Want holiday-level turkey without the day-of stress? This butter-basted slow-cooker turkey breast stays insanely juicy and slices beautifully for serving or sandwiches. A quick soak of cheesecloth in The Olive Leaf Butter Olive Oil and a splash of white wine keeps the meat tender while it gently cooks—then you chill and reheat when you’re ready. Your guests will swear it was roasted that day.

Ingredients

• 1 turkey breast (or small whole turkey)
• Cheesecloth
• 1/4 cup dry white wine (we like Oliver Vignoles)
• 1/3 cup The Olive Leaf Butter Olive Oil
• Kosher salt & black pepper, to taste (optional)

Directions

1. Mix & soak: In a small bowl, whisk the white wine and Butter Olive Oil. Cut a piece of cheesecloth large enough to cover the top of the turkey breast and soak it in the mixture for a few minutes.
2. Assemble: Place the turkey breast in a large slow cooker. Lay the soaked cheesecloth over the top, pressing lightly so it adheres. Pour any remaining wine–oil mixture into the cooker. Season if desired.
3. Cook: Cover and cook on HIGH for about 4 hours (or LOW 6–7 hours), until the thickest part of the breast reaches 165°F.
4. Slice & store: Remove turkey, cool slightly, then slice and layer in a shallow pan. Pour the slow-cooker juices over the slices.
5. Make-ahead: Cover and refrigerate. Rewarm gently in the oven (covered) or back in the slow cooker with the juices. The texture stays tender and the flavor is even better the next day.

Why this works

• Butter Olive Oil = built-in basting. You get butter’s flavor with olive oil’s moisture.
• Cheesecloth “lid.” Holds moisture at the surface so the meat doesn’t dry out.
• Low & slow. Even heat means juicy slices every time.

Tips

• Whole small turkey works too; just extend time and confirm 165°F in the breast and 175°F in the thigh.
• Want a roasty finish? Broil the sliced turkey on a sheet pan for 1–2 minutes before serving.
• Turn juices into quick gravy: simmer to reduce, then whisk in a spoonful of flour or cornstarch slurry; season with salt, pepper, and a splash of Cranberry Pear Balsamic for brightness.

What to serve with it

Garlic Mashed Potatoes, Maple Balsamic Glazed Carrots, Roasted Root Vegetables, and warm rolls. Leftovers are perfect for next-day sandwiches.