Slow Cooker Turkey Breast

Slow cooked turkey breast on a plate with fresh thyme.

Tender and juicy, and easy Slow Cooker Turkey Breast Recipe with crispy skin and savory gravy. Perfect for a hassle-free holiday feast or a delicious weeknight dinner!

Course dinner, main

Cuisine American

Prep Time 15

Cook Time 5

Total Time 5 15

Servings

Calories 336kcal

Equipment

6-quart Crock Pot
small bowl
Spatula or cooking spoon
baking dish
medium saucepan
measuring spoons
Measuring cups

Ingredients

4 pound turkey breast bone in or boneless, with the skin on
1 head of garlic cut in half horizontally
1 medium onion peeled and cut into chunks
5 thyme sprigs

Rub

1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons paprika
2 teaspoons sea salt
½ teaspoon black pepper
2 tablespoons olive oil

Gravy

chicken broth enough to make 2 cups liquid after getting cooking liquid from turkey
4 tablespoons butter
¼ cup all-purpose flour
salt and pepper to taste

Get Recipe Ingredients

Instructions

Make the Rub: Put all the rub ingredients in a small bowl and mix them to combine—it will make a wet paste.
Prepare the Slow Cooker: Place the onion, garlic (face down), and thyme in the slow cooker.
Season the Turkey: Pat the turkey dry with paper towels. Place the rub all over the turkey breast, focusing on the top and sides. Place it on top of the onion and garlic in the slow cooker.
Cook on Low: Cover the slow cooker and cook on the LOW setting for 4-6 hours or until an instant-read thermometer reaches an internal temperature of 165 F./74 C. The exact cooking time will depend on the size of the turkey breast and your slow cooker.
Remove Turkey and Let It Rest: Take the turkey out of the slow cooker, place it on an oven-safe baking dish, make a tent with tin foil, and let it rest for about 20 minutes before crisping the skin. Do not leave it in a crock pot on the WARM setting.
Crisp the Skin: Preheat the oven to the broil setting and place the oven rack about 1 foot away from the heat source. Place the turkey breast in the oven and broil for 3-5 minutes or until the skin has reached the desired crispiness. Keep a close eye on the oven as it crisps quickly!

Gravy

Gather Cooking Juices: Transfer the strained liquid from the slow cooker to a measuring cup. Make sure to squeeze all the yummy juices from the garlic, etc. If you don’t have 2 cups of liquid, add chicken broth to make up the difference.
Make Gravy: Melt butter in a medium saucepan over medium heat. Add the flour and stir to combine. Add ½ cup of cooking liquid into the flour mixture, stirring until it forms a paste. Then, slowly stir in the remaining liquid. You can use a whisk if you need to make the gravy smoother. Simmer until thickened. Finally, season to taste with salt and pepper and serve alongside your turkey.
Season your cooked turkey breast with fresh herbs, and enjoy!

Notes

- Select the Right Size Breast: Choose an unfrozen, bone-in, or boneless turkey breast that fits comfortably in your slow cooker. A 3-4 pound turkey breast is a good size for most slow cookers. We used a 6-quart crockpot.

- Include Aromatics: You can place other aromatic vegetables like carrots and celery at the bottom of the slow cooker to enhance the flavor of the turkey and gravy.

- Don’t Overcook: Check the turkey's internal temperature with a meat thermometer. Once it reaches 165°F (74°C), it's done. Overcooking can result in dry meat. We also recommend cooking the turkey breast on the LOW setting to keep it moist.

- Rest Before Crisping and Slicing: For the juiciest turkey breast, let it rest for about 10-15 minutes after cooking before broiling it and slicing. This process allows the juices to be redistributed and keeps the meat tender.

- Make-Ahead: Turkey is best when served right after making it. However, if you need to make this recipe ahead, slow-cook the turkey, but hold off on browning/crisping the skin. Store it in an airtight container overnight, then bring it to room temperature. Place it on a microwave-safe plate covered in plastic wrap and cook for 3 minutes on LOW power. Now, broil it to crisp the skin. You can also make the flavorful gravy recipe ahead and reheat it in the microwave.
- Storing: For best results, keep it in an airtight container in the fridge for 3-4 days. Heat slices with gravy on a microwave-safe plate.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition