Ingredients:

  • 1 (6-7 lb) bone-in turkey breast
  • 1 large yellow onion, quartered
  • 2 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper

Instructions:

  1. Place the quartered onions, carrots, and celery at the bottom of a 6-quart or larger slow cooker. Pour the chicken broth into the base to create a natural roasting rack.
  2. In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, paprika, salt, and pepper. Mash with a fork until a smooth herb butter forms.
  3. Pat the turkey breast completely dry with paper towels. Carefully loosen the skin and spread half of the herb butter directly onto the meat under the skin, then rub the remaining butter over the exterior.
  4. Place the turkey breast on top of the vegetables in the slow cooker. Cover and cook on LOW for 4 to 6 hours.
  5. Using an instant-read thermometer, check the thickest part of the breast. Remove the turkey when it reaches 160°F (71°C).
  6. Optional: For crispy skin, place the cooked turkey on a baking sheet and broil for 3-5 minutes until the skin is golden brown.
  7. Tent the turkey loosely with foil and let it rest for 15-20 minutes before carving to allow juices to redistribute.