Slow Cooker Turkey Breast with Gravy

This recipe for Slow Cooker Turkey Breast is made with bone-in turkey breast or boneless turkey breast seasoned with a flavorful herb butter and cooked until perfectly tender and juicy.

Whether you are having a small gathering during the holiday season or simply making a weeknight meal, this crock pot recipe makes the best turkey breast and the most flavorful gravy.

✔️ Crockpot Turkey Breast

Cooking a whole turkey for thanksgiving day can be a daunting task. For many years during the holidays, I would offer to make all the side dishes as long as I didn’t have to cook the whole bird.

If this is how you feel this easy slow cooker turkey breast recipe is the way to go. If you are an experienced cook, you will appreciate the simplicity of the prep, the cooking process and the incredible flavor that it delivers. If you are not convinced, here are some reason why you should try this recipe:

🔎 What Kind of Turkey Should I Buy?

For this slow cooker recipe, both boneless turkey breast or bone-in turkey breast can be used.

I prefer skin-on turkey breast as the skin keeps the breast meat juicy. The fat under the skin melts naturally basting the lean meat and giving the turkey flavor. Also, crispy skin looks incredible. Although your crock pot can’t crisp up the skin, all it takes is a few minutes under the broiler to get that beautiful golden brown look.

You can purchase a fresh or a frozen turkey breast. If frozen, thaw it out in the refrigerator before cooking it.

🔎 What Size Turkey Breast Should I Get?

The recipe card below recommends a 6-8 pounds turkey breast but smaller or bigger breasts would work as long as they fit in your crockpot. The first time I made this recipe I bought a breast so big that it was almost impossible to fit it in my slow cooker!

🔎 How Long Do I Cook a Turkey Breast in the Crockpot?

Cooking turkey breast in the slow cooker takes about 5 to 6 hours. In this recipe I cook a 6-8 pound turkey breast in the crockpot for 1 hour on high temperature and 5 hours on low temperature for a total of 6 hours.

Preparing The Turkey Breast

Turkey Thawing: It is important to defrost the turkey completely in the refrigerator. Simply leave it in its package and place it in a bowl or container. This container can catch any leaks from the turkey while it thaws out.

Allow enough time for the turkey breast to thaw out. Calculate 24 hours of thawing time per every 4 pounds (approximately)

If you are in a time crunch, you can thaw out the turkey breast much quicker by submerging it in cold water. Make sure the turkey is sealed in its package or in a resealable bag before dunking it in cold water. This method may take up to 3-4 hours. During this time, you should change the water a few times to keep the water cold, but not overly cold!

When the turkey breast is completely thawed out, rinse it with cold running water and pat it dry with paper towels. Gather your ingredients and get cooking!

How To Make Turkey Breast In The Slow Cooker

• Make the Flavored Butter: Simply mix the ingredients in a small bowl. The herb butter is made with softened butter, soy sauce, lemon juice, garlic and herbs. When mixed, the liquid from the soy sauce/lemon juice will not look completely incorporated into the butter. This is OK.
• Slather and Season: Slather the herb butter all over the turkey breast trying to get some flavored butter under the skin. Season lightly with salt and ground black pepper. You will have some remaining soy/lemon juice from the herb butter in the mixing bowl.
• Place it in the Slow Cooker: Place the aromatics – onions, carrots, celery, garlic clove and herbs on the bottom of the crock pot. The veggies and herbs elevate the turkey and also provides flavor to the turkey juices, the base of our gravy. Place the turkey breast on the bed of vegetables, skin side down. Pour the remaining liquid from the herb butter on top (it won’t be much).
• Slow Cook the Turkey: Cook on high heat for 1 hour an then turn the heat to low and cook for 4-5 hours.
• Broil: Place the turkey breast skin side up on a baking sheet and broil for a few minutes. Keep an eye on it! It gets golden fast.

Making The Turkey Gravy

Making gravy from scratch is very easy and this recipe uses the collected juices for extra flavor!

• Strain the liquid from the slow cooker into a measuring cup. You should have about 2 cups of liquid. If not, add chicken/turkey broth or water to complete the two cups.
• In a small saucepan make a roux by melting butter and whisking in the flour. Cook the roux for about 2 minutes. Whisk in about half a cup of the cooking liquid into the flour mixture, mixing well. Slowly add the remaining liquid whisking constantly. 
• Simmer on low heat for about 5 minutes. Remove from the heat and season to taste.

✔️ How Do I Know If The Turkey Breast Is Done Cooking?

• Turkey breast should cook for 5 to 6 hours in the slow cooker. To make sure the turkey is cooked through use an internal meat thermometer. The turkey is ready when a meat thermometer inserted in the thickest part of the breast registers 165 degrees Fahrenheit. (as per USDA safety guidelines). You can remove the turkey from the slow cooker when the temperature reaches 160 degrees Fahrenheit. The temperature will continue to rise while resting.
• Always allow the turkey to rest, tented loosely with aluminum foil, before carving it.

Crockpot Turkey Breast FAQs

🔎 How Much Turkey Do I Need Per Person?

Served for dinner, you will need about 1 pound of uncooked bone-in turkey breast per person. If you have a group of big eaters, I will calculate up to 1.5 pounds.
Served for dinner, you will need about 3/4 pound of boneless turkey breast per person. Up to 1 pound for big eaters.
Keep in mind these calculations are made with uncooked turkey.

🔎 Can I Cook Turkey Breast in the Crockpot at High Temperature?

No. You can only cook the turkey breast on high for an hour – maximum. After that, the temperature should be turned to low. You cannot rush the cooking process of a turkey breast.

🔎 Can You Overcook Turkey Breast in a Crockpot?

