Description
A delicious and tender Slow Cooker Turkey Breast recipe that combines fresh herbs, garlic, and butter to create a flavorful, juicy turkey perfect for a family meal or holiday feast. The slow cooking method ensures moist meat, while finishing under the broiler gives a crispy, golden top.
Ingredients
Scale
Turkey and Vegetables
- 2 to 4 pound boneless turkey breast, skin on (2.5 pounds used)
- 2 yellow or white onions, sliced in half
- A few sprigs of fresh thyme
- 1/2 cup softened butter
- 1 teaspoon minced garlic
- 1/2 tablespoon minced onion flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary
- 1/2 cup chicken broth
- Nonstick cooking spray for slow cooker
Butter Mixture
Other
Instructions
- Prepare Slow Cooker: Spray the inside of the Crock Pot with nonstick cooking spray to prevent sticking.
- Arrange Onions and Herbs: Slice the onions in half and place them face down on the bottom of the slow cooker. This acts as a bed to hold the turkey up out of the liquid. Add a few sprigs of fresh thyme on top of the onions for flavor infusion.
- Make Butter Herb Mixture: In a small or medium bowl, mix together softened butter, minced garlic, minced onion flakes, salt, black pepper, and fresh rosemary until well combined.
- Prepare Turkey: Pat the turkey breast dry thoroughly with paper towels to ensure the butter mixture sticks well to the surface.
- Apply Butter Mixture: Place the turkey breast on the onion bed inside the slow cooker. Spread the butter and herb mixture evenly over the top of the turkey breast.
- Add Broth: Carefully pour 1/2 cup chicken broth down the side of the slow cooker without pouring directly over the turkey. This will keep the turkey moist during cooking.
- Slow Cook: Cover with the slow cooker lid and cook on the low setting for 7 hours, allowing the turkey to become tender and juicy.
- Check Temperature: After cooking, use a meat thermometer to check that the internal temperature of the turkey breast has reached at least 165°F (74°C) in the thickest part for safe consumption.
- Broil for Crispy Top: Remove the slow cooker lid carefully. Transfer the turkey to an oven-safe dish if your slow cooker insert is not oven safe. Place the turkey under the oven broiler for 5 to 10 minutes to crisp the skin. Watch closely to avoid burning.
- Serve: Remove from broiler and slice to serve. The turkey is paired well with the cooked onions and can be served with the drippings or saved for gravy.
Notes
- You can save the cooking drippings to make a flavorful turkey gravy.
- Ensure your slow cooker insert is oven safe if broiling directly; otherwise, transfer the turkey to an oven-safe pan for broiling.
- Fresh herbs add more vibrant flavor, but dried herbs can be substituted if necessary.
- Leftover turkey can be stored in an airtight container in the refrigerator for several days.
- The cooked onions at the bottom are edible and make a tasty side; remove the outer layer before eating.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 220
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 28 g
- Cholesterol: 80 mg
