Garlic Herb Slow Cooker Turkey Breast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 people
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Calories
387 kcal
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Course
Main Course
Garlic Herb Slow Cooker Turkey Breast
Description
The recipe uses a whole or partial bone-in, skin-on turkey breast enhanced by a garlic herb butter containing garlic, rosemary, thyme, parsley, and sage blended with softened butter and seasoning. By carefully separating turkey skin from the flesh, much of this butter is spread underneath to infuse flavor directly into the meat during cooking. The turkey is placed on a bed of garlic and onion in a slow cooker with fresh herb sprigs on top, then slow-cooked on low for several hours until reaching the safe internal temperature.
The slow cooking method yields moist, tender turkey breast enriched by the herb butter’s fragrance. After resting, the skin is crisped under a broiler or grill to add texture contrast. The balance of the savory garlic butter and fresh herbs delivers a classic roasted flavor with the convenience of slow cooking. The recipe includes guidance for various turkey sizes and thawing instructions.
The turkey is best served warm and sliced thinly or thickly depending on juiciness preferences. Leftovers can be repurposed into other dishes such as soups or pot pies. Notes emphasize using unbrined turkey for proper seasoning and recommend resting and careful reheating for optimal texture retention.
Additional tips cover safe thawing, slow cooker timing for different weights, and alternative dark soy sauce use in gravy for color without adding unrelated flavors. The recipe encourages seasoning adjustments and highlights the benefit of preparing the buttered turkey ahead of time for enhanced juiciness.
Ingredients
- 2.5 - 3 kg / 5-6 lb turkey breast skin on, bone in (Note 1), NOT BRINED, single piece
- 1/2 tsp salt
- black pepper
- 1 brown onion , halved
- 1 garlic halved horizontally, head
- 3 rosemary 8 sprigs thyme, optionally
- 3 thyme 8 sprigs thyme, optionally
- neutral cooking oil for drizzling (for skin, generic cooking oil
Garlic Herb Butter (Note 2):
- 150 g / 10 tbsp butter softened, unsalted
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 garlic minced, large cloves
- 1 tbsp sage fresh, each finely chopped, fresh
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp parsley
Garlic Butter Gravy:
- chicken broth if required, or stock, for topping up
- 1/3 cup / 50g flour
- 1/2 tsp dark soy sauce or gravy colouring) (Note 3
Instructions
- Garlic Herb Butter: Mix ingredients together.
- Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.
- Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.
- Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
- Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs.
- Slow Cook: Cook 6 hours on low, first checking at 4 hours to be safe, until internal temperature reads 75C/165F when inserted into the middle.
- Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
- Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
- Serve turkey with gravy on the side (below), or Cranberry Sauce.
Gravy:
- Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
- When liquid settles, spoon off about 1/4 cup fat/butter from surface.
- Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
- Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
- Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.
Notes
- Use a bone-in, skin-on turkey breast for best results; any type can work with seasoning and cook time adjustments.
- Thaw the turkey fully before cooking—plan 24 hours per 2 to 2.5 kg in the fridge or use cold water thawing changing water every 30 minutes.
- Loosen skin and apply garlic herb butter underneath to maximize moisture and flavor.
- Do not use brined turkey without reducing salt in the butter to avoid oversalting.
- Check internal temperature around 4 hours, cook until 165°F/75°C for safe doneness.
- After slow cooking, rest turkey and then crisp skin under a broiler for texture contrast.
- Slice thinly to retain juiciness; leftover turkey is suitable for soups or pot pies.
- Slow cooker warm setting can dry out turkey; turn off and keep covered if not serving immediately.
- Dark soy sauce in gravy adds deeper color without an Asian flavor.
User Reviews
Overall Rating
5
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