Butterball Turkey Breast Roast (Crock Pot)
A simple and delicious Butterball Turkey Breast Roast made in the slow cooker, perfect for any gathering or cozy dinner.
Ingredients
Main Ingredients
- 1 piece Butterball turkey breast roast (3–9 lbs) (thawed) Ensure turkey is fully thawed before cooking.
- 1 tbsp olive oil or nonstick spray For coating the turkey.
- to taste Salt, pepper, and herbs/spices (thyme, rosemary, garlic powder, paprika) Use your favorite combination of seasonings.
- 1/2 cup broth, wine, or water Liquid for steaming and flavor.
Instructions
Preparation
- Pat the turkey breast dry with paper towels, keeping the netting on if it’s boneless.
- Spray or brush the turkey with olive oil, then rub it with salt, pepper, and your chosen herbs/spices.
- Place the turkey skin-side up in the slow cooker and pour in ½ cup of your preferred liquid.
- Cover and cook on LOW for about 4 hours. After that, check the temperature – it should be around 140°F.
- Continue cooking for an additional 1–2 hours until the internal temperature hits a perfect 165°F.
- Remove the turkey and tent it with foil. Let it rest for 15 minutes before slicing and removing the netting if it’s boneless.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or keep them in the freezer for up to 3 months. Reheat in the microwave or oven for best results. Don't skimp on seasoning for best flavor!