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Slow Cooker Turkey Breast

A bone-in turkey breast rubbed with garlic herb butter and slow-cooked until juicy and tender. The easiest path to perfect holiday turkey, or just a week of great sandwiches.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours 5 minutes
Servings: 8 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 5-7 lbs bone-in turkey breast (2.3 to 3.2kg) thawed
  • 0.5 cup butter (115g), softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped (3g)
  • 1 tbsp fresh rosemary, chopped (3g)
  • 1 tbsp fresh sage, chopped (2g)
  • 2 tsp salt (12g)
  • 1 tsp black pepper (2g)
  • 1 onion, quartered
  • 1 cup chicken broth (240ml)

Equipment

  • 6-quart slow cooker
  • Instant-read meat thermometer

Method
 

  1. Pat the turkey breast completely dry with paper towels. Mix the softened butter with the garlic, thyme, rosemary, sage, salt, and pepper. Rub the compound butter all over the breast, working some under the skin where you can reach it.
  2. Scatter the quartered onion in a 6-quart slow cooker and pour in the chicken broth. Place the turkey breast on top, breast side down.
  3. Cover and cook on LOW for 2.5 to 3 hours.
  4. Carefully flip the breast so it is breast side up. Cover and continue cooking on LOW for 2.5 to 3 more hours, until a thermometer in the thickest part reads 160°F (71°C).
  5. Transfer to a cutting board, tent with foil, and rest for 20 minutes. The temperature will rise to 165°F (74°C) as it rests. For crispy skin, broil 3 to 5 minutes before slicing. Slice and spoon the cooking juices over the top.

Notes

Breast side down first, then flipped halfway, keeps the meat juicy and lets the top brown. Always use a thermometer. Resting for 20 minutes is not optional. Leftovers keep 4 days in the fridge stored in the cooking juices, and freeze for up to 3 months. Estimated nutrition: about 380 calories per serving.