Slow Cooker Turkey Breast is tender, juicy, and has lots of flavor. Perfect for a smaller crowd, a crockpot Turkey Breast is the perfect option. A great recipe for a Thanksgiving turkey, or for any Holiday meal, or weeknight dinner.
This turkey breast recipe also has a spice rub and a tasty gravy. See the recipe card for the details.
Slow Cooker Turkey Breast Recipe
Whether you are cooking your Thanksgiving dinner, or are just in the mood for a turkey dinner, a turkey breast is a great option.
A boneless turkey breast is often referred to as a turkey roast. The advantages of this cut of meat is smaller size, convenience, lower-fat meat, and shorter cooking time. You can also use a bone-in turkey breast (see recipe card for cook times).
Making a crockpot turkey breast is very easy! You can garnish them to make a nice presentation.
How do I Choose a Turkey Breast
• The main thing is to make sure it will fit in your slow cooker!
• You can cook boneless or bone-in (see recipe card for cook times).
• If you choose a frozen turkey breast, be sure you have time to thaw it.
Tips for Slow Cooker Turkey Breast
- Make sure the turkey breast is completely thawed before cooking.
- Do NOT cook the turkey breast on High! The outside can end up dry before the inside is cooked.
- The turkey breast is done when the internal temperature reaches 165°F. This is the optimal temperature to keep it juicy. As it rests, the internal temperature will rise slightly.
- Grease the bottom of the crockpot with a little softened butter to prevent anything from sticking, or line with a crockpot liner.
- Pat the turkey dry before applying the rub to help it stick better.
- Don’t Overcook the turkey breast as it will dry out.
- It is best to cook your turkey on a bed of onions and garlic, otherwise a greater part of the turkey will be submerged and will poach which you don’t want.
- Let the turkey rest for 10 minutes before slicing. This helps ensure the turkey stays juicy.
Will the Turkey Skin Get Crispy?
Not in the slow cooker, as it is a moist environment. However, to get the crispy skin, you will need to place the cooked turkey breast in a pan and place it under the broiler. This only takes a few minutes and is well worth the extra time.
If you make this delectable crockpot turkey breast recipe, please let me know. Just leave a comment below with a star rating. I’d like to know how you liked it!
Slow Cooker Turkey Breast Cook your turkey breast in the slow cooker. The turkey will be flavorful and moist. You can finish it under the broiler for a nice crispy crust.
- 3 pound Boneless Turkey Breast
- 1 Yellow Onion, cut into 4 wedges, peel on
- 1 Head of Garlic top ¼ cut off to expose the garlic
- 3 sprigs Thyme
- 2 sprigs Rosemary
- ¼ cup Salted Butter, room temperature
- 1 teaspoon Kosher Salt (If the turkey breast is pre brined, you will want to cut the salt in half)
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Sage
- 2 cups Turkey Drippings **
- 2 Tablespoons Cornstarch
- ¼ cup Chicken Broth
- **If there isn’t enough turkey drippings add enough chicken broth to make 2 cups
Butter the crockpot or line with a crockpot liner. Place the onion wedges, garlic, thyme and rosemary sprigs on the bottom of the crock.
Combine all the ingredients for the rub and stir until well combined.
Pat the turkey breast dry. If there is a net around it, you can leave it on or remove it.
Press the rub onto the turkey breast. The butter will harden, which is fine. Press around the top of the turkey breast.
Place the turkey on the onions and place the lid on the crockpot.
Set on Low for the time needed to cook however many pounds your turkey breast weighs (see Notes below for times). Don't cook on High.
A meat thermometer should read 165°F. Remove the breast from the pan and place in a 2-quart oven safe pan.
Set the broiler for 500°F and place the turkey under the broiler for 5 minutes. Watch carefully. You want the skin to have a nice crisp but not burn. If your turkey breast is skinless, placing it under the broiler will brown the outside and seal in the moisture.
Remove the turkey and allow it to rest for 10 minutes before slicing.
Pour the broth into a measuring cup and add chicken broth if needed to complete 2 full cups.
Pour the broth into a pan. Mix the cornstarch and the ¼ cup of broth together and whisk into drippings. Cook until thickened, whisking continually.
Plate your turkey with fresh herb sprigs, cranberry sauce, parsley sprigs or just slice and serve.
Cooking Times (cook on Low):
2 lb: 3 hours on low
3 lb: 4 hours on low
4-5 lb: 5-6 hours on low
2 lb: 4 hours on low
3 lb: 5 hours on low
4 - 6 lb: 6 - 7 hours on low
- Store in an airtight container in the refrigerator for up to 5 days.