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!
Slow Cooker turkey breast
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 with this recipe
✅ 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!
Garlic Herb Butter for Slow Cooker turkey breast
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 slow cooker (crockpot)
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.
Crisp the skin – don’t skip this!
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!!
What to serve with turkey
Turkey breast is more often than not a centrepiece for holiday feasting such as Thanksgiving and Christmas. Here are some traditional and some of my personal favourite side dish suggestions!
Thanksgiving sides for turkey
Christmas sides for turkey
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
PS For neatly categorised Thanksgiving recipes, head here!
More turkey recipes
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 4 hours to be safe, until internal temperature reads 75C/165F 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 (below), 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 leached 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. Got turkey leftovers? Use it up in White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie or Muffulettas! 9. Nutrition per serving, assuming 8 servings and that all the gravy is consumed.
Nutrition Information:
Originally published November 2018, writing cleaned up and re-edited video added November 2019. No change to recipe!
LIFE OF DOZER
Oh those tantalising smells…..
Judith says
I also would like to know how to cook thisin my instapot… I have the 8 qt.
Looks soooo good.
Thank you
Nagi says
Hi Judith! You can absolutely make this using the slow cooker function of your instant pot! N x
Jennifer HOUGH says
Hi, love the look of this recipe. Can the turkey be stuffed with bread based stuffing?
Nagi says
Hi Jennifer! Unforuntatley I haven’t tried that using this recipe, it would require amendment to add a stuffing 🙂 N x
Melanie says
Hi Nagi
I live in Sydney too and was wondering where you buy your turkey breast. I ordered it once from the butcher and it was crazy expensive!
Thanks.
Nagi says
Hi Melanie! I live in the Northern Beaches and I get my breast from any of the butchers around here. The best value is from a place called Devitt’s which is in Collaroy and it’s a wholesale butcher. There are a few wholesale butchers around Sydney and they have great prices! The turkey breast pictured was $17/kg 🙂 N x
Sharon says
I also live in Sydney and my husband is American but I can never find turkey in November so I too would love to know where you buy your turkey. I know some supermarkets have frozen turkeys but they just don’t appeal to me as they look like they have been frozen for decades, but maybe I’m wrong and they taste great?
Nagi says
HI Sharon! I live in the northern beaches and all the butchers in this area are able to get fresh turkey breast all year round. I got this one from Devitt’s in Collaroy, I also got another from the Pittwater butcher. I don’t tend to get turkey from supermarkets because it’s usually in packets and it’s been brined (Steggles, Ingham’s etc). I like to get raw plain turkey. 🙂 N x
Cheryl Pounds says
Since I tried this recipe, I ONLY do turkey this way!!
I however do a whole turkey up to 20 lbs, and in the oven set at the same temp as a slow cooker cooks at. It
comes out with the skin browned too! Last one was 22 lbs and the amount of juice collected under the skin was incredible!! Over 2 cups plus what was down in the pan.
Y’all gotta try doing your bird Nagi’s way!!!
And Nagi, I am addicted to the Dozer photos!!!
Nagi says
OMG 20 LB!!!! I can’t even imagine a turkey that big!!!
Cheryl Pounds says
LOL. It pretty much fills the oven!! SO So so yummy!!!
Nesa says
Hey, I was thinking of doing this in the oven with a 20lb turkey like you did, can you give me an idea of about how long it took? Thank you
Cheryl Pounds says
I think I googled it! But I’m going to say a couple extra hours. I spent less than $20 on a digital meat thermometer on Amazon so that helps a lot with how long to leave it in. Good luck!
Eha says
‘I wonder whether Mommy will notice if just the meat is gone . . . ?’ Turkey is hardly ever on the menu here but I do like your herb butter . . . the fresh herbs are just beginning to smile in the garden, so snip, snip .
Nagi says
YES SHE WILL!!!!!!!!!
Merle says
This looks delicious only one question. You appear to be using an oven container to cook the turkey in and not a slow cooker? Puzzled? Love your blog and your wonderful recipes and ideas. Many thanks.
Nagi says
HI Merle!! Oven container….??? Umm, I do use a baking tray to crisp the skin at the end, but the other photos show an oval slow cooker 🙂 N x
Vivian says
Aw, Joyous Pup! Reminds me of a saying I read recently, something along the lines of “Live life like they left the gate open!” It almost looks like he could take off and fly above the meadow.
