Enjoy this juicy and flavorful Turkey Breast that is easy to make in a slow cooker! It's the perfect recipe for a small group, or when you need extra servings during the holidays.
This bone-in breast is so moist and tender, you'll be wanting to make it instead of a big turkey for Thanksgiving!
Why You'll Love This Recipe
If you're looking for a turkey breast recipe that's juicy and tender...look no further! After you make this crock pot turkey breast, you'll wonder where this recipe has been all of your life!
By using the low and slow method, you'll get moist turkey that melts in your mouth. As an extra plus, the juices from this Slow Cooker Turkey Breast make an incredible gravy that's packed with amazing flavor!
Even though this recipe is perfect for Thanksgiving and Christmas, you don't have to wait until the holidays to make it for your family. It's so easy, you'll want to fix it all year long. Don't forget to make Leftover Turkey Bake with the leftovers!
You only need a few ingredients to create a moist and tender turkey breast in the crock pot. See recipe card for quantities.
- 4 to 6 pound turkey breast (bone-in recommended)
- celery ribs
- sweet onion
- extra virgin olive oil
- poultry seasoning
- garlic powder
- onion powder
- salt and pepper
- chicken stock
- fresh rosemary
- fresh cranberries for garnish (optional)
- slow cooker with lid (at least 6 to 8 quarts)
- baking dish for crisping skin
- tongs or large fork
- skillet and spoon for making gravy
STEP 1 - Chop celery and onions into large pieces and add to the bottom of slow cooker. Add a few springs of fresh rosemary and a cup of chicken or turkey stock.
STEP 2 - Place turkey on top of veggies. Stuff cavity with onions, celery and rosemary sprigs.
STEP 3 - Rub olive oil over bird. Sprinkle herbs and seasonings over skin until lightly covered. Set crock pot to low setting. Cover and cook for 4 to 6 hours until it reaches 165 degrees F.
STEP 4 - Check meat with thermometer in the largest part of the breast. It's done when it reaches 165 degrees F.
STEP 5 - Take breast out of crock pot and place in a baking dish. Set broiler on high. Place in oven on lowest rack and broil until skin is golden brown (usually 4 to 5 minutes). Move dish around to broil evenly. Allow meat to rest before carving.
Use at least a 4 pound bone-in breast, but if your crock pot is larger, you can go up to a 6 pounder. The bird in this post was 5.3 pounds and took 6 hours to cook on low before it reached 165 degrees.
The skin doesn't really crisp, but the poultry seasoning gives it a brown color. To achieve golden crispy skin, take the breast out of the slow cooker and brown it under the oven broiler for a few minutes just before serving.
A bone-in turkey with skin produces a better piece of meat. It's more tender and the consistency of the meat tastes exactly like turkey is supposed to taste. The skin also makes delicious gravy. You can use boneless if desired, but the cooking time will be different.
No, your bird must be completely thawed before putting it in the crock pot. The safest way to thaw out a turkey is in the refrigerator. Put it in a large pan and allow it to thaw at least 2 days. If it's a large breast, it will usually take 3 days to thaw.
Turkey Breast Tips
- Use a 4 to 6 pound bone-in breast for best results with this recipe.
- It's difficult to rub cold butter on a cold turkey. Olive oil is recommended to help the seasonings adhere to the skin. Add pats of butter to the liquid for the gravy.
- It's not necessary to brine the breast before cooking, but you can if you wish. Read the contents on the bag to make sure the bird hasn't already been brined.
- Cooking a turkey breast in a crock pot does not produce crispy skin. The best way to crisp the skin is to broil it in the oven after it has been cooked.
- Low and slow is the best method for cooking a breast in the slow cooker.
- Make sure the breast is completely thawed out in the refrigerator at least 2 days before using. The refrigerator is the safest way to thaw out meat.
- For safety tips regarding poultry, visit USDA.gov.
How To Make The Gravy
It's easy to make turkey gravy! Remove the breast from the slow cooker and set aside. Strain the juices into a colander over a skillet. There should be about 2 cups of liquid. Bring it to medium heat on the stove.
Make a slurry with cornstarch and water. Add it to the drippings in the skillet and whisk until gravy thickens. If it isn't thick enough, add more cornstarch and water. If your frozen bird came with gravy packets you can add those to the skillet and mix well.
What To Serve With Turkey
View over 30 recipes for the holidays by visiting my Thanksgiving Index. Or, check out these southern sides that are the perfect accompaniment to your holiday meal!
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