Description
A flavorful and juicy slow-cooked garlic herb turkey breast recipe that yields tender meat infused with fresh herbs and garlic. Cooked low and slow in a slow cooker, then crisped under the broiler for a perfectly bronzed and crispy skin. Served with a rich homemade gravy made from the cooking juices, this recipe is perfect for a comforting family meal or holiday feast.
Ingredients
Scale
Turkey
- 2.5 – 3 kg / 5-6 lb single turkey breast, skin on, bone in (not brined)
- 1/2 tsp salt
- Black pepper, to taste
- 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
- 150 g / 10 tbsp unsalted butter, softened
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves, minced
- 1 tbsp finely chopped fresh sage
- 1 tbsp finely chopped fresh rosemary leaves
- 1 tbsp finely chopped fresh thyme leaves
- 1 tbsp finely chopped fresh parsley
Gravy Ingredients
- Chicken broth/stock, for topping up if required
- 1/3 cup / 50 g flour
- 1/2 tsp dark soy sauce (or gravy colouring, optional)
Instructions
- Prepare Garlic Herb Butter: In a bowl, thoroughly mix softened butter with salt, black pepper, minced garlic, and finely chopped fresh sage, rosemary, thyme, and parsley until well combined.
- Loosen Turkey Skin: Pat the turkey breast dry. Using a small knife, carefully cut a slit along one side of the breast to separate the skin from the flesh. Slide an upside-down tablespoon between the skin and the flesh all over to loosen it without tearing.
- Apply Butter Under Skin: Spread about two-thirds of the garlic herb butter evenly under the skin of the turkey breast, working it gently to cover as much as possible. Then spread the remaining butter over the outer surface and underside of the breast.
- Season the Skin: Sprinkle the surface skin with 1/2 teaspoon of salt and a few grinds of black pepper. At this point, you may refrigerate and leave the turkey to marinate for up to 2 days to enhance flavor.
- Set Up Slow Cooker: Place the halved garlic head and brown onion at the bottom of a 5-liter (5-quart) slow cooker. Position the turkey breast on top, skin side up. Arrange rosemary and thyme sprigs over the turkey.
- Slow Cook the Turkey: Cook the turkey on low heat for 6 hours. Check at 4 hours to monitor progress. The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part.
- Rest the Turkey: Carefully transfer the turkey to a baking tray, reserving all cooking juices. Loosely tent the turkey with foil and allow it to rest for 20 minutes to retain juices.
- Crisp the Skin: Remove the herb sprigs from the tray. Drizzle the turkey skin with oil (not butter to avoid burning). Place the tray under a high broiler/grill about 30 cm (12 inches) from the heat source for 5 to 10 minutes, watching carefully, until the skin is crispy and golden brown.
- Serve: Slice and serve the turkey with the homemade gravy and optional cranberry sauce.
- Make the Gravy – Strain Juices: Strain the reserved slow cooker juices into a bowl, pressing the garlic and onion halves to extract all juices. If juice volume is less than 2.5 to 3 cups (675-750 ml), top up with store-bought chicken broth or stock.
- Remove Fat: Let the liquid settle and skim off about 1/4 cup of fat from the surface.
- Prepare Gravy Base: Pour the juices into a medium saucepan over medium heat. When it begins to bubble, stir in the flour and cook for 1 minute to form a roux.
- Thicken Gravy: Gradually whisk in the slow cooker juices to avoid lumps. Simmer for 3 to 5 minutes until the gravy thickens to a desired consistency.
- Season Gravy: Stir in dark soy sauce if using, then adjust with salt and black pepper to taste. Transfer to a serving jug.
- Serve Gravy: Serve the rich gravy alongside the turkey for dipping.
Notes
- For best flavor, the turkey can be prepared and seasoned up to 2 days in advance and stored in the refrigerator.
- Use only unsalted butter in the garlic herb butter mixture to control seasoning.
- The skin crisping step uses oil instead of butter to prevent burning and achieve better browning.
- If a thermometer is unavailable, check for clear juices and firm meat but an internal temperature is recommended for safety.
- Dark soy sauce is optional for gravy color and flavor, substitute with gravy coloring if preferred.
- This recipe uses a bone-in breast, which helps retain moisture during slow cooking.
