Description
This Garlic Herb Slow Cooker Turkey Breast recipe offers a tender, flavorful turkey breast cooked gently in a slow cooker, infused with aromatic herbs and garlic, then finished under a broiler to achieve a crispy, golden skin. Perfect for a hassle-free yet impressive main dish, served with a rich homemade gravy.
Ingredients
Scale
Turkey and Preparation
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (NOT BRINED)
- 1/2 tsp salt
- Black pepper, to season
- 1 brown onion, halved
- 1 head of garlic, halved horizontally
- 3 sprigs rosemary
- 8 sprigs thyme (optional)
- Oil, for drizzling (for skin)
Garlic Herb Butter
- 150 g / 10 tbsp unsalted butter, softened
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves, minced
- 1 tbsp finely chopped fresh sage
- 1 tbsp finely chopped fresh rosemary leaves
- 1 tbsp finely chopped fresh thyme leaves
- 1 tbsp finely chopped fresh parsley
Gravy
- 1/3 cup / 50 g flour
- 1/2 tsp dark soy sauce (or gravy colouring)
- Chicken broth/stock, for topping up (if required)
Instructions
- Prepare Garlic Herb Butter: In a bowl, thoroughly mix softened unsalted butter with salt, black pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley until well combined.
- Loosen Turkey Skin: Pat the turkey breast dry with paper towels. Using a small knife, carefully make a slit between the turkey skin and flesh to separate them. Gently slide an upside-down tablespoon between the skin and the flesh all over to loosen the skin without tearing it.
- Slather Butter Under Skin: Spread about two-thirds of the garlic herb butter underneath the loosened skin, distributing it evenly over the flesh. Use the remaining butter to coat the outside surface of the turkey breast, including the underside.
- Season Skin: Sprinkle the turkey breast surface with 1/2 teaspoon salt and a good crack of black pepper. This step enhances flavor, and the turkey can be left at this stage in the refrigerator for anywhere from overnight up to two days to allow flavors to penetrate.
- Prepare Slow Cooker: Place the halved garlic head and brown onion at the bottom of the slow cooker (5L/5 qt capacity recommended). Lay the turkey breast on top, skin side up. Scatter rosemary and thyme sprigs over and around the turkey for added aroma.
- Slow Cook the Turkey: Cover and cook the turkey on the low setting of the slow cooker for about 6 hours. Begin checking the internal temperature at 4 hours to ensure it is progressing safely. The turkey is done when the internal temperature in the center reaches 75°C (165°F).
- Rest the Turkey: Once cooked, carefully transfer the turkey to a baking tray and reserve the cooking juices. Loosely cover the turkey with foil and let it rest for 20 minutes to allow juices to redistribute.
- Crisp the Skin: Remove the herb sprigs from the slow cooker juices. Drizzle oil (not butter) over the turkey skin to avoid burning. Place the turkey under a broiler or grill on high heat about 30 cm (12 inches) from the heat source for 5 to 10 minutes, watching closely until the skin is crispy and beautifully browned.
- Prepare to Serve: Serve the turkey breast accompanied by the savory gravy made from the slow cooker juices or with cranberry sauce as preferred.
- Make the Gravy – Strain Juices: Strain the slow cooker juices into a bowl, pressing the onion and garlic to extract as much liquid as possible. If the liquid is less than 2.5 to 3 cups (675-750 ml), add store-bought chicken broth or stock to make up the volume.
- Remove Excess Fat: Let the liquid settle and then spoon off about 1/4 cup of fat from the surface to reduce grease in the gravy.
- Cook the Roux: Pour the juice into a saucepan over medium heat. When it starts to bubble, whisk in the flour and cook for one minute to eliminate the raw flour taste and to start thickening.
- Simmer the Gravy: Gradually add all the slow cooker juices back to the saucepan, stirring continuously to avoid lumps. Simmer the gravy for 3 to 5 minutes until it thickens to a smooth consistency.
- Finish the Gravy: Stir in dark soy sauce for color and depth of flavor, then season with pepper and salt to taste. Transfer the gravy to a jug and serve alongside the turkey.
Notes
- Note 1: Use skin-on, bone-in turkey breast for the best flavor and texture.
- Note 2: Loosening the skin is crucial for allowing the garlic herb butter to deeply flavor the meat.
- Note 3: Dark soy sauce in the gravy is optional but helps create a rich color and umami taste.
- The turkey can be pre-seasoned and refrigerated up to two days in advance for enhanced flavor.
- Always use a meat thermometer to check for the safe internal temperature of 75°C (165°F) when cooking poultry.
- Do not use butter to crisp the skin under the broiler as it burns easily; use a neutral oil instead.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: Slow cooker turkey breast, garlic herb turkey, easy turkey recipe, tender turkey breast, homemade turkey gravy, holiday turkey, slow cooker recipes
