Herb-seasoned slow cooker turkey breast is simple elegance for the holiday table — or any Tuesday. A browned turkey breast slow-cooks over onion and celery under a crust of thyme, sage, and garlic, then gets a drizzle of melted butter for the most moist, tender slices.
Say goodbye to dry, complicated holiday entrées! This Herb-Seasoned Slow Cooker Turkey Breast is the definition of simple elegance. With minimal prep and the magic of your slow cooker, you’re guaranteed a moist, incredibly tender turkey that’s bursting with savory flavor. It’s a foolproof main course that will have the whole family asking for seconds. This recipe is designed for a large slow cooker (6-quart or larger).
Ingredients
• 3 tablespoons / 45 ml (1.5 fl oz) olive oil, divided
• 1 boneless turkey breast, about 3 lbs / 1.4 kg (3.09 lb)
• 1 medium onion, cut into wedges
• 2 celery stalks, cut into large pieces
• 1 teaspoon / 5 g (0.18 oz) dried minced garlic
• 1 teaspoon / 1 g (0.04 oz) dried thyme
• 1 tablespoon / 3 g (0.11 oz) dried sage, crumbled
• 1 teaspoon / 6 g (0.21 oz) salt
• ½ teaspoon / 1 g (0.04 oz) ground black pepper
• ½ cup / 120 ml water
• 8 tablespoons / ½ cup / 113 g (4 oz) butter, melted
Instructions
1. Prepare your slow cooker by rubbing the sides and bottom of the stoneware with 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil.
2. In a large skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium-high heat. Carefully place the turkey breast in the hot skillet and brown it well on all sides, about 8 to 12 minutes. This step is key for developing a deep, roasted flavor.
3. Create a flavorful base by scattering the onion wedges and celery pieces in the bottom of the prepared slow cooker. Place the browned turkey breast on top of the vegetables. In a small bowl, whisk together the dried minced garlic, thyme, sage, salt, and pepper. Evenly sprinkle this aromatic herb mixture over the entire surface of the turkey.
4. Pour the water into the slow cooker around the base of the turkey, being careful not to wash off the seasonings. Drizzle the melted butter directly over the herb-crusted top. Secure the lid and cook on LOW for 7 to 9 hours, or until the turkey is tender and cooked through.
Nutritional Information
• PER SERVING: 384 CALORIES ★ FAT 27 G (0.95 oz) (63%) ★ NET CARBS 3 G (0.11 oz) (3%) ★ PROTEIN 31 G (1.09 oz) (32%)
Pro Tips
• Use a meat thermometer to ensure the turkey is perfectly cooked. It’s ready when the thickest part of the breast registers an internal temperature of 165°F (74°C).
• Let the turkey breast rest for at least 10-15 minutes after cooking and before slicing. This allows the juices to redistribute, ensuring every slice is moist and tender.
• Don’t discard the liquid in the slow cooker! Strain the drippings into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to create a delicious, savory gravy.
FAQ
Q: Do I have to brown the turkey breast before slow cooking
A: Yes, browning the turkey breast in a skillet is a key step for developing a deep, roasted flavor. While you can skip it in a pinch, searing the turkey first adds significant taste and a more appealing color to the final dish.
Q: How do I know when the turkey breast is done
A: The best way to ensure your turkey is perfectly cooked and safe to eat is to use a meat thermometer. The turkey is ready when the thickest part of the breast registers an internal temperature of 165°F (74°C).
Q: Can I use a bone-in turkey breast for this recipe
A: This recipe is specifically developed for a 3 lb (1361 g) boneless turkey breast. A bone-in breast will have a different cooking time and may not fit properly in a standard 6-quart slow cooker. For best results, we recommend using a boneless breast.
Q: What should I do with the liquid in the slow cooker after cooking
A: Don’t discard the liquid! Those drippings are full of flavor and perfect for making a delicious gravy. Simply strain the drippings into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to serve alongside your tender turkey.
Pro Tips
- Brown the turkey breast well on all sides in the skillet first (8 to 12 minutes) — it develops the deep, roasted flavor the slow cooker alone can't produce.
- Use a meat thermometer and pull the turkey when the thickest part of the breast registers 165°F (74°C) — the surest guard against dry white meat.
- Pour the water around the base of the turkey rather than over the top so the herb crust isn't washed off before cooking.
- Rest the breast 10 to 15 minutes before slicing so the juices redistribute and every slice stays moist.
- Don't discard the cooking liquid — strain it into a saucepan, simmer, and thicken with a cornstarch slurry for a savory gravy.
Frequently Asked Questions
Is herb-roasted turkey breast keto-friendly?
Yes — each serving has 3 g net carbs with 31 g protein and 27 g fat, with the butter-and-herb crust keeping the fat content keto-appropriate.
Can I make this turkey breast ahead for the holidays?
You can cook it a day ahead, refrigerate whole, then slice and rewarm gently with a little broth. The gravy also reheats beautifully.
How do I store leftover turkey?
Refrigerate sliced turkey in an airtight container for up to 4 days, or freeze portions for up to 3 months. Use the drippings as broth for keto soups.
Why is my turkey breast dry?
Almost always overcooking — trust the thermometer at 165°F (74°C), rest before slicing, and keep the melted butter drizzle over the herb crust for insurance.
Recipe card below.
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Herb-Seasoned Slow Cooker Turkey Breast
Ingredients
Method
- Prepare your slow cooker by rubbing the sides and bottom of the stoneware with 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil.
- In a large skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium-high heat. Carefully place the turkey breast in the hot skillet and brown it well on all sides, about 8 to 12 minutes. This step is key for developing a deep, roasted flavor.
- Create a flavorful base by scattering the onion wedges and celery pieces in the bottom of the prepared slow cooker.
- Place the browned turkey breast on top of the vegetables.
- In a small bowl, whisk together the dried minced garlic, thyme, sage, salt, and pepper. Evenly sprinkle this aromatic herb mixture over the entire surface of the turkey.
- Pour the water into the slow cooker around the base of the turkey, being careful not to wash off the seasonings.
- Drizzle the melted butter directly over the herb-crusted top. Secure the lid and cook on LOW for 7 to 9 hours, or until the turkey is tender and cooked through.
- Let the turkey breast rest for at least 10-15 minutes after cooking and before slicing. This allows the juices to redistribute, ensuring every slice is moist and tender.
- Don't discard the liquid in the slow cooker!
- Strain the drippings into a saucepan, bring to a simmer, and thicken with a cornstarch slurry to create a delicious, savory gravy.
Nutrition
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