This Slow Cooker Turkey Breast is a show stopper that’s bursting with buttery garlic-herb flavours, an outrageous super crispy skin and a Garlic Butter Gravy that’s absolutely to-die for!
Slow cooking is without question the safest and easiest way to cook turkey breast without brining or marinating. The flesh is juicy, it’s completely hands off, and it’s a forgiving recipe. And it’s ideal to prep ahead!
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SLOW COOKER TURKEY BREAST FLAVOUR BOMB!
This is the slow cooker version of last years’ Roasted Garlic Herb Butter Turkey Breast. The slow cooker option was in such high demand, I ended up creating it and cramming the recipe in the notes, putting it in the running for the world’s longest recipe directions.
And as Christmas and Thanksgiving approaches for another year, I finally got my butt into gear and filmed the slow cooker version properly so I could share it with you.
So it’s here. Garlic Herb SLOW COOKER Turkey Breast. Just 12 months after it was originally requested!!😂
THIS IS WHAT YOU GET
✅ Easy, forgiving recipe made in the slow cooker, freeing up your oven for other things;
✅ Juicy flesh – no dry turkey breast around here! Proof -> see reader feedback on the classic Juicy Slow Cooker Turkey Breast, there’s plenty! This Garlic Herb Turkey Breast uses the same cooking technique;
✅ Garlic-Herb-Butter flavour – all that flavour slathered under the skin so it drips down and bastes the turkey while it’s cooking…..
✅ Crispy skin – you are going to be BLOWN AWAY how crispy the skin is! It’s way crispier than traditional roasted turkey – and it stays crispy. It takes mere minutes under the grill/broiler just before serving!
✅ Garlic Butter Gravy – As if all that’s not enough, we’re topping all that off with the most incredible gravy… The favour in that gravy is outrageous. OUTRAGEOUS! It’s buttery, garlicky, a bit herby, but mostly it’s the turkey juices. You will be amazed how much juice comes out of the turkey!
THE GARLIC-HERB BUTTER
The garlic-butter slather is the key flavour base for this recipe. Lots of butter, lots of garlic, plus herbs of choice – fresh or dried.
Fresh herbs are extra great so try to get at least one if not two fresh herbs if you can. I’ve used thyme, sage, parsley and rosemary – the dried version of all of these are great too.
SLATHER EVERYWHERE
Get that butter all over the turkey, in all the crevices and folds, but most of all, get it under the skin. This is where you get the most mileage out of the butter because it’s trapped between the skin and the flesh so while some drips down the turkey while it cooks, some of it also stays under the skin.
Just imagine all the good things happening during all those hours while it slow cooks!!
You’re going to cop a great eyeful of my unmistakable hands in the recipe video doing all the slathering action. No cheeky comments! 😂
TIP TO LOOSEN SKIN
Use an upside down tablespoon. Perfect shape to hug the curves and avoids piercing skin.
COOKING TURKEY BREAST IN CROCKPOT / SLOW COOKER
I like to place the turkey breast on top of a halved onion and head of garlic. This serves two purposes:
1. Elevates the turkey breast so it doesn’t braise in its own juices (cooks faster, can dry it out); and
2. Infuses the liquid from the turkey with extra flavour which is used to make the amazing garlic butter gravy.
Slow cook for 6 hours on LOW, but to be on the safe side, check the internal temperature at 5 hours. Variables such as how chilled the centre of your turkey is, the strength of your slow cooker, thickness of the breast can all affect how long it takes.
INTERNAL TEMPERATURE OF COOKED TURKEY
75C / 165F using a meat thermometer inserted into the centre of the turkey breast.
A MEAT THERMOMETER IS HIGHLY RECOMMENDED! Even a cheap one from Ebay or Kmart. It’s a very worthwhile investment – and will take the guesswork out of cooking.
It’s especially important for things like turkey breast which are lean and prone to drying out when overcooked.
THE CRISPING – DON’T SKIP IT!
This is an essential step and it’s the crowning glory of this Slow Cooker Turkey Breast. Just pop the turkey under the grill/broiler for a mere 5 minutes, and watch with amazement how the pale, unappetising looking skin transforms into a deeply bronzed, ultra crispy skin…
DOESN’T THIS LOOK AMAZING??!! And don’t forget there’s GARLIC-HERB-BUTTER UNDER THE SKIN!!
*Sorry for shouting, just overly excited*
I know I said the crispy skin is the crowning glory, but I forgot – there’s another one:
THE TURKEY GARLIC BUTTER GRAVY
All those flavours from the Garlic-Herb-Butter we slathered on the turkey, mingling with the juices from the turkey with the added flavour from the onion and garlic on the base of the slow cooker….
It’s a gravy unlike any other!!
DON’T STRESS. THIS IS A FORGIVING RECIPE
Turkey breast has a reputation for being notoriously difficult to cook because it’s so lean, so it can go from perfectly juicy to dry in a flash in the oven. You don’t need to stress about precise timing in this recipe because slow cookers are far more forgiving than ovens because they cook at such a low temp – PLUS we’re adding (plenty!) of fat into this recipe with the butter.
One or two hours over, and the turkey breast will still be juicy.
But if you do accidentally overcook it slightly, don’t fret. Slice the turkey thinly and pass around plenty of that fabulous Garlic Butter Gravy, and I bet no one even notices!!! ~ Nagi x
MORE TURKEY OPTIONS
🦃🎄 HOLIDAY FEASTING 🦃🎄
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WATCH HOW TO MAKE IT
It is quite ridiculous how small my hands look compared to that GIANT turkey breast! 😂
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Garlic Herb Slow Cooker Turkey Breast
Ingredients
- 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
- 1/2 tsp salt
- Black pepper
- 1 brown onion , halved
- 1 head of garlic , halved horizontally
- 3 sprigs rosemary, 8 sprigs thyme (optional)
- Oil , for drizzling (for skin)
Garlic Herb Butter (Note 2):
- 150 g / 10 tbsp unsalted butter , softened
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves , minced
- 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh
Garlic Butter Gravy:
- Chicken broth/stock, for topping up (if required)
- 1/3 cup / 50g flour
- 1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)
Instructions
- Garlic Herb Butter: Mix ingredients together.
- Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.
- Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.
- Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
- Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs.
- Slow Cook: Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.
- Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
- Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
- Serve turkey with gravy on the side, or Cranberry Sauce.
Gravy:
- Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
- When liquid settles, spoon off about 1/4 cup fat/butter from surface.
- Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
- Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
- Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.
Recipe Notes:
1 kg / 2 lb: 4 - 5 hours on low
2 - 3 kg / 4 - 6 lb: 5 - 6 hours on low
4 kg / 8 lb: 6 - 7 hours on low
5 kg / 10 lb: 7 -8 hours on low * Check internal temp at the earliest time, until internal temperature reads 165F/75C when inserted into the middle.* Cook time can be variable - affected by things like turkey thickness, strength of slow cooker, how chilled the centre is etc. Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. Other cook methods: Recipe not suitable for slow cooking on HIGH, or pressure cooker. Instant Pot - use slow cooker function on low and follow recipe, do not use pressure cooker function. See here for roasting. 5. GENERAL NOTES:
* Butter Sauce alternative to gravy: Pour strained slow cooker juices into a saucepan and reduce by about half. Also nice with a spritz of fresh lemon juice! Add more butter for richness.
* No water is required for this, you wil be amazed how much liquid is leeched by the turkey (see video). 6. SERVING:
Amount per person: Allow 300g / 10 oz UNCOOKED weight per person for bone in turkey.
Slice thinly from the fat end of the breast. If you know the turkey is 100% perfectly cooked to right internal temp, can also slice thickly.
Serve warm: Because breast is so lean, it needs to be warm when served for optimum juiciness. So it's best to slice as required. Otherwise, cut thickly (like pictured) then cover with cling wrap and warm gently just before serving. If the turkey is a bit overdone and not as juicy as desired, slice thinly and pass around plenty of gravy! 7. MAKE AHEAD / REHEATING:
Prep ahead: Can slather with butter then leave in fridge overnight to 2 days (in fact, this brines the turkey a bit which = extra juiciness!).
Cooked early: If the turkey is ready early, turn slow cooker off and leave it in there for a couple of hours (better than leaving on warm setting as if your slow cooker warm setting is too strong, can dry turkey out). Crisp skin just prior to serving.
Reheating: Turkey breast is best cooked fresh because it's a leaner meat. However, if it can't be avoided, slow cooked breast (pre crisping) can be reheated on low in the microwave, then crisp before serving. 8. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.
Nutrition
LIFE OF DOZER
Oh those tantalising smells…..
This is such an amazing recipe! The turkey is so easy but tastes like you worked in the kitchen all day. And I think the gravy is the best I’ve ever had! Thank you much for all the detail you provided and the video, very helpful!
You’re so welcome Laura, thanks so much for taking the time to give me feedback ❤️
This was perfect in every way! Soooo delicious! The buttery herb garlic, the juicy turkey, the amazing gravy! My taste buds were bursting! We all enjoyed! This is my second recipe of yours, both winners…!! I’m looking forward to trying more! Thanks again!
