Slow Cooker Turkey Breast
This slow-cooked turkey breast is infused with garlic and herbs, resulting in tender meat with a crisp finish, perfect for family dinners or holidays without the hassle of traditional roasting.
Ingredients
Main ingredients
- 2.5–3 kg single turkey breast, skin on, bone in (NOT BRINED)
- 0.5 tsp salt (for cavity/initial seasoning)
- Black pepper, to taste
- 1 medium brown onion, halved
- 1 head garlic, halved horizontally
- 3 sprigs rosemary
- 8 sprigs thyme (optional)
- Oil for drizzling (for skin before broiling)
Garlic herb butter
- 150 g unsalted butter, softened
- 1.5 tsp salt
- 0.5 tsp black pepper
- 4 large garlic cloves, minced
- 1 tbsp finely chopped fresh sage
- 1 tbsp rosemary leaves
- 1 tbsp thyme leaves
- 1 tbsp parsley
For the gravy
- Chicken broth/stock (for topping up if required)
- 1/3 cup flour
- 0.5 tsp dark soy sauce (or gravy colouring)
Instructions
Preparation
- In a bowl combine softened butter, 1 1/2 tsp salt, 1/2 tsp pepper, minced garlic, and the chopped herbs. Mix until evenly combined.
- Pat the turkey breast dry. Make a small slit at one edge and carefully slide an upside-down tablespoon between meat and skin to create a pocket across the breast.
- Press about two-thirds of the garlic-herb butter under the skin over the meat. Spread the remaining butter over the outside and underside of the breast.
- Sprinkle the surface with 1/2 tsp salt and some freshly cracked black pepper. Refrigerate uncovered for up to 2 days if you have time, or skip this step.
Cooking
- Place halved garlic and onion in the base of a 5L/5qt slow cooker. Put the turkey on top, skin side up. Tuck rosemary and thyme sprigs around and on top.
- Cook on LOW for about 6 hours, checking from 4 hours onwards. The turkey is done when a probe thermometer reads 75°C/165°F in the thickest part.
- Remove the turkey carefully to a baking tray and reserve the cooking juices. Tent loosely with foil and rest for 20 minutes.
- Discard herb sprigs. Lightly drizzle the skin with oil and broil/grill on high for 5–10 minutes until the skin is bronzed and crisp.
Making the Gravy
- Strain the reserved juices into a saucepan, skim excess fat if desired. Whisk in the flour and cook briefly.
- Gradually add stock to reach desired thickness, simmer for 3–5 minutes, and season with dark soy sauce for color and extra umami.
Notes
Use salted butter and reduce added salt by 1/2 tsp; dried herbs can substitute but fresh gives a brighter result. Adapt timing if using skinless turkey, but you’ll lose the crisp finish.