Slow Cooker Turkey Breast with Gravy is moist, tender, and juicy with very little effort! Simple for a small Thanksgiving or weeknight meal.
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This slow cooker recipe is so easy It just takes a few minutes to rub the turkey breast down with the butter mixture. Throw it in the slow cooker and let it work its magic, and no oven space is needed. A perfect holiday recipe to make for the first time and you get a nice juicy turkey breast. Delicious turkey leftovers for my Turkey French Dip or Turkey Shepherd's Pie the next day!!
Cooking a turkey in the crock pot is a foolproof way that you are going to get a flavorful turkey without all the fuss of basting every hour or so.
But if you prefer roasted turkey breast try this easy recipe for Herb Brined Turkey Breast.
Why this recipe works
Cooking Crockpot Turkey Breast is easier than prepping a whole turkey for the oven. Using the Slow Cooker frees up oven space for other recipes.
This easy, tender turkey breast recipe uses a homemade delicious gravy recipe that is perfect! Once you've had some of this turkey gravy, you'll want to use it on more than just this tasty turkey recipe!
A 7 pound turkey breast is the perfect size for a smaller gathering during the holiday season and if you have leftovers make this Hot Turkey Sandwich.
Ingredients for crock pot turkey breast
- Bone in turkey breast: This recipe was tested with a 7 pound bone-in turkey breast.
- Onion: cut into thick slices.
- Whole garlic cloves:
- Herbs: Fresh rosemary sprigs, thyme, kosher salt, and black pepper
- Butter: softened, unsalted butter
- Flour: All-purpose flour
- Apple cider vinegar: is optional but highly recommended.
- Kitchen Bouquet: Gravy darkener if desired
How to Make Slow Cooker Turkey Breast with Gravy
- Step 1: In a small bowl, mix the ingredients for the garlic herb butter.
- Step 2: Add the sliced onion, garlic, and sprigs of rosemary and thyme to the bottom of the slow cooker.
- Step 3: Use about 1/3 of the garlic herb butter under the skin of the turkey breast and then cover the top of the turkey with the rest of the butter mixture. Add salt and pepper on top of the butter.
- Step 4: Place buttered turkey on top of fresh herbs and onion in the Slow Cooker with the skin side up.
- Step 5: Cook turkey on the low setting until the meat thermometer reaches 160 degrees F. Remove the turkey from the slow cooker.
- Step 6: Using a strainer, strain the turkey drippings into a bowl. Toss the onions, garlic, and herbs but keep the juice.
- Step 7: Transfer cooked turkey to a rimmed baking sheet and broil to help crisp up the skin.
- Step 8: In a skillet or saucepan, melt butter and whisk in flour.
- Step 9: Add apple cider vinegar to the skillet and simmer for a few minutes.
- Step 10: Season this flavorful gravy with salt and pepper to taste before serving with turkey.
- Slow cooker A 7-8 qt slow cooker works best.
- Thawed turkey Make sure the turkey is thawed and patted dry with paper towels before spreading on the butter mixture.
- Crisping up the skin I highly recommend broiling it for the few minutes it takes to get a nice crispy skin with a golden brown color, It adds a ton of flavor.
- Let it rest Tent with aluminum foil and rest for 15 minutes before slicing.
This crock pot turkey breast is perfect for small gatherings, it will feed about 8 healthy portions. If you happen to have leftover turkey you can always make my Mini Chicken Pot Pies.
The internal temperature should read 164 degrees Fahrenheit. Use a meat thermometer to ensure that the turkey breast is fully cooked through and safe to consume. Be sure to insert the thermometer into the thickest part of the turkey breast. You can also check that there are no pink juices present when you cut into it. Keep in mind that the turkey will increase in temperature just a bit more when you have it under the broiler to crisp up the skin, so removing the turkey at 160F instead of 165F is fine.
The easiest way to store this leftover turkey breast recipe is in an airtight container or zip-top plastic storage bag. Keep it in the fridge for up to 3-4 days, or freeze it for up to 6 months.
Yes, you can make this with boneless turkey breast. However, when checking for doneness with a thermometer, it's best to insert the thermometer into the thickest part of the meat. Boneless pieces may cook more quickly than bone-in pieces because they have less surface area that needs to be cooked all the way through.
Slow Cooker Turkey Breast with Gravy
Garlic Herb Butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced
- 1 teaspoon fresh chopped rosemary
- 2 teaspoon fresh chopped thyme
- 2 teaspoons fresh chopped parsley
- 10 unsalted tablespoons butter softened
For the turkey
- 7 pound bone in turkey breast 2 halves at the breast
- 1 large onion cut into thick slices
- 5 garlic cloves whole
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2-2/12 cups liquid from the slow cooker
- 1/2 teaspoon apple cider vinegar
- Kitchen Bouquet : Gravy darkener if desired *see notes
- In a small bowl mix the ingredients for the garlic herb butter.
- Pat turkey dry with paper towels
- Slather about 1/3 of the butter under the skin and the rest all over the top of the turkey. Sprinkle the salt and pepper on top.
- Place the sliced onions, garlic, rosemary, and thyme in the bottom of the Place turkey breast on top skin side up. Cook on low 4-6 hours, check turkey temp using a digital meat thermometer at about 4 hours. Pull it when the internal temp reaches 160 degrees.
- Transfer turkey to a baking sheet and broil for 5-6 minutes to crisp up the skin, watch it carefully you don’t want it to burn. Remove turkey from oven and tent with aluminum foil and let rest 15 minutes before slicing.
- Strain slow cooker juices into a bowl, discarding the onions, garlic, and herbs. You should have 2-21/2 cups of juice. (If it’s less you can top it off with some chicken stock needed)
For the Gravy
- Heat a skillet or saucepan on medium heat and melt the butter, whisk in the flour and whisk for about a minute to cook the flour.
- Slowly whisk in the juices and apple cider vinegar and bring to a simmer for about 3-5 minutes until it thickens.
- Season with salt and pepper to taste.