Slow Cooker Turkey Breast Recipe

sliced and served turkey breast on a white plate

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!

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Prep Time: 10

Cook Time: 6

Resting Time: 20

Total Time: 6 30

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 546kcal

Author: Ruth Truett

Equipment

slow cooker
digital instant read thermometer

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

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