Slow Cooker Turkey Breast
Slow Cooker Turkey Breast is tender, juicy, flavorful, and surprisingly easy to prepare.Butter, garlic, rosemary, thyme, and sage create a classic savory herb flavor.The slow cooker gently cooks the turkey while helping retain moisture.The cooking juices can be transformed into a delicious homemade gravy.It is ideal for Thanksgiving, Christmas, Sunday dinners, or smaller gatherings.Serve it with mashed potatoes, vegetables, stuffing, cranberry sauce, or fresh bread.
Ingredients
For the Turkey
- 1 boneless or bone-in turkey breast, approximately 2½–4 pounds
- 3 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 celery stalks, roughly chopped
- 1½ cups low-sodium chicken or turkey broth
For the Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups strained slow-cooker juices
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare the Turkey
- Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. If the turkey has skin, gently loosen the skin from the meat without completely removing it.
Make the Herb Butter
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, paprika, salt, black pepper, and onion powder.Mix until everything is evenly incorporated.
Season the Turkey
- Rub the herb butter generously over the turkey breast. If using skin-on turkey, gently spread some of the butter underneath the skin as well.Lightly drizzle the turkey with olive oil.
Prepare the Slow Cooker
- Place the sliced onion, carrots, and celery in the bottom of the slow cooker. Add the bay leaf and pour in the broth.The vegetables create an aromatic base while also helping keep the turkey elevated from the bottom of the cooker.
Add the Turkey
- Place the seasoned turkey breast on top of the vegetables.Cover the slow cooker with its lid.
Slow Cook
- Cook on LOW for approximately 4–5 hours, depending on the size and type of turkey breast.The most important indicator is the internal temperature rather than the cooking time. Use an instant-read thermometer inserted into the thickest part of the meat.Cook until the turkey reaches a safe internal temperature of 165°F (74°C).
Rest the Turkey
- Carefully remove the cooked turkey breast from the slow cooker and place it on a cutting board.Loosely cover it with foil and allow it to rest for approximately 15–20 minutes before slicing.Resting allows the juices to redistribute throughout the meat.
Make the Gravy
- Strain the cooking liquid and reserve approximately 1½ cups.Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1–2 minutes.Gradually whisk in the reserved cooking juices.Continue cooking while whisking until the gravy thickens.Taste and adjust the salt and black pepper as needed.
Slice and Serve
- Slice the turkey breast against the grain into even pieces.Arrange the slices on a serving platter and spoon some warm gravy over the top.Serve immediately with your favorite side dishes.Slice the turkey breast against the grain into even pieces.Arrange the slices on a serving platter and spoon some warm gravy over the top.Serve immediately with your favorite side dishes.
Notes
- Bone-in or boneless: Either can be used. Bone-in turkey breast often provides especially flavorful cooking juices.
- Use a thermometer: Cooking time can vary considerably depending on the size and shape of the turkey. Internal temperature is the best way to determine doneness.
- Do not add too much liquid: The turkey will release additional juices as it cooks, so a moderate amount of broth is sufficient.
- Skin-on turkey: Keeping the skin attached helps protect the meat during cooking and adds flavor.
- Crispy skin: Slow cooking will not produce crispy skin. For crispier skin, transfer the cooked turkey to a baking sheet and briefly broil it under close supervision.
- Resting matters: Allowing the turkey to rest before slicing helps reduce moisture loss.
- Low-sodium broth: Using low-sodium broth gives you better control over the final seasoning.
- Leftovers: Store cooled turkey in an airtight container in the refrigerator and use it within a few days.