Description
A flavorful and easy Slow Cooker Turkey Breast recipe featuring a herb-infused butter rub and tender vegetables, perfect for a stress-free, juicy turkey meal.
Ingredients
Scale
Turkey and Vegetables
- 5 pounds thawed boneless turkey breast roast
- 1 peeled and quartered onion
- 3 garlic cloves
- 3–4 diced whole carrots, 2-inch pieces
- ½ cup chicken broth
- 1 sprig rosemary
- 1 sprig sage
Butter Herb Rub
- ¼ cup softened butter
- 1 teaspoon garlic powder
- 2 teaspoons dried onion flakes
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- Prepare the Slow Cooker: Line your slow cooker with a liner or spray it generously with non-stick cooking spray to ensure easy cleanup and prevent sticking.
- Add Aromatics and Vegetables: Place the peeled and quartered onion, whole garlic cloves, diced carrots, ½ cup chicken broth, and sprigs of rosemary and sage into the bottom of the slow cooker as a flavorful base.
- Make the Butter Herb Rub: In a bowl, combine the softened butter with garlic powder, dried onion flakes, salt, paprika, dried sage, rosemary, thyme, and black pepper. Stir well until all herbs and spices are fully incorporated into the butter.
- Season the Turkey: Spread the herb butter mixture generously over the surface of the thawed boneless turkey breast, coating it evenly to maximize flavor.
- Cook the Turkey: Place the seasoned turkey breast on top of the vegetables in the slow cooker. Cook on LOW for 6 hours or on HIGH for 4 hours, until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Rest and Serve: Carefully remove the cooked turkey from the slow cooker and transfer it to a platter. Let it rest for 5 minutes to allow juices to redistribute before slicing and serving.
Notes
- Using a slow cooker liner makes cleanup much easier.
- Check the turkey’s internal temperature with a meat thermometer to ensure it is safely cooked.
- Letting the turkey rest after cooking prevents juices from running out when slicing.
- You can save leftover cooking juices to make a flavorful gravy.
- Carrots and onions can be adjusted or substituted with other root vegetables if desired.
Nutrition
- Serving Size: 1/8 of recipe (approx. 6.5 oz turkey with some veggies)
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
