Ingredients:

  • 1 (6–7 lb) bone-in turkey breast, thawed completely
  • 2 large yellow onions, peeled and quartered
  • 4 large carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 2-inch chunks
  • 1 cup low-sodium chicken broth
  • 1 packet turkey breast crock pot onion soup mix
  • 4 tbsp unsalted butter, softened
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp cracked black pepper

Instructions:

  1. Layer the quartered onions, carrots, and celery at the bottom of the 6-quart slow cooker. Pour the chicken broth over the vegetables to create a natural roasting rack.
  2. In a small mixing bowl, combine the softened butter, smoked paprika, thyme, rosemary, and black pepper. Mash until a thick paste forms. Then rub the onion soup mix packet directly onto the turkey skin.
  3. Pat the turkey breast completely dry with paper towels. Coat the entire breast with the prepared butter mixture. Ensure every nook and cranny is covered.
  4. Place the seasoned turkey breast on top of the vegetables. Cover and cook on LOW for 6 hours.
  5. Around the 5.5 hour mark, check the internal temperature using an instant-read thermometer. Remove the bird when it hits 68°C (155°F). It will reach the safe 74°C (165°F) during the rest.
  6. Optional: For crispy skin, transfer the cooked turkey to a baking sheet and broil in the oven for 3-5 minutes until golden brown.