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.
- 4 to 6 pound turkey breast (bone in recommended)
- 3 celery ribs, quartered
- 1 sweet onion, quartered
- 4 sprigs of fresh rosemary
- 1 cup chicken or turkey stock
- 2 tablespoons butter
- 2 Tablespoons olive oil
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh cranberries for garnish (optional)
- 2 Tablespoons cornstarch mixed with 2 Tablespoons water
- 2 cups of pan drippings strained in a colander and added to skillet
- Chop celery and onion into large chunks. Add to a 8 quart crock pot with rosemary sprigs and chicken stock. Add a few tablespoons of butter to the stock.
- Place turkey on top of veggies in crock pot. Rub with olive oil. Sprinkle poultry seasoning, garlic powder, onion powder, salt and pepper over entire turkey breast.
- Set crock pot on low heat. Cook for 4 to 6 hours until thermometer registers 165 degrees F. Use a thermometer to keep from overcooking the turkey.
- Remove turkey from slow cooker with tongs or large forks. Transfer to a baking dish.
- Turn the oven broiler on high.
- Place the turkey breast on the lowest rack in the oven and broil until the skin starts to turn golden brown and crispy. Move the dish around (with pot holders) to even up the browning. It should take a total of 5 minutes maximum. Watch it carefully because it can burn!
- Let turkey rest before carving. Carve as desired and serve with piping hot gravy.
- Use a colander to strain the liquid from the veggies in the baking pan. Place at least 2 cups of liquid into a skillet and turn the heat to medium.
- Mix cornstarch and equal parts of water together to make a slurry. Add it to the skillet and whisk until gravy thickens.
- If the gravy doesn't thicken enough, add more cornstarch slurry and continue to whisk until it is the right consistency.
- Serve hot gravy over turkey and cornbread dressing.
- 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.
- Use a 4 to 6 pound breast for best results with this recipe.
- It's difficult to rub butter on a cold turkey. That's why olive oil is recommended to help the seasonings adhere to the skin.
- It's not necessary to brine the breast before cooking, but you can if you wish.
- Cooking a turkey breast in a crock pot does not produce crispy skin. The best way to do that is to broil it in the oven after it has been cooked.
- Low and slow is the best method for cooking a turkey breast in the slow cooker. Use a thermometer to make sure you don't overcook the turkey. It is done when it reaches 165 degrees F.
- Do not be tempted to set the temperature on high or medium. This can affect the tenderness of the turkey.
- For safety tips regarding poultry, visit USDA.gov.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Thanksgiving, Christmas
Keywords: turkey breast, slow cooker, crock pot, turkey breast in crock pot, Thanksgiving, Christmas, turkey and gravy