Slow Cooker Turkey Breast
Servings: 8 Servings
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 breast, 1 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 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
- 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 broth, Small 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 butter, 2 tablespoons all-purpose flour
- Serve: Slice the turkey and top with gravy.
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.
Nutrition Facts
Slow Cooker Turkey Breast
Serving Size
6 ounces
Amount per Serving
Calories
353
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
10
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
196
mg
65
%
Sodium
299
mg
12
%
Potassium
43
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.3
g
1
%
Sugar
0.1
g
0
%
Protein
69
g
138
%
Vitamin A
216
IU
4
%
Vitamin C
0.1
mg
0
%
Calcium
61
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
