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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.
  • Servings: 5-6
  • Prep Time: 5 minutes
  • Cook Time: 1 hour on high, plus 1½ hours on high or 3½ hours on low

Ingredients

  • 1 (5½-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

Directions

1. 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.
2. Trim the turkey breast, remove the pop-up indicator if it has one, and pat dry with paper towels.
3. Use your fingers to separate the skin from the breast meat, creating a pocket between the two.
4. 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.
5. Place the turkey, skin side up, on the foil base in the slow cooker. Cover and cook for 1 hour on high.
6. 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 3½ hours on low, until a thermometer inserted in the thickest part of the breast registers between 165ºF and 172ºF. (The temperature will rise as the turkey rests before slicing.)
7. Remove the turkey, cover loosely with foil, and let rest for 20 minutes before slicing.
8. Reserve the pan juices to make a gravy. (See the gravy recipe on page 83.)
9. Garnish with fresh sage and serve.

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