Garlic Herb Slow Cooker Turkey Breast

Garlic Herb Slow Cooker Turkey Breast delivers tender, juicy meat with an herb-packed buttery crust and minimal hands-on time. You get deep garlic and rosemary flavor that soaks into the meat while the slow cooker locks in moisture, and then you crisp the skin for a golden finish that looks and tastes restaurant-level. Make this when you want an easy holiday main or a simple weekend roast that feeds a crowd. If you enjoy roasted herbs, also try the similar garlic-herb roasted turkey breast for another approach to the same flavors.

Table of Contents

Why Make Garlic Herb Slow Cooker Turkey Breast

Ease: You set and forget most of the cook time, and the slow cooker does the heavy lifting.
Flavor: The herb butter infuses the meat; slow, low heat concentrates savory garlic and herb notes.
Texture: Slow cooking keeps the breast moist; finishing under a broiler gives you crisp, bronzed skin.
Versatility: You can serve it hot for holidays or slice it cold for sandwiches and salads.

How to Make Garlic Herb Slow Cooker Turkey Breast

Start by making a rich herb butter and slipping it under the skin. Then you layer aromatics in the slow cooker, place the turkey on top, and let low heat work its magic for several hours. The butter and herbs melt into the meat, and the enclosed cooker traps steam so the breast stays moist.

After slow cooking, you rest the bird and then briefly broil it to crisp the skin. That final high heat turn gives you a glossy, golden crust that contrasts with the tender, flavorful meat. The method works because you combine long, gentle cooking with a short, hot finish.

Ingredients

For the turkey:

2.5 – 3 kg / 5-6 lb single turkey breast (, skin on, bone in (Note 1), NOT BRINED)
1/2 tsp salt
Black pepper
1 brown onion (, halved)
1 head of garlic (, halved horizontally)
3 sprigs rosemary
8 sprigs thyme (optional)
Oil (, for drizzling (for skin))

For the garlic herb butter:

150 g / 10 tbsp unsalted butter (, softened)
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves (, minced)
1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley (, fresh)

For the gravy:

Chicken broth/stock, for topping up ((if required))
1/3 cup / 50g flour
1/2 tsp + dark soy sauce ((or gravy colouring) (Note 3))

Directions

Make the garlic herb butter: Mix the softened butter, 1 1/2 tsp salt, 1/2 tsp black pepper, minced garlic and the chopped herbs until smooth.
Pat the turkey breast dry with paper towels.
Loosen the skin: Use a small knife to cut a slit on one side to separate skin from flesh, then slide an upside-down tablespoon between flesh and skin all over the breast.
Slather under the skin: Push about two-thirds of the herb butter under the skin, spreading it evenly between skin and meat.
Slather over the surface: Spread the remaining butter all over the skin and the underside of the breast.
Season the skin: Sprinkle the skin with 1/2 tsp salt and freshly ground black pepper; you can leave the seasoned turkey overnight or up to 2 days refrigerated at this stage.
Prepare the slow cooker: Place the halved garlic and halved onion in the bottom of a 5L / 5 qt slow cooker.
Place the turkey: Set the turkey breast on top of the aromatics, skin side up, and tuck rosemary and thyme sprigs around it.
Slow cook: Cook on low for 6 hours, checking at 4 hours to be safe, until the internal temperature reaches 75°C / 165°F at the center.
Transfer and rest: Move the turkey to a baking tray and reserve the juices; cover loosely with foil and rest for 20 minutes.
Crisp the skin: Remove herb sprigs, drizzle the skin with oil (use oil, not butter), then place under a high broiler about 30 cm / 12″ from the heat for 5 to 10 minutes until the skin crisps and bronzes—watch closely.
Carve and serve: Slice the turkey and serve hot with gravy or cranberry sauce on the side.

Gravy (clear, numbered steps):

Strain reserved cooking juices into a saucepan and skim off excess fat.
Place saucepan over medium heat and whisk in 1/3 cup / 50g flour to make a roux.
Gradually whisk in chicken stock to reach your desired thickness, and simmer until smooth.
Stir in 1/2 tsp dark soy sauce for color and taste, then season to taste with salt and pepper.
Keep warm until ready to serve.

How to Serve Garlic Herb Slow Cooker Turkey Breast

Serve sliced with warm gravy and a spoonful of cranberry sauce for a classic plate.
Pair with roasted root vegetables and mashed potatoes for a hearty meal.
For a lighter option, serve thin slices over a green salad with a lemony dressing; meanwhile, offer warm bread on the side.
For herb-forward pairing, try it alongside the bright flavors of baked cod with lemon and fresh herbs for a herb-themed dinner.

Presentation tips:

Arrange slices fan-like on a carving board and spoon glossy gravy over the center.
Garnish with fresh thyme sprigs and scatter roasted garlic cloves for a rustic look.

How to Store Garlic Herb Slow Cooker Turkey Breast

Refrigerator: Store sliced turkey in an airtight container for 3 to 4 days.
Freezer: Freeze sliced turkey in freezer bags or vacuum-sealed packs for up to 3 months.
Reheat: Gently reheat slices in a low oven at 160°C / 325°F wrapped in foil with a splash of stock for 10–15 minutes, or warm in a covered skillet over low heat until heated through.

Tips to Make Garlic Herb Slow Cooker Turkey Breast

Use room-temperature butter for easy mixing and smooth spreading under the skin.
If your slow cooker runs hot, check temperature at 3.5–4 hours to avoid overcooking.
Substitute fresh herbs with 1/3 the amount of dried herbs if you lack fresh ones.
Save the cooking juices and use them to flavor mashed potatoes or gravy for richer taste.
For extra crisp skin, pat the skin very dry before broiling and brush a thin layer of oil right before broiling.

Variations

Lemon Herb Twist: Add the zest of one lemon and 1 tbsp lemon juice to the butter for a bright finish.
Mustard & Herb: Mix 1 tbsp Dijon mustard into the herb butter for a tangy crust and deeper flavor.
Spicy Herb: Stir 1/2 tsp smoked paprika and a pinch of cayenne into the butter for warm heat.

FAQs

Q: Can I use a boneless turkey breast?

A: Yes, but reduce cooking time and check temperature earlier; boneless breasts cook faster and may finish in 3.5–4.5 hours on low.

Q: Can you make this ahead?

A: Yes, you can season and butter the turkey up to 48 hours ahead. Slow cook on the day you plan to serve for best texture.

Q: What if the skin doesn’t crisp?

A: If the skin resists browning, dry it thoroughly, brush with oil, and broil in short bursts while watching closely until crisp.

Q: Can I skip the gravy?

A: Yes, the turkey stays moist thanks to the herb butter; however, the gravy adds savory depth and pairs well with mashed sides.