Black Truffle Olive Oil and Fresh Garlic Turkey Breast



  • 1 2-1/2 pound skin-on, bone-in half turkey breast
  • 2-1/2 tablespoons black truffle oil
  • 1 tablespoon softened butter
  • 3/4 cup white wine
  • 1/2 cup low-sodium chicken broth
  • 4-5 cloves of garlic, peeled and halved
  • 2-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons pepper
  • 2 fennel bulbs, sliced in half-rounds
  • 1 onion, sliced


  1. Pierce top side of breast in several places with paring knife.
  2. Sprinkle kosher salt and pepper over both sides of breast.
  3. Drizzle 1/2 tablespoons black truffle oil over top of breast.
  4. Heat 2 tablespoons of truffle oil in crock pot insert (that you can heat on cook top) or Dutch oven.
  5. Place turkey in crock pot insert or Dutch oven and brown on both sides (4-5 minutes per side).
  6. Remove from crock pot and set aside.
  7. Place sliced fennel and onion on bottom of crock pot and place crock pot insert back into crock pot.
  8. Pour wine and chicken broth over fennel and onion.
  9. Place turkey on top of fennel and onion.
  10. Rub turkey breast skin with softened butter.
  11. Set to cook on high for 4 hours or low for 8 hours.


Until next time, Kris