Savory Herb Butter Turkey Breast
This slow cooker turkey breast is seasoned with a savory garlic and herb butter, then cooked low and slow over onions to stay incredibly juicy while developing rich pan drippings for gravy.
⚡Slow Cooker
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This slow cooker turkey breast is seasoned with a savory garlic and herb butter, then cooked low and slow over onions to stay incredibly juicy while developing rich pan drippings for gravy.
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In a medium bowl, combine the softened butter, onion powder, garlic powder, parsley, smoked paprika, salt, pepper, thyme, and rosemary. Mix well.
Squeeze the juice of half a lemon into the butter mixture and stir until fully combined.
Pat the thawed turkey breast dry with paper towels. It's important to leave the netting on during cooking.
Generously rub the herb butter mixture all over the entire surface of the turkey breast.
Pour the chicken broth into the bottom of a slow cooker. Add the chopped onion to create a bed for the turkey.
Place the butter-coated turkey breast on top of the onions in the slow cooker. Squeeze the juice from the remaining half of the lemon into the broth.
Cover the slow cooker and cook on low for 5 hours.
Once cooked, carefully remove the turkey breast from the slow cooker and place it on a cutting board to rest for at least 15 minutes.
To make the gravy, strain the cooking liquid from the slow cooker through a fine-mesh sieve into a saucepan, discarding the solids.
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
Bring the liquid in the saucepan to a simmer over medium heat. While whisking continuously, slowly pour in the cornstarch slurry. Continue to cook, stirring, until the gravy thickens.
After the turkey has rested, carefully cut and remove the netting.
Slice the turkey breast against the grain and arrange on a platter. Pour the warm gravy over the top before serving.
Store cooled turkey breast covered in the refrigerator for up to 3 days; reheat gently in a low oven with a little broth to retain moisture.
slow cooker (4-6 quart capacity)
Insert a meat thermometer into the thickest part without touching bone—it should read 165°F (74°C) for food safety.
Yes, prepare the herb butter up to 2 days ahead and store it covered in the refrigerator. Apply it to the turkey just before cooking.
Cooking time may vary slightly; a smaller cooker may cook faster (5-6 hours), while a larger one may need 6-7 hours. Always verify with a meat thermometer.
Olive oil or ghee work well as replacements for a similar flavor base, though butter provides the richest taste.
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