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Easy Crockpot Turkey Breast with Garlic Herb Butter

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This tender, juicy crockpot turkey breast is infused with a garlic herb butter that creates a golden, fragrant crust. It’s a stress-free, set-it-and-forget-it recipe perfect for holiday gatherings or any occasion.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, softened
  • 4–5 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 bone-in, skin-on turkey breast (5–6 pounds)
  • 1 cup low-sodium chicken or turkey broth
  • 1 onion, quartered (optional)
  • 2 celery stalks, cut into chunks (optional)
  • 2 carrots, cut into chunks (optional)

Instructions

  1. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and lemon zest. Mix with a fork until well combined. Set aside at room temperature.
  2. Remove the turkey breast from the fridge about 30 minutes before starting. Pat it completely dry with paper towels.
  3. Gently loosen the skin from the meat using your fingers, working from the top down without tearing the skin. Spread about two-thirds of the garlic herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the skin.
  4. Pour the broth into the bottom of a 6-7 quart slow cooker. If using, scatter the onion, celery, and carrot chunks in the broth. Place the turkey breast in the crockpot, skin side up.
  5. Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until the internal temperature reaches 165°F in the thickest part of the breast (avoiding the bone). Do not lift the lid during cooking.
  6. Carefully remove the turkey from the crockpot using tongs. Place on a cutting board and tent loosely with aluminum foil. Let rest for 15-20 minutes.
  7. Carve the turkey against the grain into thick slices. Spoon some of the cooking juices over the top before serving.

Notes

For a golden-brown skin, place the cooked turkey under the broiler for 3-5 minutes before serving. To make a quick gravy, strain the cooking liquid, skim off fat, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water; simmer until thickened. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot turkey breast, garlic herb butter, slow cooker turkey, easy turkey recipe, holiday turkey, gluten-free turkey, low-carb turkey

Find it online: https://freshforkful.com/easy-crockpot-turkey-breast-with-garlic-herb-butter/