About this recipe

A tender, juicy slow cooker turkey breast rubbed with herb butter and garlic, then slow-cooked to perfection. This hands-off method keeps the meat incredibly moist while infusing it with rosemary, thyme, and sage — all the classic holiday flavors without the fuss of roasting a whole bird.

Instructions

1. 1

   In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, and lemon zest. Mix until well blended and set aside.

2. 2

   Pat the turkey breast completely dry with paper towels. Season all over with kosher salt and black pepper. Using your fingers, gently loosen the skin from the breast meat and spread about half of the herb butter directly under the skin. Rub the remaining herb butter all over the outside of the turkey breast.

3. 3

   Place the quartered yellow onion in the bottom of the slow cooker to act as a rack. Pour the chicken broth around the onion. Drizzle the olive oil over the onion. Set the herb-buttered turkey breast on top of the onion, skin-side up.

4. 4

   Cover and cook on ^[LOW] for 5–6 hours or on ^[HIGH] for 3–3.5 hours, until an meat thermometer inserted into the thickest part of the breast (not touching bone) reads %[165°F]. Avoid lifting the lid during cooking.

5. 5

   Carefully transfer the turkey breast to a cutting board and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute for maximum moisture. If you'd like crispier skin, place the turkey breast on a aluminum foil-lined baking sheet and broiler in the oven for 3–5 minutes until golden.

6. 6

   Slice the turkey breast against the grain and serve with the pan drippings from the slow cooker spooned over the top, or use the drippings to make a quick gravy.