Garlic Herb Butter SLOW COOKER Turkey Breast

• Garlic Herb Butter: Mix ingredients together.

• Loosen skin, 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.

• Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside. 

• Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)

• 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. 

• Slow Cook: Cook 6 hours on low, first checking at 5 hours, until internal temperature reads 165F/75C when inserted into the middle.

• Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.

• 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.

• Serve turkey with gravy on the side, or Cranberry Sauce.

GRAVY:

• 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.

• When liquid settles, spoon off about 1/4 cup fat/butter from surface.

• Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.

• Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.

• Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.
  
   

MAKE AHEAD / REHEATING:
Prep ahead: Can slather with butter then leave in fridge overnight to 2 days (in fact, this brines the turkey a bit which = extra juiciness!).
Cooked early: If the turkey is ready early, turn slow cooker off and leave it in there for a couple of hours (better than leaving on warm setting as if your slow cooker warm setting is too strong, can dry turkey out). Crisp skin just prior to serving.
Reheating: Turkey breast is best cooked fresh because it's a leaner meat. However, if it can't be avoided, slow cooked breast (pre crisping) can be reheated on low in the microwave, then crisp before serving.