Description
This Garlic Herb Slow Cooker Turkey Breast recipe offers a tender and flavorful turkey cooked low and slow, infused with a rich garlic herb butter. The turkey breast is slow-cooked to perfection and finished under the broiler to achieve a crispy, golden skin. Served with a savory homemade gravy, this dish is perfect for a comforting meal or festive occasion.
Ingredients
Scale
Turkey and Seasoning
- 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 (to crisp 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 each finely chopped fresh sage, rosemary leaves, thyme leaves, and parsley
Gravy
- Reserved slow cooker juices
- Chicken broth/stock, for topping up if needed
- 1/3 cup / 50g flour
- 1/2 tsp dark soy sauce (or gravy colouring, optional)
Instructions
- Make Garlic Herb Butter: In a bowl, combine the softened butter with salt, black pepper, minced garlic, and finely chopped fresh herbs (sage, rosemary, thyme, parsley). Mix thoroughly until well combined.
- Loosen Skin: Pat the turkey breast dry with paper towels. Using a small knife, create a slit on one side of the breast to separate the skin from the flesh. Slide an upside-down tablespoon between the skin and meat all over to carefully loosen the skin without tearing.
- Apply Butter: Slather about two-thirds of the garlic herb butter under the loosened skin, spreading it evenly. Then spread the remaining butter all over the surface of the turkey, including the underside.
- Season Skin: Sprinkle 1/2 teaspoon salt and black pepper over the surface of the turkey skin. At this point, you can refrigerate the turkey covered for anywhere from overnight up to two days to enhance flavor.
- Prepare Slow Cooker: Place the halved garlic head and halved brown onion in the base of a 5L (5 quart) slow cooker. Lay the turkey breast on top, skin side up. Arrange the rosemary and thyme sprigs on and around the turkey.
- Slow Cook: Cook the turkey on low for 6 hours. Begin checking at 4 hours to monitor progress. The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part.
- Rest Turkey: Carefully transfer the cooked turkey to a baking tray, reserving the cooking juices. Loosely cover the turkey with foil and let it rest for 20 minutes to allow juices to redistribute.
- Crisp Skin Under Broiler: Remove herb sprigs from the turkey. Drizzle the turkey skin with a small amount of oil (avoid butter to prevent burning). Place the tray under a preheated broiler/grill approximately 30 cm (12 inches) from the heat source for 5 to 10 minutes, or until the skin is crispy and golden brown. Watch closely as this happens quickly.
- Serve: Slice the turkey breast and serve it with the homemade gravy and, optionally, cranberry sauce on the side.
- Make Gravy – Strain Juices: Strain the slow cooker liquids into a bowl, pressing the onion and garlic to extract all juices. If the liquid volume is less than 2.5 to 3 cups (675-750 ml), top up with store-bought chicken broth or stock.
- Remove Fat: Allow the liquid to settle, then spoon off approximately 1/4 cup of fat from the surface.
- Cook Roux: Transfer the juices to a saucepan over medium heat. Once bubbling, add the flour and stir constantly for 1 minute to cook out the raw flour taste.
- Thicken Gravy: Gradually add all reserved slow cooker juices back into the saucepan, whisking to avoid lumps. Let the gravy simmer for 3 to 5 minutes until it thickens to desired consistency.
- Season Gravy: Add dark soy sauce (optional), and season with salt and pepper to taste. Pour gravy into a serving jug and serve alongside the turkey.
Notes
- Use a bone-in, skin-on turkey breast for best flavor and moisture retention.
- Loosening the skin carefully allows the garlic herb butter to deeply flavor the meat.
- Resting the turkey before broiling helps retain moisture.
- Drizzle oil, not butter, before broiling to crisp the skin without burning.
- The slow cooking method ensures tender, juicy meat.
- Check internal temperature early to avoid overcooking.
- Gravy can be adjusted for thickness by adding more broth or cooking longer.
- Can prepare the turkey up to two days ahead to let flavors meld before cooking.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker turkey breast, garlic herb turkey, slow cooker recipes, turkey breast recipe, holiday turkey, comfort food
