Ingredients:

  • 1 (6–7 lb) bone-in turkey breast, thawed
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp smoked paprika
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 2 large carrots, thickly sliced
  • 2 stalks celery, cut into chunks
  • 1 large yellow onion, quartered
  • 0.5 cup low-sodium chicken broth

Instructions:

  1. Place the sliced carrots, celery, and onion in the bottom of a 6-quart or larger slow cooker. Pour in the chicken broth to create a natural roasting rack.
  2. In a small mixing bowl, combine softened butter, minced garlic, sage, thyme, smoked paprika, salt, and pepper to create a herb paste.
  3. Pat the turkey breast completely dry with paper towels. Loosen the skin and spread half of the herb butter directly onto the meat, then rub the remaining butter over the outside of the skin.
  4. Place the turkey breast-side up on top of the vegetables. Cover and cook on LOW for 5 hours until the internal temperature reaches 74°C (165°F).
  5. Transfer the turkey to a baking sheet. Place under a preheated broiler for 3-5 minutes until the skin is golden brown and crispy.
  6. Let the turkey rest for 15 minutes before carving to allow juices to redistribute.