Crock Pot Turkey Breast
Cooked low and slow, this Crock Pot Turkey Breast is an easy and delicious holiday or dinnertime recipe that is moist, juicy, tender and full of flavor!
A CROCK POT TURKEY BREAST RECIPE
If you are not wanting to commit to a large turkey for the upcoming holidays, or if you have a smaller family and want a delicious dinnertime meal, then you have to try my Crock Pot Turkey Breast. I know some of y’all are going to look at all the spices I use on this and think twice about making it, but I promise you, it is worth it all! The herbed butter on this creates the most delicious turkey meat you’ve ever eaten! Don’t even get me started on the amazing gravy you can make with the drippings! It’s absolutely perfect for smaller gatherings and it so much easier to carve up as well!
FREQUENTLY ASKED QUESTIONS:
A 3-4 pound turkey breast. That size will ensure that it fits in your crock pot and cooks in the time I recommend.
You will want a 6-8 quart oval crock pot for this. Do not try to use anything smaller or the turkey breast will not fit.
Yes. Just double the amount of fresh herbs to dried in the recipe (since dried herbs are more concentrated than their fresh counterparts.)
Turkey goes great with so many side dishes. Some that I suggest using include: mashed potatoes, carrots, green beans, salad, green bean casserole, sweet potato casserole, cornbread dressing, etc. Serve this with whatever you like, it does not need to be a holiday meal. This is great for a weeknight meal as well.
On low for 6 hours. You can also cook it on high for 2-3 hours. You just want to make sure that the internal temperature reaches 165 degrees F at its thickest part. I think cooking it on low and slow is better because it really makes the meat so much more tender.
This recipe will serve 4. This all depends on how thinly you cut your slices and how many slices that you are eating. This could stretch farther, but I put 4 because that is how many that it usually serves for us.
To store, place leftovers in an airtight container in the refrigerator where it will keep for up to 3 days. This can also be frozen, place in a freezer container or bag and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. To reheat, there are 2 different methods. My personal favorite is to cut up any leftover slices into bite-sized pieces. Add them to a small saucepan with the leftover gravy, add a splash of chicken stock and heat until simmering. Or, place slices of leftover turkey into a foil packet, add a splash of water or chicken stock, and seal the foil. Bake until just warmed through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- onions
- boneless turkey breast
- unsalted butter
- garlic powder
- onion powder
- kosher salt and pepper
- dried parsley flakes
- dried rosemary
- ground sage
- dried thyme
- unsalted chicken stock, optional if needed to make 2 cups drippings
- all-purpose flour
HOW TO MAKE A CROCK POT TURKEY BREAST:
Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
Pat the turkey dry with paper towels.
In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.
Rub this all over the turkey breast.
Place the turkey skin side up into the slow cooker.
Cook for 5-6 hours on low or 2-3 hours on high. It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.
Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.
To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired. If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.
Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper. Cook until simmering and thickened. Taste and adjust seasoning if necessary.
Serve immediately with the turkey.
Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Crock Pot Turkey Breast
Ingredients
- 2 medium onions
- 3 – 4 pound boneless turkey breast, thawed
- 4 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley flakes
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
For the gravy:
- unsalted chicken stock (only if needed to make 2 cups drippings)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Peel the onions and cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
- Pat the turkey dry with paper towels.
- In a small bowl, stir together the butter, garlic powder, onion powder, salt, pepper, parsley, rosemary, sage, and thyme.
- Rub this all over the turkey breast.
- Place the turkey skin side up into the slow cooker.
- Cook for 5-6 hours on low or 2-3 hours on high.
- It is done when an internal temperature reaches 165°F in the thickest part of the breast. But, if it cooks for longer, it’s okay. It will become more tender as it cooks.
- Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown. Let sit for 10 minutes before slicing to serve.
- To make a gravy, pour the drippings into a 2-cup measuring cup. Skim off the fat if desired.
- If you do not have 2 cups of drippings, then add enough unsalted chicken stock into the measuring cup until you have 2 cups of liquid.
- In a small skillet or saucepan, melt the butter. Whisk in the flour and cook for 1 minute.
- Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with the salt and pepper.
- Cook until simmering and thickened. Taste and adjust seasoning if necessary.
- Serve immediately with the turkey.
Notes
- We used a 3-4 pound turkey breast for this recipe. Sometimes the packaging will say “turkey breast roast” (as mine did) and that is fine to use.
- Make sure you use a 6-8 quart crock pot.
- Fresh herbs can be used, double the amount for fresh in the recipe.
- This can be frozen, see above on how to do that.
- Serve this with any of your favorite sides.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
We’re not usually a fan of turkey breast, but I got one by accident on a grocery delivery, and decided to give this a try. This was really good! Nicely moist and tender, and the gravy is delicious. I made no deviations whatsoever in the recipe, and I wouldn’t recommend any. I cooked it on low, and it was great. I started late and didn’t have time for dressing and needed to save my potatoes, so I served it with couscous and pine nuts and roasted brussels sprouts, sweet potatoes and garlic cloves, and gave the turkey a thorough gravy basting. Even my daughter loved it, and given that she’s autistic and a bit on the picky side, that’s saying a lot! Thank you as always for a terrific recipe!
Love it!! I was worried folks would think it was too many spices so I’m glad you gave it a try! Hope you all had a wonderful and peaceful Thanksgiving!