Ingredients
- 3-4 pound boneless turkey breast roast fresh or thawed, if frozen
- 1 onion quartered
- 1 lemon quartered
- ½ cup unsalted butter softened
- 1 clove garlic minced
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp fresh parsley or 1 tsp dried parsley
- ½ tsp pepper
- ½ tsp salt
- 1 tsp ground sage
For the gravy:
- Reserved gravy packet from turkey package
- 1 cup low-sodium chicken broth turkey or vegetable broth can be used
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp ground sage
- 1 tsp dried parsley
- 1 tbsp Dijon mustard
- 2 tbsp cornstarch to thicken
Method
- Remove the turkey from packaging, but leave the netting intact so it holds together while cooking.
- Pat it dry with paper towels and let it sit at room temperature for 30 minutes. Reserve the gravy packet for later.
- Place the onion and lemon quarters in the bottom of your slow cooker.
- In a small bowl, mix softened butter with garlic, thyme, parsley, salt, pepper, and sage.
- Rub the herbed butter mixture all over the turkey breast. Place the turkey on top of the onions and lemons.
- Cover and cook on LOW for 5 hours, until the turkey reaches an internal temperature of 165°F.
- Transfer the turkey to a platter and let it rest for 10 minutes before slicing. Carefully cut off the netting and slice into even portions.
- Make the Gravy: Strain the juices from the crock pot into a saucepan. Add the reserved gravy packet.
- In a small bowl, whisk together the broth and cornstarch, then stir into the saucepan. Add pepper, onion powder, sage, parsley, and Dijon mustard.
- Cook over medium-high heat, whisking until the gravy thickens.
- Pour the gravy generously over the sliced turkey.
- For serving later, return the sliced turkey to the crock pot with the gravy and cover to keep warm.