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!
Servings 6
Calories 705kcal
Ingredients
- 2 medium onions
- 3-4 pound boneless turkey breast, thawed
- 4 Tablespoons (1/2 stick) 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 (1/2 stick) unsalted butter
- 4 Tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Peel 2 medium onions cut them into wedges. Place them into the bottom of a 6-8 quart slow cooker.
- Pat the 3-4 pound boneless turkey breast, thawed dry with paper towels.
- In a small bowl, stir together 4 Tablespoons (1/2 stick) 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 and ½ teaspoon dried thyme.
- Rub this all over the turkey breast.
- Place the turkey skin side up into the slow cooker. Cover and 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 (just keep in mind, the longer it cooks, it will fall apart when you go to pull it out).
- Optional, place the turkey breast onto an oven-safe dish or sheet tray and broil until golden brown (don't walk away from the oven.) Let sit for 10 minutes before slicing to serve. This gives great color to make it more brown on top.
- To make a gravy, pour the drippings (not including the onions) 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 4 Tablespoons (1/2 stick) unsalted butter. Whisk in 4 Tablespoons all-purpose flour and cook for 1 minute.
- Slowly stream in the stock/drippings while constantly whisking to avoid lumps. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper (or to taste.)
- Cook until simmering and thickened. Taste and adjust seasoning if necessary.
- Serve immediately with the sliced turkey.
Video
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
Calories: 705kcal | Carbohydrates: 8g | Protein: 115g | Fat: 24g | Sodium: 1385mg | Fiber: 1g | Sugar: 2g
