Crockpot Turkey Breast Recipe
This easy Crockpot Turkey Breast is coated in garlic herb butter and slow-cooked over onions until tender and juicy. Finished with a buttery golden top and homemade gravy made from the onions and drippings, it's perfect for Thanksgiving or a smaller holiday gathering without taking up valuable oven space!
Servings: 6
Calories: 493kcal
Equipment
- 7 quart or larger crockpot or slow cooker
Ingredients
- 1 5–6 lb bone-in turkey breast, fully thawed
- ½ cup chicken stock
- 2 medium onions thickly sliced (about ½ inch)
- 4 garlic cloves crushed and peeled
- 5 tablespoons unsalted butter softened, plus additional butter for greasing the slow cooker
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon finely minced fresh rosemary
- 2½ teaspoons Diamond Crystal kosher salt see notes
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon melted butter for broiling
For the Homemade Gravy
- Reserved cooked onions and turkey drippings
- 2 tablespoons Wondra flour
- 1 teaspoon poultry seasoning
- ½ teaspoon freshly ground black pepper
Instructions
Cooking the Turkey Breast
- Make the garlic herb butter. In a small bowl, combine the 5 tablespoons softened butter, garlic powder, onion powder, dried sage, thyme, fresh rosemary, kosher salt, black pepper, and smoked paprika until well incorporated.
- Prepare the slow cooker. Lightly grease the inside of a 7-quart or larger slow cooker with butter.
- Prepare the turkey. Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the breast meat, being careful not to tear it.
- Season the turkey. Spread about two-thirds of the seasoned butter directly over the breast meat underneath the skin. Rub the remaining butter evenly over the outside of the turkey breast.
- Add the aromatics. Arrange the sliced onions and crushed garlic cloves in an even layer on the bottom of the slow cooker. Pour in the chicken stock.
- Slow cook the turkey. Place the turkey breast skin-side up on top of the onions. Cover and cook on LOW for approximately 4 hours, or until a meat thermometer inserted into the thickest part of the breast, without touching bone, registers 165°F. Begin checking the temperature around 3½ hours to prevent overcooking.
- Optional: Broil for a golden finish. Carefully transfer the cooked turkey breast to a baking sheet. Gently pat excess moisture from the skin, then brush with 1 tablespoon melted butter. Set the oven broiler to LOW and place the turkey on the middle rack. Broil for a few minutes, watching closely, until the skin develops a lightly golden finish.
- Rest and serve. Allow the turkey breast to rest for 20–30 minutes after broiling before carving. Slice and serve with the warm homemade gravy.
Making the Gravy
- While the turkey rests, blend the softened onions and cooking drippings until smooth using an immersion blender directly in the slow cooker or a saucepan. Alternatively, carefully transfer to a regular blender, blending hot liquid in batches with the lid vented. Whisk in the Wondra flour, poultry seasoning, and black pepper. If using the slow cooker, turn to HIGH and cook until thickened. If using a saucepan, bring to a gentle boil and cook for 1–2 minutes, stirring frequently. Add a splash of chicken stock if needed to adjust the consistency.
Notes
- Kosher salt: This recipe uses Diamond Crystal kosher salt, which is lighter by volume than Morton kosher salt. The amount listed is intended for a natural, unbrined turkey breast. If your turkey is labeled "enhanced," "self-basting," or contains an added salt solution, reduce or omit the salt accordingly.
- Cooking time: A 5–6 lb bone-in turkey breast takes approximately 4 hours on LOW, but slow cookers vary. Begin checking the internal temperature around 3½ hours and cook until the thickest part reaches 165°F.
- Slow cooker size: Use a 7-quart or larger slow cooker that comfortably accommodates the turkey breast with the lid fully closed.
- For the best flavor: Spread most of the garlic herb butter underneath the skin so it seasons the breast meat directly as the turkey cooks.
- About the skin: This is a slow cooker turkey breast, so you won't get the same golden, crispy skin you'd get from oven roasting. Brushing with butter and briefly broiling helps improve the color, but this recipe is really about tender, juicy turkey with minimal effort.
- Homemade gravy: Blending the softened onions with the turkey drippings creates a flavorful base for the gravy. If it's too thick after adding the Wondra, thin with a little additional chicken stock. Taste before adding any additional salt.
- Make ahead and storage: Refrigerate cooked turkey in shallow, airtight containers within 2 hours. Store for 3–4 days or freeze for up to 2 months for best quality. For juicy leftovers, store sliced turkey with a little reserved cooking liquid and reheat covered to 165°F.
Nutrition
Calories: 493kcal | Carbohydrates: 12g | Protein: 57g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 181mg | Sodium: 1790mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg