- 1 (5-7 lb) bone-in turkey breast with a 180° Pop Up® Disposable Cooking Thermometer, thawed and patted dry with paper towels
- ¼ C butter, softened
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp basil
- 1 tsp sage
- ½ tsp salt
- ½ tsp pepper
- 1 C chicken broth
- ½ C onion, sliced
- 3 medium carrots, peeled and cut into 2 inch pieces
- 3 ribs celery, rinsed and cut into 2 inch pieces
- 2 garlic cloves, roughly chopped
- In a small bowl, whisk together garlic powder, thyme, basil, sage, salt, and pepper.
- In a separate small bowl, stir together softened butter and half of herb mixture.
- Spread herb butter underneath the skin of turkey breast. (You can use a spoon to get to the edges and spread it around with your hand on the top of the skin.) Sprinkle remaining herb mixture over the top.
- Pour chicken broth into a 6 quart slow cooker. Add onion, carrots, celery, and garlic cloves. Place turkey breast on top.
- Cook for 6-8 hours on low or until internal temperature reaches 180 degrees F. The red portion of the Pop Up® sensor will pop up when this temperature is reached. You can baste the turkey a few times during the cooking time, but it is not necessary.
- Allow to rest for 15 minutes before slicing into pieces and serving.
Source: A Kitchen Addiction
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