Butterball Turkey Breast Roast
A tender and flavorful turkey breast roast made effortlessly in a slow cooker, perfect for family dinners or holiday feasts.
Ingredients
Main ingredients
- 1 item Butterball turkey breast roast (3–9 lbs) (thawed) Make sure the turkey is fully thawed before cooking.
- 1 tbsp olive oil or nonstick spray Use oil for a crispy skin.
- Salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika) Adjust seasoning to taste.
- 1/2 cup broth, wine, or water Use chicken or vegetable broth, or white wine for extra flavor.
Instructions
Preparation
- Pat the 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 your favorite herbs and spices.
- Place the turkey skin-side up in the slow cooker and pour in ½ cup of liquid.
Cooking
- Cover and cook on LOW for 4 hours. Check the temperature—it should be around 140°F.
- Continue cooking for 1–2 more hours, until the internal temperature reaches 165°F.
- Remove the turkey and tent it with foil. Let it rest for 15 minutes before slicing. Remove the netting if boneless.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, wrap tightly in plastic wrap and foil, lasting 2-3 months. Reheat gently with broth to maintain moisture.