Slow cooker turkey breast transforms a simple cut into a showstopping, tender, and juicy centerpiece without the fuss of an oven. This hands-off method delivers flavor-packed meat every time.
Infused with lemon, garlic, and fresh herbs, this dish fills your kitchen with irresistible aromas as it slowly simmers to perfection. It’s a comforting, no-stress meal ideal for holidays or weeknights.
Herb-Infused Ingredients That Shine in Slow Cooker Turkey Breast
- Bone-in, skin-on turkey breast (5 to 7 pounds) – The star of the dish, kept moist and flavorful thanks to slow, gentle cooking and its protective skin.
- Unsalted butter – Softened and blended into an herb butter, it bastes the turkey from inside and out, keeping it succulent.
- Fresh rosemary, thyme, and sage – These earthy herbs add depth and a woodsy aroma, echoing classic holiday flavors.
- Garlic and lemon zest – Fresh and pungent with a citrusy spark, they balance the richness of the butter.
- Paprika and black pepper – For a subtle heat and smoky background that enhances every bite.
- Chicken broth – The steaming base that keeps the turkey moist and helps infuse the meat with flavor from below.
- Onion, lemon, and whole garlic – Quartered and slow-simmered to release sweet and savory notes into the broth.
- Bay leaves and black peppercorns – Add aromatic complexity that quietly supports the turkey’s savory profile.
Easy Does It: Steps to Make This Slow Cooker Turkey Breast
Start by mixing softened butter with garlic, lemon zest, herbs, salt, pepper, and paprika to make the herb butter.
Pat the turkey breast dry, then gently separate the skin from the meat to rub half the herb butter underneath and the rest over the top.
Layer the slow cooker with broth, onion, lemon, garlic, bay leaves, peppercorns, and thyme. Nestle the turkey on top.
Cook on LOW for 4 to 5 hours, or HIGH for 3 to 4, until the thickest part hits 165°F.
Finish under the broiler for golden, crackly skin. Rest 15 to 20 minutes before slicing and serving.
Tips & Variations to Elevate Your Turkey Game
For the crispiest skin, don’t skip the broiler step—just a few minutes transforms it from pale to gorgeously golden. Letting the turkey rest after cooking ensures juicy, flavorful slices.
The herb butter can be customized with what you have on hand—swap in parsley, marjoram, or even a touch of Dijon mustard for something different. For extra flavor, marinate the turkey with the herb butter the night before cooking.
If you prefer boneless turkey breast, reduce the cook time slightly and check for doneness earlier to avoid drying it out. Pair with mashed potatoes, roasted carrots, or cranberry sauce to complete the plate.
Storing Leftovers the Smart Way
Once cooled, store leftover turkey breast in an airtight container in the fridge for up to 4 days.
To freeze, wrap sliced turkey tightly in foil or freezer-safe bags and store for up to 3 months. Reheat gently in the oven with a splash of broth to keep it moist, or enjoy cold in sandwiches and salads.
Slow Cooker Turkey Breast
Ingredients
For the herb butter:
- 1 teaspoon coarsely chopped fresh sage leaves
- 2 teaspoons coarsely chopped fresh rosemary leaves
- 2 teaspoons coarsely chopped fresh thyme leaves
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 4 tablespoons 1/2 stick unsalted butter, softened
- 2 cloves garlic finely minced
- Zest of 1 medium lemon finely grated
For the turkey:
- 1 head garlic sliced in half crosswise
- 1 teaspoon whole black peppercorns
- 1 5- to 7-pound bone-in, skin-on turkey breast, thawed
- 1 medium lemon quartered (use the zested one)
- 1/2 cup low-sodium chicken broth
- 1 medium yellow onion cut into quarters
- 2 bay leaves
- 3 sprigs fresh thyme
Instructions
- Combine the softened butter, garlic, lemon zest, rosemary, thyme, sage, paprika, salt, and black pepper in a small bowl and mash together with a fork to create a uniform herb butter. Pat the turkey breast completely dry using paper towels, leaving the skin intact. Gently loosen the skin from the meat without detaching it entirely, then apply half the herb butter underneath the skin, massaging it evenly across the surface of the meat. Spread the remaining butter across the outer surface of the skin. Pour the chicken broth into a 6-quart slow cooker and add the bay leaves, onion, halved garlic head, lemon quarters, thyme sprigs, and peppercorns. Position the seasoned turkey breast atop the aromatics, skin-side up. Cover and cook until the internal temperature reaches 165°F at the thickest point of the breast, approximately 4 to 5 hours on LOW or 3 to 4 hours on HIGH. Preheat the oven broiler to HIGH and position a rack in the middle of the oven. Move the cooked turkey breast to a rimmed baking sheet and broil for 7 to 9 minutes until the skin turns golden and crisp. Transfer the turkey to a cutting board and allow it to rest for 15 to 20 minutes to enable the juices to redistribute. Carve by slicing along each side of the breastbone, following the curve of the wishbone and cutting close to the ribs to remove the breast meat, then slice crosswise.
Notes
Make ahead: The herb butter may be prepared and frozen up to 3 months in advance. Bring to room temperature prior to use. The turkey can also be buttered and stored in the refrigerator up to one day before cooking.
