Description

This Crockpot Turkey Breast Slow Cooker Roast recipe delivers tender, juicy turkey breast cooked low and slow for hours, infused with a flavorful herb butter rub. Perfect for an easy, hands-off meal, the turkey is cooked in a crockpot with chicken broth to keep it moist, then rested before carving for maximum juiciness. The seasoned butter under and over the skin enhances the flavor and helps create a savory crust. An ideal comforting dish for any occasion.

Ingredients

Scale

Turkey Breast and Seasoning

1 (4 to 6 lb) turkey breast, bone-in or boneless
4 tablespoons unsalted butter, softened
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper

Cooking Liquid

1/2 cup low-sodium chicken broth

Optional Garnish

Fresh herbs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Turkey Breast: If frozen, thaw the turkey breast completely in the refrigerator for at least 24 hours before cooking to ensure even cooking.
Dry the Turkey: Pat the turkey breast dry thoroughly with paper towels to remove moisture, enabling a better crust during cooking.
Make Herb Butter Mixture: In a small bowl, combine softened butter, olive oil, garlic powder, onion powder, thyme, rosemary, sage, salt, and black pepper. Mix well to form a smooth, flavorful paste.
Apply Butter Under Skin: Gently loosen the turkey skin without tearing it. Rub about half the butter mixture directly onto the meat under the skin for deep flavor penetration.
Spread Butter Over Skin: Evenly spread the remaining butter mixture over the turkey skin to enhance flavor and promote browning.
Add Chicken Broth to Crockpot: Pour the low-sodium chicken broth into the bottom of the crockpot to maintain moisture and provide steam.
Place Turkey in Crockpot: Position the turkey breast breast-side up inside the crockpot. If using boneless, tie with kitchen twine for uniform cooking.
Cook Slowly: Cover and cook on low heat for 6 to 8 hours until the internal temperature reaches at least 165°F (75°C), ensuring the meat is safe and tender.
Rest the Turkey: Remove from crockpot and let rest for 15 to 20 minutes. This allows juices to redistribute for moist slices.
Carve and Serve: Slice the turkey breast, garnish with fresh herbs if desired, and serve. Optionally, drizzle the flavorful broth from the crockpot over the meat for extra moisture and taste.

Notes

Ensure the turkey breast is fully thawed before cooking to promote even cooking throughout.
Patting the turkey dry helps achieve a better sear and crust in the crockpot.
Tying boneless turkey breast helps maintain shape and cooks evenly.
Using low-sodium chicken broth controls saltiness while keeping the turkey moist.
Resting the meat after cooking is essential for juicy, tender slices.
You can use fresh herbs instead of dried if preferred, adjusting quantities accordingly.
Check internal temperature with a meat thermometer to ensure safe cooking.