Go Back
Print
sliced turkey breast with gravy on a white plate with cranberries

Slow Cooker Turkey Breast

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.

Course Dinner
Cuisine American, Holiday
Keyword crockpot turkey, turkey in the crockpot
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 139 kcal
Author Sandy Clifton

Ingredients

  • 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

Rub

  • 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

Gravy

  • 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

Instructions

  1. Butter the crockpot or line with a crockpot liner. Place the onion wedges, garlic, thyme and rosemary sprigs on the bottom of the crock.

  2. Combine all the ingredients for the rub and stir until well combined.

  3. Pat the turkey breast dry. If there is a net around it, you can leave it on or remove it.

  4. Press the rub onto the turkey breast. The butter will harden, which is fine. Press around the top of the turkey breast.

  5. Place the turkey on the onions and place the lid on the crockpot.

  6. 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.

  7. A meat thermometer should read 165°F. Remove the breast from the pan and place in a 2-quart oven safe pan.

  8. 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.

  9. Remove the turkey and allow it to rest for 10 minutes before slicing.

Make The Gravy

  1. Pour the broth into a measuring cup and add chicken broth if needed to complete 2 full cups.

  2. 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.

  3. Plate your turkey with fresh herb sprigs, cranberry sauce, parsley sprigs or just slice and serve.

Recipe Notes

Cooking Times (cook on Low): 

Boneless: 

2 lb: 3 hours on low 

3 lb: 4 hours on low 

4-5 lb: 5-6 hours on low 

Bone-In: 

2 lb: 4 hours on low 

3 lb: 5 hours on low 

4 - 6 lb: 6 - 7 hours on low

 

Storage:

  • Store in an airtight container in the refrigerator for up to 5 days.