Easy Crockpot Rosemary Butter Turkey Breast Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Take the turkey breast out of the refrigerator about 20 minutes before you begin to take the chill off, but do not leave it out for longer than 30 minutes.

Peel and slice your onions into uniform strips to ensure they soften at the same rate. Have your measuring cups and your fresh or dried rosemary ready on the counter to streamline the assembly process.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw turkey breast into the bottom of your slow cooker. Ensure the turkey breast is placed flat for even cooking. Scatter the sliced yellow onions over and around the turkey breast to provide a flavorful base that steams the meat while it cooks.
   Look for The turkey sits at the bottom of the slow cooker with onions distributed evenly.
   Tip If the turkey breast is very large, ensure the slow cooker lid fits securely to trap the moisture.

At this stage, the turkey is nestled at the bottom of the slow cooker, surrounded by the bed of onions. Everything is ready to receive the seasoning and liquid.

Check that the onions are spread out evenly so they create a stable platform for the turkey to cook on while infusing the meat from below.

Seasoning the breast

2. 2Season and add liquid
   Sprinkle the crushed rosemary over the turkey breast and onions. Carefully pour the chicken broth into the slow cooker, pouring it around the edges so as not to wash away the rosemary seasoning from the surface of the turkey.
   Look for The liquid surrounds the meat and the rosemary is evenly spread across the top.
   Tip Use high-quality chicken broth to enhance the natural flavor of the turkey breast.

The rosemary is now sprinkled across the turkey, and the broth has been poured into the cooker. The liquid should be visible around the sides of the breast without submerging the entire piece of meat. Ensure the lid is seated correctly before turning the device on to begin the slow cooking process.

Cooking and resting

3. 3Cook and serve
   Cover the slow cooker and set it to cook until the turkey is fully cooked through. Once finished, remove the turkey breast and let it rest for 10 minutes before slicing. Ensure the internal temperature reaches 165°F (74°C) to confirm it is safe to serve.
   Look for The turkey is opaque and tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the turkey rest is essential to keep the juices inside the meat.

The turkey has reached the internal temperature of 165°F (74°C). The kitchen should smell fragrant and savory. Before slicing, verify that the meat has rested for at least 10 minutes. The turkey should be tender, moist, and ready to be carved into thin, glistening slices for serving.

Common mistakes

A common mistake is forgetting to let the turkey rest after cooking; skipping the 10-minute rest period causes the juices to spill out immediately upon slicing, leaving the meat dry.

Another error is lifting the lid too frequently during the cooking process. Every time you open the lid, you lose essential heat and steam, which increases the cooking time and can affect the final texture of the meat.

How to tell it’s done

To determine if the turkey breast is done, use a meat thermometer inserted into the thickest part of the breast. The internal temperature must reach 165°F (74°C).

The meat should look opaque throughout, and the juices should run clear when pierced. Avoid overcooking, as even in a slow cooker, lean turkey can become tough if left on the heat for too long after it has reached the target temperature.

• Poultry: 165°F (74°C) in the thickest part