Garlic Herb Slow Cooker Turkey Breast
Slow-cooked turkey breast gets a garlic-herb butter coating, crisp skin under the broiler and a rich gravy made with the cooking juices.
By Cookin' Kitchen
- Total: 6 hours 35 minutes
- Makes: 8 people
Recipe
Garlic Herb Slow Cooker Turkey Breast
Slow-cooked turkey breast gets a garlic-herb butter coating, crisp skin under the broiler and a rich gravy made with the cooking juices.
Cookin' · https://cookin.club/recipes/garlic-herb-slow-cooker-turkey-breast
- Prep
- 15 minutes
- Cook
- 6 hours
- Rest
- 20 minutes
- Total
- 6 hours 35 minutes
- Makes
- 8 people
Ingredients
For 8 people
Turkey
Garlic-herb butter
Gravy
Equipment
- Slow cooker
- Small knife
- Tablespoon
- Meat thermometer
- Baking tray
- Foil
- Broiler or grill
- Bowl
- Strainer
- Saucepan
- Whisk
- Jug
Instructions
Turkey
Step 1: Mix the garlic-herb butter ingredients together.
Step 2: Pat the turkey breast dry. Use a small knife to make a slit on one side, separating the skin from the flesh. Slide an upside-down tablespoon between the skin and flesh, working it all over the turkey.
Step 3: Spread about two-thirds of the butter under the skin, then spread the remaining butter over the surface, including the underside.
Step 4: Sprinkle the surface with 1/2 teaspoon salt and pepper. At this stage, the turkey can be refrigerated overnight for up to 2 days before cooking.
Step 5: Place the garlic and onion in the slow cooker. Set the turkey on top, skin side up, and add the thyme and rosemary sprigs.
Step 6: Cook on low for 6 hours. Check the internal temperature at 4 hours, then continue cooking until it reaches 75°C/165°F in the middle.
Tip: Cooking time can vary with the turkey and slow cooker. Use a meat thermometer to check the temperature.
Step 7: Transfer the turkey to a baking tray, reserving the juices. Cover loosely with foil and rest for 20 minutes.
Step 8: Remove the herb sprigs and drizzle the turkey with oil, not butter. Place it under a broiler or grill on high, about 30 cm/12 inches from the heat source, for 5 to 10 minutes, until the skin is crisp and bronzed. Watch it closely.
Step 9: Serve the turkey with gravy on the side, or with cranberry sauce.
Gravy
Step 10: Strain the slow-cooker juices into a bowl. Press the juices out of the onion and garlic. If you have less than 2.5 to 3 cups (675 to 750 ml) of liquid, top it up with store-bought broth or stock.
Step 11: Once the liquid settles, spoon about 1/4 cup of fat or butter off the surface.
Step 12: Set a saucepan over medium heat. When the liquid bubbles, add the flour and mix for 1 minute.
Step 13: Add all the slow-cooker juices to the saucepan. Stir until smooth, using a whisk if needed. Simmer for 3 to 5 minutes, until thickened.
Step 14: Add the dark soy sauce, if using, and season with pepper and salt to taste. Pour the gravy into a jug and serve with the turkey.
Notes
Make-ahead and turkey notes
For a make-ahead start, coat the turkey with the butter and refrigerate it overnight, for up to 2 days, before cooking.
Thaw the turkey fully before cooking. The recipe says to reduce the salt in the butter to 3/4 teaspoon if using brined turkey.
Use herbs of your choice. If using dried herbs, use 1 1/2 teaspoons of each herb instead of 1 tablespoon of each; avoid using rosemary alone because its flavor is too strong.
For a gravy alternative, strain the cooking juices into a saucepan and reduce them by about half. A little fresh lemon juice or extra butter can be added.
If the turkey is ready early, turn off the slow cooker and leave the turkey in it for a couple of hours rather than using a strong warm setting. The recipe also says cooked turkey is best made fresh; if reheating is necessary, reheat the breast before crisping the skin.
Nutrition per person
- Calories
- 387 kcal
- Fat
- 18 g
- Saturated fat
- 9 g
- Carbohydrates
- 4 g
- Protein
- 52 g
- Sodium
- 1,095 mg
- Cholesterol
- 166 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Garlic-herb butter seasons this slow-cooked turkey breast from beneath the skin, while the onion and garlic in the cooker add flavor to the juices used for the gravy.
After cooking, give the turkey a brief turn under a hot broiler to crisp and bronze the skin. Serve it with the buttery turkey gravy.
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