Description
This Juicy Slow Cooker Turkey Breast recipe features a tender and flavorful turkey breast cooked low and slow to lock in moisture, then finished under the broiler for a perfectly crispy skin. Infused with fresh herbs, garlic, and lemon zest, it’s a foolproof way to enjoy succulent turkey without the hassle of roasting in the oven all day.
Ingredients
Turkey and Seasoning
- 6 pound bone-in, skin-on whole turkey breast
- 8 tablespoons butter, softened
- 1 tablespoon finely minced garlic
- 1 tablespoon chopped fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 tablespoon lemon zest
- ½ tablespoon salt, divided
- 1½ teaspoons fresh ground black pepper, divided
- 1 teaspoon paprika
Slow Cooker Liquid
- ½ cup chicken broth
Instructions
- Prepare the Turkey: Pat dry the turkey breast thoroughly with paper towels to remove excess moisture. This step helps the skin crisp up during broiling.
- Make Herb Butter Mixture: In a mixing bowl, combine softened butter, minced garlic, fresh thyme, rosemary, sage, lemon zest, 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well until fully blended.
- Apply Butter Mixture: Gently separate the skin from the turkey breast meat using your fingers. Spread half of the herb butter mixture under the skin, ensuring even coverage. Rub the remaining butter mixture evenly over the top and sides of the turkey breast.
- Season Turkey: Sprinkle the remaining ½ tablespoon salt and ½ teaspoon black pepper over the turkey to enhance flavor.
- Prepare Slow Cooker: Pour ½ cup of chicken broth into the bottom of the slow cooker. Place the turkey breast inside, skin side up to prevent the skin from getting soggy during cooking.
- Slow Cook: Cover and cook the turkey breast on LOW for 4 to 6 hours. Start checking the internal temperature at the 4-hour mark using a meat thermometer. The turkey is done when it reaches 160˚F-165˚F.
- Rest Turkey: Carefully remove the turkey breast from the slow cooker and transfer it to an oven-safe dish. Let it rest for 15 minutes to allow the juices to redistribute.
- Broil for Crispy Skin: Preheat your oven to broil. Place the rested turkey under the broiler for 4 to 5 minutes until the skin turns golden brown and crispy. Watch carefully to avoid burning.
- Final Rest and Serve: Remove the turkey from the oven and let it rest an additional 15 minutes before carving. This final rest ensures a juicy, tender turkey ready to serve.
Notes
- Use a meat thermometer to prevent overcooking; check temperature starting at 4 hours.
- Separating the skin carefully allows the herb butter to penetrate the meat for extra flavor.
- Broiling at the end crisps the skin perfectly without drying out the turkey.
- Letting the turkey rest both before and after broiling helps maintain moisture and juiciness.
- If you prefer, fresh herbs can be substituted with dried herbs at one-third the quantity.
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
