Start by patting the turkey breast dry with paper towels. Removing excess moisture ensures better flavor absorption and helps the seasoning stick. If possible, gently loosen the skin without tearing it and rub olive oil or melted butter beneath the skin as well as on the surface—this helps keep the meat juicy and enhances the flavor of the skin during cooking.
Season the Turkey
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme or rosemary. Stir the spices together until evenly mixed. Rub this seasoning blend all over the turkey breast, pressing gently to ensure it adheres to the skin and, if possible, underneath it as well. Seasoning under the skin intensifies the flavor as the turkey cooks.
Set Up the Slow Cooker
Pour the chicken or turkey broth into the bottom of your slow cooker. This adds moisture and helps infuse the turkey with subtle savory notes. Carefully place the seasoned turkey breast into the slow cooker, breast-side up, so the meat cooks evenly and the juices flow downward for self-basting during cooking.
Cook the Turkey
Cover the slow cooker with the lid and set it to cook on LOW for 5 to 6 hours. The exact timing may vary depending on the size of your turkey breast and the model of your slow cooker. Use a meat thermometer to ensure doneness—the internal temperature should reach 165°F (74°C) at the thickest part of the breast.
