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…..
Nikki says
Yumm this looks amazing! Definitely trying this for xmas!
Nagi says
I hope you love it Nikki!
Libby says
I have a 4kg buffet and the lid doesn’t quite fit on my slow cooker. I’m very keen to slow cook it rather than roast. Can I use aluminium foil to seal the lid? Thanks!
Nagi says
Hi Libby, I haven’t tried to be honest but I Imagine it would be fine!
tg says
Wishing you a happy holidays and a Happy New Year. I just wanted to say thank you for sharing your delicious recipes.
Nagi says
Thanks so much TG, I hope you have a great holiday!
Allie says
Hi Nagi
What size slow cooker is required for a 3kg turkey?
I would hate to buy it and have it not fit. I’m a novice cook but really want to try this for my family this year. Xx
Nagi says
Hi Allie, a 6 litre slow cooker will be perfect – N x
Pattie says
I have a 3# butterball boness, skin on turkey,
shaped like a football. Will the shape affect cooking time?
Nagi says
Hi Pattie – cook time is based on weight not shape – it will be great! – N x
Delila Bailey Modzik says
Amazing! I make it year round because its so easy and delicious. This is great to supplement the main turkey at Thanksgiving for a large crowd.
Nagi says
Perfect Delila!!
Carlos says
Oh no! I took a short cut and pressed my garlic into the butter instead of mincing it, as you instructed. The garlic, in that form, has released its oils, so that my butter mixture is now so oily that it won’t stick to the turkey. It just slides right off. I think I need to just start over and mince the garlic this time (vs. press) unless you have another suggestion. Any help is greatly appreciated!! Thanks, Nagi!
Nagi says
Hi Carlos, can you just pick out the garlic and put it through a press? – N x
kathy m williams says
can you use a preasure cooker
Nagi says
Hi Kathy, I talk about this in the recipe notes – not suitable for a pressure cooker sorry!
Deb says
May we use this slow cooker recipe for “boneless” turkey breast (with skin)?
I Pre-ordered with the bone, but my Butcher surprised me with a boneless breast when I arrived home. Thank you
Nagi says
Absolutely Deb! Same recipe whether bone in or no bone, with slow cooking it really doesn’t affect cook time and certainly not the ingredients or technique 🙂 N x
Nabz says
Hi, Can I use this recipe for chicken? And also I don’t have a slow cooker, will i be able to cook it in any other way before it goes on the grill?
Nagi says
100% absolutely can be used for chicken! You can roast it – search for my Roast Chicken recipe 🙂 (PS Flavour is very similar to this Garlic Herb Butter turkey ) N x
Andrew says
This looks really good and i’m excited to try it! Do you pull the turkey out early (like 150 or something) because it’s going to continue to cook under the broiler? I know if I cook chicken close to 165 it’s super dry.
Nagi says
Hi Andrew, as this turkey is slow cooked, there’s no risk of it drying out 🙂
Johnnie says
Do I leave the breast covered or uncovered over night? Thanks.
Nagi says
Are you storing it in the fridge Johnnie – always cover meat – N x
Maida Millan says
My turkey breast will not fit into my small slow cooker. Could I roast in a roasting bag?
Nagi says
Hi Maida, why not try this recipe instead: https://www.recipetineats.com/garlic-herb-butter-roasted-turkey-breast 🙂
Matthew says
First time cooking a turkey breast for my kids for thanksgiving and i wanna try this recipe. how do i broil a turkey to get the crispy skin? thank you
Nagi says
Hi Matthew, this particular recipe is slow cooked and then broiled as per step 8, I hope you love it! – N x
Maureen says
Can i use a small (3kg) whole turkey for this recipe?
PATRICIA says
THIS RECIPE LOOKS REALLY AMAZING……….BUT AM I MISSING AN INSTRUCTION TO ADD BROTH WHEN MAKING THE TURKEY BREAST(S) IN THE SLOW-COOKER, OR IS IT JUST THE ONION, GARLIC, TURKEY BREAST, (SLATHERED WITH MIXTURE), FRESH HERBS? PLEASE AND THANKS YOU~~
Nagi says
Hi Patricia, no broth is added to the slow cooker – N x
PATRICIA says
OH THANK YOU~ REALLY THOUGHT I WAS MISSING PART OF THE RECIPE~…WHEWWWW HAPPY TURKEY DAY~
Nagi says
If you’re ever confused – check the video, that should answer most questions 🙂
Andrew Corbett says
How will salted butter affect this recipe? Can I just use less added salt? Thank you!
Nagi says
Hi Andrew, if using salted butter, leave out the salt in the recipe – N x
Sarah says
My turkey didn’t turn out as juicy as yours, but it was still delicious. The star of the show was the gravy though—wow! I could pour that stuff on everything! Thanks for a great recipe.
Nagi says
I’d definitely drink it on tap if it was acceptable 😂
Pauline Guilford says
Can I ask why this is not for Instant Pots? This recipe sounds amazing and I would love to try it during this Thanksgiving season. Thank you.
Nagi says
Hi Pauline! You can certainly use the slow cooking function of the IP for this. Just not the pressure cooker function because it cooks the outside of the turkey faster so you end up with drier outside meat in order for the middle to be perfectly cooked:) Hope that helps! N x
Audrey says
I have been unable to find a turkey breast that is not brined. (We don’t have a butcher nearby.) Does cutting the salt in the butter really make up for the brine in most cases, or should I just look for another recipe?
Nagi says
Hi Audrey! Yes it does. Supermarket Turkey is more often than not brined here where I live so I have had to make this with brined turkey a few times. I have to get turkey that’s not brined from certain butchers. Your turkey will actually be even JUICIER on the inside because of the brine 🙂 N x