Crockpot Turkey Breast
A tender turkey breast slow-cooked with a simple herb butter rub for a juicy, flavorful main course.
Ingredients
- 3 lb boneless turkey breast skin-on or skinless, about 1.4 kg
- 4 tablespoons unsalted butter softened, 57 g
- 1 large yellow onion sliced into thick rings
- 2 teaspoons kosher salt 12 g
- 1 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh parsley for garnish optional
Instructions
- In a small bowl, combine the softened butter, kosher salt, black pepper, garlic powder, oregano, thyme, and paprika. Mix with a fork until it forms a smooth paste.
- Arrange the sliced onion in an even layer on the bottom of a 6-quart or larger slow cooker.
- Pat the turkey breast completely dry with paper towels. If the breast has skin, gently loosen it from the meat with your fingers.
- Spread about two-thirds of the herb butter mixture directly onto the meat, under the skin if present. Spread the remaining butter all over the outside of the turkey.
- Place the seasoned turkey breast on top of the onions in the slow cooker.
- Cover and cook on LOW for 4 to 5 hours. The turkey is ready when a meat thermometer inserted into the thickest part registers 165°F (74°C).
- For crispy skin (optional): Carefully transfer the cooked turkey to a baking sheet lined with foil. Place under the broiler for 2 to 5 minutes, watching constantly, until the skin is golden and crisp.
- Transfer the turkey to a cutting board and let it rest for 15 minutes before slicing. This helps the juices settle, ensuring moist meat.
Notes
Food Safety: Turkey must be cooked to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer to check for doneness at the thickest part of the breast.
Salt Adjustment: If using a pre-brined turkey (such as a Butterball), reduce the added kosher salt to 1 teaspoon to avoid an overly salty result.
Avoid Overcooking: Check the turkey temperature at the 4-hour mark to prevent it from becoming dry. Slow cooker temperatures can vary.
Make a Gravy: The drippings in the bottom of the crockpot are very flavorful. Strain them into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to make a simple gravy.