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Easy Crockpot Turkey Breast with Garlic Herb Butter

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This Easy Crockpot Turkey Breast with Garlic Herb Butter is a foolproof, hands-off recipe that delivers incredibly tender and juicy turkey every time. Perfect for weeknight dinners, small holiday gatherings, or meal prep, it’s made with simple ingredients and requires just 10 minutes of prep.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 4–5 large garlic cloves, minced (about 2 teaspoons)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh sage, finely chopped (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • Zest of 1 lemon
  • 3–4 pounds boneless, skin-on turkey breast
  • ½ cup low-sodium chicken or turkey broth
  • 1 medium yellow onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • Fresh parsley, chopped (for garnish, optional)
  • Additional fresh herbs (for garnish, optional)

Instructions

  1. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage (if using), salt, pepper, and lemon zest. Mix until evenly distributed.
  2. Prep the turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat to create a pocket. Spread about half of the garlic herb butter directly onto the meat under the skin, then spread the remaining butter all over the outside. Season with extra salt and pepper.
  3. Layer the vegetables: Place the quartered onion, chopped carrots, and celery in the bottom of the slow cooker. Pour the broth over the vegetables.
  4. Add the turkey: Place the buttered turkey breast on top of the vegetables, skin side up, avoiding contact with the sides of the slow cooker if possible.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until an instant-read thermometer inserted into the thickest part reads 165°F.
  6. Rest the turkey: Carefully remove the turkey breast from the slow cooker using tongs. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for at least 10 minutes before slicing.
  7. Make the gravy (optional): While the turkey rests, strain the cooking liquid into a saucepan. Bring to a simmer over medium heat. Thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if desired.
  8. Slice and serve: Slice the turkey breast against the grain into ½-inch thick slices. Arrange on a platter, spoon some cooking juices over the top, and garnish with fresh parsley if desired.

Notes

For crispy skin, place the rested turkey under the broiler for 3-5 minutes. Do not lift the lid during cooking. Always use a meat thermometer to ensure doneness. Leftovers taste even better the next day.

Nutrition

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

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