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Crockpot Turkey Breast

A juicy and tender turkey breast slow-cooked with aromatic herbs and spices for a delightful comfort meal any time of the year.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece 4-7 pound turkey breast (boneless or bone-in) Selecting a juicy turkey breast ensures your meal will be a hit.
  • 5 tablespoons salted butter (softened) Adds richness and flavor to the dish.
  • 1 tablespoon minced garlic Fresh garlic infuses aromatic goodness.
  • 1 tablespoon fresh sage (finely chopped) Provides a classic flavor.
  • 1 tablespoon fresh thyme (finely chopped) Adds earthy flavor.
  • 1 tablespoon fresh rosemary (finely chopped) Complements the turkey well.
  • 2 teaspoons kosher salt Enhances flavor.
  • 2 teaspoons orange zest Adds a zesty note.
  • 1 teaspoon paprika Introduces a warm flavor.
  • 1 teaspoon onion powder Adds depth to flavor.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 1 teaspoon black pepper Provides spiciness.
  • 1 cup chicken broth To keep the turkey moist during cooking.

Method
 

Preparation
  1. In a bowl, combine softened butter with minced garlic, finely chopped herbs, orange zest, paprika, onion powder, garlic powder, black pepper, and salt to create the herb butter.
  2. Pat the turkey breast dry. Carefully separate the skin from the turkey meat to create a pocket for the herb butter.
  3. Rub a portion of the herb butter mixture underneath the skin and the remaining mixture over the top of the turkey breast.
  4. Place the seasoned turkey breast into a 6-8 quart slow cooker and pour in the chicken broth.
Cooking
  1. Cover and cook the turkey breast on low heat for 6 hours if it weighs 4-5 pounds, or for 8 hours if it weighs 6-8 pounds.
  2. Ensure the internal temperature reaches 165 degrees F for safety.

Notes

For extra flavor, add a splash of lemon juice to the broth. Leftover herb butter can be frozen in ice cube trays for later use. Baste the turkey a couple of times during cooking for enhanced flavor.