Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 lb boneless turkey breast
  • 1 cup carrots, sliced into thick rounds
  • 1 cup celery, chopped into chunks
  • 1 large yellow onion, quartered
  • 1/2 cup low-sodium turkey or chicken broth

Instructions:

  1. Prepare the aromatic base by layering carrots, celery, and quartered onion at the bottom of the slow cooker. Pour the broth around the vegetables.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper until a smooth paste forms.
  3. Pat the turkey breast dry with paper towels and evenly slather the herb butter across the entire surface, including the sides.
  4. Place the seasoned turkey breast on top of the vegetable bed. Cover and cook on Low for 5 to 6 hours, pulling the meat when the thickest part reaches an internal temperature of 165°F (74°C).
  5. Preheat oven to 425°F (218°C). Transfer the turkey to a baking sheet, brush any remaining juices from the crockpot over the skin, and roast for 10–15 minutes until the skin is mahogany-colored and crisp.
  6. Allow the meat to rest for 15 minutes before slicing to lock in the juices.