Side Pannel
Slow Cooker Herbed Turkey Breast Recipe
- Prep Time: 10 mins
- Cooking Time: 5 hrs
- Serves: whole turkey breast
Slow Cooker Herbed Turkey Breast Recipe
- Recipe Submitted by maryjosh on 08/08/2018
Ingredients List
- 1 (5-7 lbs.) bone-in, whole turkey breast
- 1/4 cup unsalted butter, softened
- 1/2 TBS chopped fresh rosemary
- 1 TBS chopped fresh thyme
- 1 TBS chopped fresh sage
- 1/2 tsp+ kosher salt
- fresh ground black pepper
- 1 clove garlic, minced
- McCormick Perfect Pinch Roitisserie Chicken Seasoning (optional)
Directions
Spray crock of large slow cooker with cooking spray.
Generously salt and pepper the inside and outside of the turkey breast, getting salt under the skin as much as you can.
In small bowl, combine the butter, herbs, 1/2 tsp kosher salt, and garlic to make a paste. With fingers, make a pocket in both sides of the breast between the meat and the skin. Put the herb-butter mixture in the pockets on each side and massage into the meat from the outside of the skin, spreading it as much as possible on the inside of the skin.
Place the breast in the crock of the slow cooker, skin side up. Sprinkle outside of skin with McCormick Perfect Pinch Rotisserie Chicken Seasoning, if desired and add a few herbs on top of the bird, if desired.
Insert probe thermometer into the thickest part of the breast meat making sure you can close the slow cooker lid. Close the crock of the slow cooker with the cover.
Turn probe thermometer on and set to 165 degrees F. (Follow the instructions on your thermometer) Turn the slow cooker on HIGH.
Cook until the thermometer alarms and reads an internal temperature of 165 degrees. The roast will continue to cook once you turn the slow cooker off while it rests and should reach somewhere around 170 degrees F when it's all done. (I've cooked roasts around 5-6 pound range and they took about 3 1/2 - 4 1/2 hours to cook, just to give you an idea of time) Turn off slow cooker and turn off thermometer and remove probe. At this point you can turn your oven to broil and remove the turkey breast to a rimmed baking sheet and brown the skin in under the broiler for a few minutes, or you can skip that part if not planning on eating the skin.
Once the turkey is browned or not (depending on what you decided to do) place turkey breast on cutting board and tent with aluminum foil and allow to rest for 10-15 minutes before carving. (Save the bones for soup later!)
Generously salt and pepper the inside and outside of the turkey breast, getting salt under the skin as much as you can.
In small bowl, combine the butter, herbs, 1/2 tsp kosher salt, and garlic to make a paste. With fingers, make a pocket in both sides of the breast between the meat and the skin. Put the herb-butter mixture in the pockets on each side and massage into the meat from the outside of the skin, spreading it as much as possible on the inside of the skin.
Place the breast in the crock of the slow cooker, skin side up. Sprinkle outside of skin with McCormick Perfect Pinch Rotisserie Chicken Seasoning, if desired and add a few herbs on top of the bird, if desired.
Insert probe thermometer into the thickest part of the breast meat making sure you can close the slow cooker lid. Close the crock of the slow cooker with the cover.
Turn probe thermometer on and set to 165 degrees F. (Follow the instructions on your thermometer) Turn the slow cooker on HIGH.
Cook until the thermometer alarms and reads an internal temperature of 165 degrees. The roast will continue to cook once you turn the slow cooker off while it rests and should reach somewhere around 170 degrees F when it's all done. (I've cooked roasts around 5-6 pound range and they took about 3 1/2 - 4 1/2 hours to cook, just to give you an idea of time) Turn off slow cooker and turn off thermometer and remove probe. At this point you can turn your oven to broil and remove the turkey breast to a rimmed baking sheet and brown the skin in under the broiler for a few minutes, or you can skip that part if not planning on eating the skin.
Once the turkey is browned or not (depending on what you decided to do) place turkey breast on cutting board and tent with aluminum foil and allow to rest for 10-15 minutes before carving. (Save the bones for soup later!)
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