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This juicy, moist slow cooker turkey breast is covered in a seasoned herb butter, then placed in the crock pot to cook to perfection. The easiest and tastiest way to make a crock pot turkey without brining and the drippings make the BEST gravy. Perfect for smaller holiday get togethers and the ideal way to free up some oven space for those busy holiday meals.
When it comes to valuable real estate, a hot oven on a major holiday is worth it’s weight in gold. Free up some of that coveted hot box space with this Juicy Slow Cooker Turkey Breast recipe.
I am tired to trying to calculate what easy holiday side dish needs to go in oven at what time.. and at what temperature and what needs to be taken out to make space .. and a four page long math equation to figure out temp conversions just to get a holiday dinner all cooked and ready to serve at the same time.
The struggle is real which is why I have recipes for Sweet Potato Casserole, Sausage Stuffing and Cranberry Pecan Wild Rice Pilaf all made easy in the slow cooker.
WHY THIS TURKEY BREAST IS THE BEST
- This recipe takes five minutes worth of prep and after that, the slow cooker does all the work for you.
- If you are looking to make a smaller holiday meal or cooking just for two, this slow cooker turkey is the perfect solution for you. A double breasted turkey cooks perfectly in just 3-4 hours, saving you that time to make your holiday side dishes or even watch a bit of Turkey Day football.
- With a slow cooker turkey, you get both juicy, tender turkey and also crispy turkey skin once you park your bird under the broiler for about two minutes. Perfection!
- You will be rewarded with tender, juicy turkey breast with none of the hassle.
- No overnight turkey brining, no burning yourself on the oven while you baste, no dropping the 50 lb pan of turkey. Just moist, perfectly seasoned turkey breast and the drippings at the bottom of your slow cooker make the BEST gravy!!
CRISPY SKIN SLOW COOKER TURKEY INGREDIENTS
To make this crock pot turkey recipe, you will need:
- A small turkey breast – somewhere between 7-8 lbs.
- Fresh rosemary, sage, garlic, onion and thyme
- Butter
- Seasonings
- All purpose flour
Do you see that ingredient list???? No huge plastic container and trying to find space in your fridge to brine a turkey for two days before serving.
No exotic ingredients to stuff your turkey with. FIVE ingredients to make the juiciest turkey and the most flavorful turkey gravy with NONE of the work.
HOW TO MAKE SLOW COOKER TURKEY BREAST
Start by adding 2 or 3 garlic heads halved horizontally and bottom side down to your slow cooker along with your fresh sprigs of thyme, sage and rosemary.
Next, combine the seasonings with your softened butter. Take your turkey out of its packaging and rinse it well with water. Pat the turkey dry with paper towels.
Using your hands, smear 3/4 of the herb butter all over the turkey breast before placing your turkey to sit on top of the garlic and herbs in your slow cooker.
Cover and cook on Low for 5-6 hours, checking for an internal temperature of 165F near the end of your cooking time.
About 10 minutes before end cooking time, set your oven to Broil and move you baking shelf to the lowest part of your oven.
Transfer your turkey breast to an oven safe pan using carving forks or tongs to grab you turkey by both ends.
Coat with remaining 1/4 reserved herb butter and then move to the oven shelf on the lower part of your oven.
Broil your turkey for 1-2 minutes or until the turkey breast is crisp and golden brown. You may need to re-position your turkey to brown all the way around depending on how your turkey sits in the pan.
Allow it to rest for 10 minutes before carving and serving.
While your crock pot turkey is resting, make your gravy. Strain the liquid at the bottom of your slow cooker and add to a large measuring cup.
Add butter to a medium sized sauce pan and once melted, whisk in flour to make a roux. To your roux and whisking continuously, slowly pour in 3/4 of your turkey broth.
Add remaining turkey broth until desired gravy consistency is reached. Simmer over medium heat until thickened. Season with salt and pepper if needed.
PRO TIPS FOR PERFECT CROCK POT TURKEY
- For this recipe, bone in, skin on turkey is recommended because of the extra flavor. However, you can easily make this recipe with boneless turkey breast as well. I show you how to crisp the skin so you don’t have to miss out on not getting a piece of that.
- Be sure to keep in mind how big your crock pot is when buying your turkey. I’ve miscalculated before and had to weigh my slow cooker lid down with a cast iron pot lid before to keep it closed. You will want to be using a large oval crock pot for this turkey breast.
- You want to cook your turkey until it reaches an internal temperature of 165F. A double breast turkey that weighs about 7 lbs are cooked in five to six hours. Keep an eye on your turkey as time draws near.
- Don’t skip the part about adding the seasoned butter. It adds amazing flavor and helps to season your turkey broth and therefore your gravy.
