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INGREDIENTS

– 5 lb turkey breast, thawed – butter, softened – dried rosemary – garlic powder – paprika – onion powder – sea salt – coarse ground black pepper – water

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Put a small wire rack or silicone rack in the bottom of the slow cooker. Or make a ring with foil if you don't have a rack.

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Mix together the softened butter, rosemary, garlic powder, paprika, onion powder, sea salt, and pepper.

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Pat the turkey dry. Carefully lift the skin enough to rub 1/2 of the butter mixture on the turkey underneath the skin. Rub the remaining butter mixture over the skin.

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Place the turkey breast on the rack. Pour the water into the slow cooker.

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Cover and cook on low for 5-6 hours or until the turkey reaches an internal temperature of 165˚F.

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Transfer the turkey breast to a rimmed baking sheet and brown the skin under the broiler for 3-4 minutes until golden, watching carefully so that it doesn't burn

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