Description
This Juicy Slow Cooker Boneless Turkey Breast recipe offers a flavorful and tender turkey breast cooked low and slow with a delicious herb and spice butter rub. Perfect for an easy yet impressive meal, the turkey is cooked in a bed of onions, ensuring moistness and enhanced flavor, and can be finished under the broiler for crispy skin.
Ingredients
Scale
Turkey and Butter Rub
- 3 lb. boneless turkey breast (remove any trussing string)
- 4 tablespoons butter, softened
- 2 teaspoons kosher salt (adjust if using pre-brined turkey)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional)
Other
- 1 large yellow onion, cut into roughly 1/2 inch slices
- Fresh herbs for garnish (optional)
Instructions
- Prepare Butter: In a small bowl, soften the butter by microwaving for a few seconds until spreadable but not melted. Set aside.
- Prepare Slow Cooker Base: Spread a small amount of the softened butter evenly in the bottom of the slow cooker. Arrange the sliced onion evenly over the butter layer.
- Prepare Turkey Breast: Remove the turkey breast from packaging, discard any twine or inserts, and pat dry thoroughly with paper towels, pressing gently to absorb excess moisture.
- Make the Spice Rub: Combine kosher salt, black pepper, garlic powder, oregano, thyme, paprika, and optional turmeric into the softened butter and mix well into a paste.
- Apply the Rub: Spread a small amount of the spice butter on the bottom of the turkey, then place the turkey breast into the slow cooker on top of the onions. If the turkey has skin, gently lift it and spread some rub underneath, then replace the skin. Spread the majority of the rub evenly over the top of the turkey breast.
- Cook: Cover the slow cooker and cook on low heat for 4 hours to ensure the turkey is tender and flavorful.
- Optional Crisping: For crispy skin, transfer the cooked turkey skin-side up to a rimmed baking sheet and broil in the oven for 5-10 minutes until skin is crisped to preference.
- Rest and Serve: Let the turkey rest for 20 minutes after cooking before slicing to retain juices and enhance tenderness.
Notes
- If using store-bought pre-brined or Butterball turkey breast, reduce the kosher salt to 1 teaspoon to avoid over-salting.
- Removing trussing string is important for even cooking and easier carving.
- Resting the turkey after slow cooking allows the juices to redistribute and keeps the meat moist.
- Turmeric is optional but adds a subtle earthy flavor and vibrant color.
- Using fresh herbs for garnish adds a fresh aroma and visual appeal.
Nutrition
- Serving Size: 1/8 of recipe (about 6 oz)
- Calories: 270
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg
