Herb Butter–Braised Turkey Breast

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Turkey breast is not something I often reach for when considering a slow cooker meal, because it can dry out over the long cooking time, but if you add enough—a lot of—herb butter it stays fairly juicy and makes a great basis for a simple meal. And it’s even better as leftovers.


  • 1 whole turkey breast, the two breast halves cut off the bone (see Note)
  • Salt and freshly ground black pepper
  • ½ cup (1 stick/115 g) unsalted butter, softened
  • 1 large sprig fresh basil, stemmed, leaves torn into pieces



Put the deboned turkey breast halves in the slow cooker (nestle them in snugly) and pour ¼ cup (60 ml) water into the cooker around them.

In a bowl, mash the butter together with the basil and ½ teaspoon salt and several grindings of pepper. Spread the butter all over the tops of the breast halves. Cover and cook on low for 8 hours.


Using a slotted spoon or two sturdy spatulas, transfer the turkey to a carving board and thickly slice or pull the meat into serving-size pieces. Spoon some of the liquid from the cooker over the meat and serve.