Slow Cooker Turkey Breast with Herb Gravy
Juicy, herb-butter turkey breast with a silky gravy, all made effortlessly in the slow cooker. The low, gentle heat guarantees moist meat, while a quick broiler finish gives you crackling golden skin. Perfect for a stress-free special dinner that tastes like you spent hours in the kitchen.
Ingredients
- 1 skin-on bone-in turkey breast (2.5-3 kg)
- 150 g 10 tbsp unsalted butter, softened
- 4 cloves garlic minced
- 1 tbsp fresh sage chopped
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
- 1½ tsp salt plus more for seasoning
- ½ tsp black pepper plus more for seasoning
- 1 brown onion halved
- 1 head garlic halved crosswise
- 3 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 tbsp oil for broiling
- 2½-3 cups 675-750 ml chicken broth (if needed)
- ¼ cup fat from slow cooker juices
- ⅓ cup 50 g all-purpose flour
- ½ tsp dark soy sauce optional
Instructions
- Mix softened butter, minced garlic, chopped sage, rosemary, thyme, parsley, 1½ tsp salt, and ½ tsp pepper until combined.
- Pat turkey dry. Loosen skin from breast with a knife, then slide two-thirds of herb butter under the skin.
- Spread remaining butter over the turkey skin and underside. Season skin with ½ tsp salt and pepper.
- Place halved onion and garlic head in slow cooker. Set turkey skin-side up on top. Scatter rosemary and thyme sprigs over.
- Cover and cook on low for 6 hours, until internal temperature reaches 75°C (165°F).
- Transfer turkey to a baking tray, cover loosely with foil, and rest 20 minutes.
- Remove herb sprigs, drizzle turkey with oil, and broil 5-10 minutes until skin is deep golden and crispy.
- Strain slow cooker juices into a bowl, pressing onion and garlic to extract liquid. Add broth to reach 2½-3 cups if needed.
- Let liquid settle, then spoon off ¼ cup fat into a saucepan. Heat over medium, whisk in flour, and cook 1 minute.
- Slowly whisk in strained juices, simmer 3-5 minutes until thickened. Season with soy sauce, pepper, and salt to taste.
Notes
- Prepare herb butter and slather turkey up to 2 days ahead for deeper flavor.
- Use fresh herbs; dried lose potency during the long braise.
- Don't skip the broiler step — it transforms pale skin into crackling golden skin.
- Refrigerate sliced turkey and gravy separately for up to 3 days.