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Sliced crockpot turkey breast with golden herb butter skin on a platter with fresh thyme, rosemary and a boat of gravy

Crockpot Turkey Breast with Herb Butter

A bone-in turkey breast rubbed with garlic herb butter, slow cooked on a bed of vegetables until juicy and served with an easy pan gravy.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Turkey
  • 1 6 to 7 pound bone-in turkey breast thawed, giblet packet removed (2.7 to 3.2 kg)
  • 6 tablespoons unsalted butter softened (85 g)
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 2 teaspoons kosher salt use 1 teaspoon for pre-brined turkey
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
Vegetable rack
  • 1 large yellow onion cut into thick wedges
  • 2 carrots cut into 3-inch pieces
  • 2 stalks celery cut into 3-inch pieces
  • 1/2 cup chicken or turkey broth (120 ml)
Gravy
  • 2 cups strained drippings topped up with broth if needed (480 ml)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Method
 

Slow cook
  1. Mash the butter with the garlic, thyme, rosemary, sage, salt, pepper, paprika and onion powder.
  2. Pat the turkey dry. Loosen the skin and spread two-thirds of the butter on the meat underneath, then rub the rest over the skin.
  3. Place the onion, carrots and celery in a 6-quart oval slow cooker, pour in the broth and set the turkey on top, skin side up.
  4. Cover and cook on low for 5 to 6 hours, until the thickest part reaches 165°F (74°C) without touching bone.
  5. Transfer the turkey to a foil-lined sheet pan and broil 6 inches from the heat for 3 to 5 minutes until golden. Rest for 15 minutes before slicing.
Gravy
  1. Strain the drippings and skim off most of the fat. Bring 2 cups to a simmer in a saucepan.
  2. Whisk the cornstarch with the cold water, whisk it into the drippings and simmer for 2 minutes until thickened. Season to taste and serve with the turkey.

Notes

Boneless breast: A 3-pound boneless roast takes about 3 1/2 to 4 1/2 hours on low.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat to 165°F (74°C).
Nutrition is an estimate per serving with skin and gravy.