Slow Cooker Turkey Breast (And Gravy)
Juicy, tender, easy slow cooker turkey breast recipe with crispy skin, homemade with simple ingredients. Full of garlic herb butter and drippings can be used to make gravy. This the best way to free up oven space for your holiday feast!
A nice juicy pice of meat is a filling addition to any feast. With so much to cook for the holidays, though, we don’t always have the room or time to cook an entire turkey in oven. This is a perfect alternative and at the same time, you can complete the meal using these delicious stuffing recipes: Best Slow Cooker Thanksgiving Stuffing, Slow Cooker Vegetarian Stuffing (Mushroom Stuffing), Slow Cooker Cornbread Stuffing or Dressing, and Slow Cooker Sausage Stuffing.
How to make slow cooker turkey breast recipe from scratch?
- Make garlic herb butter- By mixing together butter, garlic, onion powder, paprika, Italian seasoning, ginger powder, salt, pepper.
- Spread mixture– Under the skin and on top of the turkey.
- Add ingredients in crockpot– This includes onion, celery, broth.
- Transfer turkey– To crockpot.
- Cover- And cook.
- Remove breast– And let it rest.
- Slice– And enjoy with gravy.
What sides to serve with turkey slices?
- Slow Cooker Scalloped Potatoes
- Slow Cooker Ranch Potatoes
- Slow Cooker Twice Baked Potatoes
- Slow Cooker Mashed Potatoes
- Slow Cooker Yellow Squash Casserole
- Slow Cooker Cauliflower Casserole
- Slow Cooker Green Bean Casserole
- Slow Cooker Cheesy Hashbrown Casserole
Do you need to brine turkey breast?
No, because when slow cooking, the moisture is sealed in. Also, when it is at such a low temperature it is unlikely the meat will dry out like when you bake it.
How to make turkey skin crispy?
Line a baking tray with aluminum foil and broil it in the oven for 4-5 minutes at the end or until top is golden brown and crispy. This is an optional tip, but I highly recommend it!
How much turkey per person?
I like to think of a good serving as 1 to 1 1/2 pounds of turkey per person, so be sure that you buy enough meat for the amount of people at the dinner table. As a reminder, if you buy meat with bone, this is something you should factor in when judging servings by weight. I would lean towards the generous side, because you can always use leftovers for some terrific meal later.
What to do with leftover turkey juices in slow cooker?
- Run leftover juices in crockpot– Through a fine mesh sieve.
- Melt butter– In a nonstick saucepan.
- Add flour– And whisk until combined.
- Pour strained drippings– And mix.
- Cook– Until thickened to your liking.
Why is my turkey dry? How to fix it?
This should really not happen in a slow cooker, but if it does, serve with lots of gravy or cook with more broth. Using a brine can help ensure a juicy turkey as well.
Boneless turkey breast
It takes less time to cook boneless, which is a plus, but the rest of the steps are the same. Just keep a close watch on that cook time.
Moist turkey breast cooking time
Breast with bone– A good rule of thumb is to cook the meat 5-6 minutes per pound. For example, if you have a 6 pound turkey you would cook it for 30 minutes until the internal temperature of the meat is 165 degrees F.
Boneless– This will take slightly less time to cook than the breast with bone, so about 4-5 minutes per pound. Still be sure you check that the thickest part of meat is at 165 degrees F, but the overall cooking process is the same as bone-in.
With skin- I still use about the 5-6 minute per pound mark for cooking a breast with the skin on. It doesn’t affect the cooking time in a huge way. However, keeping the skin on will help lock in the juices.
Skinless- Keep in mind that this will not be as juicy as one with the skin on that locks in the moisture. You still want to follow the basic 5 minutes per pound guideline with an internal temperature of 165 degrees F.
Variations for slow roast turkey breast
Stuffed breast– Before cooking, cut the meat open just enough to create a small cavity. Fill it with any combination of herbs, spices, cheeses, mushrooms, spinach, or other vegetables and flavors you enjoy.
Try other herbs– Such as basil, thyme, sage, onion powder, garlic salt, or another one of your favorites in order to give it your desired taste.
Tips and techniques
Don’t replace butter with oil or margarine– Because it will not yield the same results. Butter has more flavor and a better texture that you just don’t get with any other ingredient.
Use low sodium broth– This is important, because you don’t want your turkey or gravy to taste super salty. I also recommend using other low sodium ingredients, including unsalted butter.
Strain the juices– In order to get a smooth gravy, because otherwise you will end up with lumpy gravy and that’s just not as good or appealing!
Don’t remove the skin– Because it holds moisture. Sometimes it may feel too loose after spreading butter. If this happens, simply hold it together by inserting wooden toothpicks.
Bone in vs. Boneless– The biggest difference is in the cook time. Any meat with bones will take longer than a boneless version.
What to do with leftover turkey?
Make sandwiches, wraps, tacos, quesadillas. Add to salads or pastas. You can even mix it to Slow Cooker Cornbread Stuffing or Dressing. The possibilities are endless!
Refrigerate- Tastes best when served immediately but leftovers can be stored in a sealed container for up to 3 days.
Freeze- Store in a sealed container for up to 1 month.
Reheat– In microwave.
More slow cooker Thanksgiving recipes
- Slow Cooker Sweet Potato Souffle
- Slow Cooker Candied Carrots
- Slow Cooker Yellow Squash Casserole
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Green Bean Casserole
Slow Cooker Turkey Brreast
- 5 tbsp Butter, Unsalted, Room temperature
- 2 cloves Garlic, Finely minced
- 2 tsp Onion powder
- 2 tsp Paprika
- 1 tbsp Italian seasoning
- 1 tsp Ginger powder
- Salt, To taste
- Pepper, To taste
- 1 Onion, Peeled, Cut into 1 inch thick circular slices
- 2 ribs Celery, Cut into 3 inch stalks
- 1/4 cup Broth, Low sodium
- 1 Turkey breast, With skin, Bone in, About 6 pounds
- Loosen skin of the turkey.
- Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
- Secure skin tightly with toothpicks, if necessary.
- Coat a large crockpot (6 quart or larger) with oil.
- Line the bottom with onion slices and celery sticks.
- Pour broth.
- Place the garlic herb butter-coated turkey on top of the veggies.
- Cover and cook on Low heat for about 6 hours or until an inserted thermometer in the thickest part of the meat reads 165 degrees F.
- Transfer the turkey breast to a baking tray, lined with aluminum foil.
- Optional step: Broil in oven for 4-5 minutes or until top is golden brown and crispy.
- Transfer to a cutting board.
- Cover with aluminum foil and let it rest for about 10 minutes.
- While the turkey is resting, use the leftover liquid from the slow cooker to make gravy.
- Run it through a fine mesh sieve. Discard the solids.
- Melt butter in a nonstick saucepan over medium heat.
- Add flour and whisk everything together until combined.
- Cook until mixture is light brown.
- Pour 1 cup of strained drippings from slow cooker plus broth.
- Cook while constantly whisking until gravy is thickened to your liking.
- Use a sharp knife to cut turkey into thin slices and serve this gravy alongside it or drizzled on top. Enjoy!
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days.