Description
A succulent turkey breast slow-cooked with a rich garlic-herb butter baste and finished under the broiler for a golden, roasted exterior.
Ingredients
Scale
- 6–7 lb bone-in turkey breast
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Pat the turkey breast completely dry using paper towels.
- In a small bowl, mash together the softened butter, minced garlic, chopped sage, and chopped rosemary until a smooth paste forms.
- Rub the turkey breast with olive oil, then season generously with salt and black pepper on all sides.
- Spread the herb butter mixture evenly over the skin of the turkey breast, ensuring full coverage.
- Place the turkey breast in the slow cooker and cook on LOW for 6 to 8 hours, or until the internal temperature reaches 160°F.
- Carefully remove the turkey from the slow cooker and place it on a baking sheet.
- Broil in the oven for 3 to 5 minutes until the skin is golden brown and crisp, watching closely to prevent burning.
- Transfer the turkey to a carving board and let it rest for 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American