Ingredients
Scale
- 1 (3-6 lb) turkey breast (boneless or bone-in)
- 1/4 cup butter, softened
- 1 tablespoon minced garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken or vegetable broth
Instructions
- Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. This helps the herb butter stick better.
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, sage, paprika, salt, and pepper until well combined.
- Gently loosen the skin of the turkey breast and rub about half of the butter mixture directly onto the meat underneath the skin.
- Rub the remaining butter mixture all over the outside of the skin.
- Place the turkey breast into the slow cooker. Pour the chicken or vegetable broth around the base of the turkey (do not pour it directly over the meat to avoid washing off the herbs).
- Cover and cook on the “Low” setting for 5 to 7 hours. The turkey is done when it reaches an internal temperature of 165°F (74°C).
- Carefully remove the turkey from the crockpot and place it on a cutting board. Tent it loosely with foil and let it rest for 15 minutes before slicing. This keeps the juices inside the meat.
- Cook Time: 5 to 7 hours