Slow Cooker Turkey Breast
Slow cooker turkey breast with garlic herb butter under the skin, cooked on a bed of onion for 6 hours, then broiled to crisp the skin.
Ingredients
- 4 lb bone-in turkey breast about 2.8 lb of meat and skin
- 1/2 cup butter softened
- 4 cloves garlic minced
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp ground sage
- 1 large onion thickly sliced
- 1 cup chicken broth
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Mash the butter with the garlic, herbs, salt and pepper.
- Loosen the skin over the turkey breast with your fingers and push two thirds of the butter underneath, directly onto the meat. Rub the rest over the skin.
- Lay the onion slices in the slow cooker as a rack and sit the turkey on top. Pour the broth around it, not over it.
- Cover and cook on LOW for 6 hours, until a thermometer in the thickest part reads 165F.
- Lift the turkey out and broil it for 5 minutes to crisp the skin. Rest 15 minutes before carving.
- Whisk a teaspoon of xanthan gum into the juices in the pot for a quick gravy, if you like.
Notes
Per serving: 2g net carbs, 36g protein, 23g fat, 368 calories. Calculated from the ingredient list using USDA data.