Rosemary & Sage Slow-Cooker Pulled Turkey
Updated: Jan 28
This is what my Gobbler Bomb is all about! The turkey! This was another first for me as I have never cooked an entire turkey breast before. The only time I encounter turkey is usually for Thanksgiving and it is the whole bird going in the oven. I am glad I tried this out, though, and slow cooking it was definitely the way to go. About seven hours after prepping and cooking the bird, I had juicy, fall off the bone turkey breast.
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp dried rosemary
½ tsp dried sage
½ tsp black pepper
3 medium sweet onions, quartered
12 cloves garlic, peeled
1 bone-in skin-on turkey breast (about 6 lbs), rinsed & dried
¼ cup extra virgin olive oil
2 tbsp rosemary infused olive oil
In a small bowl, mix the salt, garlic powder, rosemary, sage, and pepper until well combined. Place the onions and garlic cloves in the bottom of a 6-quart slow cooker.
In a small bowl, combine the olive oils. Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, careful not to tear the skin. Rub the olive oil mixture under the skin, covering the entire breast as evenly as possible. Then rub the outside of the skin with the dry rub mixture.
Place the prepared turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours.
Remove the tukey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey meat back into the juices left in the slow cooker. Using two forks, shred the meat in the juices and allow to reset for 5 to 10 minutes before serving.