Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) fresh rosemary, finely chopped
  • 1 tbsp (6g) fresh thyme, finely chopped
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/2 tsp (1g) smoked paprika
  • 4 lb (1.8kg) boneless turkey breast
  • 1 cup (240ml) low-sodium turkey or chicken broth
  • 1 medium (150g) onion, quartered
  • 2 stalks (60g) celery, cut into chunks
  • 1 large (180g) carrot, cut into chunks

Instructions:

  1. In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, salt, pepper, and paprika until a thick paste forms.
  2. Pat the turkey breast completely dry with paper towels.
  3. Generously rub the herb butter over the entire surface of the turkey, including under the skin if applicable, ensuring a thick, even coat.
  4. Place the quartered onion, celery, and carrots at the bottom of the slow cooker to act as a natural roasting rack.
  5. Pour the broth around the vegetables, being careful not to pour it over the turkey breast to avoid washing off the butter rub.
  6. Place the seasoned turkey breast on top of the vegetables. Cover and set the slow cooker to LOW for 5 to 6 hours.
  7. Use a meat thermometer to check the internal temperature. Remove the turkey when it reaches 160°F (71°C).
  8. Let the turkey rest for 20 minutes, allowing the internal temperature to rise to 165°F (74°C) via carry-over cooking before carving.