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…..
Carly says
May I do this recipe with a whole chicken? Looks so delicious I wanna try it for my Thanksgiving dinner, butttt we’re using a whole chicken instead of a Turkey. I assume just the cooking times would differ, correct? Thank you! Can’t wait to try it.
Nagi says
Hi Carly! Absolutely 🙂 Click on servings and scale the recipe to the weight of your chicken, it will change all the ingredients. Use the same method for cooking, a whole chicken takes 5 to 6 hours, same internal cooked temp as turkey 🙂 N x
Carly says
Thank you! Just put it in fridge for over night, also put it in a roasted garlic brine. Hope it turns out as amazing as yours.
Kimberly says
Any suggestions for the butter hardening back up and falling off after lathering? The turkey was cold. Should Iet it rest out of the fridge before lathering again?
Nagi says
Hi Kimberly! Do you mean the butter that was slathered on the skin fell off after being in the fridge because it hardened?? If so, yes just gather up the butter and let it soften then slather it back on. N x
Katie says
Hi, my turkey is 180 ° is it going to be over done. And I cooked mine the night before what’s the best way to heat it up tomorrow?
Nagi says
HI Katie! 180 is a bit over ideal but it should still be ok, won’t be dry. The best way to reheat would be to slice thinly then gently warm those slices in the microwave on low, covered in cling wrap. That would be safest given the internal temp is a bit over ideal. Slicing thinly also helps to disguise slightly overdone turkey – and the gravy too! N x
katie says
Thank you for answering so promptly!!!
LINDA says
Have a 6lb turkey breast. Can I cook it on high rather than low and if so for how many hours?
Nagi says
Hi Linda – unfortunately I don’t recommend that, I find that the outside of the breast cooks too fast and dries out a bit before the inside does. Sorry! 🙂 N x
Marc says
This is very frustrating. The butter will NOT stick to the outer skin, not better what I try. Slathering appears to be impossible. What is the secret?
Nagi says
Hi Marc – is your turkey wet? If so, pat dry – that will make the butter stick. 🙂
Jess says
Making this tomorrow! So excited about how simple, yet delicious this turkey looks! Thank you for sharing.
Nagi says
You’re so welcome Jess! Hope you love it! N x
Dori says
Can I use a sweet onion for this?
Nagi says
That will be fine Dori! 🙂 N x
Erika says
Thanks Nagi, I will do it for tomorrow, I will cross my fingers!!! Happy Thanksgiving dear.
Nagi says
NO need to cross fingers!! 🙂 Happy Thanksgiving to you too Erika! N x
Pinky says
Making this for American Thanksgiving in Boston tomorrow. Just prepped my herb butter. Fingers crossed, Nagi, thank you!
Nagi says
No need for fingers crossed! You’re going to NAIL IT! N x
Pinky says
This was DElicious, and the gravy was to die for! Made as instructed and it was a bonus to have my oven free for all the sides. Thank you again Nagi.
Nagi says
Whoot! Glad you enjoyed this so much Pinky! N x
Nagi says
I love hearing that!!! I’m so glad you enjoyed this, thanks for letting me know Pinky! N x
Michelle says
I’m so excited to try this recipe, not a turkey fan besides ground turkey or cold cut but when I saw you cut into the turkey and the butter melted down my mouth was watering. Fingers crossed it turns out good. Happy Thanksgiving 🙂
Nagi says
You’re going to nail it! Happy Thanksgiving to you too Michelle! N x
Ciara Hills says
SO PUMPED to try this Thursday!!! ALL THE THINGS I have on the fridge and pantry on a regular except the Turkey Breast! 😂) I LIIIVE for fresh herbs!!! This compound butter will DEFINITELY be in rotation outside of the holidays!
Rochelle says
Hi, Could this be done in an air fryer?
Nagi says
I haven’t tried Rochelle, sorry! 🙂
Debbie Grofvert says
Silly question. Been married 35 years and only used broil once. Does an oven broil from top or bottom AND where do you place the food shelf in conjunction to the heat? Thank you.
Nagi says
Hi Debbie! Not a silly question at all 🙂 The heat source for broiling is on the top, so the heat is directed onto the skin. Position the shelf so the skin is about 25cm/10″ from the heat source. Great question, I’ll update the recipe! N x
Rebecca Clausen says
Hi Nagi, I have seen recipes where you put the turkey breast upside down in the slow cooker. Does it matter which way? Thank you!
Nagi says
Hi Rebecca! I’ve tried that and in all honesty, for slow cooker I have not noticed a difference in the outcome 🙂 Definitely helps with roasting though! N x
nes says
what about doing this with a 20lb turkey?
Nagi says
Absolutely!!! Click on the servings and slide until the breast weight hits the turkey weight. Oh wait – it caps out at 15 lb. So perhaps take it to 10 lb then double the ingredients to make it 20 lb. Yep it’s a ton of butter but for that much turkey, you’ll need it!! PS 1 stick = 8 tbsp of butter. So for 20 lb turkey you’ll need 5 sticks (40 tbsp) N x
Brian says
Where is the servings button?
Nagi says
Hi Brian! It’s at the top of the recipe card 🙂 N x
Bonnie Breedlove says
OK, I love the way this sounds – so good! But question. I’m cooking a frozen turkey breast 6.51 lbs for about 5 – 6 hrs using an olive oil/spices rub. (I did not put under the skin before and should have.) When you put it in the crock pot do you put it in breast up or breast down? In the recipes I’ve used I did breast up and it’s really dry. Thanks for the help.
Nagi says
Hi Bonnie! Breast side up 🙂 If it’s been dry, it sounds like it’s been overcooked. Are you sure you had your slow cooker on low? Start checking the internal temp early! N x
Angela says
If I am to cook a 10lb boneless turkey breast, how long shall I cook it for in my crockpot? Thank you!
Lisa says
A lot of frozen turkey breasts I’m finding in Australia are crowns – double breast, and self basting. How will this affect the cooking?
Nagi says
Hi Lisa! Skip the salt in the garlic herb butter, just add a pinch instead (self basting frozen turkey already has a ton of salt injected into the flesh). Then proceed to apply the rub per recipe, then also cook per recipe. The cook times for crowns are about the same as a single breast if they are the same size 🙂 Just be sure to start early checking the internal temp! N x
Lisa says
Thank you. Cooking for 12 on Christmas day. Eek!
Tara says
Will this recipe work well with dark meat turkey cut?
Nagi says
ABSOLUTELY!!!! So SO good. What cut / weight are you thinking?? N x
Shawna says
Will this work as well on a boneless, skinless turkey breast if it’s just rubbed on it?
Nagi says
Yes! What I would do: rub half the butter all over the breast, the place in slow cooker. Refrigerate the rest for a while in a “log” shape, then place it on top of the breast in the slow cooker. The melting action will help baste baste baste! 🙂 N x
Barbara says
I am looking forward to preparing this for Thanksgiving. My only glitch is my stove’s broiler is inoperatable. How can I achieve the crisp for the turkey? I am thinking possibly the oven somehow?? It is only a 6 lb breast….I suppose I could use a neighbor’s broiler in desperation!!
Any suggestions? It’s the best part of the turkey….have to have that crispy skin!!
Thank you,
Barbara
Nagi says
Hi Barbara! Crank up the oven as high as it will go, that will have the same effect 🙂 Just don’t walk away – the skin crisps up real fast! You don’t want it in there for long because otherwise the turkey keeps cooking! N x