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Slow-Cooker Turkey Breast

Ingredients · Serves 6 · Prep 15 min · Total 6 hr

  • Turkey
  • 1 bone-in turkey breast, 6 to 7 lb, fully thawed
  • 3 tbsp unsalted butter, softened
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp paprika
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • Vegetable bed
  • 1 medium onion, cut into thick rings
  • 2 carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • ½ cup chicken broth
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Slow-Cooker Turkey Breast

Steps

  1. Check that the turkey breast fits in your slow cooker with the lid closed. A 6-quart oval cooker fits most 6- to 7-pound breasts.
  2. Scatter the onion, carrots and celery in the cooker and pour in the broth.
  3. In a small bowl, mash the butter with the garlic powder, thyme, sage, paprika, salt and pepper.
  4. Pat the turkey dry and rub the butter all over it, including under the skin where you can reach. Wash your hands.
  5. Set the turkey breast side up on the vegetables.
  6. Cover and cook on LOW. Start checking at 5 hours; most breasts take 5 1/2 to 7 hours.
  7. Check the thickest part of the breast, not touching bone. It's done at 165°F (74°C). If not there yet, cover and check every 30 minutes.
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Slow-Cooker Turkey Breast

Steps, continued

  1. For browner skin, move the turkey to a foil-lined sheet pan and broil 6 inches from the heat until golden. Watch closely.
  2. Tent with foil and rest before slicing.
  3. Strain the liquid in the cooker and use it for gravy.
  4. Cook to 165°F inside (check with a thermometer).