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Easy Slow Cooker Herb Butter Turkey Breast with Gravy

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This incredibly easy slow cooker turkey breast is impossibly moist, thanks to a flavorful herb butter that melts into every crevice. The built-in gravy is rich and silky, making this a foolproof, stress-free meal perfect for any occasion.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 (4 to 6-pound) bone-in, skin-on turkey breast
  • 1 cup low-sodium chicken or turkey broth
  • 1 medium yellow onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • ¼ cup heavy cream (optional)

Instructions

  1. Make the herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, salt, pepper, and lemon zest. Mash with a fork until evenly distributed. Set aside at room temperature.
  2. Prep the turkey: Remove turkey breast from packaging and pat completely dry with paper towels. Place on a clean cutting board, breast side up.
  3. Apply the herb butter: Gently loosen the skin from the meat starting at the neck end. Slide about two-thirds of the herb butter under the skin, spreading evenly. Rub remaining butter all over the outside of the skin.
  4. Prepare the slow cooker: Place quartered onion, chopped carrots, and celery in the bottom of a 6 to 7-quart slow cooker. Pour in the broth.
  5. Add the turkey: Place turkey breast on top of the vegetables, skin side up.
  6. Cook low and slow: Cover and cook on LOW for 4-6 hours or on HIGH for 2½-3½ hours, until an instant-read thermometer inserted into the thickest part reaches 165°F.
  7. Rest the turkey: Carefully remove turkey from slow cooker, place on a cutting board, tent with foil, and let rest for 15-20 minutes.
  8. Make the gravy: Strain cooking liquid through a fine-mesh strainer into a fat separator or measuring cup. Press on vegetables to extract juices. Let sit 5 minutes, then skim off fat, reserving 2 tablespoons. In a small saucepan, heat reserved fat over medium heat. Whisk together cornstarch and cold water until smooth. Slowly pour into hot fat while whisking constantly. Cook 1-2 minutes until thickened and golden. Slowly whisk in defatted cooking liquid. Bring to a simmer and cook 2-3 minutes unt…
  9. Slice and serve: Remove foil from rested turkey, slice against the grain into ½-inch thick pieces. Arrange on a platter and pour some gravy over the top. Serve remaining gravy on the side.

Notes

For crispy skin, broil the cooked turkey breast on high for 2-3 minutes before serving. If gravy is too thin, mix another teaspoon of cornstarch with a tablespoon of cold water and whisk in. If too thick, add a splash of broth or water. Always use a meat thermometer to ensure doneness.

Nutrition

Keywords: slow cooker turkey breast, herb butter turkey, easy turkey recipe, turkey with gravy, holiday turkey, moist turkey breast

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