Description
A tender, slow-cooked turkey breast infused with sage, garlic, and butter, finished with a crisp, golden skin. Perfect for a flavorful and low-effort main course.
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
Instructions
- Pat the turkey breast dry. Loosen the skin gently without detaching it.
- Sprinkle salt under the skin, coating evenly. Cover and refrigerate overnight or up to 2 days.
- Make the paste by blending sage, garlic, shallot, and peppercorns until smooth.
- Mix the paste with softened butter until well combined.
- Remove turkey from fridge, pat dry, and rub butter mixture over and under the skin.
- Let turkey sit at room temperature for 30 – 40 minutes.
- Place onion halves in the slow cooker and set turkey on top. Add chicken stock and a little salt.
- Cook on LOW for 5 – 7 hours until internal temperature reaches 160°F – 162°F.
- Remove turkey and rest covered with foil for at least 30 minutes.
- Strain pan drippings and discard solids.
- Preheat broiler. Brush turkey with drippings or butter and broil until skin is caramelized.
- Serve with pan drippings or gravy.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use a meat thermometer to avoid overcooking.
- Broiling at the end adds a crispy skin.
- Leftovers can be stored in the fridge for up to 3 days.
- Serve with mashed potatoes or roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 160 mg
