Ingredients:

  • 3.5 lb boneless turkey breast, thawed
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh sage, finely minced
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 8 cups dried bread cubes
  • 1 cup celery, finely diced
  • 1 large yellow onion, finely diced
  • 2 cups low-sodium turkey stock
  • 1 tsp poultry seasoning
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter (for sautéing)

Instructions:

  1. Melt 1 tablespoon of butter in a skillet over medium heat. Sauté the diced celery and yellow onion for approximately 5-7 minutes until translucent and fragrant.
  2. In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, chopped parsley, and poultry seasoning.
  3. Gradually drizzle in the turkey stock, tossing gently until the mixture is moist but not oversaturated.
  4. Transfer the dressing mixture to the bottom of a 6-quart or 8-quart slow cooker, spreading it into an even layer to act as a thermal buffer for the meat.
  5. In a small bowl, mix 4 tablespoons of softened butter with sage, rosemary, garlic powder, paprika, salt, and pepper to create a compound herb butter.
  6. Pat the turkey breast dry with paper towels. Rub the herb butter mixture thoroughly over the skin and under the skin if possible.
  7. Place the buttered turkey breast directly on top of the dressing bed. Cover and cook on Low for 6 hours, or until an instant-read thermometer reaches an internal temperature of 165°F (74°C).
  8. Remove turkey and let it rest for 15 minutes before slicing. Serve slices over the moist dressing.