Description
Rubbed inside and out with whipped rosemary-thyme garlic butter and slow-braised over aromatics, this foolproof Butterball turkey breast crockpot recipe delivers tender, juicy slices and rich homemade gravy.
Ingredients
Scale
Garlic Herb Compound Butter & Turkey Breast
- 1 (3 to 3.5 lb; 1.36–1.6kg) boneless, skin-on turkey breast roast (such as Butterball), thawed, netting left on
- 6 Tablespoons (85g) unsalted butter, softened at room temperature
- 4 cloves garlic, finely minced
- 1 Tablespoon finely chopped fresh rosemary
- 1 Tablespoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (6g) fine sea salt
- 1/2 teaspoon (1.5g) freshly cracked black pepper
Aromatic Vegetable Trivet & Silky Pan Gravy
- 1 large yellow onion, cut into thick wedges
- 2 medium carrots, cut into 2-inch chunks
- 2 ribs celery, cut into 2-inch pieces
- 1/2 cup (120ml) rich halal chicken or turkey bone broth (plus 2 Tablespoons cold broth for slurry)
- 2 Tablespoons (16g) cornstarch
- 1 Tablespoon chopped fresh parsley, for garnish
Instructions
- Build the aromatic trivet: Scatter the onion wedges, carrot chunks, and celery pieces across the bottom of a 6-quart slow cooker. Pour in 1/2 cup (120ml) of chicken or turkey bone broth.
- Whip the garlic herb butter: In a small bowl, mash together the softened unsalted butter, minced garlic, rosemary, thyme, sage, smoked paprika, sea salt, and black pepper until combined.
- Season the turkey breast: Pat the thawed boneless turkey breast roast dry with paper towels (keep the butcher’s netting intact). Gently loosen the skin and rub half of the garlic-herb butter directly onto the meat under the skin, then spread the remaining butter evenly over the outside.
- Slow cook on LOW: Place the turkey breast skin-side up on top of the vegetables in the slow cooker. Cover and cook on LOW for 5 to 5.5 hours without lifting the lid, until an instant-read thermometer inserted into the thickest center registers 163°F–165°F (73°C–74°C).
- Broil for crispy golden skin: Transfer the turkey breast to a rimmed baking sheet, brush with 2 Tablespoons of pan juices from the slow cooker, and broil 6 inches from the heat source for 3 to 4 minutes until deeply golden brown and crisp. Tent loosely with foil and rest for 15 minutes, then snip and remove the netting.
- Whisk the pan gravy & carve: Strain the liquid from the slow cooker through a fine-mesh sieve into a saucepan (about 2 cups) and bring to a simmer over medium heat. Whisk the 2 Tablespoons cornstarch with 2 Tablespoons cold bone broth until smooth, then whisk into the simmering drippings for 2 minutes until glossy and thickened. Slice the turkey breast into 1/2-inch medallions and serve warm with the gravy.
Notes
- Keep Netting On During Cooking: Leave the elastic butcher’s netting on the boneless turkey breast during slow cooking and broiling so the roast holds a compact cylinder shape and slices cleanly.
- Thermometer Accuracy: Always verify doneness with a digital instant-read thermometer at the 4.5-hour mark; pull at 163°F–165°F (73°C–74°C) for the juiciest white meat.
- 100% Halal Friendly: Prepared with halal turkey breast and rich chicken/turkey bone broth—zero wine or alcohol needed.
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 oz sliced turkey with gravy
- Calories: 345
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 155mg