Easy Thanksgiving Turkey Breast in the Slow Cooker
A tender and juicy turkey breast slow-cooked to perfection, infused with aromatic herbs.
Ingredients
Turkey
- 4-6 pounds bone-in or boneless turkey breast Choose bone-in for better flavor.
Seasoning and Aromatics
- 4 tablespoons butter or olive oil Used to rub over the turkey.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh thyme Chop finely.
- 2 tablespoons fresh rosemary Chop finely.
- 2 tablespoons fresh sage Chop finely.
- 3 cloves garlic, minced
- 1 whole lemon, juiced Add zest for extra flavor.
Vegetable Base
- 1 large onion, quartered
- 2 large carrots, chopped Cut into bite-sized pieces.
- 2 stalks celery, chopped
Cooking Liquid
- 1 cup low-sodium chicken or turkey broth
- 1 tablespoon cornstarch For the gravy.
- 2 tablespoons cold water For the gravy.
Instructions
Preparation
- Gather all ingredients and pat the turkey dry with paper towels.
- Rub turkey with butter or olive oil and season with salt, pepper, thyme, rosemary, and sage.
- Layer the bottom of the slow cooker with onion, carrots, and celery.
- Loosen turkey skin and insert minced garlic and additional herb butter beneath.
- Pour broth and lemon juice around the turkey, careful not to wash off the seasonings.
Cooking
- Cook turkey on low for 6-7 hours or on high for 3-4 hours, until the internal temperature reaches 165°F.
Finishing Touches
- Transfer turkey to a platter, tent with foil and let rest for 10-15 minutes.
- For a golden finish, brush with melted butter and broil for 5-6 minutes.
- For gravy, strain cooking juices, whisk in cornstarch mixed with cold water, and simmer until thickened.
Notes
Turkey breast can be seasoned a day ahead. Variations include adding a splash of white wine or using different herbs as desired.