This Slow Cooker Turkey Breast is juicy, buttery, and full of classic herb flavor with almost no hands-on work. Onion, garlic, lemon, and fresh herbs go right into the slow cooker, then the turkey gets coated with a simple savory seasoned butter. Finish it under the broiler for golden, crispy skin, then use those incredible drippings to make an easy homemade turkey gravy.
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Holiday cooking at its easiest. This Slow Cooker Turkey Breast is juicy, buttery, and full of classic holiday flavor without taking up precious oven space. And those drippings? We’re turning them into gravy.
It’s just as good for Thanksgiving or Christmas dinner as it is sliced up for sandwiches the next day.
Why you'll Love This Slow Cooker Turkey Breast
- So easy: Rub with seasoned compound butter and let the slow cooker do the rest.
- Juicy + crispy: Tender, juicy turkey with a quick broil for crispy skin.
- Homemade gravy: Those buttery, herby drippings make the best gravy.
- Frees up the oven: One less thing fighting for space during the holidays.
- Great leftovers: Perfect for turkey sandwiches, soups, salads, and more.
What You'll Need & Why
- Turkey Breast: Bone-in, skin-on for juicy turkey and plenty of drippings for gravy.
- Onion + Garlic: Create a savory base and help keep the turkey elevated as it cooks.
- Lemon + Bay Leaves + Fresh Herbs: Lemon adds brightness while fresh thyme, rosemary, and sage give us that classic holiday flavor.
- Seasonings: Garlic powder, onion powder, smoked paprika, kosher salt, and fresh black pepper keep the compound butter simple and savory.
- Butter: Mixed with the seasonings to coat the turkey, adding flavor and richness as it cooks.
- For the Gravy: Turkey drippings, cornstarch, and a splash of heavy cream make a quick, silky gravy.
The Recipe Rundown
- Build the base: Add onion, garlic, lemon, bay leaves, fresh thyme, sage, and rosemary to the slow cooker.
- Butter the turkey: Set the turkey breast on top, then spread the seasoned butter all over the turkey and underneath the skin.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3, checking the internal temperature around 5 hours. The turkey is done when the thickest part of the breast reaches 165°F without touching the bone.
- Crisp the skin: Transfer to a baking sheet and broil for a few minutes until golden and crispy.
- Make the gravy: Strain the slow cooker drippings into a saucepan, bring to a simmer, and thicken with a cornstarch slurry. Finish with a splash of cream and season to taste.
- Rest + serve: Let the turkey rest before slicing and serve with plenty of gravy.
Swaps & Variations
Turkey breasts can look very different depending on what you find at the store. Here’s what you need to know before you cook yours.
- Bone-in or boneless: Either works. I prefer bone-in, skin-on for juicy meat, crispy skin, and plenty of flavorful drippings for gravy. Boneless works, too—just start checking the temperature earlier.
- Single or whole turkey breast: A single breast is one side, while a whole or double breast includes both sides attached at the breastbone. Either can work as long as it fits comfortably in your slow cooker. Cooking time will depend on size, so use the internal temperature rather than the clock.
- Skin-on or skinless: Either works, but skin-on is my preference. The skin helps protect the meat as it cooks and gives you that golden, crispy finish under the broiler. Skinless turkey just skips the broiling step.
- Frozen turkey breast: Totally fine, but thaw it completely before slow cooking. Never put a frozen or partially frozen turkey breast in the slow cooker.
- Pre-brined or enhanced turkey: Check the label. Many packaged turkey breasts contain a salt solution or are already brined. If yours is, reduce the salt in the seasoned butter. There’s no need to rinse it.
- Pre-seasoned turkey: If it already has a rub or seasoning blend, reduce or skip the additional seasoning so it doesn't become overly salty.
- Fresh herbs: Thyme, rosemary, and sage are my favorites, but parsley or chives work, too. Use what you have.
Tips For The Best Slow Cooker Turkey Breast
This Slow Cooker Turkey Brest recipe is about as easy as it gets, but these simple tips will make sure your turkey turns out juicy and delicious every time.
- Remove the extras: Take the turkey out of all packaging and discard any gravy packet or other pieces tucked inside. Remove any netting or twine, too.
- Thaw it completely: Never put a frozen or partially frozen turkey breast in the slow cooker. Thaw it completely in the refrigerator first.
- Pat it dry: Pat the turkey breast well with paper towels so the seasoned butter sticks better. There’s no need to rinse it.
- Get under the skin: Gently loosen the skin and rub some of the seasoned butter directly onto the meat before coating the outside.
- Use a meat thermometer: Size, shape, bone-in vs. boneless, and individual slow cookers all affect cooking time. Start checking early and cook until the thickest part reaches 165°F.
