Introduction

This Garlic Herb Slow Cooker Turkey Breast is tender, flavorful, and perfect for a hands-off meal. Slow cooking ensures juicy meat infused with garlic and herbs, while a quick broil crisps the skin to golden perfection. Serve it with a rich homemade gravy for a comforting dinner.

The image shows a close-up of a cooked turkey breast on a white plate with a white marbled texture background. The main portion has one thick layer with golden brown, crispy, and seasoned skin on top, showing specks of herbs and pepper. Next to it are slices of tender white turkey meat with a smooth texture, light brown edges, and a drizzle of rich, golden brown gravy on top. To the left, there is a white gravy boat filled with the same golden brown gravy, smooth and glossy, ready to be poured. 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
8 sprigs thyme (optional)
Oil, for drizzling (for skin)
150 g / 10 tbsp unsalted butter, softened
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves, minced
1 tbsp each finely chopped fresh sage, rosemary leaves, thyme leaves, and parsley
Chicken broth/stock, for topping up (if required)
1/3 cup / 50g flour
1/2 tsp dark soy sauce or gravy colouring (optional)

Instructions

Step 1: Make the garlic herb butter by mixing the softened butter, 1 1/2 tsp salt, 1/2 tsp black pepper, minced garlic, and chopped fresh herbs together.
Step 2: Pat the turkey breast dry. Using a small knife, carefully loosen the skin by sliding a spoon between the skin and flesh all over the turkey.
Step 3: Spread about two-thirds of the garlic herb butter underneath the skin, and then spread the remaining butter over the surface of the turkey, including the underside.
Step 4: Season the skin with 1/2 tsp salt and black pepper. You can refrigerate the turkey at this stage for up to two days to let the flavors develop.
Step 5: Place the halved garlic and onion in the slow cooker. Put the turkey breast on top, skin side up, and scatter the rosemary and thyme sprigs over it.
Step 6: Slow cook on low for 6 hours, checking at 4 hours to ensure it’s not overcooking. The turkey is done when it reaches an internal temperature of 75°C (165°F).
Step 7: Transfer the turkey to a baking tray and cover loosely with foil. Let it rest for 20 minutes while you prepare to crisp the skin.
Step 8: Remove the herb sprigs. Drizzle the turkey skin with oil (avoid butter here as it can burn). Place under a broiler/grill about 30 cm (12 inches) from the heat for 5 to 10 minutes until the skin is crispy and golden. Watch carefully as it can brown quickly.
Step 9: Serve the turkey with the homemade gravy or cranberry sauce on the side.
Step 10: For the gravy, strain the slow cooker juices into a bowl and press out any liquid from the onion and garlic. If there is less than 2.5 to 3 cups (675-750 ml) of liquid, top up with chicken broth.
Step 11: Skim about 1/4 cup of fat from the surface once the liquid settles, then pour the juices into a saucepan over medium heat.
Step 12: When the liquid bubbles, whisk in the flour and cook for 1 minute to form a roux.
Step 13: Gradually add the slow cooker juices back to the saucepan, stirring constantly until smooth. Simmer for 3 to 5 minutes until thickened.
Step 14: Add dark soy sauce (if using), salt, and pepper to taste. Pour the gravy into a serving jug and accompany the turkey.

Tips & Variations

For extra flavor, let the buttered turkey rest in the fridge for up to two days before cooking.
If you don’t have fresh herbs, dried herbs can be used but reduce quantity by about half.
Use a meat thermometer to ensure the turkey is cooked perfectly without drying out.
To save time, prepare the garlic herb butter a day ahead.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying the meat. Gravy can be refrigerated separately for up to 4 days and reheated on the stove.

How to Serve

A close-up view of a thick slice of roasted chicken breast with a crispy, golden-brown skin on the outside. The chicken breast is cut to show a juicy, white inside layer with a green herb layer near the top just under the skin. There are small droplets of melted butter or juice running down from the herb layer, adding a shiny texture. In the foreground, there are a few thin slices of the same chicken breast with golden skin and white meat, resting on a white marbled surface. The overall look is warm and juicy with a mix of smooth moist meat and textured crispy skin. 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 for this recipe?

Yes, a boneless turkey breast can be used, but cooking time may be shorter. Use a meat thermometer to check when it reaches 75°C (165°F) internally.

Is it necessary to crisp the skin after slow cooking?

Crisping the skin under the broiler adds a delicious texture and appearance but can be skipped if desired. The turkey will still be tender and flavorful without this step.