top of page

Turkey Breast


from Kara Kimbrough

5-6-pound bone in turkey breast, thoroughly thawed

2 yellow onions, peeled and halved


For Turkey Butter:

 Stick of unsalted butter, softened (or butter substitute)

 1 tablespoon each: minced garlic, dry mustard, fresh rosemary, sage and thyme leaves, finely chopped


Teaspoon each of salt and freshly ground pepper (or use Mrs. Dash)


Mix ingredients together.


To prepare turkey: Loosen skin from thawed turkey and pat breast dry. Use a small knife to cut slit on one side to separate skin from flesh. Using a butter knife, lift skin and coat breast with half of the butter. Coat the surface skin, including underside, with remaining butter. (If you prefer a lot of butter, simply double the recipe and amounts used to coat breast and skin.)


Season skin by sprinkling lightly with 1/2 teaspoon each salt and pepper or Mrs. Dash.


Place onion halves in bottom of 5 quart or larger Crockpot. Place turkey on top, skin side up. Cook 6 hours on low (check temperature after 5 hours) until internal temperature reads 165 degrees when meat thermometer is inserted into the middle.


 Transfer turkey to baking tray (reserve juices in Crockpot). Cover loosely with foil, rest for 20 minutes. Preheat oven broiler to high.


 Important step for browning: Drizzle turkey very lightly with olive oil, not butter, to avoid burning. Place on a metal pan and put under a broiler at least 12 inches from heat for 5 to 10 minutes until skin is crispy. Watch very closely to make sure skin doesn’t burn. Serve with gravy.

Image by Alison Marras
bottom of page