Print

Easy Crockpot Turkey Breast with Herb Butter

crockpot turkey breast with herb butter - featured image
Print Recipe

This juicy crockpot turkey breast with herb butter is proof that you don’t need a complicated technique or a dozen fancy ingredients to make something truly memorable. Just a good piece of meat, a flavorful butter, and a little patience.

Ingredients

  • Bone-in, skin-on turkey breast (4-5 pounds)
  • Unsalted butter, softened (½ cup / 1 stick)
  • Fresh garlic, minced (4-5 cloves)
  • Fresh rosemary, chopped (2 tablespoons)
  • Fresh thyme leaves (1 tablespoon)
  • Fresh sage, chopped (1 tablespoon)
  • Salt (2 teaspoons)
  • Black pepper, freshly ground (1 teaspoon)
  • Olive oil (2 tablespoons)
  • Low-sodium chicken broth (½ cup)
  • Optional – 1 onion, quartered, and 2 carrots, chopped

Instructions

  1. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mix until everything is evenly distributed. Set aside at room temperature.
  2. Prep the turkey: Remove the turkey breast from the fridge about 30 minutes before cooking to take the chill off. Pat it completely dry with paper towels. Use your fingers to gently loosen the skin from the meat, creating a pocket. Be careful not to tear the skin.
  3. Apply the herb butter: Take about two-thirds of the herb butter and spread it directly onto the meat under the skin. Use your fingers to push it around evenly. Then, spread the remaining butter all over the outside of the turkey, covering every bit of skin. Don’t forget the underside.
  4. Sear the turkey: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the turkey breast skin-side down in the hot pan. Let it sear undisturbed for 3-4 minutes, until the skin is deep golden brown and crispy. Use tongs to flip and sear the other side for 2-3 minutes.
  5. Prepare the crockpot: If using, scatter the quartered onion and chopped carrots in the bottom of the crockpot. Pour in the chicken broth. The vegetables act as a natural rack, keeping the turkey out of the pooling juices.
  6. Slow cook: Place the seared turkey breast skin-side up in the crockpot. Cover and cook on LOW for 4-6 hours, or on HIGH for 2.5-3.5 hours. The turkey is done when an instant-read thermometer inserted into the thickest part registers 165°F.
  7. Rest and crisp (optional but recommended): Carefully transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for 15 minutes. While it rests, you can broil the skin for extra crispiness. Place the turkey on a baking sheet and broil on high for 2-3 minutes, watching closely so it doesn’t burn.
  8. Slice and serve: Carve the turkey against the grain into thick slices. Spoon some of the juices from the crockpot over the top if you want extra moisture. Serve immediately.

Notes

Don’t rush the sear; it adds deep flavor. Watch the liquid level—keep broth to ½ cup max. Use a thermometer to ensure 165°F. Let the turkey rest for 15 minutes before slicing. Plan timing: a 5-pound breast on LOW takes about 5 hours.

Nutrition

Keywords: crockpot turkey breast, herb butter turkey, slow cooker turkey, juicy turkey breast, easy turkey recipe

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