Rosemary & Garlic Smoky Turkey Breast

If you want juicy turkey with big flavor and nearly zero stress, this is it. Butter, The Olive Leaf Smoked Olive Oil, and Seasonello Herbal Salt get tucked under the skin so the meat bastes from the inside out. A layer of cheesecloth keeps everything moist while it cooks in the slow cooker—then you slice, pour the pan juices over the top, and rewarm when you’re ready to serve. Effortless for holidays, meal prep, or sandwiches all week.

Ingredients

• 1 turkey breast (bone-in or boneless) or a small whole turkey
• Cheesecloth
• 6 Tbsp unsalted butter, softened
• 1/4 cup The Olive Leaf Smoked Olive Oil
• 6 tsp The Olive Leaf Seasonello Herbal Salt (or to taste)

Optional flavor boosts: 2 garlic cloves (minced) and 1–2 tsp chopped fresh rosemary.

Preparation

1. Make the compound butter. In a bowl, mix softened butter, Smoked Olive Oil, and Seasonello (add garlic/rosemary if using).
2. Season under the skin. Using your fingers, gently loosen the skin on the turkey breast. Push as much of the butter mixture as you can under the skin, spreading it as far back as possible without tearing.
3. Coat & cover. Rub the remaining butter all over the outside. Drape with a piece of cheesecloth.
4. Slow-cook. Place the turkey breast in a large slow cooker. Lay the cheesecloth over the top, pressing lightly so it adheres. Cover and cook on HIGH for about 4 hours (or LOW 6–7 hours), until the thickest part reaches 165°F.
5. Slice & sauce. Lift out, cool slightly, then slice and layer into a shallow pan. Pour the slow-cooker juices over the slices.
6. Make-ahead option. Cover and refrigerate. Rewarm gently in the oven (covered) or back in the slow cooker with the juices.

Optional finishing touch

Want golden, crisp edges? After slicing, spread on a sheet pan, brush with juices, and broil 1–2 minutes.

Tips & Swaps

• Whole small turkey: This method works—just extend cook time and confirm 165°F in the breast and 175°F in the thigh.
• Don’t skip the cheesecloth: It helps the butter stay put and prevents the exterior from drying out.
• Gravy shortcut: Reduce the slow-cooker juices in a saucepan; whisk in 1–2 tsp Cranberry Pear Balsamic for brightness.

Serve With

Roasted Root Vegetables, Maple Balsamic Glazed Carrots, or Garlic Mashed Potatoes. Leftovers are perfect on crusty bread with a swipe of cranberry sauce.