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Slow Cooker Turkey Breast

Sliced herb-butter turkey breast on a white oval platter with thyme and sage
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Slow Cooker Turkey Breast cooks gently over onions with garlic, thyme, sage, and salted butter. Serve tender slices with the cooking juices for a cozy holiday dinner.

Ingredients

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Instructions

  1. Prepare the onion bed and herb butter: Lightly grease a 5- to 6-quart slow cooker with a small amount of the softened salted butter and arrange the ½-inch onion slices across the bottom. Mix the remaining butter with the salt, pepper, garlic, thyme, sage, and paprika.
  2. Prepare and coat the turkey: Remove the wrapper, gravy packet, and packaging; leave cooking netting on a rolled breast if the package directs you to. Blot the thawed turkey thoroughly with paper towels, coat it with the herb butter, and work some butter under the skin when present before setting the breast skin-side up on the onions.
  3. Cook on LOW and check the temperature: Cover and cook on LOW for about 4 hours, beginning temperature checks at 3½ hours. Insert an instant-read thermometer into the thickest part; remove the turkey at 165°F, or continue on LOW and check every 20–30 minutes until it reaches that temperature.
  4. Brown the skin, if desired: Transfer cooked skin-on turkey to a broiler-safe rimmed baking sheet and broil about 6 inches from the heat for 5–10 minutes. Check frequently and remove it as soon as the skin browns because the butter and herbs can scorch; skip this step for skinless turkey.
  5. Rest for 20 minutes: Place the turkey on a cutting board and let it rest for 20 minutes. If you tent it loosely with foil, leave the browned skin uncovered to help preserve its texture.
  6. Slice and serve: Remove any cooking netting and slice the breast across the grain. Serve with the softened onions and cooking juices, adding fresh herbs for garnish if desired.

Equipment

Notes

Salt: For turkey labeled brined, enhanced, self-basting, or containing an added salt solution, reduce the kosher salt to ½–1 teaspoon or omit it, depending on the package information. Kosher salt crystal size varies, so adjust for the brand you use.
Substitutions: Replace the fresh thyme with 1 teaspoon dried thyme and the fresh sage with ½ teaspoon rubbed sage. Skinless boneless turkey breast also works; skip the broiling step.
Serving Suggestions and Pairings: Serve with turkey gravy, mashed potatoes, cornbread dressing, roasted green beans, or cranberry sauce. Use leftover slices for sandwiches or turkey salad.
Storage: Refrigerate within 2 hours of cooking in shallow, airtight containers. Store for 3–4 days, reserving some cooking juices to keep the meat moist.
Freezing: Package sliced turkey with a little cooking liquid in freezer-safe containers or bags. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Place turkey in a covered baking dish with a splash of broth or reserved juices. Heat at 325°F until the meat reaches 165°F.
Beautiful 10-in-1 Electric Multi-Cooker Method: Prepare the onions and turkey directly in the Beautiful 10-in-1 Electric Multi-Cooker cooking pot as described above and cover with the lid. Select SLOW COOK, adjust TEMP to LO, and set TIME to 4:00 hours. Press the power button to begin cooking. Check the turkey at 3½ hours and remove it once the thickest part reaches 165°F. If additional time is needed, continue on SLOW COOK, LO, checking every 20–30 minutes. For browned skin, transfer the turkey to a separate broiler-safe baking sheet and follow the browning instructions. Rest for 20 minutes before slicing.
Timing: Cook time is about 4 hours on LOW, plus 5–10 minutes for optional broiling; rest 20 minutes. Total time includes the 10-minute upper bound for optional broiling. Without broiling, elapsed time is about 4 hours 35 minutes; with broiling about 4 hours 40–45 minutes.

Find it online: https://jennifercooks.com/slow-cooker-turkey-breast/