Ingredients:

  • 6.5 lb bone-in turkey breast
  • 2 tbsp extra virgin olive oil
  • 1 packet onion soup mix
  • 0.5 cup unsalted butter, softened
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tsp smoked paprika
  • 1 large yellow onion, thickly sliced
  • 3 stalks celery, cut into 3-inch batons
  • 0.5 cup low-sodium chicken broth

Instructions:

  1. Layer the sliced yellow onion and celery batons at the bottom of a 6-quart or larger slow cooker. Pour the low-sodium chicken broth over the vegetables to create an aromatic steam base.
  2. In a small mixing bowl, combine the softened unsalted butter, onion soup mix, minced rosemary, thyme, and smoked paprika. Mash together until a consistent savory paste forms.
  3. Pat the turkey breast dry. Brush with olive oil. Gently loosen the skin from the meat and spread approximately half of the compound butter mixture directly onto the breast meat under the skin. Rub the remaining butter mixture over the exterior of the skin.
  4. Place the turkey breast side up on top of the onion and celery trivet. Cover and cook on LOW for 5 to 7 hours.
  5. Begin checking the internal temperature at the 5-hour mark using an instant-read thermometer. Remove the turkey once it reaches an internal temperature of 165°F (74°C).
  6. Optional finishing step: Transfer the turkey to a baking sheet and broil for 3-5 minutes for a golden, crisp mahogany skin before resting and slicing.