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Crock Pot Turkey Breast

Crock Pot Turkey Breast

This easy Crock Pot Turkey Breast is tender, juicy, flavorful, and perfect for a comforting family dinner or holiday meal. Turkey breast is slow-cooked with garlic, onion, fresh rosemary, thyme, savory seasonings, and broth until beautifully tender. The flavorful cooking juices can be transformed into a rich homemade gravy for serving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in or boneless turkey breast approximately 3–5 pounds
  • 2 tablespoons olive oil or melted unsalted butter
  • 1 medium yellow onion sliced
  • 4 –5 cloves garlic lightly crushed
  • 2 carrots cut into large pieces
  • 2 celery stalks cut into large pieces
  • 1 cup low-sodium chicken or turkey broth
  • 2 –3 sprigs fresh rosemary
  • 3 –4 sprigs fresh thyme
  • 1½ teaspoons kosher salt or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme optional
  • ½ teaspoon dried rosemary optional
  • For Optional Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ –2 cups strained Crock Pot cooking juices
  • Salt and black pepper to taste

Equipment

  • 5–7-quart Crock Pot or slow cooker
  • Small mixing bowl
  • Measuring spoons and cups
  • Paper towels
  • Cutting board
  • Sharp carving knife
  • Instant-read meat thermometer
  • Small saucepan, optional, for gravy
  • Whisk, optional, for gravy

Method
 

  1. Prepare the Turkey
  2. Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. If necessary, trim away excess skin or unwanted pieces, but leave the skin intact when possible for additional flavor and moisture.
  3. Make the Seasoning
  4. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and dried herbs.
  5. Rub the turkey breast all over with olive oil or melted butter. Coat it generously with the seasoning mixture, working some seasoning underneath the skin if possible.
  6. Prepare the Crock Pot
  7. Place the sliced onion, carrots, celery, crushed garlic, rosemary, and thyme in the bottom of the slow cooker.
  8. Pour in the chicken or turkey broth. The liquid should surround the turkey without completely covering it.
  9. Add the Turkey
  10. Place the seasoned turkey breast on top of the vegetables and herbs, with the skin facing upward if using a skin-on turkey breast.
  11. Cover the Crock Pot with its lid.
  12. Cook
  13. Cook on LOW for approximately 4–6 hours, depending on the size and shape of the turkey breast and your slow cooker's performance.
  14. Begin checking the internal temperature toward the earlier end of the cooking range. Insert an instant-read thermometer into the thickest part of the turkey, avoiding the bone if using bone-in turkey.
  15. Cook until the turkey reaches a safe internal temperature of 165°F (74°C).
  16. Rest the Turkey
  17. Carefully remove the turkey from the Crock Pot and place it on a cutting board or serving platter. Loosely cover it with foil and allow it to rest for about 10–15 minutes before slicing.
  18. Make the Optional Gravy
  19. Strain the cooking liquid and reserve approximately 1½–2 cups.
  20. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly until smooth. Gradually whisk in the reserved turkey cooking liquid.
  21. Continue cooking and whisking until the gravy thickens to your preferred consistency. Taste and adjust the salt and black pepper as needed.
  22. For gluten-free or keto-friendly gravy, use an appropriate gluten-free or low-carb thickener instead of regular flour.
  23. Slice and Serve
  24. Using a sharp carving knife, slice the turkey against the grain. Arrange the slices on a serving platter and spoon some warm gravy over the top or serve the gravy separately.
  25. Garnish with fresh rosemary or thyme if desired.

Notes

Use a meat thermometer: Cooking time can vary considerably between turkey breasts, so internal temperature is more reliable than the clock.
Do not overcook: Turkey breast is lean and can become dry if cooked substantially beyond doneness.
Keep the skin: If your turkey breast has skin, leaving it intact helps protect the meat and adds flavor.
Pat dry first: Drying the turkey before seasoning helps the oil, butter, and spices adhere better.
For extra flavor: Season the turkey several hours ahead and refrigerate until ready to cook.
For better browning: Brown the seasoned turkey briefly in a skillet before placing it in the Crock Pot, or briefly broil the cooked turkey afterward for additional color.
For gluten-free: Use certified gluten-free broth and seasonings, and avoid regular flour in the gravy.
For keto: Keep the turkey seasoning simple and use a keto-friendly gravy thickener or serve the turkey with the reduced cooking juices.
Leftovers: Store cooked turkey in an airtight container in the refrigerator and use within the recommended safe storage period for cooked poultry. For longer storage, freeze in meal-sized portions.
Serving suggestion: Pair with mashed potatoes, roasted vegetables, green beans, stuffing, cranberry sauce, dinner rolls, or cauliflower mash for a low-carb option.