Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Garlic Herb Butter SLOW COOKER Turkey Breast Recipe
This Sluggish Cooker Turkey Breast is a present stopper that’s bursting with buttery garlic-herb flavours, an outrageous tremendous crispy pores and skin and a Garlic Butter Gravy that’s completely to-die for!
Sluggish cooking is with out query the most secure and best solution to prepare dinner turkey breast with out brining or marinating. The flesh is juicy, it’s fully fingers off, and it’s a forgiving recipe. And it’s very best to prep forward!
Sluggish Cooker turkey breast
That is the sluggish cooker model of final years’ Roasted Garlic Herb Butter Turkey Breast. The sluggish cooker choice was in such excessive demand, I ended up creating it and cramming the recipe within the notes, placing it within the operating for the world’s longest recipe instructions.
And as Christmas and Thanksgiving approaches for an additional 12 months, I lastly obtained my butt into gear and filmed the sluggish cooker model correctly so I might share it with you.
So it’s right here. Garlic Herb SLOW COOKER Turkey Breast. Simply 12 months after it was initially requested!!😂
That is what you get with this recipe
✅ Simple, forgiving recipe made within the sluggish cooker, releasing up your oven for different issues;
✅ Juicy flesh – no dry turkey breast round right here! Proof -> see reader suggestions on the traditional Juicy Sluggish Cooker Turkey Breast, there’s lots! This Garlic Herb Turkey Breast makes use of the identical cooking method;
✅ Garlic-Herb-Butter flavour – all that flavour slathered below the pores and skin so it drips down and bastes the turkey whereas it’s cooking…..
✅ Crispy pores and skin – you’re going to be BLOWN AWAY how crispy the pores and skin is! It’s approach crispier than conventional roasted turkey – and it stays crispy. It takes mere minutes below the grill/broiler simply earlier than serving!
✅ Garlic Butter Gravy – As if all that’s not sufficient, we’re topping all that off with probably the most unbelievable gravy… The favour in that gravy is outrageous. OUTRAGEOUS! It’s buttery, garlicky, a bit herby, however largely it’s the turkey juices. You’ll be amazed how a lot juice comes out of the turkey!
Garlic Herb Butter for Sluggish Cooker turkey breast
The garlic-butter slather is the important thing flavour base for this recipe. Numerous butter, a number of garlic, plus herbs of alternative – contemporary or dried.
Contemporary herbs are further nice so attempt to get not less than one if not two contemporary herbs in the event you can. I’ve used thyme, sage, parsley and rosemary – the dried model of all of those are nice too.
Slather all over the place!
Get that butter everywhere in the turkey, in all of the crevices and folds, however most of all, get it below the pores and skin. That is the place you get the most mileage out of the butter as a result of it’s trapped between the pores and skin and the flesh so whereas some drips down the turkey whereas it cooks, a few of it additionally stays below the pores and skin.
Simply think about all the great issues occurring throughout all these hours whereas it sluggish cooks!!
Tip to loosen pores and skin
Use an the wrong way up tablespoon. Good form to hug the curves and avoids piercing pores and skin.
Cooking turkey breast in sluggish cooker (crockpot)
I like to put the turkey breast on high of a halved onion and head of garlic. This serves two functions:
1. Elevates the turkey breast so it doesn’t braise in its personal juices (cooks sooner, can dry it out); and
2. Infuses the liquid from the turkey with further flavour which is used to make the superb garlic butter gravy.
Sluggish prepare dinner for six hours on LOW, however to be on the protected aspect, verify the interior temperature at 5 hours. Variables reminiscent of how chilled the centre of your turkey is, the power of your sluggish cooker, thickness of the breast can all have an effect on how lengthy it takes.
Inside temperature of cooked turkey
75C / 165F utilizing a meat thermometer inserted into the centre of the turkey breast.
A MEAT THERMOMETER IS HIGHLY RECOMMENDED! Even an inexpensive one from Ebay or Kmart. It’s a really worthwhile funding – and can take the guesswork out of cooking.
It’s particularly vital for issues like turkey breast that are lean and vulnerable to drying out when overcooked.
Crisp the pores and skin – don’t skip this!
