Why recepie famous for?
Slather your turkey breast with garlic herb butter so it bastes with flavour and keeps the breast moist as it cooks in the slow cooker. Slow cooker is the easiest, safest way too cook turkey breast without brining or marinating! See here for the roasted version of this recipe. Also see the classic spice rubbed Juicy Slow Cooker Turkey Breast.
Ingredients
2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINEDBlack pepper
1/2 tsp salt
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
4 large garlic cloves , minced
1 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)
Instructions
Garlic Herb Butter: Mix ingredients together.Loosen skin (video helpful): 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.
Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.
Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs.
Slow Cook: Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.
Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
Serve turkey with gravy on the side, or Cranberry Sauce.
GRAVY:
Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
When liquid settles, spoon off about 1/4 cup fat/butter from surface.
Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.
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