Ingredients:

  • 1 (5 lb) bone-in turkey breast
  • 2 medium yellow onions, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 3 ribs celery, cut into 2-inch chunks
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp smoked paprika
  • 1 1/2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water

Instructions:

  1. Place the quartered onions, carrots, and celery at the bottom of a 6-quart or larger slow cooker. Pour in the chicken broth and add the rosemary and thyme sprigs.
  2. In a small bowl, combine softened butter, minced garlic, chopped sage, smoked paprika, salt, and pepper to create a compound butter paste.
  3. Pat the turkey breast completely dry with paper towels. Carefully loosen the skin and spread half of the garlic butter directly onto the meat under the skin, then rub the remaining butter over the exterior.
  4. Place the turkey breast on top of the vegetable trivet. Cover and cook on LOW for 4 hours, or until a meat thermometer reaches 165°F (74°C) in the thickest part.
  5. For crispy skin, transfer the cooked turkey to a baking sheet and broil in the oven for 3-5 minutes until the skin is golden brown and crisp.
  6. Strain the slow cooker drippings into a saucepan. Whisk together flour and water, then stir into the drippings over medium heat until thickened into a gravy.