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Crockpot Turkey Breast Recipe
Ash Tyrrell

Crockpot Turkey Breast Recipe

I still remember the first time I made turkey breast in my crockpot instead of wrestling a whole bird into the oven, and honestly, I haven't gone back since. I was hosting a small dinner and didn't want to deal with oven space or constant basting, so I tossed everything into my slow cooker and walked away.
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Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 to 4 pounds boneless turkey breast skin on – this size fits most standard crockpots and cooks evenly all the way through
  • 3 tablespoons unsalted butter softened – helps the seasoning stick and keeps the meat from drying out
  • 1 teaspoon garlic powder – builds a savory base without overpowering the other spices
  • 1 teaspoon onion powder – adds a subtle sweetness that pairs well with the herbs
  • 1 teaspoon dried thyme – a classic herb that works beautifully with poultry
  • 1 teaspoon dried sage – gives that cozy holiday-table flavor
  • 1 teaspoon paprika – adds color to the skin and a mild smoky note
  • Salt and black pepper to taste – always season generously, turkey breast is a large cut of meat
  • 2 carrots cut into chunks – acts as a natural rack so the turkey isn't sitting in liquid
  • 2 celery stalks chopped – adds aromatic flavor to the broth underneath
  • 1 medium onion quartered – deepens the flavor of the pan juices used for gravy
  • 3 cloves garlic smashed – infuses the broth with a rich, savory aroma
  • 1 cup low-sodium chicken broth – keeps the turkey moist as it slow cooks
  • 2 tablespoons all-purpose flour optional, for gravy – thickens the pan drippings into gravy

Method
 

  1. I start by patting the turkey breast completely dry with paper towels, since a dry surface helps the seasoning stick better and the skin crisp up later. If it was frozen, make sure it's fully thawed in the fridge first, which usually takes a day or two depending on size. I also trim any excess fat so the seasoning touches more of the meat directly.
  2. In a small bowl, I mix the softened butter with garlic powder, onion powder, thyme, sage, paprika, salt, and pepper until it forms a smooth paste. This step only takes a minute, but it's what gives the turkey most of its flavor, so I don't skip it even when I'm in a hurry.
  3. I place the carrots, celery, onion, and garlic in the bottom of my crockpot so the turkey sits above the liquid rather than soaking in it. This little trick is what keeps the skin from turning soggy during the long cook time. Then I pour the chicken broth around the vegetables, not over the turkey.
  4. Next, I rub the butter mixture all over the turkey breast, getting under the skin a little if I have time, since that's where the flavor really sinks in. I set the breast skin-side up directly on top of the vegetable bed. This positioning helps the turkey cook evenly while staying protected from the broth below.
  5. I cover the crockpot and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, depending on how much time I have that day. Around the last hour, I start checking the internal temperature with a meat thermometer inserted into the thickest part of the breast. I'm looking for it to reach 165°F before I even think about pulling it out.
  6. If I want crispier skin, I carefully transfer the turkey to a baking sheet and broil it for 5 to 6 minutes until golden. This step isn't required, but it adds a nice texture contrast to the otherwise tender meat. Just keep a close eye on it so it doesn't burn under the broiler.
  7. Once it's out of the oven or crockpot, I let the turkey rest for about 15 minutes before slicing, which keeps all those juices locked inside instead of spilling onto the cutting board. While it rests, I strain the vegetables and broth, whisking in a little flour over heat to make a quick gravy. Then I slice the turkey against the grain and serve it warm with the gravy on the side.

Notes

  • I always use a meat thermometer instead of guessing, since turkey breast dries out fast if it's left in even 20 minutes too long.
  • I never skip resting the meat, because slicing too early lets all the moisture run right out onto the board.
  • I like to save the strained broth even if I'm not making gravy, since it freezes well for soups later.
  • I've found that patting the turkey dry before seasoning really does make a noticeable difference in how the skin turns out.
  • I sometimes add a splash of apple cider to the broth for a subtle sweetness that pairs really well with the sage.