Garlic Herb Slow Cooker Turkey Breast

Ingredients

• 2.5 - 3 kg / 5-6 lb single turkey breast , skin on, bone in (Note 1), NOT BRINED
• 1/2 tsp salt
• Black pepper
• 1 brown onion , halved
• 1 head of garlic , halved horizontally
• 3 sprigs rosemary, 8 sprigs thyme (optional)
• Oil , for drizzling (for skin)

Garlic Herb Butter (Note 2):

• 150 g / 10 tbsp unsalted butter , softened
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 large garlic cloves , minced
• 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley, fresh

Garlic Butter Gravy:

• Chicken broth/stock, for topping up (if required)
• 1/3 cup / 50g flour
• 1/2 tsp + dark soy sauce (or gravy colouring) (Note 3)

Instructions

1. Garlic Herb Butter: Mix ingredients together.
2. Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.
3. Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside. 
4. Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
5. Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs. 
6. Slow Cook: Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.
7. Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
8. Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
9. Serve turkey with gravy on the side, or Cranberry Sauce.

Gravy:

1. Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
2. When liquid settles, spoon off about 1/4 cup fat/butter from surface.
3. Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
4. Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
5. Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.

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source https://toprecipesfood12.blogspot.com/2018/12/garlic-herb-slow-cooker-turkey-breast.html