Get ready to discover the secret to a perfectly juicy, tender, and flavorful turkey breast without any of the stress. This Easy Slow Cooker Turkey Breast recipe is a complete game-changer for holiday meals or any special dinner.
By using the gentle, consistent heat of a slow cooker, you can achieve a wonderfully moist result that is nearly impossible to overcook. This Crock Pot Turkey Breast Recipe features a savory herb butter that is rubbed both under and over the skin, creating a self-basting environment that results in a truly delicious Turkey Breast In Slow Cooker.
Why This is the Best Way to Cook a Turkey Breast
This is one of the most reliable Turkey Breast Crock Pot Recipes you will ever find.
- Incredibly Juicy: This is the most significant benefit of a Slow Cooker Turkey Breast. The low and slow cooking method locks in moisture, making it virtually impossible for the turkey to dry out.
- Frees Up Oven Space: On a busy cooking day like Thanksgiving, having your main course in the crockpot is a huge advantage, leaving your oven free for all the delicious side dishes.
- Rich, Flavorful Gravy: The slow cooker collects all the delicious juices, which are then used to make a rich and savory homemade gravy.
- Minimal Effort: This is a true “set it and forget it” recipe. After a few minutes of prep, the slow cooker does all the work.
Your Simple Ingredient Checklist
This recipe uses simple, classic ingredients for a spectacular result.
The Ingredient Lineup:
- 1 (4-5 lb) bone-in, skin-on turkey breast
- 8 tbsp unsalted butter, softened
- 1 large onion, thickly sliced
- 1 cup chicken broth
- For the Herb Butter: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried thyme, 2 tsp salt, and 0.5 tsp black pepper.
- For the Gravy: 4 tbsp all-purpose flour.
Step-by-Step Instructions
Get ready for the easiest, most delicious turkey breast ever.
Part 1: Prepare and Cook the Turkey
- Make the Herb Butter: In a small bowl, combine the softened butter with the garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Mix until you have a smooth, spreadable paste.
- Season the Turkey: Pat the turkey breast completely dry with paper towels. Carefully loosen the skin from the breast meat. Spread about half of the herb butter mixture directly onto the meat, under the skin. Spread the remaining half all over the top of the skin.
- Layer the Slow Cooker: Place the thick onion slices at the bottom of your slow cooker to create a “rack” for the turkey to sit on. Place the seasoned turkey breast on top of the onions.
- Cook: Cover the slow cooker and cook on LOW for 5 to 6 hours, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
Part 2: The Crispy Finish and Gravy
- Crisp the Skin (Optional but Recommended): For a beautiful, crispy skin, preheat your oven’s broiler. Carefully transfer the cooked turkey breast to a baking sheet and place it under the broiler for 3-5 minutes, watching it closely, until the skin is crispy and golden brown.
- Rest the Turkey: This is a crucial step! Let the turkey rest on a cutting board for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist result.
- Make the Gravy: While the turkey rests, strain all the cooking juices from the slow cooker into a bowl, discarding the onions. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour and cook for one minute to create a roux.
- Finish the Gravy: Gradually whisk the strained cooking juices and the 1 cup of chicken broth into the roux. Bring to a simmer and cook, whisking, until the gravy has thickened. Season with salt and pepper to taste.
- Serve: Slice the rested turkey and serve hot with the delicious homemade gravy.
Frequently Asked Questions (FAQ)
1. Can I use a boneless turkey breast for this recipe? Yes, you can use a Boneless Turkey Breast In Crock Pot. A boneless breast will cook more quickly, so you will need to reduce the cooking time. Start checking the internal temperature with a meat thermometer after about 3-4 hours on LOW.
2. Is it necessary to crisp the skin in the oven? The turkey will be fully cooked and delicious straight from the slow cooker, but the skin will be very soft, not crispy.
The optional broiling step at the end is purely for texture and appearance, but it is highly recommended for that classic roasted turkey finish.
3. What can I add to the slow cooker for more flavor? This is a great base recipe. For more aromatic flavor, you can add a few sprigs of fresh thyme or rosemary and a couple of smashed garlic cloves to the bottom of the slow cooker along with the onions.
4. How do I store and reheat leftovers? Store any leftover sliced turkey and gravy in separate airtight containers in the refrigerator for 3-4 days. You can also freeze the sliced turkey for up to 3 months.
To reheat, you can warm the slices in a skillet with a splash of broth or gravy to keep them moist, or simply use the microwave.
The Ultimate Easy Slow Cooker Turkey Breast: A Stress-Free Holiday Meal
Equipment
- Slow cooker For hands-off cooking
- Mixing bowl To mix herb butter
- Baking sheet For optional broiling step
- Meat thermometer Ensure turkey reaches 165°F
- Saucepan For making gravy
Ingredients
- 1 (4-5 lb) bone-in, skin-on turkey breast
- 8 tbsp unsalted butter, softened
- 1 large onion, thickly sliced
- 1 cup chicken broth (plus more for gravy if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp salt
- 0.5 tsp black pepper
- 4 tbsp all-purpose flour (for gravy)
Instructions
- In a small bowl, mix softened butter with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper to form herb butter.
- Pat turkey breast dry. Rub half of the herb butter under the skin and the rest over the outside.
- Place onion slices in the bottom of the slow cooker to act as a rack. Place turkey breast on top. Pour in 1 cup chicken broth.
- Cover and cook on LOW for 5–6 hours, or until internal temperature reaches 165°F (74°C).
- (Optional) For crispy skin: Transfer turkey to a baking sheet and broil 3–5 minutes until golden brown.
- Let turkey rest 10–15 minutes before slicing.
- To make gravy: Strain slow cooker juices. In a saucepan, melt 4 tbsp butter, whisk in 4 tbsp flour to form a roux. Gradually whisk in strained juices and simmer until thickened. Season to taste.
- Slice turkey breast and serve hot with homemade gravy.