Herb-Rubbed Butterball Turkey Breast Roast in Slow Cooker Recipe
Introduction
This Butterball turkey breast roast is a simple and flavorful way to enjoy tender, juicy turkey without the fuss of a whole bird. Slow-cooked to perfection, it’s ideal for a comforting dinner any time of year.
Ingredients
- 1 Butterball turkey breast roast (3–9 lbs), thawed
- 1 tbsp olive oil or nonstick spray
- Salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika)
- 1/2 cup broth, wine, or water
Instructions
- Step 1: Pat the turkey breast dry with paper towels and keep the netting on if the roast is boneless.
- Step 2: Spray or brush the turkey with olive oil, then rub it evenly with salt, pepper, and your preferred combination of herbs and spices.
- Step 3: Place the turkey breast skin-side up in the slow cooker and pour in ½ cup of broth, wine, or water around it.
- Step 4: Cover the slow cooker and cook on LOW for 4 hours. Check the turkey’s internal temperature; it should be about 140°F. Continue cooking for 1 to 2 more hours until the temperature reaches 165°F.
- Step 5: Remove the turkey from the slow cooker and tent it loosely with foil. Let it rest for 15 minutes before slicing. Remove the netting if it’s boneless.
Tips & Variations
- Use a mix of fresh herbs for a brighter flavor, or adjust the spices to your preference to make the roast your own.
- For extra moisture, baste the turkey once or twice during cooking by spooning some of the slow cooker juices over it.
- If you don’t have a slow cooker, roast the turkey breast in the oven at 325°F, adjusting timing to reach the safe internal temperature.
Storage
Store leftover turkey breast in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave with a little broth to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the turkey breast from frozen in the slow cooker?
It’s best to thaw the turkey breast completely before slow cooking to ensure even cooking and food safety.
How do I know when the turkey breast is fully cooked?
Use a meat thermometer to check the internal temperature. The turkey is safe to eat once it reaches 165°F.
PrintHerb-Rubbed Butterball Turkey Breast Roast in Slow Cooker Recipe
This Butterball Turkey Breast Roast recipe offers a simple and flavorful way to prepare a juicy poultry dish using a slow cooker. The turkey is seasoned with a blend of herbs and spices, then slow-cooked to perfection, resulting in tender, moist meat that’s easy to slice and serve for family dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes
- Yield: Serves 6 to 12 depending on turkey size 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Turkey
- 1 Butterball turkey breast roast (3–9 lbs), thawed
Seasonings & Liquids
- 1 tbsp olive oil or nonstick spray
- Salt, to taste
- Black pepper, to taste
- Herbs and spices: thyme, rosemary, garlic powder, paprika (amounts to taste)
- 1/2 cup broth, wine, or water
Instructions
- Prepare the Turkey: Pat the turkey breast dry thoroughly using paper towels. Leave the netting on if your turkey breast is boneless to help it maintain shape during cooking.
- Season the Turkey: Spray or brush the entire turkey breast with olive oil or nonstick spray to help the seasonings adhere. Then, rub evenly with salt, pepper, and your preferred combination of thyme, rosemary, garlic powder, and paprika for a balanced flavor.
- Place in Slow Cooker: Position the turkey breast skin-side up inside the slow cooker. Pour 1/2 cup of broth, wine, or water around the turkey to keep it moist and create a flavorful steam during cooking.
- Cook: Cover the slow cooker and cook on the LOW setting for 4 hours. Check the internal temperature with a meat thermometer; it should read approximately 140°F at this point. If needed, continue cooking for an additional 1 to 2 hours until the internal temperature reaches a safe 165°F.
- Rest and Serve: Once the turkey is cooked, carefully remove it from the slow cooker and tent loosely with aluminum foil. Allow it to rest for 15 minutes, which helps the juices redistribute for a moist result. Remove the netting before slicing and serving.
Notes
- Make sure the turkey breast is fully thawed before cooking for even heat distribution and accurate cooking time.
- Using broth instead of water adds extra flavor to the turkey and keeps it moist.
- Adjust seasoning quantities based on your preference and the size of the turkey breast.
- Use a meat thermometer to ensure the turkey reaches the USDA recommended internal temperature for poultry, which is 165°F.
- Resting the meat before slicing ensures juicier slices and better texture.
Keywords: Butterball turkey breast, slow cooker turkey, slow cooked turkey breast, herb roasted turkey, easy turkey recipe, juicy turkey breast
