We’ve discovered a genius trick that makes dry meat statistically impossible.
Slow-Cooker Turkey Breast with Orange and Herbs
- 3 tbsp unsalted butter at room temperature
- 1 orange zest
- 1 tbsp fresh thyme chopped, plus sprigs for serving
- 2 tsp fresh rosemary chopped, plus sprigs for serving
- 2 tsp fresh sage plus sprigs for serving
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1,3 kg skin-on turkey breast
- Kosher salt and freshly ground black pepper
- 2 small onions peeled and quartered
- 1 blood orange (or orange) cut into thin rounds, for serving
- In a small bowl, mix together the butter, orange zest, thyme, rosemary, sage, garlic powder and paprika.
- Use your fingers to separate the turkey skin from the meat. Rub half of the butter mixture under the skin and the other half on top of the skin. Season with salt and pepper.
- Place the onions in the base of the slow cooker and place the turkey breast on top. Cook on low until the meat is fully cooked but still tender and juicy, 5½ to 6 hours.
- Preheat the broiler. Remove the turkey breast from the slow cooker and place it on a baking sheet. Discard the onions. (You can reserve the juices in the slow cooker for making gravy, if desired.)
- Broil the turkey until the skin crisps, about 3 minutes. Remove the pan from the oven and let the turkey rest for 15 minutes before slicing.
- Slice the turkey into thin pieces and serve garnished with blood orange rounds and fresh herbs.