Herb Butter Crockpot Turkey

This herb butter crockpot turkey breast is my favorite way to get juicy flavorful turkey without standing over the stove. It’s perfect for slow cooking while you go about your day and finishes with a quick broil to crisp the skin beautifully. The homemade gravy made from the cooking juices ties everything together for an impressive yet easy meal.

I first made this after a busy week needing a comforting dinner without fuss. It quickly became a go-to for guests and family dinners alike.

Ingredients

• Turkey breast bone-in or boneless with skin: Choose a fresh breast with firm skin for the best texture in slow cooking
• Unsalted butter at room temperature: This allows easy mixing and smooth herb butter under the skin
• Garlic cloves minced: add fragrant warmth that penetrates the meat
• Lemon juice and zest: brighten the herb butter giving a subtle citrusy lift
• Fresh rosemary and sage finely chopped: for authentic herbal flavor avoid dried if fresh are available for better aroma
• Ground black pepper freshly cracked: for a balanced spicy note
• Soy sauce: enhances the umami while helping tenderize
• Salt: to season according to taste
• Aromatic vegetables like onion celery carrots and garlic: for the slow cooker base provide flavor depth
• Fresh thyme sprigs: for subtle earthiness
• Butter and flour for the gravy: create a rich smooth sauce from the pan drippings

Instructions

Season and Slow Cook The Turkey Breast:

Place the butter garlic lemon juice and zest rosemary sage black pepper and soy sauce in a small bowl. Using a fork press and mix them together much like mashing potatoes. The lemon juice and soy sauce will not fully combine but that is okay.

Carefully lift the skin:

Carefully lift the skin of the turkey breast and rub some of this herb butter underneath the skin evenly. Use the remaining herb butter and rub all over the outside of the turkey breast. Lightly season with salt and black pepper then save the leftover herb butter liquid for later.

Arrange vegetables:

At the bottom of your slow cooker arrange the quartered onion celery chunks carrots peeled and cut into pieces whole garlic clove and thyme sprigs evenly.

Place turkey breast:

Place the turkey breast skin side down directly on top of the vegetables. Pour the remaining leftover herb butter liquid into the cavity of the turkey if bone-in.

Cook slow cooker:

Cover the crockpot and cook on high for 1 hour to kick start the cooking then reduce to low and cook for 5 to 6 hours or until the thickest part of the turkey reaches 165 degrees Fahrenheit and juices run clear.

Rest the Turkey and Crisp the Skin:

Carefully remove the turkey breast and place on a foil lined sheet pan. Let it rest for 10 minutes so the juices redistribute and the meat becomes tender.

Preheat broiler:

Preheat your broiler to high and adjust the oven rack about 12 inches from the heating element.

Crisp skin:

Place the turkey breast under the broiler skin side up for 4 to 5 minutes watching closely so it turns golden and crisp but does not burn. Remove once golden.

Make the Gravy:

Strain the cooking liquid from the slow cooker into a measuring cup. Ensure you have 2 cups. If short top off with chicken or turkey broth or plain water.

Melt butter:

Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for around 2 minutes stirring constantly so the mixture does not burn and becomes a paste.

Add cooking liquid:

Slowly whisk in half a cup of the cooking liquid to loosen the roux into a smooth paste. Then gradually add the remaining liquid while whisking constantly to prevent lumps.

Simmer gravy:

Let the gravy simmer on low heat for about 5 minutes until thickened. Taste and adjust seasoning with salt and pepper if needed. Keep warm until ready to serve.

Rosemary is my go to herb here it adds this woodsy fragrance that reminds me of family holidays gathered around the table. The mix of lemon and soy sauce was an unexpected twist that turned this ordinary turkey into something special we all loved.

Storage tips

Store leftover turkey covered in the refrigerator for up to four days. To keep the meat juicy reheat wrapped loosely in foil in the oven or gently in a skillet over low heat with a splash of broth. Gravy can be stored separately in an airtight container in the fridge for up to three days. Reheat gently whisking in a splash of water or broth to thin if needed.

Ingredient swaps

Butter can be substituted with olive oil for a lighter version but note the flavor and texture change slightly. Rosemary and sage can be swapped for thyme and parsley if you prefer different herb notes. Chicken broth or vegetable broth works well if turkey broth is unavailable when topping cooking liquid for gravy.

Serving ideas

Serve slices of this turkey breast with classic mashed potatoes green beans and a cranberry sauce to keep it traditional. For a lighter meal offer alongside a fresh autumn salad with toasted walnuts and apple slices. Leftover turkey also makes amazing sandwiches with cranberry mayo and arugula on crusty bread.

The quick broil adds a perfect crisp finish while resting lets the meat become tender and juicy for every bite.

Frequently Asked Recipe Questions

→ How do I prepare the herb butter for the turkey?

Mix softened unsalted butter with minced garlic, lemon juice and zest, finely chopped rosemary and sage, ground black pepper, and soy sauce. Use some of this under the turkey skin and rub the rest over the surface for deep flavor infusion.

→ What vegetables should I place under the turkey in the slow cooker?

Quartered onion, celery stalks cut into chunks, peeled carrots in big pieces, peeled garlic clove, and fresh thyme sprigs form the flavorful base for the turkey to rest on, enhancing the aroma and moisture.

→ How long should the turkey cook in the slow cooker?

Cook on high for 1 hour, then reduce to low for 5 to 6 hours until the internal temperature reaches 165°F for perfectly tender meat.

→ What’s the best way to crisp the turkey skin after slow cooking?

After the turkey rests, place it under a high broiler about 12 inches from the heat for 4 to 5 minutes. Watch carefully to achieve a golden, crispy skin without burning.

→ How is the gravy made from the cooking liquid?

Strain the slow cooker juices, then melt butter in a saucepan. Whisk in flour and cook briefly. Gradually add the cooking liquid, stirring constantly, then simmer until thickened for a smooth, rich gravy.

→ Can I use bone-in or boneless turkey breast for this method?

Both bone-in and boneless skin-on turkey breasts work well; the slow cooking time and herb butter ensure succulent results either way.