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Short, Catchy Intro:

So you want a roast that tastes like you spent all day slaving over a stove but really you only babysat a slow cooker for a few hours? Same. This Melt-in-Your-Mouth Butterball Turkey Breast Crock Pot Roast gives you golden, juicy turkey without pretending you love spending your afternoon basting. It practically does the heavy lifting while you binge your favorite show or take a suspiciously long nap.

If you like low-effort dinners that still impress, check out this roundup of low-carb crockpot dinners while you prep. FYI this turkey makes great leftovers and will get you unsolicited compliments the next day.

Why This Recipe is Awesome

It cooks itself. Like, literally. You set it and go be a human somewhere else.
It is basically foolproof. Even if you forget time, the slow cooker forgives you.
The herb butter gives the skin and meat a flavor wallop that makes everyone act like you worked harder than you did.
The veggies and drippings turn into a gravy so good people will fight over the last spoonful.
Want to eat clean or cozy up with comfort food? This recipe plays both sides nicely. IMO the perfect compromise.

Ingredients You’ll Need

1 Butterball turkey breast roast (3–9 lbs) thawed. Try not to stare at it like it’s a mild threat.
1 tablespoon olive oil or nonstick spray. For that mild slick I swear.
Salt. Use enough to actually taste the turkey.
Pepper. Freshly cracked if you feel fancy.
Thyme. Dried works fine.
Rosemary. Dried or fresh, both say classy.
Garlic powder. Because garlic shows up everywhere.
Paprika. Smoked if you want drama.
1/2 cup broth, water, or non-alcoholic white wine alternative. Just something to keep it comfy.
2 cups chicken broth low sodium preferred. Keeps the gravy from getting bossy.
Yellow onion roughly chopped. No need for perfect dice.
Celery roughly chopped. Adds backbone.
Carrots roughly chopped. The orange cheerleaders of the bowl.
Minced garlic. Fresh if you can handle effort.
2 tablespoons cornstarch. For the gravy magic.
1/4 cup cold water. Cornstarch needs a chaperone.
Fresh chopped parsley or chives for garnish. Pretty and eats well.

Step-by-Step Instructions

Unwrap and pat the turkey breast roast dry. Dry skin = better browning and less steam drama.
Mix softened butter, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and salt to create herb butter. Combine until it looks like a tasty paste.
Spread the herb butter all over the turkey breast roast. Rub it in like you mean it and don’t be shy with flavor.
Place chopped onion, celery, carrots, and minced garlic in the slow cooker. These are the flavor bed and they deserve it.
Pour 2 cups of chicken broth over the vegetables. This keeps things moist and gives the gravy base.
Place the butter-rubbed turkey breast on top of the vegetables in the slow cooker. Position it nicely like it’s the guest of honor.
Secure the lid and cook on LOW for 4-6 hours or HIGH for 2-3 hours. Resist the urge to lift the lid constantly and ruin the vibe.
Check the internal temperature; it should be 165°F (74°C). This is non-negotiable for safety and juicy perfection.
Remove the turkey, let it rest for 15-20 minutes. Resting lets the juices redistribute so slices do not cry themselves dry.
Strain the liquid and cooked vegetables for gravy. Keep the good stuff and ditch fibers you do not want in your sauce.
Skim off excess fat and simmer the drippings in a saucepan. Let the flavors concentrate a bit.
Mix cornstarch with cold water and whisk into the simmering drippings until thick. Do this slowly so you do not get lumps.
Adjust seasoning. Taste it, add salt, pepper, or a splash of something bright if it needs help.
Slice the turkey and serve with gravy and garnish as desired. Slice across the grain for better tenderness and be proud.

Common Mistakes to Avoid

Thinking you can skip patting the turkey dry. Wet skin equals watery browning. Not cute.
Overcrowding the slow cooker with extra veggies like it’s a competitive sport. Give the turkey its throne.
Lifting the lid every 15 minutes. You will only delay dinner and annoy yourself.
Ignoring thermometer checks. Eyeballing doneness is a gamble you do not want to take. Use a probe or instant read.
Not letting the turkey rest. Slicing too soon is a crime against juiciness.
Burning the gravy by blasting it at the highest heat without watching. Simmer and stir. Patience wins.

Alternatives & Substitutions

No butter at hand What about olive oil mixed with herbs It will still be delicious and slightly healthier.
Out of chicken broth Use vegetable broth or even a splash of that 1/2 cup water white wine alternative listed earlier.
Hate rosemary Swap in sage or marjoram. Same vibe, different mood.
Want crispy skin Add a quick broil in the oven for 3 to 5 minutes after resting. Keep an eye on it or it will go from golden to charred real fast.
Cornstarch not your jam Use 2 tablespoons of flour mixed with cold water instead but note flour can cloud the gravy a bit.
Vegetarian friend No turkey swap for a pressed tofu roast or large portobello cap and use the same butter-herb mixture for a fun experiment.

FAQ (Frequently Asked Questions)

Q Why does the recipe call for both 1/2 cup of something and 2 cups of broth Why not just one or the other
A Good question The 1/2 cup is there for initial moisture around the turkey if you prefer a splash of water or wine substitute The 2 cups of chicken broth go under the vegetables to cook and form the gravy base

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that Butter gives richness and mouthfeel that margarine fakes and loses

Q Can I cook a frozen Butterball turkey breast in the crock pot
A You can but I do not recommend it It takes longer and may not heat evenly Always try to thaw first for safer and more reliable results

Q How do I prevent the meat from drying out on high heat
A Keep an eye on timing and check internal temp early Remove when it hits 165°F 74°C and let it rest The slow cooker will do the rest

Q Can I add potatoes to the crock pot
A Sure but add chunky potatoes so they do not turn into mashed regrets Add them in the middle of cooking if you use small pieces

Q Do I have to use fresh herbs
A Dried herbs work fine especially in slow cooks They release flavor slowly and play well in this recipe

Q How long do leftovers last
A Store slices in an airtight container in the fridge for up to 4 days or freeze for longer Stash gravy separately for best texture

Final Thoughts

You just scored a dinner that looks like effort but tastes like mastery. You used minimal energy and maximal satisfaction. Pro tip Keep the juices for gravy and your guests will swear you are a culinary genius. Now go impress someone or yourself with your new crock pot skills. You deserve a medal or at least an extra slice of turkey.

Conclusion

If you want to understand how much liquid a slow cooker really needs check out this helpful discussion on Do slow cookers require liquid to operate. For another reliable crock pot turkey recipe with slightly different timing and tips have a look at Crock Pot Turkey Breast (Juicy + Fast Prep).