- Make sure it fits: Arrange the onion, lemon, garlic, and herbs around the turkey as needed so the slow cooker lid closes completely.
- Let it rest: Rest for about 20 minutes before slicing so the juices redistribute.
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Slow Cooker Turkey Breast Recipe
This Slow Cooker Turkey Breast is juicy, buttery, and full of classic herb flavor. An easy way to cook turkey with delicious homemade gravy, too!
Servings 10 servings
Equipment
- slow cooker
Ingredients
For The Turkey
- 1 bone-in, skin-on turkey breast about 6 pounds, completely thawed
- 1 med onion, thick sliced
- 1 lemon, zested and quartered use the zest for the seasoned butter and add the lemon quarters to the slow cooker.
- 1 head garlic, halved crosswise
- 4 sprig fresh thyme
- 1 small sprig fresh rosemary
- 1 large sprig fresh sage
- 2 bay leaves
For The Compound Butter
- 8 oz butter, softened
- 3 teaspoon kosher salt
- 2 teaspoon granulated garlic
- 2 tsp granulated onion
- 1 teaspoon fresh ground pepper
For The Gravy
- 2 cups strained turkey drippings and/or broth
- 3 tablespoon cornstarch
- 3 tablespoon water
- ¼ cup heavy cream
- kosher salt and fresh ground pepper, to taste
Instructions
- Prep the slow cooker: Add the onion, lemon quarters, halved head of garlic, thyme, rosemary, and sage to the bottom of the slow cooker.
- Make the seasoned butter: Add the softened butter, lemon zest, granulated garlic, granulated onion, smoked paprika, kosher salt, and black pepper to a small bowl. Mix until well combined.
- Prep the turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin from the breast meat with your fingers, being careful not to tear it.
- Butter the turkey: Rub the seasoned butter underneath the skin and all over the outside of the turkey breast.
- Slow cook: Place the turkey breast on top of the aromatics. Cover and cook on LOW for 5–6 hours or HIGH for 3 hours. Cook until the thickest part of the breast reaches 165°F, avoiding the bone when checking the temperature.
- Crisp the skin: Carefully transfer the turkey breast to a baking sheet or broiler-safe dish. Broil for a few minutes, watching closely, until the skin is golden brown and crispy. This step is optional.
- Rest: Remove the turkey from the oven and let it rest for about 20 minutes before carving.
- Make the gravy: Strain the cooking liquid and skim off any excess fat. Measure 2 cups of drippings, adding chicken or turkey broth as needed to reach 2 cups. Transfer to a saucepan and bring to a simmer. Whisk together the cornstarch and water, then whisk the slurry into the drippings. Simmer until thickened, stir in the heavy cream, and season with salt and pepper to taste.
- Serve: Slice the turkey and serve with the warm gravy.
Notes
For best results: Cook the turkey breast on LOW if time allows. The slower cooking time helps the turkey cook more evenly and stay juicy and tender.
A quick note on cook time: Turkey breasts vary a lot in size and shape, and slow cookers can run differently. Use a meat thermometer and start checking earlier than you think. Cook until the thickest part of the breast reaches 165°F.
For the gravy: You’ll want about 2 cups of liquid total. My turkey produced plenty of drippings, but every turkey will be different. Measure your drippings and add chicken broth as needed to reach 2 cups, then proceed with the gravy.
Nutrition
Calories: 546kcal | Carbohydrates: 9g | Protein: 55g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1514mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 0.4mg
Storage
- Refrigerator: Store leftover turkey in an airtight container in the refrigerator for up to 3–4 days. Keep the gravy separate.
- Freezer: Freeze sliced turkey in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Reheat gently with a splash of broth or gravy to keep the turkey from drying out.
Build A Holiday Table You'll Love
Turn this slow cooker turkey breast into a full holiday dinner with a few of my favorite sides and desserts:
- The Classics: You need Mashed Potatoes and Southern Cornbread Dressing when there's homemade turkey gravy involved. Non-negotiable.
- A Classic Casserole: Add Green Bean Casserole or Broccoli Rice Casserole for something cheesy and cozy.
- Something Bready: Savory Monkey Bread, Cornbread, or Dutch Oven No-Knead Bread for soaking up every last bit of gravy.
- A Roasted Veggie: Keep this one simple with Crispy Roasted Brussels Sprouts, Roasted Green Beans, or Asparagus.
- Something Fresh: Balance out all that comfort food with my Roasted Sweet Potato Salad or Roasted Beet Salad.
- Something Sweet: Finish the meal with Pumpkin Cheesecake, Pumpkin Bread, or Chocolate Tart.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like this Slow Cooker Turkey Breast?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
