This slow cooker bone-in turkey breast is moist and delicious. After fully cooked add a couple of minutes under the broiler for crispy brown skin. You will never make a turkey breast in the oven again. A 2-pound breast is perfect for two.
In a small bowl mix together the soft butter, celery seed, salt, pepper, onion powder, and garlic powder to form a paste.
Loosen the turkey skin and tub 1/3 of the seasoned butter under the skin of the turkey. Rub the remaining seasoning rub on the top of the turkey breast.
Place the sliced onions in the bottom of the slow cooker.
Transfer the turkey breast into a 6-quart slow cooker.
Arrange the carrots around the turkey breast.
Cook on high for 4 hours. Use an instant-read thermometer to check the turkey reaches an internal temperature of 165° F.
When done, let the turkey sit for a few minutes and transfer the turkey breast to a baking sheet and broil (about 4-5 minutes) to brown and crisp the skin.
Notes
Season Generously: To maximize flavor, rub the turkey breast all over with a mix of your favorite herbs and spices. Common options include rosemary, thyme, sage, garlic powder, salt, and pepper. For even more flavor, consider using a marinade or brine before cooking.Use a Rack: If your slow cooker is large enough, use a rack to lift the turkey breast off the bottom of the pot. This allows the heat to circulate around the turkey for more even cooking and prevents the bottom from getting overly soggy. If you don't have a rack, you can create a makeshift one with aluminum foil or sliced onions.Check the Temperature: To ensure your turkey breast is cooked thoroughly but not overcooked, use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.Crispy Skin: For a crispy skin place the Turkey on a baking sheet and broil for a few minutes, if you don't want crisp or brown skin then skip this step.