Crockpot Turkey Breast

Slices of turkey breast on plate with mashed potatoes and green beans.

5 from 1 vote

The key to the juiciest Crock Pot Bone In Turkey Breast is cooking it in the crockpot! Quite possibly the easiest turkey dinner you will make with only 10 minutes of prep time! A delicious butter rub with herbs garlic and a touch of citrus. A great holiday meal but also great for a simple family dinner!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For the Turkey:

4 lb bone in turkey breast boneless will work, but cooks more quickly
1 large onion sliced thick

For the Herb Butter Rub:

4 T unsalted butter melted
zest of 1 orange
½ T fresh sage chopped
½ T fresh thyme chopped
4 garlic cloves freshly minced
½ tsp pepper
½ T fresh rosemary chopped
1 tsp dried oregano you can use fresh but harder to find
2-3 tsp salt adjust as desired

For the Gravy:

2 c drippings from slow cooker add broth if needed
¼ c butter
¼ c flour
Salt and pepper to taste

Instructions

Slow Cook The Turkey

Remove the thawed turkey breast from the refrigerator and allow to come to room temperature for about 30 minutes.
Whisk together the herb butter rub ingredients.
Pat the turkey dry with a paper towel and brush and spread the rub all over the outside of the turkey and rubbing some under the skin as well.
Place the sliced onions in an even layer at the bottom of the slow cooker to form a bed to prop the turkey on for more even cooking.
Cook on low for about 5-6 hours or until an internal temperature reaches 165°F in the middle of the turkey.Check the temperature at 5 hours. Do not slow cook on high for best results. For a smaller turkey breast, cook on low 4-5 hours.

Crisp The Skin:

When the turkey is cooked, transfer to a sheet pan or baking pan or heatsafe dish. Broil on HIGH for about 4-6 minutes or until browned. Allow to rest for 10 minutes before serving.

Prepare the Gravy:

In a saucepan, melt the butter over medium heat.
Add in the flour and whisk for about 1 minute or until combined fully. Add half of the drippings/broth mixture (you can strain the drippings for extra smooth gravy) and whisk until combined and smooth.
Slowly add in the rest of the drippings and whisk to smooth. Cook for another 3-4 minutes or until its almost to desired thickness. Remove from the stove and allow for a few minutes before serving.

Notes

Turkey breast can come in a variety of cuts. For this recipe, a double breasted, bone-in turkey breast is used. Some may even have legs attached! You can use any, single, double and follow the directions, just keep an eye on internal temperature with a good instant read meat thermometer as the size of the turkey can shift the cook time a bit. Also, keep the skin on for the most moist and juicy meat as well as the crispy golden brown outside.

Brining your turkey. Many frozen, packaged turkeys in the United States come already brined. If your bird has not been brined, you will want to do so. Here is a great resource for brining a turkey breast.

It is best to make this the day you plan to serve it. Turkey will not be nearly as juicy and tender if made in advance and then reheated. I suggest making this turkey recipe the day you plan on serving it for best results.

Nutrition