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Butterball Turkey Breast Roast

This easy and flavorful Butterball Turkey Breast Roast is cooked low and slow in a Crock Pot, ensuring a juicy and mouthwatering meal perfect for any cozy dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece Butterball turkey breast roast (3–9 lbs, thawed) Make sure the turkey is fully thawed before cooking.
  • 1 tbsp olive oil or nonstick spray Olive oil helps achieve crispy skin.
  • to taste salt, pepper, herbs, and spices (thyme, rosemary, garlic powder, paprika) Feel free to mix and match your favorite herbs.
  • 1/2 cup broth, wine, or water Any liquid can be used, chicken broth is recommended.

Method
 

Preparation
  1. Pat the turkey breast dry with paper towels. If it’s boneless, leave the netting on.
  2. Spray or brush the turkey with olive oil, then rub it down with salt, pepper, and your choice of herbs and spices.
  3. Place the turkey skin-side up in the slow cooker and pour in ½ cup of your chosen liquid (broth, wine, or water).
Cooking
  1. Cover and cook on LOW for 4 hours. Use a meat thermometer to check the temperature; it should be around 140°F.
  2. Continue cooking for an additional 1–2 hours until the internal temperature reaches 165°F.
Resting and Serving
  1. Once done, remove the turkey and tent it with foil. Let it rest for 15 minutes before slicing and remove the netting if boneless.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Allow leftovers to cool completely before freezing. Reheat gently before serving.