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:
Why You’ll Love This Easy Recipe
- No stove or oven space are needed: By using the slow cooker you leave the oven and stove free for making all the side dishes and pies.
- No Brine Needed: Turkey breast, like other lean meats tend to get very dry unless you first brine it overnight. Slow cooking breast meat doesn’t require any brining which saves you time.
- Juicy Turkey Breast: Due to the low temperature and moist environment, using the crock pot is the best way to achieve a juicy and tender turkey breast. Even if the cooking time is a bit longer than the time specified in the recipe card, the results will still be great.
- Perfect for a Smaller Group: If you are serving dinner to a smaller crowd and don’t want to cook an entire turkey, this turkey recipe is perfect for you.
- Homemade Gravy: This delicious crock pot turkey recipe makes enough “pan juices” which are turned into the best gravy! No gravy packet needed!
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.
Turkey Breast Slow Cooker Recipe Tips
- Thaw out the turkey completely before cooking it. Frozen turkey can take up to 48 hours to thaw out in the refrigerator.
- You can use a half breast or full breast (also called single or double breast). I used a doubled breast for these photos.
- It is hard to overcook turkey in the crock pot. If you still have doubts, choose bone-in turkey breast. Turkey on the bone with the skin on keeps juicier than boneless turkey.
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
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Herb Butter Crockpot Turkey Breast with Gravy
Ingredients
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
- 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).
- 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)
- 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.
- 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.
- 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
- Preheat the broiler to high and place the oven rack about 12 inches from the heat source.
- 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
- 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 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.
- Simmer on low heat for about 5 minutes. Remove from the heat and season to taste. Serve immediately or keep warm in a thermos.
Chef’s Tips
- 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.
Aisha says
We made this for thanksgiving this year. I just wanted to tell you how amazing it was. Perfectly cooked and super moist. I will be making it regularly for sandwiches and other meals too. A keeper for sure.
Kathy says
Thank you Aisha! That makes me happy!! Happy holidays to you and yours!
swathi says
These are delicious I like this version because in our family only 4 people that too with two adults and two kids, whole turkey is going to waste. So turkey breast always best idea. The slow cooker version gives more time to prepare the other dishes. Also love the flavors going there. with juicy turkey.
Kathy says
Thank you!!
Olivia @ Olivia's Cuisine says
So juicy and delicious. Plus, nothing beats using your slow cooker and freeing up the stove and oven!
Kathy says
You are right Olivia!!!! Especially if you only have one oven (like I do now – ugh)
Karyl | Karyl's Kulinary Krusade says
I’ve never thought of putting turkey in the slow cooker! But that’s a great way to keep the turkey breast moist and tender. I’m definitely going to try this out
Kathy says
Hi Karyl, you will definitely get a juicy turkey breast from the slow cooker! Thanks!!
Veronika says
I love turkey and very excited about the upcoming holiday season! Never tried to make it before, but I guess it’s time 😉
Kathy says
Thanks Veronika, It’s so easy!
Veena Azmanov says
This looks so moist and juicy cooked to perfection. I usually only bring small cuts of Turkey. We are a small family of four so the big turkey is way too much! I love your tips and notes will use them for sure. Thanks
Kathy says
Thank you Veena
Noel Lizotte says
I’ve used my slow cooker for lots of the Thanksgiving side dishes. Never thought about using it for the main dish – turkey! I like your tips for making the turkey moist. Might be trying this approach this year.
Kathy says
Thank you so much! It really turns out super moist!
Joanna @ Everyday Made Fresh says
I have no idea why we only eat turkey twice a year for the holidays. I love turkey, and this recipe sounds so good! I totally need to make this.
Kathy says
Thank you! Foolproof for sure!!
Catherine says
I love this idea for Thanksgiving. Perfect and easy..looks delicious!
Kathy says
Thank you
Gloria @ Homemade & Yummy says
For people who want a turkey dinner…but not the WHOLE bird…this is great. No fuss cooking in the slow cooker would even allow the “faint at heart” cooks to give this a try. You can NEVER have a bad meal from the slow cooker!!
Kathy says
You are absolutely right Gloria!! Stress free cooking for sure!!
Rachelle @ Beer Girl Cooks says
I’ve never made turkey in a slow cooker, but what a great idea! I’m all for freeing up my oven to cook all those holiday side dishes! And that was a smart move to remove the backbone to make it fit in your slow cooker!
Kathy says
Thanks Rochelle!! Always unexpected surprises in the kitchen!!!
Adriana Lopez Martin says
Perfect idea for Thanksgiving menu. At home everyone likes the white meat of the turkey so I only buy and cook the breast. I actually cooked today some turkey tenderloin in the sous vide other great way to cook turkey to perfection.
Kathy says
Thanks Adriana! Sous Vide produces perfection!!