Ingredients:

  • 1 (6–7 lb) bone-in turkey breast
  • 2 tbsp Extra virgin olive oil
  • 1/2 cup Unsalted butter, softened
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme, finely chopped
  • 1 tsp Smoked paprika
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 cup Low sodium chicken broth
  • 1 yellow onion, quartered
  • 2 stalks celery, chopped into 2-inch pieces
  • 1/2 cup Fresh cranberries
  • 2 tbsp Cornstarch
  • 2 tbsp Water

Instructions:

  1. Place the quartered onion, celery pieces, and fresh cranberries into the bottom of the slow cooker.
  2. In a small bowl, mash the softened butter, garlic, rosemary, thyme, paprika, salt, and pepper until it forms a thick paste.
  3. Pat the turkey breast completely dry with paper towels. Rub the olive oil over the skin, then generously apply the herb butter mixture over and under the skin.
  4. Pour the chicken broth into the bottom of the crockpot, being careful not to wash the butter off the turkey. Place the turkey on top of the vegetables.
  5. Cover and cook on LOW for 5 hours until the internal temperature reaches 165°F.
  6. Transfer the turkey to a baking sheet and broil in the oven for 3-5 minutes until the skin is golden and crackling.
  7. Strain the liquid from the crockpot into a saucepan. Bring to a simmer over medium heat.
  8. Whisk the cornstarch and water together, then slowly pour into the simmering liquid. Whisk until the gravy is thick and glossy.
  9. Let the turkey rest for at least 15 minutes before carving.
  10. Carve into thick slices and serve with the warm cranberry infused gravy.