Description
This Garlic Herb Slow Cooker Turkey Breast recipe offers a succulent, flavorful turkey breast cooked effortlessly in a slow cooker. Infused with a garlic herb butter marinade and finished under the broiler for crispy skin, it’s perfect for a comforting family meal or special occasion.
Ingredients
Turkey and Aromatics
- 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 crisping 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 needed
- 1/3 cup / 50 g flour
- 1/2 tsp dark soy sauce (or gravy colouring, optional)
Instructions
- Prepare Garlic Herb Butter: In a bowl, combine the softened unsalted butter with salt, black pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley. Mix thoroughly to create a flavorful herb butter.
- Loosen Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, carefully cut a slit on one side of the breast to separate the skin from the flesh. Slide an upside-down tablespoon between the flesh and the skin to loosen it all around the turkey.
- Apply Herb Butter: Slather about two-thirds of the garlic herb butter underneath the loosened skin, spreading it evenly. Use the remaining butter to coat the surface of the turkey, including the underside.
- Season the Skin: Sprinkle the skin with 1/2 teaspoon of salt and a good grind of black pepper. At this point, you can refrigerate the turkey uncovered for anywhere from overnight up to two days to enhance flavor.
- Arrange in Slow Cooker: Place the halved garlic head and brown onion in the base of a 5-liter (5-quart) slow cooker. Lay the turkey breast on top with the skin side up. Scatter the rosemary and thyme sprigs over the turkey.
- Slow Cook the Turkey: Cook the turkey on low heat for 6 hours, checking at the 4-hour mark to ensure it is cooking properly. The turkey is done when it reaches an internal temperature of 75°C (165°F) in the thickest part.
- Rest the Turkey: Carefully transfer the cooked turkey to a baking tray, reserving the juices in the slow cooker. Cover the turkey loosely with foil and allow it to rest for 20 minutes to redistribute the juices.
- Crisp the Skin: Remove the herb sprigs from the turkey. Drizzle the skin with a small amount of oil (avoid butter as it burns easily). Place the turkey under a preheated broiler or grill on high, approximately 30 cm (12 inches) from the heat source, for 5 to 10 minutes until the skin is crispy and golden brown. Watch closely to prevent burning.
- Prepare the Gravy: Strain the slow cooker juices into a bowl, pressing the onion and garlic to extract maximum flavor. If the liquid volume is less than 2.5 to 3 cups (675-750 ml), top up with store-bought chicken broth or stock.
- Separate Fat: Let the liquid settle and then spoon off about 1/4 cup of fat or butter from the surface.
- Make Roux: Pour the juices into a saucepan over medium heat. When it begins to bubble, whisk in the flour and cook for 1 minute to form a roux.
- Thicken Gravy: Gradually add all the slow cooker juices back into the saucepan, whisking continuously to prevent lumps. Simmer for 3 to 5 minutes until the gravy thickens.
- Season Gravy: Add dark soy sauce (if using), salt, and black pepper to taste. Stir well and pour into a serving jug.
- Serve: Slice the rested turkey and serve with the homemade gravy on the side. Cranberry sauce pairs wonderfully with this dish.
Notes
- Ensure the turkey breast is not brined to properly absorb the garlic herb butter flavors.
- Separating the skin carefully helps the herb butter penetrate the meat and keep it moist.
- If desired, the turkey can be seasoned up to two days in advance for deeper flavor.
- Do not use butter for crisping the skin under the broiler as it burns easily—use oil instead.
- Use a meat thermometer to confirm the turkey reaches a safe internal temperature of 75°C (165°F).