Introduction

This Garlic Herb Slow Cooker Turkey Breast is a simple, flavorful way to enjoy tender, juicy turkey without the fuss. Infused with fresh herbs and garlic butter, it’s perfect for a comforting family meal or special occasion. Plus, the slow cooker does most of the work for you.

The image shows a close-up of a roasted chicken breast on a white plate with a white marbled texture background. The chicken has a golden brown, crispy skin with visible herbs and black pepper sprinkled on top. The inside is sliced, showing white, tender meat with a light coating of brown gravy poured over the slices. To the left, there is a white gravy boat filled with smooth brown gravy, matching the sauce on the chicken. The overall look is warm and appetizing with clear contrasts between the crisp skin, juicy meat, and rich sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 – 3 kg (5-6 lb) single turkey breast, skin on, bone in (not brined)
1/2 tsp salt

Black pepper
1 brown onion, halved

1 head of garlic, halved horizontally
3 sprigs rosemary (optional)

8 sprigs thyme (optional)
Oil, for drizzling (for crisping skin)
150 g (10 tbsp) unsalted butter, softened

1 1/2 tsp salt (for butter)
1/2 tsp black pepper (for butter)
4 large garlic cloves, minced

1 tbsp each finely chopped fresh sage, rosemary leaves, thyme leaves, and parsley
Chicken broth or stock, for topping up (if required)
1/3 cup (50 g) flour

1/2 tsp dark soy sauce or gravy coloring (optional)

Instructions

Step 1: Make the garlic herb butter by mixing the softened butter with 1 1/2 tsp salt, 1/2 tsp black pepper, minced garlic, and all the chopped fresh herbs until well combined.
Step 2: Pat the turkey breast dry. Carefully loosen the skin by sliding a tablespoon between the flesh and skin, creating a pocket without tearing the skin.

Step 3: Spread about two-thirds of the garlic herb butter evenly under the skin, then cover the remaining butter all over the surface and underside of the turkey.
Step 4: Season the skin with 1/2 tsp salt and some black pepper. At this point, you can refrigerate it for up to two days to let the flavors meld if desired.
Step 5: Place the halved garlic head and onion at the bottom of your slow cooker (around 5-6 quart capacity). Lay the turkey breast on top, skin side up. Arrange rosemary and thyme sprigs over the turkey.

Step 6: Cook on low for 6 hours, checking around 4 hours to ensure even cooking. The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part.
Step 7: Remove the turkey and transfer it to a baking tray, reserving the slow cooker juices. Cover loosely with foil and let it rest for 20 minutes.
Step 8: Remove the herb sprigs from the cooking liquid. Drizzle the turkey with oil (not butter, to avoid burning) and place under a high broiler or grill about 30 cm (12 inches) from the heat source for 5 to 10 minutes until the skin crisps and bronzes. Watch closely as it can brown quickly.

Step 9: Serve the turkey with homemade gravy or cranberry sauce on the side.
Step 10: To make the gravy, strain the reserved slow cooker juices into a bowl, pressing out juices from the onion and garlic. If there’s less than 2.5-3 cups (675-750 ml) of liquid, add store-bought chicken broth or stock to top up.
Step 11: Let the liquid settle, then skim off about 1/4 cup of fat from the surface.

Step 12: Pour the defatted juices into a saucepan over medium heat. Once gently bubbling, whisk in the flour and cook for 1 minute.
Step 13: Gradually add all the slow cooker juices while stirring continuously to avoid lumps. Simmer for 3 to 5 minutes until the gravy thickens.
Step 14: Season with dark soy sauce (if using), salt, and pepper to taste. Pour into a jug and serve alongside the turkey.

Tips & Variations

Loosening the skin carefully is key to getting flavorful butter under the skin without tearing it. Use a spoon rather than a knife if unsure.
For extra flavor, allow the buttered turkey to marinate overnight or up to two days before cooking.
If you don’t have fresh herbs, substitute with 1 tablespoon of dried mixed herbs in the butter, but reduce salt slightly.

To add a smoky depth, add a splash of smoked paprika or chipotle powder to the garlic herb butter.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Keep the gravy separate for best results. Reheat turkey gently in the oven or microwave to retain moisture. Gravy can be reheated on the stove over low heat, stirring occasionally.

How to Serve

A close-up view of a thick piece of roasted chicken breast on a white marbled surface, showing three main layers: the top layer is crispy, golden-brown skin with visible black pepper and herbs; beneath it is a thin green herb filling layer slightly oozing golden juice; the bottom and largest layer is tender, white cooked chicken meat with a soft texture, some of which is sliced off in front, showing the inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless turkey breast instead?

Yes, boneless turkey breast can be used. Cooking times may be shorter, so start checking the internal temperature after about 4 hours on low.

Is it necessary to crisp the skin after slow cooking?

Crisping the skin under a broiler adds a lovely texture and rich flavor, but if you prefer, you can serve the turkey without this step. The skin will be flavorful but softer.