Description
Juicy Butterball turkey breast made in the slow cooker with a garlic-herb rub, fresh vegetables, and optional homemade gravy.
Ingredients
5 lb boneless Butterball turkey breast roast
¾ cup low-sodium chicken broth
1 large onion, chopped
3 large carrots, chopped
4–6 garlic cloves, smashed
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tsp chopped thyme
1 tsp paprika
1–2 tsp salt
1 tsp black pepper
2 tbsp cornstarch
2 tbsp water
Salt and pepper to taste
Instructions
1. Remove any netting and pat the turkey dry.
2. Add broth, vegetables, garlic, and herbs to the slow cooker.
3. Mix oil, garlic, herbs, paprika, salt, and pepper into a rub.
4. Apply the rub all over the turkey, including under the skin.
5. Place turkey in slow cooker on top of the vegetables.
6. Cook on low for 5 to 6 hours or until internal temperature hits 155°F.
7. Transfer to baking dish and broil until golden and 165°F.
8. Let rest under foil for 15 minutes before slicing.
9. Blend broth and vegetables. Thicken on stove with cornstarch slurry.
10. Season gravy and serve with sliced turkey.
Notes
Use thawed Butterball turkey breast.
Oval slow cookers work better for large roasts.
Let the meat rest before slicing for best results.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 246
- Sugar: 1g
- Sodium: 438mg
- Fat: 6g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 189mg