Garlic Herb Slow Cooker Turkey Breast

Why Make This Recipe

Garlic Herb Slow Cooker Turkey Breast is perfect for anyone who wants a delicious meal without spending all day in the kitchen. This recipe combines the rich flavors of garlic and herbs with the convenience of a slow cooker. It allows the turkey to become tender and juicy while you go about your day. Plus, it’s a great option for family dinners or special occasions.

How to Make Garlic Herb Slow Cooker Turkey Breast

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 on 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 (fresh)
Chicken broth/stock (for topping up, if required)
1/3 cup / 50g flour
1/2 tsp + dark soy sauce (or gravy coloring)

Directions

Make Garlic Herb Butter: Mix the softened butter, minced garlic, fresh herbs, 1 1/2 tsp salt, and 1/2 tsp black pepper together in a bowl.
Loosen Skin: Pat the turkey breast dry. Use a small knife to cut a slit on one side to separate the skin from the flesh. Slide a tablespoon between the flesh and skin all over the turkey.
Slather Butter: Slather about 2/3 of the garlic herb butter under the skin. Spread the remaining butter all over the surface of the turkey, including the underside.
Season Skin: Sprinkle the surface with 1/2 tsp salt and black pepper. You can leave the turkey in the fridge at this stage for 1 day up to 2 days if you wish.
Put in Slow Cooker: Place the halved garlic and onion in the bottom of the slow cooker. Put the turkey on top, skin side up, and add the thyme and rosemary sprigs.
Slow Cook: Cook on low for 6 hours. Check the internal temperature at around 4 hours. The turkey is done when the temperature reaches 75°C/165°F.
Rest the Turkey: Transfer the turkey to a baking tray and reserve the juices. Cover loosely with foil and let it rest for 20 minutes.
Crisp the Skin: Remove the herbs and drizzle oil over the turkey (not butter, or it could burn). Place it under a broiler on high, about 30cm/12" from the heat source, for 5 to 10 minutes until the skin is crispy and bronzed. Watch it closely, as it cooks quickly.
Serve: Serve the turkey with gravy or cranberry sauce on the side.

How to Serve Garlic Herb Slow Cooker Turkey Breast

Serve the turkey with a drizzle of the reserved juices or freshly made gravy. Pair it with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal. Don’t forget the cranberry sauce for a touch of sweetness!

How to Store Garlic Herb Slow Cooker Turkey Breast

Store leftover turkey in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze it. Just cut the turkey into pieces, place them in freezer-safe bags, and freeze for up to 3 months.

Tips to Make Garlic Herb Slow Cooker Turkey Breast

Ensure the turkey breast is not brined, as this can make it too salty.
Loosening the skin helps the flavors penetrate the meat for a more delicious result.
For extra flavor, consider adding other herbs that you enjoy.

Variation

You can experiment with different herbs and spices, such as oregano or basil. For a spicier kick, try adding some crushed red pepper flakes to the garlic herb butter.

FAQs

1. Can I use a turkey breast that is already brined?
No, it is best to use a turkey breast that is not brined as it may be too salty.

2. How can I ensure my turkey breast stays moist?
Slow cooking helps retain moisture, but be sure to monitor the internal temperature to avoid overcooking.

3. Can I cook this turkey breast on high heat in the slow cooker?
Yes, you can cook it on high for about 4 hours, but it’s best to use the low setting for the most tender results.