This Slow Cooker Turkey Breast is a show stopper that’s bursting with buttery garlic-herb flavours, an outrageous super crispy skin and a Garlic Butter Gravy that’s absolutely to-die for!



Ready In:

2hrs 45min



Good For:



About this Recipe

Slow cooking is without question the safest and easiest way to cook turkey breast without brining or marinating. The flesh is juicy,it’s completely hands off, and it’s a forgiving recipe. And it’s ideal to prep ahead!


  • 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)

Garlic Herb Butter (Note 2):

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


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  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

MIx together the Garlic Herb Butter ingredients.

Step 2

Loosen skin and pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.

Step 3

Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.

Step 4

Season skin by sprinkling surface with 1/2 tsp salt + pepper.

Step 5

Place garlic and onion in slow cooker. Place turkey on top, skin side up. Top with thyme and rosemary sprigs.

Step 6

Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.

Step 5

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