Slow Cooker Turkey Breast Roast
A tender and flavorful turkey breast roast cooked in a slow cooker, perfect for any occasion.
Equipment
- Slow Cooker For even cooking and convenience.
Ingredients
Main Ingredients
- 1 unit Butterball turkey breast roast (3–9 lbs), thawed
- 1 tablespoon olive oil or nonstick spray
- unit salt, to taste
- unit pepper, to taste
- unit herbs and spices (thyme, rosemary, garlic powder, paprika), to taste
- 0.5 cup broth or water
Instructions
- Start by patting the turkey breast dry with paper towels. If your turkey is boneless, leave the netting on for cooking.
- Lightly spray or brush the turkey with olive oil, then generously rub it with salt, pepper, and your choice of herbs and spices. For added flavor, consider marinating the turkey overnight with the herbs and spices.
- Place the turkey breast skin-side up in your slow cooker. Pour in ½ cup of broth or water around the turkey. Using chicken broth can provide a different flavor profile.
- Cover the slow cooker and set it to cook on LOW for 4 hours. After this time, check the internal temperature; it should be around 140°F (60°C).
- If the temperature is not yet at 165°F (74°C), continue cooking for an additional 1–2 hours until it reaches the safe temperature. Remember to avoid opening the lid too often, as this can slow down the cooking process.
- Once done, carefully remove the turkey from the slow cooker and tent it with foil. Let it rest for 15 minutes before slicing. If it’s boneless, remove the netting before serving.
Notes
For added flavor, consider marinating the turkey overnight with the herbs and spices. You can use chicken broth for a different flavor profile. Serve with your favorite sides for a complete meal!