- The reason you are adding garlic to the bottom of your slow cooker is to keep your turkey out of the liquid. You want it cooked, not boiled.
- Crispy turkey skin is a guilty pleasure when it comes to the holidays. Take the time to crisp the turkey skin under the broiler in your oven. It only takes a few minutes and the flavor is worth it!
- Thaw your frozen turkey breast completely before adding it to your slow cooker. Usually a 7 lb turkey breast needs two days in the refrigerator to thaw completely before cooking.
- Let the turkey rest for about 10 minutes before carving into it. Tent it with foil to keep it nice and warm!
- When you are broiling your turkey, watch CAREFULLY as it can go from perfect to burned in a hurry. A new oven works a lot faster than a 15 year old oven, trust me 🙂
HOW MUCH TURKEY PER PERSON?
You’ll want to count on buying at least one pound of turkey breast per person. Remember, with bone-in turkey breast, the carcass of the turkey is added into the weight and that’s not something you will be eating, so try to aim for 1 to 1 1/2 lbs per person.
HOLIDAY DISHES YOU WILL LOVE
- Orange Cranberry Pecan Goat Cheese Balls
- Green Bean Casserole with Bacon
- Sage Biscuits
- Garlic Parmesan Mashed Parsnips
- Apple Cranberry Chutney
Enjoy!
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Juicy Slow Cooker Turkey Breast
Ingredients
Turkey Breast
- 7-8 pound turkey breast
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 2-3 large garlic heads, cut horizontally
Herb Butter
- 4 tablespoons softened butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried or fresh
- 1 teaspoon salt
Turkey Gravy
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups turkey drippings
Instructions
- Start by adding 2 or 3 garlic heads halved horizontally and bottom side down to your slow cooker along with your fresh sprigs of thyme, sage and rosemary.
- Next, combine the seasonings with your softened butter. Take your turkey out of its packaging and rinse it well with water. Pat the turkey dry with paper towels.
- Using your hands, smear 3/4 of the herb butter all over the turkey breast before placing your turkey to sit on top of the garlic and herbs in your slow cooker.
- Cover and cook on Low for 5-6 hours, checking for an internal temperature of 165F near the end of your cooking time.
- About 10 minutes before end cooking time, set your oven to Broil and move you baking shelf to the lowest part of your oven.
- Transfer your turkey breast to an oven safe pan using carving forks or tongs to grab you turkey by both ends.
- Coat with remaining 1/4 reserved herb butter and then move to the oven shelf on the lower part of your oven.
- Broil your turkey for 1-2 minutes or until the turkey breast is crisp and golden brown. You may need to re-position your turkey to brown all the way around depending on how your turkey sits in the pan.
- Allow it to rest for 10 minutes before carving and serving.
- While your crock pot turkey is resting, make your gravy. Strain the liquid at the bottom of your slow cooker and add 2 cups of broth to a large measuring cup.
- Add butter to a medium sized sauce pan and once melted, whisk in flour to make a roux. To your roux and whisking continuously, slowly pour in 3/4 of your turkey broth.
- Add remaining turkey broth until desired gravy consistency is reached. Simmer over medium heat until thickened. Season with salt and pepper if needed.
Notes
PRO TIPS FOR PERFECT CROCK POT TURKEY
- For this recipe, bone in, skin on turkey is recommended because of the extra flavor. However, you can easily make this recipe with boneless turkey breast as well. I show you how to crisp the skin so you don't have to miss out on not getting a piece of that.
- Be sure to keep in mind how big your crock pot is when buying your turkey. I've miscalculated before and had to weigh my slow cooker lid down with a cast iron pot lid before to keep it closed. You will want to be using a large oval crock pot for this turkey breast.
- You want to cook your turkey until it reaches an internal temperature of 165F. A double breast turkey that weighs about 7 lbs are cooked in five to six hours. Keep an eye on your turkey as time draws near.
- Don't skip the part about adding the seasoned butter. It adds amazing flavor and helps to season your turkey broth and therefore your gravy.
- The reason you are adding garlic to the bottom of your slow cooker is to keep your turkey out of the liquid. You want it cooked, not boiled.
- Crispy turkey skin is a guilty pleasure when it comes to the holidays. Take the time to crisp the turkey skin under the broiler in your oven. It only takes a few minutes and the flavor is worth it!
- Thaw your frozen turkey breast completely before adding it to your slow cooker. Usually a 7 lb turkey breast needs two days in the refrigerator to thaw completely before cooking.
- Let the turkey rest for about 10 minutes before carving into it. Tent it with foil to keep it nice and warm!
- When you are broiling your turkey, watch CAREFULLY as it can go from perfect to burned in a hurry. A new oven works a lot faster than a 15 year old oven, trust me 🙂
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