Ingredients:

  • 5 lb bone-in skin-on turkey breast, thawed
  • 0.5 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 head garlic, sliced in half crosswise
  • 1 large yellow onion, cut into thick rings
  • 1 large lemon, sliced into rounds
  • 1 cup low-sodium chicken broth
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Scatter the onion rings, halved garlic head (cut side down), lemon slices, and herb sprigs into the bottom of a 6-quart slow cooker. Pour in the chicken broth to create an aromatic roasting rack.
  2. In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, orange zest, salt, and pepper. Mash with a fork until an emulsified compound butter forms.
  3. Pat the turkey breast dry with paper towels. Carefully loosen the skin and spread half of the herb butter directly onto the meat under the skin. Slather the remaining butter over the outside of the skin.
  4. Place the turkey breast on top of the onion and citrus trivet in the slow cooker. Cover and cook on LOW for 5 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  5. Optional: For crispy skin, carefully transfer the cooked turkey to a baking sheet and broil for 3-5 minutes until the skin is golden brown and shattered.
  6. Rest the turkey for 15 minutes before carving. Strain the liquid from the slow cooker to serve as a natural lemon-garlic jus.