Slow Cooker Turkey Breast
Say goodbye to dry turkey! This slow cooker turkey breast recipe makes a tender, juicy, and flavorful meal with minimal prep. Just set it and let the slow cooker work its magic, while you use the drippings to make a flavorful gravy.
When you’re cooking for a smaller crowd, skip the stress of a whole roast turkey and opt for this slow cooker turkey breast with gravy. Juicy, tender, and packed with classic holiday flavors, this easy recipe gets a major boost from a flavorful spice and herb rub.
Plus, the drippings create a savory gravy that adds even more flavor. Whether it’s Thanksgiving, Friendsgiving, or an easy dinner night, this is the go-to way to keep things simple yet tasty.
We love to serve this crock pot turkey breast with our cornbread stuffing or sage stuffing, yeast rolls, some cranberry sauce, and of course a slice of pumpkin pie!
How to Make My Slow Cooker Turkey Breast
Prep the Turkey: Begin by patting the turkey breast dry with paper towels to remove excess moisture. Rub a generous amount of olive oil all over the turkey breast to help the seasoning stick.
Seasoning: In a small bowl, combine the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Evenly coat the entire turkey breast with this spice and herb mix.
Slow Cook: Add the chopped onions and broth to the base of the crock pot, and place the seasoned turkey breast in next. Cover and cook on low for 5-6 hours, or until the internal temperature reaches 165°F (75°C).
Strain the Liquid: Once the turkey cooks, carefully remove it from the slow cooker and let it rest while you prepare the gravy. Pour the drippings through a mesh strainer to remove the solid pieces. Set aside.
Make the Roux: Heat a skillet over low-medium heat, and melt the butter. Once the butter melts, sprinkle in the flour. Continually whisk the flour for 3-4 minutes to cook out any “raw” flour flavor.
Add the Flavor: While whisking, slowly pour in the drippings until a smooth gravy forms. Adjust the seasoning with additional salt and pepper if needed.
Serve: Slice the turkey breast and drizzle the homemade gravy generously over the top.
How to store leftover turkey breast
To store leftover turkey breast, place it in an airtight container and store it in the refrigerator. Properly stored, it will keep for up to 3-4 days.
For longer storage, you can freeze the turkey in a freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw in the refrigerator and reheat thoroughly.
Side Dishes to Serve with Turkey
Ingredients
- 4 to 5 pound bone-in or boneless turkey breast, (See note)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- Small white onion, roughly chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour, for the gravy
Instructions
- Prep the Turkey: Pat the turkey breast dry with paper towels, and rub with olive oil.4 to 5 pound bone-in or boneless turkey breast1 tablespoon olive oil
- Season: Mix the garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper. Coat the turkey breast evenly with the seasoning.1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika1 teaspoon dried thyme½ teaspoon dried rosemary½ teaspoon salt¼ teaspoon ground black pepper
- Slow Cook: Add the onions and broth to the slow cooker. Place the turkey on top, cover, and cook on low for 5-6 hours or until the internal temperature reaches 165°F (75°C).1 cup low-sodium chicken brothSmall white onion
- Strain Drippings: Remove the turkey and let it rest for about 10 minutes before slicing. While the turkey rests, strain the drippings and set aside.
- Make the Gravy: In a skillet over low-medium heat, melt the butter and whisk in flour. Cook for 3-4 minutes. Slowly whisk in the strained drippings until smooth and the gravy reaches the desired consistency. Add salt and pepper if desired.2 tablespoons unsalted butter2 tablespoons all-purpose flour
- Serve: Slice the turkey and top with gravy.
Suggested Equipment
Notes
- For a 4 to 5-pound (1.81 to 2.27 kg) turkey breast, you can typically get 6 to 8 servings. Each serving would be about 6 to 8 ounces (170 to 225 grams) of cooked turkey breast, depending serving size preferences.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 6 ounces of turkey with gravy. Actual calories will vary.
- The Turkey: Turkey breasts come in all shapes and sizes. Some are boneless and some are bone-in. We have good luck aiming for 1 ½ to 2 hours per pound of turkey. It’s best to check the doneness with a meat thermometer to ensure it gets cooked all the way through. The magic number is 165°F!
- Netting: The turkey breast I used for the photos was on the smaller size, around 3 pounds, and was wrapped in netting. According to the package instructions, the netting should stay intact while the turkey cooks. Make sure to check your packaging before removing any netting.
- Gravy Packet: If you’d prefer to use the gravy packet that comes with your turkey breast, that’s totally fine. Otherwise, discard it.
- Salt: You’ll be using the chicken broth to make the gravy. If you prefer lower sodium gravy, consider swapping some of the sodium with water or sodium-free broth instead. You can always add salt to the gravy but can’t take it out.
- Cooking Temp: I don’t recommend cooking the turkey breast on High. It’s best to cook it on Low to keep it from drying out.