That is a necessary step and it’s the crowning glory of this Sluggish Cooker Turkey Breast. Simply pop the turkey below the grill/broiler for a mere 5 minutes, and watch with amazement how the pale, unappetising wanting pores and skin transforms right into a deeply bronzed, extremely crispy pores and skin…
DOESN’T THIS LOOK AMAZING??!! And don’t overlook there’s GARLIC-HERB-BUTTER UNDER THE SKIN!!
*Sorry for shouting, simply overly excited*
I do know I stated the crispy pores and skin is the crowning glory, however I forgot – there’s one other one:
The turkey garlic butter gravy
All these 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 bottom of the sluggish cooker….
It’s a gravy in contrast to some other!!
What to serve with turkey
Turkey breast is most of the time a centrepiece for vacation feasting reminiscent of Thanksgiving and Christmas. Listed here are some conventional and a few of my private favorite aspect dish strategies!
Thanksgiving sides for turkey
Christmas sides for turkey
DON’T STRESS. It is a forgiving recipe!
Turkey breast has a repute for being notoriously troublesome to prepare dinner as a result of it’s so lean, so it will probably go from completely juicy to dry in a flash within the oven. You don’t have to stress about exact timing on this recipe as a result of sluggish cookers are much more forgiving than ovens as a result of they prepare dinner at such a low temp – PLUS we’re including (lots!) of fats into this recipe with the butter.
One or two hours over, and the turkey breast will nonetheless be juicy.
However in the event you do by chance overcook it barely, don’t fret. Slice the turkey thinly and go round loads of that fabulous Garlic Butter Gravy, and I wager nobody even notices!!! ~ Johnsat x
PS For neatly categorised Thanksgiving recipes, head right here!
Extra turkey recipes
WATCH HOW TO MAKE IT
It’s fairly ridiculous how small my fingers look in comparison with that GIANT 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)
- 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
- 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.
- 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.
Notes
1. TURKEY: Single breast, bone in, is the most popular turkey breast cut here in Australia. The cut pictured still has the leg in it. This recipe will work with any type of turkey breast – bone jutting out like pictured, cut off so you can’t see it, with wing, without, or even a single breast with no bone.
This can also be with a whole / double bone in turkey breast (also called “buffe” or “crown”, see here for pic). If your turkey is larger, use the scaler (hover mouse over Servings) to adjust the ingredients.
BRINED TURKEY: Frozen packaged turkey sold in the freezer section of supermarkets is often brined (if ingredients include salt, it’s brined). This recipe will be too salty if you use brined turkey, so reduce the salt in the butter to 3/4 tsp.
THAW TURKEY: You must must MUST thaw turkey properly before cooking it. Thaw in the refrigerator in a large bowl/tray 24 hours for every 2 – 2.5kg / 4 – 5 kg. Or for a quick thaw, use cold tap water (not warm or hot) and allow 30 minutes for every 500g/1lb of turkey, changing the water every 30 minutes. Ensure the turkey is submerged. Do not microwave – results in dry turkey. And do not cook a partly frozen turkey!
2. HERBS: Use herbs of choice. If using dried herbs, reduce each to 1.5 tsp (so 6 tsp in total). Don’t use just rosemary, it’s too strong.
3. DARK SOY SAUCE is how I darken and season the gravy. It has more flavour than just plain salt. It does NOT make it taste Asiany! Can be skipped but gravy will be a pale colour. Alternative – buy a gravy darkener or a touch of Worcestershire.
4. COOK TIME & methods:
Cook Times in Slow Cooker – bone in, skin on turkey breast:1 kg / 2 lb: 4 – 5 hours on low2 – 3 kg / 4 – 6 lb: 5 – 6 hours on low4 kg / 8 lb: 6 – 7 hours on low5 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 Facts
Garlic Herb Slow Cooker Turkey Breast
Amount Per Serving
Calories 387
Calories from Fat 162
% Daily Value*
Fat 18g28%Saturated Fat 9g56%Cholesterol 166mg55%Sodium 1095mg48%Potassium 596mg17%Carbohydrates 4g1%Protein 52g104%
Vitamin A 490IU10%Vitamin C 1mg1%Calcium 41mg4%Iron 1.5mg8% * Percent Daily Values are based on a 2000 calorie diet.
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