Slow Cooker Turkey Breast cooks up moist and tender leaving your oven free for all the rest of your sides. Use the juices at the bottom of the slow cooker to make an amazing gravy.
My son loves this delicious easy Slow Cooker Turkey Breast. It makes the house smell amazing!!
Well Thanksgiving is fast approaching therefore turkey will start going on sale very soon. It is a good time to stock up on a few turkeys and put them in the freezer. Be sure to grab a turkey breast so you can try this delectable recipe. This recipe will work with either bone in or boneless turkey breast.
How to thaw a turkey or turkey breast.
If your a planing to bake, fry, smoke or slow cook a turkey or turkey breast make sure you allow enough time to thaw the turkey. The safest place to defrost a turkey is in the fridge. It can take 2-3 days to thaw one. Place a pan under the turkey to catch any moisture dripping from the turkey as it thaws.
You can also thaw a turkey or turkey breast in a clean sink filled with cold water. Submerge the turkey in the cold water and change the water every thirty minutes. Once thawed store in the fridge until ready to cook.
Cook a thawed turkey or turkey breast within four days.
There is just something really sweet about having a nice turkey dinner. I served this with mashed potatoes and southern style green beans.
How to cook a turkey breast in a slow cooker.
Remove any packets or innards that are packaged with your turkey breast. Rinse the turkey with cold water and pat dry with paper towels.
In small bowl combine onion powder, garlic powder, marjoram, ground thyme, salt, pepper and olive oil. It will form a paste. Using your hands smooth this paste over the turkey breast even under the skin if you are able. Then let the bird sit while you get every thing else ready to go.
Cut carrots, celery and onions and place in the bottom of the slow cooker. Place the turkey breast on top of the vegetables breast side down. Make sure that the vegetables are keeping the breast from direct contact with the bottom of the crock pot.
Cover and cook on low for five to seven hours. Check after five hours and every thirty minutes after with an instant read thermometer. The temperature should be 165 degrees. This step is important so you don’t overcook the turkey breast.
Carefully remove the breast to a pan. Discard the vegetables and strain the juices at the bottom of the slow cooker reserving two cups for the gravy.
Finally melt a quarter cup of butter in a skillet over medium heat. Sprinkle with a quarter cup of flour while whisking. Keep whisking until the mixture turns light brown. This can take up to ten minutes. I find that when you cook the roux a little past the white stage the gravy is more flavorful. Slowly whisk in the juices that you reserved. The gravy will thicken fairly quickly.
The turkey breast should rest for fifteen to twenty minutes before carving. Serve the warm gravy with the turkey.
I like to place the turkey breast under the broiler in my oven for a few minutes to crisp and brown the skin. However this is completely optional but might be a waste of time if you are not entertaining and/or if you are discarding the skin.
Turkey is just such an awesome meal and this Slow Cooker Turkey Breast makes it easy. It is the perfect weekend family dinner.
Recipe notes and helpful tips
- Do not purchase a turkey breast that is larger than your slow cooker because you will not be able to fit it in the slow cooker.
- Don’t overcook the turkey breast. As a result, it will dry it out. Check the internal temperature every thirty minutes after 4 1/2 hours.
- Let the turkey rest with a very loose foil tent because you don’t want a bunch of moisture trapped under there. Simply lay a piece of foil over the top without sealing the edges.
- For a wonderful presentation place the breast under the broiler for a few minutes. Stay close by as I have always found broilers somewhat unpredictable. If you know you are going to place the turkey under the broiler pull the turkey from the slow cooker at an internal temperature of 155-160 degrees.
- Further if the gravy becomes too thick, thin it out with small amounts (a quarter of a cup at a time) of chicken broth.
Other turkey recipes to try!
Slow Cooker Turkey Breast
Ingredients
- 1 turkey breast skin on bone in or boneless (4-8 lbs)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- 1/4 teaspoon salt
- 1/4 teaspoon marjoram
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 1 large sweet onion quartered
- 2 large carrots cut in thirds
- 2 stalks celery cut in thirds
- 1/4 cup butter
- 1/4 cup flour
Instructions
- Remove any packets or innards that are packaged with your turkey breast. Rinse the turkey with cold water and pat dry with paper towels.
- In small bowl stir together paprika, onion powder, garlic powder, ground thyme, salt, marjoram, pepper and olive oil to form a paste. Using your hands smooth this paste over the turkey breast.
- Place onions, carrots and celery in the bottom of the slow cooker. Place the turkey breast on top of the vegetables breast side down. Make sure that the vegetables are keeping the breast from direct contact with the bottom of the crock pot.
- Cover and cook on low for 5-7 hours. Check after five hours and every thirty minutes after with an instant read thermometer. The temperature should be 165 degrees. This step is important so you don't overcook the turkey breast. Carefully remove the breast to a pan. Discard the vegetables and strain the juices at the bottom of the slow cooker reserving 2 cups for the gravy.
- Melt butter in a skillet over medium heat. Sprinkle in flour while whisking. Keep whisking until the mixture turns light brown; approximately 7-10 minutes. Slowly whisk in the reserved juices. Simmer for 2-3 minutes or until gravy thickens.
Notes
- Do not purchase a turkey breast that is larger than your slow cooker because you will not be able to fit it in the slow cooker.
- Don't overcook the turkey breast. As a result, it will dry it out. Check the internal temperature every thirty minutes after 4 1/2 hours.
- Let the turkey rest with a very loose foil tent because you don't want a bunch of moisture trapped under there. Simply lay a piece of foil over the top without sealing the edges.
- For a wonderful presentation place the breast under the broiler for a few minutes. Stay close by as I have always found broilers somewhat unpredictable. If you know you are going to place the turkey under the broiler pull the turkey from the slow cooker at an internal temperature of 155-160 degrees.
- Further if the gravy becomes too thick, thin it out with small amounts (a quarter of a cup at a time) of chicken broth.
Nutrition
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Cynthia
Hello, Do you put any liquid in the crockpot when you put the Turkey breast on top of the vegetables?
Beth Pierce
No I do not.
Brian
Hi! Can’t wait to try this for Christmas! I noticed in the recipe it calls for 1/2 cups of butter and flour and in the article is says 1/4 cups of Butter and flour. Which is correct?
Beth Pierce
Hey Brian! So sorry about the delay. I had to pull my notes. It is a 1/4 cup of each. I have since corrected the recipe. Thanks for bringing that to my attention. Merry Christmas!
Michele B
I’m a white meat fan and my fiance likes dark meat, so if I got a breast and some legs, would this recipe work out? Would any adjustments need to be made?
Thanks! Sounds delicious!
Beth Pierce
Sorry about the delay Michelle! I have been feeling under the weather this last week so I am really running behind. You don’t need to make any adjustments. I hope you enjoy your meal. Happy Thanksgiving!!
Jennifer
How would one go about making this for a 3lb turkey breast? Would you cook for the same amount of time, and would you still use the same amount of seasoning?
Beth Pierce
Sorry about the delay. Everyone in the family seems to under the weather. Cut the seasonings down by about 1/4 and I would start checking that at a little under 4 hours. Internal temperature will be 165 degrees when it is done.