Juicy Crockpot Turkey Breast
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This Crockpot Turkey Breast recipe is your foolproof guide to a juicy, flavorful, perfectly seasoned turkey made right in the slow cooker. It’s tender, moist, and guaranteed to turn out perfect—ideal for beginners or first-time hosts!
After testing this recipe every which way I could think of, I’m going to show you exactly how to make a juicy, flavorful, Crockpot Turkey Breast. Cooked low and slow in its own juices and seasoned with fresh herbs, garlic, and rich herbed butter, this recipe is completely foolproof and makes a perfectly seasoned turkey every single time. I’m also going to show you how to get a beautiful golden brown skin and make the smoothest, most flavorful gravy from the drippings.
This Slow Cooker Turkey Breast recipe is perfect for beginner cooks, smaller gatherings, or those looking to save a little oven space on the holidays. You’re going to love it!
Why You’ll Love This Crockpot Turkey Breast Recipe
- Foolproof! – Cooking the breast low and slow guarantees this meat comes out moist and tender. And don’t worry, I’ll tell you exactly how to brown the skin for a beautiful presentation.
- Minimal counter space needed – Perfect for when you’re limited on oven space, or hosting a smaller crowd on Thanksgiving or Christmas.
- You’re not missing the gravy – This recipe uses the leftover drippings in the Crockpot to make the tastiest gravy.
Ingredients for Slow Cooker Turkey Breast
I’ve broken this section up into what you’ll need for the dry rub, the flavoring aromatics, and the gravy ingredients.
Turkey Breast:
- Fresh or Frozen Turkey Breast – I use a 5 to 6-lb double-breasted, skin-on, bone-in turkey breast. I use a pre-brined turkey (Butterball or Shadybrook Farms), which means it’s been treated with salt in processing. If you’re using an unsalted, fresh turkey breast, you may need to increase the salt in the rub and/or use salted butter. See below “What’s the Best Turkey Breast to Use?” for the full details.
Note: Frozen turkey breasts need to be thawed completely before cooking.
Seasoning Rub:
You’re making a compound butter to coat the meat directly, as well as the skin of the turkey.
- Unsalted Butter – melted but not hot
- Fresh Rosemary – finely chopped
- Fresh Thyme – finely chopped
- Poultry Seasoning – unsalted to control the sodium
- Garlic Powder
- Coarse Kosher Salt
- Black Pepper
Crockpot Aromatics:
These are the ingredients that the turkey will sit on during cooking. They keep the turkey breast from sticking to the bottom of the Crockpot and add great flavor to the the drippings and gravy.
- Large White Onion – sliced crosswise
- Fresh Garlic Cloves – smashed
- Bay leaves– I use dried bay leaves for this
- Fresh Thyme Stems
- Fresh Sprigs of Rosemary
For the Gravy:
- Turkey Drippings + Unsalted Chicken Broth– You might not need the broth, but if you don’t get enough drippings to equal 2 cups, the broth will help get you there. I like using unsalted chicken or vegetable broth so that I can control how salty the gravy is.
- All Purpose Flour + Unsalted Butter– The butter and flour will be used to make a roux to thicken the gravy.
- Black Pepper
- Coarse Kosher Salt (to taste)- Depending on how salty the turkey drippings are, you might not need to add any salt.
What’s the Best Turkey Breast to Use?
Turkey breasts come in all shapes and sizes, but the one I most often find is a double-breasted, bone-in, skin-on turkey breast. In my grocery stores, Shady Brook Farms and Butterball are the most commonly available brands. They’re usually sold frozen, so just be sure to thaw yours completely before cooking.
Important Tip: Be sure to choose a turkey breast that will fit in the slow cooker. If you’re using a double-breasted turkey, anything over 7 lbs might not fit in a standard 6 to 7-quart Crockpot.
