Name: Sage Garlic Butter Slow Cooker Turkey Breast
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 3 lb skin-on turkey breast (bone-in or boneless, with or without drumette); 2 tsp sea salt (or kosher salt, as needed); 1/2 cup loosely packed sage leaves; 8 garlic cloves (peeled); 1 small shallot (sliced); 1 tbsp black peppercorns (or 1 – 2 tsp cracked black pepper); 1/2 cup unsalted butter (softened); 1 – 2 medium onions (halved); 1 – 2 garlic heads (halved); 1/2 cup chicken stock (unsalted); Salt to taste

Why You’ll Love Sage Garlic Butter Slow Cooker Turkey Breast Recipe

This recipe delivers incredibly moist turkey with minimal effort thanks to the slow cooker. The sage and garlic butter creates deep, aromatic flavor, while the gentle cooking method prevents dryness. It’s ideal for smaller portions without the need to roast a whole bird, and the final broil gives you that irresistible crispy skin.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lb skin-on turkey breast (bone-in or boneless, with or without drumette)
2 tsp sea salt (or kosher salt, as needed)
½ cup loosely packed sage leaves
8 garlic cloves (peeled)
1 small shallot (sliced)
1 tbsp black peppercorns (or 1 – 2 tsp cracked black pepper)
½ cup unsalted butter (softened)
1 – 2 medium onions (halved)
1 – 2 garlic heads (halved)
½ cup chicken stock (unsalted)
Salt to taste

Directions

Start by patting the turkey breast dry. Gently loosen the skin using your fingers without detaching it completely. Sprinkle salt evenly under the skin, then cover and refrigerate for at least overnight or up to 2 days.

To make the sage garlic butter paste, combine sage leaves, garlic cloves, shallot, and black peppercorns in a food processor and blend into a paste. Alternatively, finely chop everything or use a mortar and pestle. Mix the paste with softened butter until fully combined.

Remove the turkey from the fridge and pat it dry again. Rub the butter mixture all over the turkey, making sure to spread some under the skin. Let it sit at room temperature for 30 to 40 minutes.

Place halved onions at the bottom of the slow cooker and set the turkey breast on top to elevate it. Add chicken stock and a pinch of salt to the pot. Cover and cook on low for 5 to 7 hours, until the internal temperature reaches 160°F to 162°F.

Transfer the turkey to a plate with some pan drippings, cover with foil, and let it rest for at least 30 minutes. Strain the remaining drippings.

Preheat the broiler. Place the turkey under the broiler, brush with drippings or extra butter, and cook for a few minutes until the skin becomes golden and crisp. Watch carefully to avoid burning.

Serve with pan drippings or gravy and your favorite sides.

Servings and timing

Servings: 4
Prep time: 30 minutes (plus marinating time)
Cook time: 5 to 7 hours
Total time: about 6 hours 30 minutes

Variations

You can swap sage with rosemary or thyme for a different herb profile. Add lemon zest to the butter for a brighter flavor. For a spicier twist, include a pinch of chili flakes in the butter mixture. If you prefer a richer base, use turkey stock instead of chicken stock.

Storage/Reheating

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze slices in a sealed container for up to 2 months. Reheat gently in the oven covered with foil and a splash of broth to keep the meat moist, or warm in a microwave at low power.

FAQs

Can I use a boneless turkey breast?

Yes, both boneless and bone-in turkey breasts work well in this recipe.

Do I have to marinate the turkey overnight?

Overnight marination enhances flavor, but even a few hours will still give good results.

How do I know when the turkey is done?

Use a meat thermometer; the internal temperature should reach 160°F to 162°F.

Can I skip the broiling step?

You can, but broiling helps achieve crispy, golden skin.

What can I use instead of sage?

Rosemary, thyme, or a mix of herbs can be used as alternatives.

Can I cook this on high instead of low?

Low is recommended for best tenderness, but high can be used for about 3 to 4 hours.

Why put onions at the bottom?

They elevate the turkey and add flavor to the drippings.

Can I make gravy from the drippings?

Yes, the strained drippings are perfect for making a flavorful gravy.

How do I keep the turkey from drying out?

Slow cooking and resting the meat after cooking help retain moisture.

Can I prepare this ahead of time?

Yes, you can marinate and prep the butter mixture a day or two in advance.

Conclusion

This sage garlic butter slow cooker turkey breast is a simple yet impressive dish that delivers rich flavor and perfect texture with minimal effort. Whether for a special occasion or a comforting meal, it’s a reliable recipe that brings out the best in turkey every time.