If you’re searching for a fuss-free, flavour-packed centrepiece for your keto table, this Keto Crockpot Turkey Breast with Garlic Herb Butter is the answer. Slow cooking ensures the turkey stays incredibly juicy and tender, while a rich garlic herb butter infuses every bite with savoury goodness.
Turkey breast is naturally lean and high in protein, making it ideal for keto diets when paired with healthy fats. This recipe uses a simple blend of fresh herbs, garlic, and butter to create a mouthwatering, aromatic crust as the turkey gently cooks.
Simply rub the turkey with the herby butter, pop it in your slow cooker, and let it work its magic. The result is a succulent, golden turkey breast perfect for weeknight dinners, meal prep, or even a smaller festive gathering. Serve with your favourite low-carb sides for a satisfying, wholesome meal.
At a glance
- Time: 270 minutes
- Difficulty: Easy
- Servings: 6
- Cost: Affordable
Macros (per serving)
- Protein: 36 g
- Fat: 13 g
- Carbs: 1 g
- Energy: 270 kcal
Ingredients
- 1.2 kg Turkey breast (boneless, skin-on) (Pat dry with kitchen paper)
- 80 g Unsalted butter (Softened)
- 4 Garlic cloves (Finely minced)
- 1 tbsp Fresh rosemary (Finely chopped)
- 1 tbsp Fresh thyme (Finely chopped)
- 1 tsp Lemon zest (Finely grated)
- 1.5 tsp Sea salt
- 1 tsp Black pepper (Freshly ground)
Equipment Needed
- Slow cooker (crockpot)
- Small mixing bowl
- Sharp knife
- Chopping board
- Spoon or spatula
- Kitchen paper
Steps
- Pat the turkey breast dry with kitchen paper and set aside.
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, lemon zest, salt, and pepper until well combined.
- Gently loosen the skin of the turkey breast with your fingers. Rub half the garlic herb butter under the skin and the rest over the top.
- Place the turkey breast, skin side up, into the slow cooker.
- Cover and cook on LOW for 4–5 hours, or until the internal temperature reaches 74°C. The turkey should be juicy and tender.
- Optional: For a crispier skin, transfer the cooked turkey to a baking tray and grill under a hot oven grill for 3–5 minutes until golden.
- Rest the turkey breast for 10 minutes before slicing. Serve with pan juices spooned over.
Allergens & Swaps
Allergens:
Recipe contains: dairy, none
Potential swaps:
- Unsalted butter → Ghee or coconut oil — For dairy-free, use ghee (if tolerated) or coconut oil.
- Fresh herbs → Dried herbs — Use 1 tsp each dried rosemary and thyme if fresh is unavailable.
Serving Ideas
- Cauliflower mash – Creamy, buttery mash pairs perfectly with the savoury turkey.
- Roasted green beans – Adds crunch and colour to your plate.
- Keto gravy – Drizzle over for extra richness and flavour.
Additional Info
Chefs Tips
- Let the turkey rest before slicing to keep it juicy.
- Use a digital thermometer for perfect doneness.
- Add a splash of chicken stock to the slow cooker for extra moisture if desired.
Variations
- Add smoked paprika or chilli flakes to the butter for a spicy kick.
- Swap lemon zest for orange zest for a different citrus note.
Troubleshooting
- If the turkey is dry, it was likely overcooked. Check your slow cooker’s temperature and use a thermometer next time.
- If the skin is pale, finish under the grill for a golden finish.
Storage & Reheating
Store leftover turkey in an airtight container in the fridge. It also freezes well for future meals.
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: Reheat gently in the microwave or oven with a splash of broth to keep moist.
Ingredient Spotlight
Turkey breast: A lean, high-protein cut that stays juicy when slow-cooked and is perfect for keto diets.
Butter: Adds richness and helps keep the turkey moist while infusing it with flavour.
Fresh herbs: Rosemary and thyme bring aromatic, earthy notes that complement turkey beautifully.
FAQs
Can I use a bone-in turkey breast?
Yes, bone-in turkey breast works well. Increase the cooking time by 30–60 minutes and check for doneness with a thermometer.
How do I keep the turkey breast from drying out?
Cooking on LOW and not overcooking is key. Use a thermometer to ensure it reaches 74°C and no higher.
Can I prepare this ahead of time?
Yes, you can rub the turkey with herb butter up to 24 hours ahead and refrigerate until ready to cook.
What can I do with leftovers?
Leftover turkey is perfect for salads, lettuce wraps, or keto sandwiches.
Is this recipe suitable for meal prep?
Absolutely. The turkey stays moist and reheats well for several days.
Keto Crockpot Turkey Breast with Garlic Herb Butter
Ingredients
- 1.2 kg Turkey breast (boneless, skin-on) (Pat dry with kitchen paper)
- 80 g Unsalted butter (Softened)
- 4 Garlic cloves (Finely minced)
- 1 tbsp Fresh rosemary (Finely chopped)
- 1 tbsp Fresh thyme (Finely chopped)
- 1 tsp Lemon zest (Finely grated)
- 1.5 tsp Sea salt
- 1 tsp Black pepper (Freshly ground)
Instructions
- Pat the turkey breast dry with kitchen paper and set aside.
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, lemon zest, salt, and pepper until well combined.
- Gently loosen the skin of the turkey breast with your fingers. Rub half the garlic herb butter under the skin and the rest over the top.
- Place the turkey breast, skin side up, into the slow cooker.
- Cover and cook on LOW for 4–5 hours, or until the internal temperature reaches 74°C. The turkey should be juicy and tender.
- Optional: For a crispier skin, transfer the cooked turkey to a baking tray and grill under a hot oven grill for 3–5 minutes until golden.
- Rest the turkey breast for 10 minutes before slicing. Serve with pan juices spooned over.
Allergens & Swaps
Allergens: dairy, none
- Unsalted butter → Ghee or coconut oil — For dairy-free, use ghee (if tolerated) or coconut oil.
- Fresh herbs → Dried herbs — Use 1 tsp each dried rosemary and thyme if fresh is unavailable.
Nutrition (per serving)
- Protein: 36 g
- Fat: 13 g
- Carbs: 1 g
- Energy: 270 kcal
