Ingredients:

  • 4-5 lbs Bone-in Turkey Breast (skin on)
  • 4 Tbsp Unsalted Butter, softened
  • 1 Tbsp Fresh Sage, chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Rosemary, crushed
  • 5 tsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 large Yellow Onion, roughly chopped
  • 1 cup Low Sodium Chicken or Turkey Broth
  • 3 Tbsp All-Purpose Flour
  • Turkey Drippings/Juices (collected from slow cooker)
  • 1/2 cup Cold Water or additional Broth

Instructions:

  1. Pat the turkey breast completely dry using paper towels. In a small bowl, combine the softened butter, sage, thyme, garlic powder, onion powder, rosemary, salt, and pepper to create a herb paste.
  2. Gently lift the skin away from the meat over the breast area. Rub about half the herb butter directly onto the meat, then rub the remaining butter evenly over the entire exterior skin surface.
  3. Place the roughly chopped onions on the bottom of the slow cooker insert. Pour the 1 cup of broth into the bottom of the slow cooker.
  4. Carefully place the seasoned turkey breast, skin-side up, on top of the onions in the slow cooker.
  5. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours. The turkey is done when an internal thermometer reads 165°F (74°C) in the thickest part of the breast.
  6. Carefully transfer the cooked turkey breast to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes while preparing the gravy.
  7. While the turkey rests, scrape all the juices and softened onions from the slow cooker into a heatproof measuring cup. Skim off any excess visible fat from the top, leaving about 2 tablespoons of fat/drippings behind in the slow cooker for the gravy base.
  8. In a small saucepan over medium heat, combine the reserved 2 tablespoons of drippings with the 3 tablespoons of flour. Whisk until smooth to create a roux, cooking for 1 minute.
  9. Slowly whisk in the collected juices from the measuring cup, followed by the 1/2 cup of cold water or broth, until smooth. Bring the mixture to a simmer, whisking constantly, until the gravy thickens to your desired consistency (about 3–5 minutes). Taste and adjust seasoning.
  10. Carve the rested turkey breast and generously spoon the hot savoury herb gravy over the top before serving.