Herb Butter Crockpot Turkey (Printable Version)
Slow-cooked turkey breast with herb butter and savory gravy delivers tender, flavorful results.
# Ingredients Required:
→ Turkey and Herb Butter
01 -
3.0–3.6 kg turkey breast, bone-in or boneless, skin-on, thawed
02 -
115 grams unsalted butter, room temperature
03 -
4 garlic cloves, minced
04 -
Juice and zest of 1 lemon
05 -
2 teaspoons fresh rosemary, finely chopped
06 -
1 teaspoon fresh sage, finely chopped
07 -
1.5 teaspoons ground black pepper
08 -
15 ml soy sauce
09 -
Salt and ground black pepper to taste
→ Vegetables and Aromatics for Slow Cooker Base
10 -
1 large onion, quartered
11 -
2 celery stalks, cut into large chunks
12 -
2–3 carrots, peeled and cut into large chunks
13 -
1 garlic clove, peeled
14 -
2 thyme sprigs
→ Gravy
15 -
480 ml cooking liquid (from slow cooker), supplemented with chicken or turkey broth if needed
16 -
57 grams unsalted butter
17 -
32 grams all-purpose flour
# Guide to Cooking:
01 -
Combine butter, minced garlic, lemon juice and zest, rosemary, sage, ground black pepper, and soy sauce in a small bowl. Mash together with a fork until partially blended; some separation is normal.
02 -
Gently separate the skin from the turkey breast and spread some herb butter underneath. Rub remaining herb butter evenly over the surface of the breast. Lightly season with salt and ground black pepper. Reserve any remaining liquid from the herb butter.
03 -
Arrange onion, celery, carrots, garlic clove, and thyme sprigs at the bottom of the slow cooker. Place the turkey breast skin-side down on top of the vegetables. Pour reserved herb butter liquid into the turkey cavity. Cover and cook on high for 1 hour, then reduce to low for 5 to 6 hours, until internal temperature reaches 74°C.
04 -
Remove the turkey breast from the slow cooker and transfer to a foil-lined sheet tray. Let it rest for 10 minutes to redistribute juices.
05 -
Preheat the broiler to high and position the oven rack approximately 30 cm from the heat source. Broil the turkey breast for 4 to 5 minutes until the skin is golden and crispy. Monitor closely to prevent burning. Remove from the oven before carving.
06 -
Strain cooking liquid from the slow cooker into a measuring cup; bring total volume to 480 ml using broth or water if necessary. In a saucepan over medium heat, melt butter and whisk in flour. Cook for about 2 minutes. Gradually whisk in half a cup of cooking liquid to form a paste, then slowly add remaining liquid while whisking constantly. Simmer on low heat for 5 minutes until thickened. Adjust seasoning and serve warm.
# Extra Suggestions:
01 -
Ensure the turkey reaches an internal temperature of 74°C for safe consumption. Resting the meat allows juices to redistribute for optimal tenderness.