Slow Cooker Turkey Breast
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5.0
12 reviews
Excellent
Slow Cooker Turkey Breast
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Imagine sinking your fork into the most succulent, herb-infused turkey breast, cooked to perfection in your slow cooker. This Slow Cooker Turkey Breast combines the earthy flavors of rosemary and thyme with the tenderness of butter-basted poultry, all finished with a golden-brown crisp from a quick broil.
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Ingredients
- 4 pound turkey breast bone-in, skin-on
- 3 tablespoons unsalted butter softened
- 2 teaspoons fresh Rosemary finely chopped
- 2 teaspoons fresh thyme finely chopped
- 2 cloves garlic minced
- salt and pepper to taste
- 1 cup chicken broth low sodium
- 1 large onion sliced
- 2 tablespoons cornstarch
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Instructions
- In a bowl, mix together the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until it forms a smooth paste.
- Gently separate the skin from the turkey breast, ensuring not to tear it. Spread two-thirds of the herb butter mixture under the skin and rub the rest on the outside of the breast.
- Place the sliced onion at the bottom of your slow cooker. Lay the prepped turkey breast on top of the onions and pour the chicken broth around the turkey.
- Cover the slow cooker and cook on low for 5-6 hours, or until the internal temperature reaches 165°F.
- Once cooked, preheat your oven's broiler. Transfer the turkey breast to a broiler-safe pan or tray. Broil for 3-5 minutes or until the skin crisps up and turns golden brown. Make sure to keep an eye on it to prevent it from burning!
- Pour the juices from the slow cooker into a saucepan, discarding the onions. Bring the liquid to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk the cornstarch mixture into the boiling liquid. Continue to cook and whisk until the gravy thickens. Season with salt and pepper to taste.
- Slice the turkey breast and serve with the homemade gravy. Enjoy your tender and flavorful turkey breast with a delightful crispy skin!
Equipments used:
Notes
- the internal temperature reaches 165°F (74°C) your turkey breast is cooked.
- Herb Prep: Use fresh herbs for the best flavor. If necessary, dried herbs can be substituted – use 1 teaspoon dried for every tablespoon fresh.
- Butter Under Skin: Be gentle when separating the skin to keep it intact, which helps the breast stay moist during cooking.
- Internal Temperature: Always check the internal temperature at the thickest part of the breast for doneness. When the internal temperature reaches 165°F (74°C) your turkey breast is cooked.
- Broiling: Watch closely while broiling as the skin can go from perfectly crisp to burnt very quickly.
- Resting Time: Allow the turkey to rest for at least 10 minutes after broiling to let the juices redistribute.
- Gravy Consistency: If the gravy is too thin after thickening, cook for a few additional minutes; if it's too thick, thin with a little extra broth.
- Storage: Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
384kcal
(19%)
Carbohydrates
6g
(2%)
Protein
66g
(132%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
178mg
(59%)
Sodium
637mg
(27%)
Potassium
812mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
269IU
(5%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 384kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 66g | 132% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 178mg | 59% |
| Sodium | 637mg | 27% |
| Potassium | 812mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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