Nagi says
Aww I love that saying!!! He certainly does live like that!
Lyn says
This year for Thanksgiving I am planning to make chickens instead of Turkey. I really prefer the moistness and flavor over Turkey. However, since seeing this recipe I’m going to add this Turkey breast to the menu. You make it look so JUICY and NOT dry. I guess for a smaller breast I will have to adjust the slow cooker time?
Nagi says
Hi Lyn! Let me know the size of your turkey breast and I can tell you the approx cook time 🙂 N x PS This recipe is also fantastic made with chicken!!
Lyn says
Today I ordered 1/2 Turkey breast with bone approx 4 pounds…how long to cook?
I don’t want it to be dry:) Thanks
Nagi says
Hi Lyn! Please see cook time table in the recipe notes! N x
Nagi says
Hi Lyn! Yes, please reduce slightly – there’s a table in the recipe notes with different cook times for different sizes 🙂
Lyn says
I agree Cheryl but I don’t see adjustments for times only ingredients…Am I mistaken?
Nagi says
Hi Lyn and Cheryl! You’re not mistaken – the slider changes the ingredients but not the cook time unfortunately. But there’s a table in the notes with different cook times for different size turkeys. Hope that helps! And Cheryl – thanks for helping Lyn out! N x ❤️
Cheryl Pounds says
Use the servings slider to adjust recipe for now many pounds of meat you have. It’s an excellent feature of the blog!!!
J says
Now that I watched this video I’m craving turkey N! 😂
This is a great recipe to have when you have company over!
I always make a big 20 lb turkey cuz everyone wants leftovers to take home!😂
I have cooked a big ham in my crockpot b4 and it comes out so moist and flavorful every time!
Ooohhh Dozer has a big smile on his face! He’s so happy running!
That’s the reason I picked my dog out of 6 puppies…I wanted 3 of them.😂 He smiled at me when I took a picture of them! I talked my brother into keeping 1 of the girl dogs, so I get to see her too! When she sees me she comes almost flying down the stairs to see me! 😀
Dozer wants that cheese burger baaad! J x
Nagi says
20LB!!!! 😳 Your oven is THAT big??!!!
Bea Tobias says
I’ve made the juicy slow cooker turkey breast a few times with a small skinless turkey breast and even without skin, it is fantastic.
Can’t wait to try this version. Thank you, Nagi.
Nagi says
You’re welcome Bea! Hope you love it! N x
norman b farrell says
I ‘ve started to find turkey boring,
but now am excited to try this technique’
being in Nova Scotia ,Canada
you might be interested yo know the wine I plan on having is Aussie—
Nugan Estate Alfredo Second Pass Shiraz,not expensive,but I like it a lot.
Nagi says
I must say I haven’t heard of that vineyard! I’m glad you like it though!! N x
Doreen says
That looks amazing. Do you think I could cook the turkey breast in a pressure cooker the same way?
Nagi says
Hi Doreen! Unfortunately not, it cooks the outside too quickly before the inside 🙂 N x
Mary Ann says
Can I cook this in a le creuset Dutch oven? I don’t have a slow cooker. What time and temperature? Would it be the same? I’m doing a turkey breast for the first time this year instead of a whole turkey. Thanks.
Nagi says
Hi MaryAnn! I’ve linked in several places in the post to the roasted version of this recipe 🙂 They are both great – I use either depending on what else I’m making re: oven capacity!
Renny Chavez says
I don’t have a slow cooker but I do have an insta-pot. Will the recipe needs to be changed?
Nagi says
Hi Renny! You can absolutely make this using the slow cooker function of your IP, no change to recipe! N x
Renny Chavez says
Thank You!
Ray says
” Recipe not suitable for slow cooking on HIGH, or pressure cooker / Instant Pot.
Once again … why would you ask that question when Nagi has already provided the answer?
This is assuming that an “Instant Pot” is the same as an “insta-pot”! If they are different please accept
my apology.
Pauline Johns says
This is exactly what I was looking for. Your recipes are fab. What size slow cooker did you use please?
Nagi says
Hi Pauline! It has a 5 L / 5Qt cooking capacity, so I think the total capacity is about 7 L / 7 Qt 🙂
Pauline Johns says
Thank you