Slow Cooker Turkey Breast with Garlic Herb Gravy
A seasonal slow cooker turkey breast recipe with clear preparation and serving guidance.
- Prep Time: 20 minutes
- Cook Time: 270 minutes
- Total Time: 310 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 bone-in, skin-on turkey breast (5 to 6 pounds), fully thawed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 5 tablespoons unsalted butter, softened and divided
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 large yellow onion, thickly sliced
- 1 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
Instructions
- Season the turkey: Pat the turkey dry. Mix salt, pepper, 3 tablespoons butter, garlic, rosemary, thyme, and paprika. Rub beneath and over the skin.
- Build the slow cooker: Scatter onion in a 6-quart slow cooker and add 1/2 cup broth. Set the turkey breast on top, skin-side up.
- Cook gently: Cover and cook on LOW for 4 to 5 hours, until the thickest part reaches 165°F (74°C) without touching bone.
- Brown and rest: Transfer to a sheet pan. Broil 3 to 5 minutes to crisp the skin, watching constantly, then rest 15 minutes.
- Make the gravy: Strain 2 cups cooking liquid. Melt remaining butter, whisk in flour for 1 minute, then gradually add the liquid, remaining broth, and Worcestershire. Simmer until glossy; finish with lemon juice.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.