Using Brined Turkey Breast
Most commercial turkey breasts (like Shady Brook Farms and Butterball) have been brined. Or the label will read “contains a salt and spice solution”. This recipe is tailored towards a brined turkey. If you can find an unsalted, unseasoned turkey breast, you may need to increase the salt in this recipe to 1 1/2 teaspoons or switch to salted butter for a 5-7 pound turkey breast. Avoid adding too much salt; otherwise, the drippings for the gravy will be inedible.
Boneless Turkey Breast In The Crockpot
This recipe works the same for a bone-in or boneless turkey breast. I find that the boneless turkey breast available in my area is 3 lbs. If that’s the case, reduce the salt and spices to 3/4 teaspoon, and cut the butter down to 4 tablespoons. The ground black pepper, Crockpot aromatics, and gravy ingredients do not need to be adjusted.
Note: Boneless turkey breasts may come wrapped in netting. I like to carefully remove and set the netting aside first. Then, I spread the butter under the skin—just like I would with a bone-in roast—and rub some on top of the meat, too. Once that’s done, I slide the turkey back into the netting and cook it in the Crockpot as usual. When it’s done, I broil the turkey with the netting still on, then remove it after the turkey has rested (before slicing).
How to Cook a Turkey Breast in the Crockpot
Step 1: Make the rub: Mix the butter and rub spices in a small bowl and set aside.
Step 2: Prep the slow cooker: Place the onion, garlic, bay leaves, and fresh herbs in the bottom of the slow cooker to form a bed for the turkey (this will also flavor the drippings).
Step 3: Prep the turkey: Pat the turkey breast dry with paper towels. Use your hand to gently separate the skin from the meat, but don’t tear or remove the skin. You’re creating a pocket for herby butter.
Step 4: Add the butter: Spread half of the herbed butter rub under the skin, covering as much of the breast meat directly as possible. Spread the remaining butter over the top and sides of the turkey (don’t worry about the bottom, those juices will baste it).
Step 5: Cook the turkey: Place the turkey breast in the slow cooker and cook on LOW for 4-6 hours (mine typically takes 4.5 hours), or until the thickest part of the breast reaches an internal temperature of 165°F.
Step 6 (optional): Broil for a crispier skin: To get a golden brown and crispy skin, I like to broil my turkey. Lower your oven rack to the second level from the bottom. Transfer the turkey breast to a rimmed baking sheet. Broil on HIGH for 5–7 minutes, rotating every 2 minutes until all sides are evenly browned. If one part of the turkey is browning too quickly, loosely cover with foil while the rest of the turkey skin browns.
Note: If your turkey breast isn’t browning evenly, lay it on one side and cook until that side is golden, then flip it to brown the other. If the breast won’t stay upright on its own, use two balls of aluminum foil to help prop it up.
Step 7: Rest and make the gravy: Let the turkey rest uncovered for at least 15 minutes before slicing. While the turkey rests, make the gravy.
Gravy Instructions:
Step 1: Strain the turkey drippings from the Crockpot through a fine-mesh strainer into a measuring cup. Throw away the cooked herbs, onion, and garlic. If you don’t have 2 cups of drippings, add enough chicken or vegetable broth until you reach 2 cups total.
Step 2: In a medium (2-quart) saucepan over medium heat, melt the butter. Whisk in the flour until smooth, and cook for about 1 minute to get rid of the raw flour taste.
Step 3: Slowly pour in the turkey drippings a little at a time—about three additions total—whisking constantly.
Let the gravy thicken slightly before adding more liquid. Keep whisking until it’s smooth.
Step 4: Once all the drippings have been added, turn the heat up to medium-high and bring the gravy to a gentle simmer. Cook for about 45-60 seconds, or until the gravy thickens.
Add black pepper, then taste the gravy and adjust with more salt if needed. If the gravy seems too thick, stir in a little extra broth or drippings to thin it out.
Gravy Tip: If the gravy is too thin, stir together one tablespoon of melted butter with one tablespoon of all-purpose flour and stir it into the thin gravy.
Once the turkey has rested, carve the turkey off the bone and cut it against the grain into even slices, keeping the crispy skin on top. Serve with the warm gravy.
