Herb Butter Crockpot Turkey Breast with Gravy
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
8 people
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Calories
722 kcal
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Course
Main Course
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Cuisine
American
Herb Butter Crockpot Turkey Breast with Gravy
Description
This recipe uses butter combined with garlic, lemon juice and zest, rosemary, sage, black pepper, and soy sauce to form a herb butter applied partially under the turkey skin and over its surface. This imparts flavor and moisture during the slow cooking process. The turkey rests on a mix of onions, celery, carrots, garlic clove, and thyme sprigs that add aroma and a subtle vegetable base.
The crockpot is first set to high for one hour, then low for 5 to 6 hours until the turkey reaches the safe internal temperature of 165°F. The slow, gentle cooking promotes tenderness while infusing the flesh with herbaceous notes and citrus brightness. After cooking, the turkey is rested before carving to retain juices.
Cooking liquid reserved from the slow cooker is combined with butter and flour to make a simple pan gravy, bringing richness and soothing texture to the plated dish. This turkey breast works well as a centerpiece for dinners requiring a home-cooked roasted poultry option without oven use.
Thorough thawing before cooking is critical; allow up to 48 hours in the refrigerator if frozen. Temperature checking with a meat thermometer ensures safety and optimal doneness. Avoid extended cooking at high heat past the initial hour to prevent dryness.
Ingredients
Turkey and Herb Butter
- 1 pounds turkey breast bone in or boneless, skin on, thawed
- 8 tablespoons butter 1 stick unsalted, at room temperature
- 4 garlic cloves, minced
- lemon juice and zest of 1
- 2 teaspoons rosemary fresh, finely chopped
- 1 teaspoon fresh sage finely chopped
- 1 1/2 teaspoon black pepper ground
- 1 tablespoon soy sauce
- salt to taste
- black pepper to taste
Vegetables and Aromatics for the Bottom of the Slow Cooker
- 1 large onion quartered
- 2 celery stalk, cut into big chunks
- 2-3 carrot peeled and cut into big chunks
- 1 garlic clove, peeled
- 2 thyme sprigs
For the Gravy
- 2 cups Cooking liquid can top with chicken or turkey broth, total 2 cups
- 4 tablespoons butter unsalted
- 4 tablespoons flour
Instructions
Season and Slow Cook The Turkey Breast
- Place the butter, garlic, lemon juice and zest, rosemary, sage, ground black pepper and soy sauce in a small bowl. With a fork, as in mashing mash potatoes, combine all the ingredients. The lemon juice and soy sauce will not be completely incorporated (see photo above).
- Place some of the herb butter under the skin, rub the remaining herb butter all over the breast. Season lightly with salt and ground black pepper. Reserve the remaining liquid from the herb butter mixture (it won't be much but we will use it)
- Place the onion, celery, carrots, garlic clove and thyme at the bottom of the slow cooker. Place the turkey breast skin side down on top of the vegetables. Pour the remaining liquid from the herb butter in the turkey cavity.
- Cover the slow cooker and cook on high for 1 hour. After that on low for 5 to 6 hours or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the turkey from the slow cooker and place it on an aluminum foil lined sheet pan. Let it rest for 10 minutes.
Crisp the Skin for a Picture Ready Bird
- Preheat the broiler to high and place the oven rack about 12 inches from the heat source.
- Place the turkey breast under the broiler and broil for 4 to 5 minutes. Keep an eye on it! It gets golden very fast! Remove from the oven, carve and serve with the gravy.
Make the Gravy
- Strain the liquid from the slow cooker into a measuring cup. You should have about 2 cups of liquid. If not, add chicken/turkey broth or water to complete the two cups.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and mix well to combine. Cook for about 2 minutes. Stir in about half a cup of the cooking liquid into the flour mixture, mixing well. It will look like a paste. Slowly add the remaining liquid whisking constantly.
- Simmer on low heat for about 5 minutes. Remove from the heat and season to taste. Serve immediately or keep warm in a thermos.
Notes
- Completely thaw turkey breast before cooking; frozen breast can take up to 48 hours in the refrigerator to thaw.
- Use a meat thermometer to confirm the turkey reaches 165°F in the thickest part to meet safety guidelines.
- You may remove the turkey from the slow cooker at 160°F as it will continue to rise in temperature while resting.
- Let the turkey rest tented with foil before carving to allow juices to redistribute.
- Do not cook the turkey on high for longer than one hour before reducing to low for the remaining time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 7g | 2% |
| Protein | 76g | 152% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 266mg | 89% |
| Sodium | 661mg | 28% |
| Potassium | 1100mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3150IU | 63% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 71mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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