Slow Cooker Turkey Breast
Juicy, tender, and flavorful, this Slow Cooker Turkey Breast recipe is perfect for a small holiday gathering or for just when you're craving turkey but don't want to cook a whole bird! Coated in seasoned herb butter and then slowly cooked to tender perfection, this crockpot turkey breast is beyond easy to make. Want homemade gravy? I've got you covered there too, with additional instructions on how to use the liquid in the slow cooker to make a delicious gravy!
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Servings: 6 servings
Ingredients
To Make the Turkey Breast:
- 6 pound bone-in skin-on turkey breast
- 4 tablespoons butter softened
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried rosemary or thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 large onion cut into 1-inch thick slices
- 2 stalks celery halved
- 2 medium carrots halved
- fresh herbs for garnish
- cooking spray
To Make the Gravy:
- 1 to 2 cups broth from the bottom of the slow cooker drippings*
- 4 tablespoons butter
- 4 tablespoons flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch of salt and pepper
Instructions
To Make The Turkey Breast:
- In a small bowl, place the butter, garlic powder, onion powder, paprika, dried rosemary or thyme, salt, and pepper. Stir until combined.
- Loosen the skin of the turkey breast. Spread half of the butter mixture under the skin and spread the other half over the top of the turkey.
- Spray the slow cooker with cooking spray and place the onions, carrots, and celery on the bottom.
- Place the turkey breast on top. Cover and cook on low for 6 hours or until the thickest part of the breast reaches 165 degrees F.
- Transfer the turkey breast to a baking sheet. Broil the turkey for 3 to 5 minutes or until the skin is browned and crispy to your liking. Keep a close eye on it to prevent it from burning.
To Make the Gravy:
- Pour the liquid from the slow cooker through a strainer; discard the onions, carrots, and celery.
- Melt the butter in a medium pan over medium heat. Whisk in the flour until smooth Stir continuously for about 2 minutes until a thick paste forms, forming a roux. The roux should be thick. If you run a spoon or spatula through it, the roux should coat the spatula without dripping off.
- Slowly whisk in the strained liquid while whisking constantly. Start with 1 cup and continue to add the rest of the drippings until there’s enough added to your liking. Add the garlic powder, onion powder, salt, and pepper. Cook while whisking until it has thickened to your liking, about 5 minutes.
- Serve gravy with the turkey. Garnish with fresh herbs if desired.
Notes
-
If you do not have enough drippings for the gravy, you can use chicken, turkey, or vegetable broth to make up the difference.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 10g | Protein: 90g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 262mg | Sodium: 1294mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4020IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.4mg