Ingredients:

  • 6.5 lb bone-in turkey breast, thawed
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 large yellow onion, quartered
  • 2 large carrots, halved
  • 2 stalks celery, halved
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tsp fresh parsley

Instructions:

  1. Place the quartered yellow onion, halved carrots, celery stalks, and smashed garlic cloves at the bottom of a 6-quart slow cooker to create a natural roasting rack.
  2. In a small mixing bowl, combine the softened unsalted butter with minced sage, rosemary, thyme, salt, black pepper, and smoked paprika.
  3. Pat the turkey breast completely dry with paper towels. Gently loosen the skin and rub half of the herb butter directly onto the meat under the skin, then rub the remaining butter over the outside of the skin.
  4. Place the seasoned turkey breast on top of the vegetables in the slow cooker. Pour the chicken broth into the bottom of the pot (do not pour over the turkey).
  5. Cover and cook on LOW for approximately 5 hours, or until an instant-read thermometer reaches an internal temperature of 165°F in the thickest part of the breast.
  6. Optional: For crispy skin, transfer the cooked turkey to a rimmed baking sheet and broil on high for 3-5 minutes until golden brown.
  7. To make the gravy, strain the slow cooker drippings into a saucepan. Whisk cornstarch and cold water to create a slurry, stir into the drippings, and simmer until thickened. Finish with fresh parsley.