It is always possible to overcook anything in a slow cooker however, chances of over cooking the turkey is slim. Follow the instructions the best you can and if your turkey is a bit dry, pour gravy all over! No one will notice.

✔️ Making Ahead, Storing and Reheating

Can I Make This Turkey Breast Recipe Ahead of Time?

Yes, you can make this crock pot turkey recipe ahead of time. Season the turkey with the herbed butter, and keep it in an airtight container in the refrigerator overnight. Remove it from the fridge at least 45 minutes before cooking it.

✔️ Storing

Slow cooked turkey breast can be stored in an airtight container, in the refrigerator for 2 to 3 days. I like to strain the cooking juices and pour them over the turkey meat to keep it moist.

✔️ Reheating

You can reheat turkey breast in the microwave, covered with plastic wrapped until heated through. You can also place slices of turkey in a baking dish, add a few tablespoons of broth or the cooking juices, cover it with aluminum foil and reheat in a preheated 300ºF oven.

In a skillet, reheat slices of turkey covered, over low heat.

What To Serve With Turkey Breast

Here are a few side dishes perfect for this Slow Cooker Turkey Breast:

• Homemade Baked Mac and Cheese
• Candied Sweet Potatoes
• Cauliflower Gratin
• Blanched Green Beans
• Maple Roasted Sweet Potatoes
• Creamy Instant Pot Mashed Potatoes

Herb Butter Crockpot Turkey Breast with Gravy

5 from 8 reviews

Kathy McDaniel

Tender and juicy Slow Cooker Turkey Breast seasoned to perfection and served with the best gravy made from the tasty drippings.

Print Pin

Prep 20 minutes mins

Cook 5 hours hrs

Total 5 hours hrs 20 minutes mins

Makes 8 people

Ingredients 

1x2x3x

Turkey and Herb Butter

• ▢ 1 6 – 8 pounds turkey breast, bone in or boneless, skin on, thawed
• ▢ 8 tablespoons (1 stick) unsalted butter at room temperature
• ▢ 4 garlic cloves, minced
• ▢ Juice and zest of 1 lemon
• ▢ 2 teaspoons fresh rosemary, finely chopped
• ▢ 1 teaspoon fresh sage, finely chopped
• ▢ 1 1/2 teaspoon ground black pepper
• ▢ 1 tablespoon soy sauce
• ▢ Salt and ground black pepper to taste

Vegetables and Aromatics for the Bottom of the Slow Cooker

• ▢ 1 large onion, quartered
• ▢ 2 celery stalk, cut into big chunks
• ▢ 2-3 carrots, peeled and cut into big chunks
• ▢ 1 garlic clove, peeled
• ▢ 2 thyme sprigs

For the Gravy

• ▢ 2 cups cooking liquid (if you don’t have enough, you can top it with chicken or turkey broth to complete 2 cups)
• ▢ 4 tablespoons unsalted butter
• ▢ 4 tablespoons flour

Instructions 

Season and Slow Cook The Turkey Breast

1. Place the butter, garlic, lemon juice and zest, rosemary, sage, ground black pepper and soy sauce in a small bowl. With a fork, as in mashing mash potatoes, combine all the ingredients. The lemon juice and soy sauce will not be completely incorporated (see photo above).
2. Place some of the herb butter under the skin, rub the remaining herb butter all over the breast. Season lightly with salt and ground black pepper. Reserve the remaining liquid from the herb butter mixture (it won’t be much but we will use it)
3. Place the onion, celery, carrots, garlic clove and thyme at the bottom of the slow cooker. Place the turkey breast skin side down on top of the vegetables. Pour the remaining liquid from the herb butter in the turkey cavity.
4. Cover the slow cooker and cook on high for 1 hour. After that on low for 5 to 6 hours or until the internal temperature reaches 165 degrees Fahrenheit.
5. Remove the turkey from the slow cooker and place it on an aluminum foil lined sheet pan. Let it rest for 10 minutes.

Crisp the Skin for a Picture Ready Bird

1. Preheat the broiler to high and place the oven rack about 12 inches from the heat source.
2. Place the turkey breast under the broiler and broil for 4 to 5 minutes. Keep an eye on it! It gets golden very fast! Remove from the oven, carve and serve with the gravy.

Make the Gravy

1. Strain the liquid from the slow cooker into a measuring cup. You should have about 2 cups of liquid. If not, add chicken/turkey broth or water to complete the two cups.
2. In a small saucepan over medium heat, melt the butter. Whisk in the flour and mix well to combine. Cook for about 2 minutes. Stir in about half a cup of the cooking liquid into the flour mixture, mixing well. It will look like a paste. Slowly add the remaining liquid whisking constantly. 
3. Simmer on low heat for about 5 minutes. Remove from the heat and season to taste. Serve immediately or keep warm in a thermos.

Notes

• Thaw out the turkey completely before cooking it. Frozen turkey can take up to 48 hours to thaw out in the refrigerator.
• The turkey is ready when a meat thermometer inserted in the thickest part of the breast registers 165 degrees Fahrenheit. (as per USDA safety guidelines). You can remove the turkey from the slow cooker when the temperature reaches 160 degrees Fahrenheit. The temperature will continue to rise while resting.
• Always allow the turkey to rest, tented loosely with aluminum foil, before carving it.
• Don’t cook the turkey on high for any longer than 1 hour. Cook the turkey on low until the internal temperature reaches 165 degrees Fahrenheit.

 

 

Nutrition

Calories: 722 kcal, Carbohydrates: 7 g, Protein: 76 g, Fat: 41 g, Saturated Fat: 17 g, Cholesterol: 266 mg, Sodium: 661 mg, Potassium: 1100 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 3150 IU, Vitamin C: 7.7 mg, Calcium: 71 mg, Iron: 4.6 mg

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