Tried and True Slow Cooker Turkey Breast
Thanksgiving might look a little different for many this year, so instead of cooking a full turkey, slow cook some turkey breasts instead. Perfect for smaller groups and less stressful to prepare, you’ll get the wonderful turkey flavors you love without the major time commitment.
- Prep Time: 5 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 35 minutes
- Yield: 5-6 1x
- Category: Entrées
- 1 (5 1/2-pound) bone-in turkey breast
- 2 tablespoons fresh parsley leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh sage leaves, plus extra for garnish
- 1 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 2 tablespoons Worcestershire sauce
- Coat a 6-quart slow cooker insert with cooking spray. Use an 18-inch length of aluminum foil to roll into a tube and then coil into a figure eight. Place it in the bottom of the slow cooker to allow the turkey to rise above accumulating juices.
- Trim the turkey breast, remove the pop-up indicator if it has one, and pat dry with paper towels.
- Use your fingers to separate the skin from the breast meat, creating a pocket between the two.
- Chop the parsley, rosemary, and sage. Sprinkle the salt over them, continue to chop until minced, then place in a small microwave-safe bowl. Add the softened butter and mash into a paste. Insert half of this mixture into the pocket you have formed, spreading and smoothing into a thin layer over the breast meat. Set the remaining mixture aside.
- Place the turkey, skin side up, on the foil base in the slow cooker. Cover and cook for 1 hour on high.
- Add the Worcestershire sauce to the remaining herb mixture and microwave about 30 seconds, until liquified. Stir well and brush over the surface of the turkey. Cover and cook for 1½ hours on high or for 3 1/2 hours on low, until a thermometer inserted in the thickest part of the breast registers between 165 degrees F and 172 degrees F. (The temperature will rise as the turkey rests before slicing.)
- Remove the turkey, cover loosely with foil, and let rest for 20 minutes before slicing.
- Reserve the pan juices to make a gravy.
- Garnish with fresh sage and serve.