Slow Cooker Garlic Herb Butter Turkey Breast

Name: Slow Cooker Garlic Herb Butter Turkey Breast
Prep time: 15 min
Cook time: 4 h
Total time: 255 min
Yield: 4-6 servings
Ingredients: 2-3 lb boneless, skinless turkey breast; 1/2 cup unsalted butter, softened; 2 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tsp fresh sage, chopped (or 1/2 tsp dried); 1 tsp salt; 1/2 tsp black pepper; 1 cup chicken broth; 1 medium yellow onion, roughly chopped (optional); 2 carrots, roughly chopped (optional)

Effortlessly tender and flavorful turkey breast, slow-cooked to perfection with a fragrant garlic-herb butter rub and a splash of broth. Ideal for a comforting weeknight dinner or a smaller holiday meal without the fuss.

4-6 servings

Prep: 15 mins

Cook: 3-4 hours on high, 6-8 hours on low

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Ingredients Index

2-3 Lb Boneless, Skinless Turkey Breast 1/2 Cup Unsalted Butter, Softened 2 Cloves Garlic, Minced 1 Tbsp Fresh Rosemary, Chopped 1 Tbsp Fresh Thyme, Chopped 1 Tsp Fresh Sage, Chopped (or 1/2 Tsp Dried)1 Tsp Salt 1/2 Tsp Black Pepper 1 Cup Chicken Broth 1 Medium Yellow Onion, Roughly Chopped (optional)

Ingredients

2-3 lb boneless, skinless turkey breast
1/2 cup unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp fresh sage, chopped (or 1/2 tsp dried)
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
1 medium yellow onion, roughly chopped (optional)
2 carrots, roughly chopped (optional)

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Instructions

1Pat the turkey breast dry thoroughly with paper towels. Season generously all over with 1/2 tsp salt and 1/4 tsp black pepper.
2In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, thyme, and sage. Mix until well combined.
3Spread the garlic-herb butter mixture evenly over all surfaces of the turkey breast.
4If using, scatter the chopped onion and carrots at the bottom of a 6-quart or larger slow cooker.
5Place the butter-rubbed turkey breast on top of the vegetables (if using) or directly into the slow cooker.
6Pour the chicken broth around the turkey breast, being careful not to wash off too much of the butter rub.
7Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the internal temperature of the turkey reaches 165°F (74°C) at its thickest part.
8Carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before slicing. This helps retain juices and tenderness.
9For an optional gravy: Strain the cooking liquids from the slow cooker into a saucepan. Skim off excess fat. Bring to a simmer, then thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) if desired. Season to taste.
10Slice the rested turkey breast against the grain and serve with the pan juices or optional gravy.