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Crockpot Herb Butter Turkey Breast

This juicy Slow Cooker Turkey Breast is rubbed with savory herb butter under and over the skin, then cooked low and slow over garlic, onions, and fresh herbs until it's ultra-tender. Broil it at the end for golden skin, and turn the drippings into a rich gravy. It's the easiest stress-free Thanksgiving main, and it frees up your oven!
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 8 -10 servings
Author [email protected]

Ingredients

Turkey

  • 1 (5–7 lb) bone-in, skin-on turkey breast, fully thawed (pre-brined preferred)
  • 1 medium yellow onion, cut into thick ½-inch slices
  • 1 head garlic, halved crosswise
  • A handful of fresh thyme and sage sprigs, plus 1 rosemary sprig
  • 1/2 cup low-sodium chicken broth

Herb Butter

  • 10 Tbsp unsalted butter, barely softened (See notes)
  • 1 Tbsp olive oil
  • 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp EACH garlic powder, sweet/standard paprika, table salt
  • 1 tsp EACH dried rosemary (crushed), dried thyme leaves, onion powder, black pepper
  • 1/2 tsp EACH ground cumin, dried rubbed sage, dried oregano

Gravy

Instructions

  • Build the rack: Layer the onions (and celery, if using), garlic halves (cut-side up), and herbs in the bottom of a 6½- to 7-quart oval slow cooker. Pour in the 1/2 cup broth.
  • Make the herb butter: Stir together all the herb butter ingredients in a medium bowl until smooth. Set aside 2 Tbsp for the gravy.
  • Butter the turkey: Remove any gravy packet or neck from the cavity, and pat the turkey completely dry. Gently loosen the skin over both breast halves with your fingers, taking care not to tear it. Spread about two-thirds of the remaining herb butter under the skin and press the skin to distribute it evenly. Rub the rest over the outside of the skin.
  • Load the slow cooker: Set the turkey skin-side up on the aromatics. The lid must seal completely. If the breast is too tall, use kitchen shears to trim off the back/rib portion underneath, or nestle it in at a slight angle.
  • Slow cook: Cover and cook on LOW until the thickest part of the breast (not touching bone) reads 155°F, about 4½–5½ hours for a 5–6 lb breast or 5½–7 hours for a 6–7 lb breast. Start checking an hour early, and don't lift the lid before then. Ignore the pop-up timer if your turkey has one.
    NOTE: Use a probe thermometer. Slow cookers vary so much that the clock can’t tell you when the turkey is done. I highly recommend this digital probe thermometer to eliminate the guesswork—it reads quickly and accurately, so you pull the turkey at exactly 155°F.”
  • Crisp the skin: Place an oven rack in the lowest position and preheat the broiler. Use two large spatulas to carefully transfer the turkey to a foil-lined rimmed baking sheet. Gently blot any pooled liquid off the skin with a paper towel. Broil 5–10 minutes, rotating the pan halfway through, until the skin is deep golden and blistered. Watch closely, since the herbs and paprika can scorch quickly.
  • Rest: Let the turkey rest uncovered for 15 minutes while you make the gravy. It will climb to 165°F.

Make the gravy

  • Strain the slow cooker juices into a fat separator, saving the garlic halves and discarding the other solids. Pour off the fat.
  • In a large skillet/saucepan over medium heat, melt 3 Tbsp butter with 1 Tbsp reserved herb butter. Whisk in the flour and cook for 2–3 minutes, until it's the color of peanut butter.
  • Reduce the heat to low and slowly whisk in the defatted drippings plus enough broth to total 2½ cups. Scrape in any browned bits from the broiler pan.
  • Squeeze in 3–4 of the soft garlic cloves (optional) and whisk until smooth. Simmer, whisking, until the gravy coats the back of a spoon. Thin with broth as needed.
  • Stir in the Worcestershire. Taste before adding any bouillon, salt, or the last 1 Tbsp of herb butter (optional).

Carve

  • Run your knife along the breastbone and down the ribs to release each breast half, then slice crosswise against the grain. Delicious with my company mashed potatoes!

Notes

  • Bone-in, skin-on turkey breast: Despite the name, a bone-in turkey breast is actually two breasts connected by the breastbone, usually 5–7 pounds total. The bone insulates the meat so it cooks gently and stays juicy, and the skin holds the herb butter against the meat.  Look for one labeled “contains up to X% solution”—that means it’s already brined. Shady Brook Farms, Butterball and Jennie-O all offer one.
  • Soften the butter, but not too much: The herb butter should be soft enough to stir but still hold its shape, like cool cream cheese. Butter that’s too soft turns greasy and slides around instead of sticking to the turkey. If yours gets melty/greasy, chill it for 10 minutes before using it.

Make Ahead

  • Herb butter: Make it up to 1 week ahead and refrigerate. Let it soften at room temperature for about an hour before spreading.
  • Buttered turkey: Butter the turkey up to 24 hours ahead, cover, and refrigerate. The herb butter seasons the meat overnight.
  • Thanksgiving morning: Build the onion and garlic rack, set the cold turkey on top, add the broth, and turn it on. Don’t assemble the night before in the ceramic insert—a cold insert can crack in the heating base and takes much longer to come up to temperature.
  • Holding: Once rested, the turkey stays warm loosely tented with foil for 30 minutes. Slice it right before serving so it doesn’t dry out.