Description
This Garlic Herb Slow Cooker Turkey Breast recipe delivers a succulent, flavorful main dish perfect for gatherings or family dinners. The turkey breast is infused with a rich garlic herb butter that bastes the meat as it slow cooks, ensuring moist and tender results without the need for brining. A final crisp under the grill creates a golden, crispy skin for an elegant presentation and satisfying texture.
Ingredients
Scale
Turkey
- 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 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 fresh rosemary leaves
- 1 tbsp finely chopped fresh thyme leaves
- 1 tbsp finely chopped fresh parsley
Gravy
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50 g flour
- 1/2 tsp dark soy sauce (or gravy colouring)
Instructions
- Prepare Garlic Herb Butter: In a bowl, mix softened unsalted butter with salt, pepper, minced garlic, finely chopped sage, rosemary, thyme, and parsley until well combined to create a flavorful herb butter.
- Loosen the Turkey Skin: Pat the turkey breast dry thoroughly. Using a small knife, carefully cut a slit along one side to separate the skin from the flesh. Slide an upside-down tablespoon between the skin and flesh all over the turkey breast to create space for the butter.
- Slather Herb Butter: Spread about two-thirds of the garlic herb butter underneath the loosened skin, distributing it evenly to baste the meat as it cooks. Use the remaining butter to coat the surface and underside of the turkey breast.
- Season the Skin: Sprinkle the turkey skin with 1/2 teaspoon salt and black pepper. For enhanced flavor, you can refrigerate the prepared turkey breast overnight or up to two days before cooking.
- Prepare Slow Cooker: Place the halved garlic head and halved brown onion in the bottom of your slow cooker (recommended size 5L / 5 qt). Arrange the turkey breast on top with skin side facing up. Scatter rosemary and optional thyme sprigs over the turkey for aromatic infusion.
- Slow Cook the Turkey: Cook the turkey on low for 6 hours, checking at 4 hours to monitor progress. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F) at the center of the breast for safe doneness.
- Rest the Turkey: Carefully transfer the cooked turkey breast to a baking tray, reserving any cooking juices. Loosely cover the turkey with foil and let it rest for 20 minutes to redistribute juices.
- Crisp the Skin: Remove herb sprigs from the surface. Drizzle the turkey skin with oil (avoid butter at this stage to prevent burning). Place the turkey under a preheated broiler or grill positioned about 30 cm (12 inches) from the heat source. Broil for 5 to 10 minutes, watching closely until the skin is crispy and bronzed.
- Prepare and Serve Gravy: Use reserved cooking juices to make gravy by whisking in flour and dark soy sauce, topping up with chicken broth or stock as needed. Serve the crispy garlic herb turkey breast with the homemade gravy and optional cranberry sauce on the side.
Notes
- Watch the recipe video for a helpful demonstration, especially for loosening the turkey skin safely.
- Using garlic herb butter slathered under the skin keeps the breast moist and packed with flavor during slow cooking.
- The slow cooker method is a convenient and safe way to cook turkey breast without brining or marinating, making it perfect for busy days.
- For a variation, try the roasted version of this recipe or the classic spice-rubbed Juicy Slow Cooker Turkey Breast.
- Be cautious while broiling as the skin crisps quickly and can burn if not monitored closely.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 1 g
- Sodium: 1095 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 52 g
- Cholesterol: 166 mg
