CROCK POT TURKEY BREAST

INGREDIENTS

• 1/4 cup Unsalted butter (softened; plus more for greasing the slow cooker)
• 4 cloves Garlic (minced)
• 2 tsp Fresh rosemary (chopped)
• 2 tsp Fresh thyme leaves
• 2 tsp Fresh parsley (chopped)
• 2 tsp Sea salt
• 1/2 tsp Black pepper
• 1/2 tsp Paprika
• 1 7-lb Bone-in turkey breast (2 halves joined at the breast bone)
• 1 large Yellow onion (cut into large, thick slices)
• 1/2 cup Chicken broth, reduced sodium

INSTRUCTIONS

1. In a small bowl, mash together the butter, garlic, fresh herbs, salt, pepper, and paprika.
2. Use paper towels to pat the turkey VERY dry, so that the herb butter sticks better. Rub the butter all over the top and sides of the turkey breast. (It’s ok if it doesn’t fully spread, just pat it down as best you can.)
3. Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
4. Cover and cook for 6-7 hours on Low or 3.5-4.5 hours on High, until internal temperature reaches at least 160 degrees F (71 degrees C) inside (it will rise another 5 degrees during broiling and resting). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don’t use melted butter from the beginning because it will all drip off the cold turkey.)
5. When the turkey is done, discard the onions but save the liquid below, which you can use as turkey broth (in any recipe that calls for chicken or turkey broth).
6. Toward the end, preheat the broiler and place the rack close to it, with just enough room for the turkey to fit underneath. Transfer the turkey breast to a baking dish or roasting pan, and broil for 4-8 minutes, until browned. Rest for 10 minutes before slicing.