Butter-Basted Slow Cooker Turkey Breast
1 (5 to 7 lb) bone-in turkey breast, thawed
1/2 cup unsalted butter, softened
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
Prep Time: 15 mins
Cook Time: 6 hrs
Remove turkey from the packaging and remove any giblets, gravy packets and the neck, if in the cavity. Don’t rinse the turkey. Pat the turkey dry with paper towels to help the butter mixture stick to the bird.
In a medium bowl, combine the butter, salt, pepper and garlic powder. Mix until well combined. Rub the butter mixture over the entire bird. Carefully separate the skin from the meat over the breasts and rub butter mixture between the skin and meat.
Place the turkey in the slow cooker, breast side up, and cover. Cook on low for 4 to 6 hours or until the meat reaches an internal temperature of 165 F.
To crisp the skin, place on an oven-safe platter. Broil in the oven on low until crisp and golden brown. Allow to rest for 5 to 10 minutes before slicing.
Stacey’s Recipe Notes
For an even more moist and tender turkey, cook with the breast side down. Just be prepared that you won’t really be able to slice the turkey this way; it will just fall off the bone. The presentation isn’t great with this method, but the meat is super moist.
For more of Stacey Little’s recipes, visit SouthernBite.com.