Thanks so much for the feedback Tania, I’m so glad you loved the turkey!!
I made this for Christmas for the family. WOW. Everyone loved it – most commented that they’d never had turkey that wasn’t dry before – this was SOOO good. Thanks again Nagi – have say I’ve never had a recipe of yours that has failed – they are all amazing
Woah what great feedback! I’m so glad the turkey was a hit!
Made this for Xmas lunch. Was so easy and delicious and everyone loved it. I had the first slice which I thought was a bit dry, probably because of the grilling, but every other slice was perfect! Thank you so much for a wonderful recipe!
I’m so glad it turned out Natalie!
I have tried a lot of your recipes with no problem. I got a 6lb bone in skin on breast and followed your butter instructions and placed it in my cooker on low. thinking i had 5 or 6 hours to cook. I happen to look at it after 4 hours and the little popper popped out and my thermometer was at 165. I quickly lined a pan with foil and turned on the broiler, placed the breast in and 6 minutes later it was browned. then came the gravy. on the ingredients you say 1 cup of the broth and on the mixing instructions you say 1 cup of broth and 1 cup of chicken broth which makes 2 cups. well i made it with the broth till i got the thickness i liked. tasted good and was moist but i was a little in the dark following the instructions. lucky i looked at it when i did.
I’ll start by saying I don’t blame you and it’s obvious from the comments that this has worked great for others. However……..my turkey rolled breast was dreadful on Christmas Day (2.5 kg). I followed all the instructions to the letter but even after 7 hours it had not come up to temperature 165 degrees. With everything else ready and my ham drying out I had no option but to transfer it to the oven for half an hour. The result was not good and I now have a mountain of very dry leftovers. My slow cooker has always been reliable and I would really like to give it another go (when I have recovered) so wondered if you have any tips like how to check the temperature of a slow cooker. I have 3 settings – high, med & low. All advice and critic greatfully received.
I keep an eye on temperatures with a roasting thermometer ie one that has a probe and a wire that attaches to an external unit that keeps track of the temperature. These are usually used for an oven but I think would work well for the turkey in a slow cooker. It is really puzzling that your slow cooker has worked for other things but not in this case. Assuming that your slow cooker is working as it should was your turkey in a really cold spot in the fridge and could it have possibly become partially frozen? If you did not do it this time maybe try to bring the turkey closer to room temp before cooking and check the temperature before you cook it.
Thanks for the advice about the thermometer Cathy. I will invest in one in case it was my old one causin* the problem. My turkey was out of the fridge for 2 hours before cooking so think it was well up to room temp.
Alice, you need to use a fresh turkey breast. The rolled roast the supermarkets sell are reformed meat and always dry. Nagi’s instructions are spot on but you need to use the right cut to get the right result
My turkey breast was fresh from my local (very expensive) butcher. I decided this year that nothing would come from the supermarket apart from a few veg. It was 100% not reformed meat as they boned a whole turkey for me and rolled it. I only wish i could have blamed cheap meat. Put it down to experience I suppose.
Happy Christmas all. Terrific recipe Nagi. I did improvise though as I don’t have a slow cooker. I used a Le Creuset pot in the oven to create my version of a slow cooker. I love turkey and have cooked it without fail each year. This was the best turkey ever. If you feel comfortable, and are happy with the cooker, would you be able to share the details of the slow cooker that you have. It looks like the perfect shape for the turkey. Cathy
Slow roast turkey promises to be yummy
Thanks
Hi Nagi,
The turkey will not fit in the slow cooker – how do I cook it on the weber?
Can you please help me?
Love your site
Hi Nagi,
Christmas lunch was to be Roasted Turkey Breast until I read your suggestion of Garlic Herb Slow Cooker Turkey Breast. It has everything going for it, no oven space, garlic and herbs and looks amazing.
Well done to Dozer for coping with all those delicious smells, looking so very cute and not swiping the food off the table!
Thank you for your great recipes, please keep them coming. Cheryl
Thank you so very much for your fabulous recipes not only for Christmas but all across the year. Your site is my “go to” site for everything
For an “Aussie “ theme on what will be a hot day we will be a gathering of 3 generations enjoying your ham, turkey breast and pork shoulder. My 89 year old mother has made her “secret” recipe pudding ( her mother’s before and mine next)
I love your no nonsense approach and easy to get ingredients. Thank you Nagi and Dozer Wishing you and all those you care for a happy, safe and healthy Christmas and year to come.
Annie