Tips & Tricks for Cooking Turkey Breasts
- Let your turkey rest after cooking so the juices can settle back into the meat and keep it juicy. Don’t stress about it getting cold—turkey holds its heat for ages. You can let it rest for up to 30 minutes with no problem while you handle side dishes or kitchen tasks.
- Broil the skin to make it brown and crispy. If your turkey breast is a little “tippy” and won’t lie flat on the sheet pan, prop up the sides with tin foil balls while broiling.
- A frozen turkey breast needs to be completely thawed before slow cooking.
- Always cook poultry to a safe 165°F internal temperature on an instant-read meat thermometer.
- Gravy tip: Taste the turkey drippings before making the gravy—most turkey breasts are already brined, so your drippings might be salty enough on their own. If they’re too salty, dilute the drippings with unsalted chicken broth or water.
How Long to Cook a Turkey Breast in the Slow Cooker
Crockpots vary in size and model, so the key is to cook the turkey breast until it reaches the recommended safe internal temperature of 165°F on a meat thermometer. But here is a general guide depending on the size of the turkey breast.
The below times are for thawed, bone-in turkey breasts, all are cooked at LOW heat:
- 3-4 lbs: 3 to 4 hours
- 5-6 lbs: 4 to 6 hours
- 6+ lbs: 6 to 8 hours
How Much Turkey to Cook Per Person
When planning how much turkey to buy, the USDA and prominent turkey producers like Butterball recommend about 1 pound of bone-in turkey per person or ½ pound of boneless turkey per person. This guideline should help you make sure everyone gets a hearty portion. The numbers are approximate, and they don’t take teenage appetites and delicious sides like mac and cheese and broccoli cheddar bake into account.
- 3-4 lb bone-in breast = 3-4 people
- 5-6 lb bone-in breast = 5-6 people
- 6-7 lb bone-in breast = 6-7 people
A 3 lb boneless turkey breast will feed about 6 people, 4 lb will feed 8, etc.
Note: If you know you want leftovers for Gobbler sandwiches or soup, plan for it by moving up one level. (i.e. – Get a 6-pound turkey for 4 or 5 people and count on leftovers.)
Slow Cooker Turkey FAQs
I like a turkey breast in the 5-6lb range. This is a double breasted turkey, and it fits beautifully in my 7-qt Crockpot. It gives off enough drippings for gravy and cooks in 4-6 hours.
Any slow cooker in the 7 to 8 quart range will give you a lot of room to cook the turkey breast. I use a 7-quart model and can fit a double bone-in turkey breast up to 7 lbs.
Yes! Place cooled leftover turkey in a freezer safe container for up to 3 months. Thaw before using and do not refreeze.
No. The turkey releases enough juices during the cooking process, so no liquid is needed. The garlic, onions, and herbs create a nice bed for the turkey breast to sit on as it cooks, keeping it from sticking or drying out.
How to Store Leftover Turkey
Leftover sliced turkey can be stored in an airtight container in the refrigerator for up to 5 days. Use it in soup, casseroles, or turkey sandwiches.
You can also freeze leftover turkey for up to 3 months when stored properly.
What to Serve with Crockpot Turkey Breast
- Apple Walnut Salad
- Mashed Red Potatoes and Stuffing
- Sauteed Green Beans or Maple Bacon Brussels Sprouts
- Cranberry Sauce
- Parker House Dinner Rolls
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Turkey Breast In The Crockpot
Equipment
Ingredients
Turkey Breast:
- One 5-6 lb bone-in, skin-on turkey breast (I use a frozen Butterball or Shady Brooks Farm turkey breast). Thaw completely before using. *See note.
Turkey Rub:
- 8 tablespoons unsalted butter, melted until very soft and spreadable but not hot.
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons dried poultry seasoning, unsalted
- 1 1/2 teaspoons granulated garlic powder
- 1 1/4 teaspoons coarse Kosher salt
- 1/2 teaspoon black pepper
Crockpot Aromatics:
- 1 large white onion – sliced into thick rings
- 4 cloves of fresh garlic, smashed
- 3 dried bay leaves
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
Gravy Ingredients:
- Turkey drippings + unsalted chicken broth, enough to bring the drippings up to 2 cups, plus more to adjust consistency.
