I insisted on doing the standard meal – I mean, it’s tradition. But rather than doing a whole turkey, I just did a turkey breast.
That was the first year I did my turkey breast in a slow cooker. It was so easy, so tender and moist. I enjoyed it so much, I did two turkey breasts for a big family gathering one year rather than a whole turkey.
Always looking to improve things, I took the method from my Garlic Roasted Chicken in my cookbook and used the butter mixture to coat the turkey. It turned out amazing! It kept it super moist and added GREAT flavor.
So if you’ve got a smaller gathering this year or just love turkey other times of the year, this Butter Basted Slow Cooker Turkey Breast is a winner! And it’s so dang easy!
Butter-Basted Slow Cooker Turkey Breast
- 1 (5 to 7 lb) bone-in turkey breast, thawed
- 1/2 cup unsalted butter, softened (1 stick)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoon garlic powder
- Remove turkey from packaging and remove any giblets, gravy packets, and the neck if they are in the cavity. Don't rinse the turkey. Pat the turkey dry with paper towels. This helps the butter mixture stick to the bird.
- In a medium bowl, combine the butter, salt, pepper, and garlic powder. Mix until well combined. Rub the butter mixture over the entire bird. Carefully separate the skin from the meat over the breasts and rub butter mixture between the skin and meat.
- Place the turkey in the slow cooker, breast side up and cover. Cook on low for 4 to 6 hours or until the meat reaches an internal temperature of 165°F. To crisp the skin up, place on a oven-safe platter and place under the broiler of the oven on low until crisp and golden brown. Allow to rest for about 10 minutes before slicing.