Ingredients:

  • 1 (6–7 lb) bone-in turkey breast, thawed completely
  • 2 large yellow onions, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 2-inch chunks
  • 1 head of garlic, halved crosswise
  • 1 cup low-sodium chicken broth
  • 0.5 cup unsalted butter, softened
  • 1 tbsp fresh sage, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 2 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 0.25 cup all-purpose flour

Instructions:

  1. Pat the turkey breast extremely dry with paper towels to ensure the herb butter adheres properly.
  2. In a small mixing bowl, combine softened butter, minced sage, rosemary, thyme, smoked paprika, salt, and pepper to create a thick paste.
  3. Carefully loosen the skin over the turkey breast meat with your fingers. Spread half of the butter mixture directly onto the meat under the skin, then rub the remaining butter over the exterior of the skin.
  4. Place the quartered onions, carrots, celery, and halved garlic head at the bottom of a 6-quart or larger crockpot to create an aromatic pedestal.
  5. Pour the chicken broth into the bottom of the crockpot, taking care not to wash the rub off the turkey. Place the prepared turkey breast on top of the vegetables, breast-side up.
  6. Cover and cook on Low for 6 hours, or until the internal temperature reaches 165°F (74°C) as measured by a meat thermometer.
  7. Optional: For golden-brown skin, transfer the cooked turkey to a baking sheet and broil in the oven for 3-5 minutes.
  8. Strain the drippings from the crockpot into a saucepan. Whisk in 1/4 cup flour over medium heat and simmer until thickened to create the finishing gravy.