Anti Inflammatory Crockpot Turkey Breast
Total time5 hr 25 min
Prep time15 min
Cook time5 hr
4.7(4)
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Learn more āIngredients
6 servings
- 1 bone-in turkey breast (5ā6 lb), skin-on
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh sage, finely chopped
- 1 tsp kosher salt
- Ā½ tsp black pepper, freshly ground
- 1 medium yellow onion, cut into thick rings
- 3 celery stalks, cut into 2-inch pieces
- 2 medium carrots, cut into 2-inch pieces
- Ā½ cup low-sodium chicken broth
For the gravy
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 tbsp all-purpose flour
- 1 cup drippings from the slow cooker, strained
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, kosher salt, and black pepper until evenly mixed.
- 2
Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the breast meat without tearing it. Spread about two-thirds of the herb butter directly under the skin, pressing to distribute it evenly over the meat. Rub the remaining butter over the outside of the skin.
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