This Slow Cooker Turkey Breast Roast is the easiest way to make juicy, tender, succulent turkey breast! This is a great small dish alternative to a whole turkey for Thanksgiving or Christmas. Recipe serves 2 people generously, or 3 - 4 people with side dishes. EASY - This is an easy recipe for a super flavorful turkey roast. The perfect size for a small Thanksgiving gathering. Serves 2 generously, or 4 people with other side dishes.
3lbskin-on turkey breastbone-in or boneless, with or without drumette
2tspsea saltor kosher salt, as needed
Sage garlic butter paste (See recipe notes for other spice mix flavors)
½cuploosely packed sage leaves
8garlic clovespeeled
1small shallot sliced
1tbspblack peppercornsor 1 - 2 tsp cracked black pepper
½cupunsalted butter (1 stick)softened (see recipe notes)
Slow cooker turkey breast
1 - 2medium onionshalved OR
1 - 2garlic headshalved
½cupchicken stockunsalted
Salt to taste
Instructions
Prepping the turkey breast
Pat dry the turkey breast. Then using your fingers - loosen the skin on the turkey breast without detaching it (so that it's just loose enough to sprinkle salt and rub butter under the skin).
3 lb skin-on turkey breast
Sprinkle salt under the skin, making sure to cover the whole turkey breast. Keep the turkey breast in an airtight container (or wrapped with plastic wrap on a plate), in the fridge for up to 2 days (or at least overnight) to marinate.
2 tsp sea salt
Sage garlic butter paste
Place all the ingredients (except for the butter), in a food processor, and process to form a spice paste.
½ cup loosely packed sage leaves, 8 garlic cloves, 1 small shallot, 1 tbsp black peppercorns
Alternatively, you can finely chop each ingredient individually, and also use cracked black pepper instead. OR you can use a mortar and pestle to make the paste.
Place the spice mix in a bowl with the softened butter, and mix to combine.
½ cup unsalted butter (1 stick)
Cooking the turkey breast
Remove the seasoned / marinated turkey breast from the fridge and pat dry with paper towels.
Rub the sage garlic butter paste all over the turkey breast. Make sure to be generous with the butter under the skin as well. Allow the turkey to come to room temperature, about 30 - 40 minutes (depends on the size of the turkey breast).
Place the onion halves on the bottom of your slow cooker, cut sides down. Place the garlic butter rubbed turkey breast on top of the onion halves, so that it's elevated from the bottom of the pan. I use the slow cooker function in my Instant Pot, so it looks different from other slow cookers. Add the stock, and a little salt to the bottom of the pot as well.
1 - 2 medium onions, 1 - 2 garlic heads, ½ cup chicken stock, Salt to taste
Close the slow cooker and set it to LOW. Cook for about 5 - 7 hours, covered. Use the meat thermometer to check the internal temperature to make sure you don’t exceed 160°F - 162°F (it takes me about 5.5 hours for this cut of turkey).
Remove the turkey breast and place it on a plate with about ¼ cup of the pan drippings. Cover with foil and let it rest for at least 30 minutes.
Remove the onions from the pot and strain the pan drippings into a small bowl.
Before serving
Preheat the broiler in your oven. Place the slow cooked turkey breast on the broiler pan, and brush the surface of the turkey roast with some of the pan drippings, OR a little extra butter.
Broil for a few minutes until the skin caramelizes. Keep the broiler door open and keep an eye on the roast to make sure the skin doesn't burn.
Serve, along with some of the pan drippings (or gravy), and other side dishes.
Notes
If you want to replace the garlic butter, or don't want to use butter -
If you prefer using a different spice mix, or prefer not to use butter, then mix the spice mix of your choice with about 4 tbsp of oil, and use that instead.
Also add about 3/4 cup of stock to the bottom of your slow cooker pan to make sure there's plenty of moisture as the turkey breast cooks.