- 1/4 cup all purpose flour
- 4 tablespoons unsalted butter, cold or room temperature
- 1/4 teaspoon black pepper
- Coarse Kosher Salt to taste
Instructions
To Make The Rub:
- Make the rub by mixing the melted butter, rosemary, thyme, garlic powder, 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, and poultry seasoning in a small bowl.
Prep The Turkey:
- Pat the turkey breast dry all over with paper towels. Then, gently loosen the skin from the breast meat, but don’t remove it, just create a gap where we can put the butter.
- Place the onion slices, smashed garlic cloves, bay leaves, and fresh herbs in the bottom of a slow cooker.
Season and Cook The Turkey Breast
- Place the turkey breast in the slow cooker. If you’re using a double-breasted turkey, make sure it’s (mostly) upright so the skin doesn’t stick to the sides of the Crockpot and peel off later. I tuck a few chunks of onion underneath to keep it propped up and steady.
- Spread half of the herbed butter under the skin, coating as much of the meat directly as you can. Rub the rest of the butter on the outside skin of the turkey. Don’t worry about the bottom—the juices will baste it as it cooks.
- Cook on LOW for 4 to 6 hours or until the thickest part of the breast reaches 165°F on an instant read meat thermometer.
Brown The Skin (Optional)
- After the turkey is fully cooked, lower the oven rack to the second level from the bottom and move the turkey breast to a rimmed baking sheet. If it tips, prop it up with balls of foil to keep it steady. Broil on HIGH for 5–7 minutes, rotating every 2 minutes until the skin is evenly golden and crisp. If the sides aren’t browning, lay the turkey on its side for a few minutes, flipping as needed. Cover any areas that brown too quickly with foil.
- Let the turkey rest for 15–20 minutes before slicing (I rest uncovered so the skin stays crisp). While the turkey rests, make the gravy.
To Make The Gravy:
- Strain the turkey drippings from the Crockpot through a fine mesh strainer into a measuring cup. If needed, add chicken or vegetable broth to the drippings to reach 2 cups. Discard the used herbs, onion, and garlic pieces.
- In a 2-quart saucepan over medium heat, melt the butter and whisk in the flour until smooth. Cook for 1 minute to remove the raw flour taste.
- Slowly add the turkey drippings in three parts, whisking constantly and letting the gravy thicken a bit before adding each part. Continue whisking until all the liquid is added and the gravy is smooth.
- Increase the heat to medium-high and bring to a gentle simmer. Cook for 45-60 seconds or until the gravy has thickened. Add the pepper and taste to see if it needs more salt. See note*
- Once the turkey has rested, carve the breast off the bone (for bone in breasts) and cut it against the grain into even slices, keeping the crispy skin on top. Serve with the warm gravy.
Notes
- Most grocery store turkey breasts are pre-brined or packed in a salt solution, and this recipe is written for brined turkeys. If your turkey breast is unseasoned, use 1 1/2 teaspoons of salt or salted butter for a 5–7 lb turkey breast. Don’t add too much, because the drippings for the gravy will be inedible.
- Gravy note: feel free to adjust the recipe to your liking. For a thin gravy, whisk in a little extra chicken broth (after thickening) until you reach the consistency you want. If the gravy is too thin, mix 1 tablespoon of flour with 1 tablespoon of melted butter and add it to the gravy a little at a time. The gravy will thicken in about a minute.
- For Boneless Turkey Breast (usually around 3 lbs): Reduce the salt and spices to ¾ tsp and butter to 4 Tbsp. Keep the aromatics and gravy ingredients the same.
If your boneless turkey has netting, remove and reserve it, season and butter the turkey as directed, then return it to the netting before cooking 3-4 hours on LOW. Crisp the skin with the netting on, and remove it after resting (before slicing).
