Introduction

This Garlic Herb Slow Cooker Turkey Breast is a simple, flavorful way to prepare juicy turkey with minimal effort. Infused with fresh herbs and garlic, it’s tender and perfect for a comforting family meal or special occasion.

A close-up view of roasted turkey breast with a crispy, golden-brown skin speckled with black pepper and herbs, covering a thick, white, juicy meat layer underneath; slices of the tender white turkey meat with a smooth texture and some green herb bits are placed beside the main piece. On the left side, a white gravy boat holds rich brown gravy. All arranged on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 – 3 kg (5-6 lb) single turkey breast, skin on, bone in (not brined)
1/2 tsp salt

Black pepper
1 brown onion, halved

1 head of garlic, halved horizontally
3 sprigs rosemary

8 sprigs thyme (optional)
Oil, for drizzling (for skin)
150 g (10 tbsp) unsalted butter, softened

1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves, minced

1 tbsp each finely chopped fresh sage, rosemary leaves, thyme leaves, and parsley
Chicken broth or stock, for topping up (if required)
1/3 cup (50 g) flour

1/2 tsp dark soy sauce or gravy colouring (optional)

Instructions

Step 1: Make the garlic herb butter by combining the softened butter, salt, black pepper, minced garlic, and chopped fresh herbs in a bowl.
Step 2: Pat the turkey breast dry. Carefully loosen the skin by making a slit on one side with a small knife and sliding an upside-down tablespoon between the skin and the flesh to separate them.

Step 3: Spread about two-thirds of the garlic herb butter under the skin, then spread the remaining butter all over the surface of the turkey, including the underside.
Step 4: Season the skin with 1/2 teaspoon salt and black pepper. For enhanced flavor, you can leave the turkey covered in the fridge for up to 2 days at this stage.
Step 5: Place the halved garlic head and onion in the bottom of your slow cooker. Put the turkey breast on top with the skin side up, and arrange rosemary and thyme sprigs over it.

Step 6: Cook on low heat for 6 hours, checking at 4 hours to ensure it’s not overcooking. The turkey is done when the internal temperature reaches 75°C (165°F) in the center.
Step 7: Transfer the turkey to a baking tray, reserving the cooking juices. Cover loosely with foil and let it rest for 20 minutes.
Step 8: Remove the herb sprigs from the slow cooker. Drizzle the turkey skin with oil (avoid butter here to prevent burning). Place under a hot broiler or grill about 30 cm (12 inches) from the heat source for 5 to 10 minutes until the skin is crisp and golden brown. Watch carefully to avoid burning.

Step 9: Serve the turkey with the homemade gravy and optional cranberry sauce.
Step 10: To make the gravy, strain the slow cooker juices into a bowl, pressing the onion and garlic to extract juices. If you have less than 2.5 to 3 cups (675-750 ml) of liquid, top up with store-bought broth or stock.
Step 11: Let the liquid settle, then skim off about 1/4 cup of fat from the surface.

Step 12: Pour the liquid into a saucepan over medium heat. Once bubbles appear, add the flour and stir constantly for 1 minute to cook the flour.
Step 13: Gradually whisk in all the slow cooker juices until smooth. Simmer for 3 to 5 minutes until thickened.
Step 14: Add dark soy sauce (or gravy colouring), salt, and pepper to taste. Serve warm alongside the turkey.

Tips & Variations

For extra flavor, rub the turkey with the herb butter a day before cooking and refrigerate to let the flavors infuse.
If you don’t have fresh herbs, substitute with 1 teaspoon each of dried sage, rosemary, thyme, and parsley.
Use a meat thermometer to avoid overcooking and ensure tender meat.

For a dairy-free version, use olive oil infused with herbs instead of butter.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Keep the gravy separately to preserve its texture. Reheat turkey slices gently in the oven or microwave, covered to retain moisture. Gravy can be warmed on the stove, adding a splash of stock if it thickens too much.

How to Serve

A close-up view of a white plate holding several slices of roasted turkey breast with golden-brown, crispy skin seasoned with black pepper and herbs. The turkey meat is white and juicy with visible texture, while some pieces have a smooth layer of rich, brown gravy drizzled over them. On the side, there is a white gravy boat filled with thick, smooth brown gravy. The plate rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless turkey breast for this recipe?

Yes, you can use a boneless turkey breast, but cooking time may be shorter. Always rely on the internal temperature of 75°C (165°F) to ensure it’s cooked through.

Is it necessary to crisp the skin under the broiler?

Crisping the skin under the broiler is optional but highly recommended for added texture and flavor. The slow cooker won’t brown the skin, so finishing it under high heat brings a delicious, crispy finish.