin side up. Tuck rosemary and thyme sprigs around the turkey.
  2. Cook on LOW for about 6 hours, checking the internal temperature starting at 5 hours. The turkey is done when it reaches 75°C/165°F.
  3. Once cooked, remove the turkey and tent loosely with foil to rest for 20 minutes.
  4. Drizzle skin with oil and broil on high for 5-10 minutes until bronzed and crisp, watching closely to prevent burning.
Gravy Preparation
  1. Strain the reserved cooking juices into a saucepan. Whisk in the flour to form a paste, then gradually add stock while whisking until smooth.
  2. Simmer to thicken, seasoning with dark soy sauce and extra salt/pepper to taste. Serve warm.

Notes

For best results, use an instant-read thermometer to check doneness. Always allow the turkey to rest before slicing to retain juices.