Description
This Slow Cooker Turkey Breast Recipe offers a flavorful and tender turkey breast cooked low and slow for maximum juiciness. Infused with a herb butter rub and aromatic vegetables, this dish is perfect for an easy, hands-off holiday meal or anytime comfort food.
Ingredients
Scale
Turkey and Vegetables
- 5 pounds thawed boneless turkey breast roast
- 1 peeled and quartered onion
- 3 garlic cloves
- 3-4 diced whole carrots, cut into 2-inch pieces
- ½ cup chicken broth
- 1 sprig rosemary
- 1 sprig sage
Butter Herb Rub
- ¼ cup softened butter
- 1 teaspoon garlic powder
- 2 teaspoons dried onion flakes
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Prepare Slow Cooker: Line a slow cooker with a liner or spray with non-stick cooking spray to prevent sticking and make cleanup easy.
- Add Aromatics and Broth: Place the peeled and quartered onion, garlic cloves, diced carrots, chicken broth, rosemary sprig, and sage sprig at the bottom of the slow cooker to create a flavorful base for the turkey.
- Make Butter Herb Rub: In a bowl, combine the softened butter with garlic powder, dried onion flakes, salt, paprika, dried sage, rosemary, thyme, and black pepper. Mix thoroughly to evenly distribute the herbs throughout the butter.
- Coat Turkey Breast: Generously spread the herb butter mixture all over the entire thawed turkey breast, ensuring even coverage for maximum flavor infusion.
- Cook Turkey: Place the butter-coated turkey breast into the slow cooker on top of the aromatics. Cover and cook on LOW for 6 hours or on HIGH for 4 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F, indicating the turkey is safely cooked through.
- Rest and Serve: Carefully remove the cooked turkey from the slow cooker and transfer it to a platter. Let the turkey rest for 5 minutes before slicing to allow juices to redistribute for moist, tender slices.
Notes
- Using a slow cooker liner or non-stick spray helps with easy cleanup and prevents sticking.
- A meat thermometer is essential to confirm the turkey reaches the safe internal temperature of 165°F.
- Resting the turkey after cooking enhances moistness and flavor retention.
- You can substitute fresh herbs with dried herbs if needed, adjusting quantities accordingly.
- Leftover turkey breast makes excellent sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked turkey breast)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
