Ingredients
Scale
- 1 Butterball turkey breast roast (3–9 lbs), thawed
- 1 tablespoon olive oil or nonstick spray
- Salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika)
- ½ cup broth, wine, or water
Instructions
- Pat turkey breast dry with paper towels and leave the netting on if boneless.
- Spray or brush the turkey with oil, then rub with salt, pepper, and preferred herbs/spices.
- Place the turkey skin-side up in the slow cooker and pour in ½ cup liquid.
- Cover and cook on LOW for 4 hours. Check temperature; it should be around 140°F. Continue cooking 1–2 more hours until internal temperature reaches 165°F.
- Remove turkey and tent with foil. Let rest for 15 minutes before slicing. Remove netting if boneless.
Notes
- Use cooking juices to make a quick gravy.
- Add chopped vegetables under the turkey for a one-pot meal.
- Do not cook from frozen—always thaw first.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg