Ingredients
Scale
- 1 turkey breast (4 to 6 pounds, bone-in or boneless)
- 2 tablespoons olive oil or softened butter
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken or turkey broth
- 1 large onion, sliced
- 2 stalks celery, chopped
- 2 large carrots, chopped
Instructions
- Prepare the vegetables by slicing the onion and chopping the celery and carrots. Place them in an even layer at the bottom of your slow cooker.
- Pat the turkey breast completely dry with paper towels. This helps the herb rub stay in place.
- In a small bowl, mix the olive oil (or butter), minced garlic, rosemary, thyme, sage, salt, and pepper until it forms a thick paste.
- Gently loosen the skin of the turkey and rub some of the herb mixture directly onto the meat. Spread the remaining mixture all over the outside of the skin.
- Place the turkey breast on top of the vegetables in the slow cooker.
- Pour the broth into the bottom of the crockpot, being careful not to wash the herbs off the turkey.
- Cover and cook on LOW for 6 to 7 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Once cooked, remove the turkey from the crockpot and let it rest on a cutting board for at least 15 to 20 minutes before slicing.
- Cook Time: 6 to 7 hours