Description
This Garlic Herb Slow Cooker Turkey Breast recipe delivers tender, juicy turkey with a flavorful garlic herb butter slathered under the skin. Slow cooking ensures moist meat, while a final crisp under the broiler adds a golden, crispy skin. Perfect for an easy, impressive holiday main or family dinner.
Ingredients
Scale
Turkey and Seasonings
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to taste
- 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 / 50g flour
- 1/2 tsp dark soy sauce (or gravy colouring)
Instructions
- Prepare Garlic Herb Butter: In a bowl, thoroughly mix the softened butter with salt, black pepper, minced garlic, and all the finely chopped fresh herbs (sage, rosemary, thyme, parsley) until well combined.
- Loosen the Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, carefully make a slit along one side to separate the skin from the flesh. Slide an upside-down tablespoon between the skin and the meat all over the breast to create space for the butter.
- Slather Butter Under Skin and on Surface: Spread about two-thirds of the garlic herb butter underneath the loosened skin, ensuring even coverage over the meat. Then, spread the remaining butter all over the turkey’s surface including the underside.
- Season the Turkey Skin: Sprinkle the entire surface with 1/2 teaspoon salt and freshly ground black pepper. For enhanced flavor absorption, you can refrigerate the turkey at this stage for up to two days.
- Place Turkey in Slow Cooker: Place the halved garlic head and onion halves into the bottom of a 5L (5 qt) slow cooker. Position the turkey breast on top, skin side up. Scatter the rosemary and thyme sprigs over and around the turkey.
- Slow Cook the Turkey: Cook on the low setting for 6 hours. Start checking at 4 hours to monitor progress. The turkey is done when the internal temperature reads 75°C (165°F) at the thickest part.
- Rest the Turkey: Transfer the cooked turkey to a baking tray, reserving the juices left in the slow cooker. Loosely cover the turkey with foil and let it rest for 20 minutes to redistribute juices.
- Crisp the Skin: Remove herb sprigs from the turkey, then drizzle the skin lightly with oil (avoid butter here as it may burn). Place the turkey under a broiler or grill on high heat, about 30 cm (12 inches) from the heat source, for 5 to 10 minutes until the skin is crispy and nicely bronzed. Watch carefully as this happens quickly.
- Serve: Slice and serve the turkey with gravy made from the reserved juices or your choice of cranberry sauce alongside.
- Make Gravy (Optional): Use the reserved cooking juices from the slow cooker. In a saucepan, whisk the flour into the juices over medium heat to thicken, adding chicken broth/stock as needed. Add 1/2 tsp dark soy sauce or gravy coloring to deepen the flavor and color. Serve warm with the turkey.
Notes
- The turkey breast should not be brined before cooking to maintain the intended texture and flavor balance.
- Loosening the skin carefully is crucial for getting the garlic herb butter underneath for maximum flavor infusion.
- If you have time, letting the turkey sit with the butter overnight or up to two days helps the flavors penetrate better.
- Crisping under the broiler is a quick step to achieve a crispy skin after slow cooking; keep a close eye to avoid burning.
- Using oil instead of butter for crisping prevents burning and promotes a crisper skin finish.
- The recipe yields approximately 8 to 8.8 servings, making it ideal for a family meal or small gathering.
