Juicy Slow Cooker Turkey Breast with Garlic-Herb Butter Recipe

Introduction

This juicy Slow Cooker Turkey Breast is the easiest way to make Thanksgiving turkey! A boneless turkey breast is slathered in garlic-herb butter then cooked low and slow in the crockpot to create a moist, tender, and flavorful main dish perfect for your holiday table.

Ingredients

• 1 large yellow onion, peeled and chopped into large chunks
• 2 ribs celery, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 6 cloves garlic
• ½ cup unsalted butter, softened to room temperature
• 2 tablespoons finely grated parmesan
• 1 heaping tablespoon finely diced parsley
• 1 heaping tablespoon finely diced basil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 (3 pound) Butterball Boneless Turkey Breast Roast, thawed according to package directions
• Optional Gravy:
• 2 cups drippings from turkey (use chicken broth to create 2 cups of liquid if needed)
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• Salt and pepper to taste

Instructions

1. Step 1: Place the onion, celery, and carrots into the bottom of a greased 6-quart crockpot. Top with the garlic cloves.
2. Step 2: In a bowl, food processor, or stand mixer, combine the butter, parmesan, parsley, basil, minced garlic, salt, and pepper. Mix thoroughly until well combined. Taste and adjust seasoning if necessary. Set aside.
3. Step 3: Remove any netting from the turkey breast. Pat the turkey dry very well with paper towels. Spread the herb butter all over the turkey breast, covering it completely.
4. Step 4: Place the turkey breast on top of the aromatics in the crockpot. Cover and cook on LOW for 3 to 6 hours, checking for doneness at 3 hours. Most turkeys will be done around 4 hours.
5. Step 5: Once cooked, allow the turkey to rest for 15 minutes before slicing and serving.
6. Step 6 (Optional Gravy): Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the turkey drippings and/or chicken broth, stirring constantly until the gravy reaches your desired thickness. Season with salt and pepper to taste, then serve.

Tips & Variations

• Make sure to dry the turkey breast thoroughly before applying the herb butter to ensure a flavorful crust and even cooking.
• If you don’t have fresh herbs, dried parsley and basil can be substituted, but use half the amount.
• You can use other boneless turkey breasts; just follow the package’s thawing instructions.
• For a richer flavor, brown the turkey breast in a hot pan briefly before placing it into the crockpot.
• Leftover turkey works great for sandwiches or salads the next day.

Storage

Store leftover turkey in an airtight container in the refrigerator for 3 to 4 days. You can also freeze cooked turkey for up to 3 to 4 months. To reheat, thaw frozen turkey in the fridge overnight and enjoy cold or warm. Reheat gently to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen turkey breast in the slow cooker?

It’s best to thaw the turkey breast completely before cooking to ensure even cooking and food safety.

How do I know when the turkey is done?

The turkey is done when a meat thermometer inserted into the thickest part reads 165°F (74°C). Cooking time can vary, so start checking at 3 hours.

Juicy Slow Cooker Turkey Breast with Garlic-Herb Butter Recipe

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This juicy Slow Cooker Turkey Breast is the easiest way to make a tender, flavorful Thanksgiving turkey. A boneless turkey breast is generously coated with a garlic-herb butter and slow-cooked with aromatics in a crockpot, resulting in moist, melt-in-your-mouth meat perfect for a small group celebration.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Aromatics

• 1 large yellow onion, peeled and chopped into large chunks
• 2 ribs celery, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 6 cloves garlic

Herb Butter

• ½ cup unsalted butter, softened to room temperature
• 2 tablespoons finely grated parmesan
• 1 heaping tablespoon finely diced parsley
• 1 heaping tablespoon finely diced basil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper

Turkey

• 1 (3 pound) Butterball Boneless Turkey Breast Roast, thawed according to package directions (2 days ahead of time), gravy packet discarded or saved for optional gravy

Optional Gravy

• 2 cups drippings from turkey and aromatics (add chicken broth if needed to reach 2 cups liquid)
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• Salt and pepper to taste

Instructions

1. Prepare Aromatics: Place the chopped onion, celery, and carrots into the bottom of a greased 6-quart crockpot. Top with the whole garlic cloves to infuse flavor during cooking.
2. Make Herb Butter: In a bowl, food processor, or stand mixer, combine the softened butter, grated parmesan, diced parsley and basil, minced garlic, salt, and black pepper. Mix thoroughly using a spatula, processor, or whip until well combined. Taste and adjust seasoning if needed. Set aside.
3. Prepare Turkey: Remove any netting from the turkey breast roast if present. Pat the turkey very dry with paper towels to ensure the herb butter sticks well. Spread the prepared herb butter all over the turkey breast, covering it completely.
4. Cook Turkey: Place the buttered turkey breast on top of the aromatics in the crockpot. Cover the crockpot and cook on LOW for 3 to 6 hours, checking doneness at 3 hours; the recipe’s preferred cooking time is 4 hours for a perfectly cooked turkey.
5. Rest and Serve: Once cooked, allow the turkey breast to rest uncovered for 15 minutes before slicing. This helps the juices redistribute for moister meat.
6. Optional Gravy Preparation: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the turkey drippings and chicken broth (to total 2 cups liquid) and cook until the gravy thickens to desired consistency. Season with salt and pepper to taste. Serve alongside the sliced turkey.

Notes

• Any turkey breast can be used—just follow the package thawing instructions carefully.
• Nutrition information includes the optional gravy. To reduce calories, omit the gravy and subtract about 180 calories per serving.
• Refrigerate cooked turkey for 3-4 days or freeze for up to 3-4 months.
• To reheat, thaw in the fridge if frozen and enjoy warm or cold.

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