Combine butter, basil, lemon and lemon zest, and minced garlic. Set aside 3 T of the butter mixture.
Place the remaining butter mixture under the skin of the turkey breast. If you cannot do this, you can just place the mixture on top (but I do recommend under the skin for the best possible flavor). Sprinkle the top with House Seasoning.
Slow Cooker instructions: Place onions, carrots and broth to the bottom of the slow cooker. Place turkey on top of the vegetables. Cook turkey for 6-7 Hours, once the turkey has reached 165 turn off the crockpot and top with the remaining butter mixture. If you’d like a crispier skin place the turkey under the broiler for 5-8 minutes. Cover and let turkey rest for 10 minutes before carving.
Instant Pot Instructions: Place onions, carrots and broth to the bottom of the instant pot. Place turkey on top of vegetables. Cook turkey for 7 minutes per pound on High Pressure. Allow to Naturally release for 15 minutes. Remove from Instant Pot and top with the remaining butter mixture. If you’d like a crispier skin place the turkey under the broiler for 5-8 minutes. Cover with foil and rest for 10 minutes before carving.
Oven Instructions: Place onions, carrots and broth to the bottom of the roasting pan. Place turkey breast on top of vegetables. Cook turkey 15-20 minutes per pound at 325 degrees. Once the turkey has reached 165 remove from oven and top with the remaining butter mixture. Cover with foil and rest for 10 minutes before carving.