Print

Fall-Apart Slow Cooker Turkey Breast with Garlic Herb Butter

fall-apart slow cooker turkey breast - featured image
Print Recipe

This foolproof slow cooker turkey breast is incredibly tender and juicy, thanks to a garlic herb butter that bastes the meat from within. With minimal hands-on time and simple ingredients, it’s perfect for stress-free holiday meals or easy weeknight dinners.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 1/2 cup unsalted butter, softened
  • 4–5 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 cup chicken or turkey broth
  • Optional: 1 onion, quartered; 2 celery stalks; 1 carrot (for aromatics)

Instructions

  1. Make the garlic herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until evenly distributed.
  2. Prep the turkey breast: Pat the turkey breast dry with paper towels. Place skin side up on a cutting board. Gently loosen the skin from the meat to create a pocket, being careful not to tear the skin.
  3. Apply the butter: Spread about two-thirds of the garlic herb butter under the skin, directly onto the meat. Spread the remaining butter all over the outside of the skin. Season the outside with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  4. Prep the slow cooker: Pour the chicken broth into the bottom of a 6-7 quart slow cooker. Add optional aromatics (onion, celery, carrot) if desired.
  5. Place the turkey in the slow cooker: Carefully place the turkey breast into the slow cooker, skin side up, positioning it so it is not touching the sides if possible.
  6. Cook on low: Cover and cook on low for 6-7 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
  7. Let it rest: Turn off the slow cooker and let the turkey rest in the juices for 15-20 minutes.
  8. Shred or slice: Carefully remove the turkey from the slow cooker using tongs. Shred with two forks or slice into thick pieces. For crispy skin, broil for 2-3 minutes (optional).
  9. Make gravy (optional): Strain the cooking liquid into a saucepan. Skim off excess fat. Bring to a simmer and whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Cook until thickened, about 2-3 minutes. Season with salt and pepper to taste.

Notes

Don’t skip the butter under the skin—it’s the secret to juicy meat. Use a meat thermometer for best results. Let the turkey rest before serving. The cooking liquid makes excellent gravy. For a dairy-free option, use vegan butter or olive oil. To brown the turkey first, sear in a hot skillet with oil before adding to the slow cooker.

Nutrition

Keywords: slow cooker turkey breast, fall-apart turkey, garlic herb butter turkey, easy turkey recipe, holiday turkey, juicy turkey breast

Find it online: https://junomeals.com/fall-apart-slow-cooker-turkey-breast-with-garlic-herb-butter/