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Amazing Slow Cooker Turkey Recipe (Juicy & Easy)

Amazing Slow Cooker Turkey Recipe (Juicy & Easy)

A bone-in, skin-on turkey breast is rubbed with garlic herb butter and slow-cooked over aromatic vegetables until tender and juicy. Finish it under the broiler for crisp skin and use the cooking liquid to make gravy.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Turkey and Seasoned Butter
  • 1 4-6 pound breast Bone-in, skin-on turkey breast
  • 4 tablespoons Unsalted butter, softened
  • 2 cloves Garlic, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Dried sage or poultry seasoning
  • 1 teaspoon Paprika
Aromatics and Cooking Liquid
  • 1 medium Medium onion, quartered
  • 2 ribs Celery ribs, cut into large pieces
  • 1 carrot Carrot, cut into large pieces
  • 1 cup Low-sodium chicken or turkey broth

Method
 

Step-by-Step
  1. Pat the fully thawed turkey breast dry with paper towels. Remove excess skin or loose fat if needed, keeping the skin attached whenever possible.
  2. Stir together the softened butter, minced garlic, kosher salt, black pepper, thyme, rosemary, sage or poultry seasoning, and paprika. Rub the mixture over the turkey skin and carefully underneath the skin where practical.
  3. Place the quartered onion, celery, and carrot in the bottom of a 6-quart slow cooker. Pour in the broth, then set the turkey breast skin-side up on top of the vegetables.
  4. Cover and cook on LOW for 5 to 6 hours, or on HIGH for approximately 3 to 4 hours. Begin checking the thickest part with an instant-read thermometer before the end of the suggested cooking window; the turkey is ready at 165°F (74°C).
  5. Transfer the turkey breast to a cutting board and tent it loosely with foil. Let it rest for 15 to 20 minutes so the juices settle before slicing.
  6. For crisp skin, place the cooked turkey on a baking sheet and broil for 3 to 5 minutes, watching closely. Strain the cooking liquid for gravy, or thicken it separately with a butter-flour roux or cornstarch slurry.

Notes

Use a fully thawed turkey breast, keep the lid closed during cooking, and rely on an instant-read thermometer rather than time alone. Refrigerate leftovers promptly in a covered container and use within 3 to 4 days.