Slow Cooker Turkey Breast Recipe

Slow Cooker Turkey Breast cooks up moist and tender leaving your oven free for all the rest of your sides. Use the juices to make an amazing gravy.

Course main meal

Cuisine American

Keyword easy slow cooker turkey breast recipes, how to cook a turkey breast in a slow cooker, slow cooker turkey breast recipes, turkey breast in slow cooker

Prep Time 20

Cook Time 6

Servings servings

Calories 112kcal

Author Beth Pierce

Ingredients

1 turkey breast skin on bone in or boneless (4-8 lbs)
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground thyme
¼ teaspoon salt
¼ teaspoon marjoram
¼ 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
¼ cup butter
¼ 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 a small bowl, stir the paprika, onion powder, garlic powder, ground thyme, salt, marjoram, black 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 keep the breast from direct contact with the bottom of the crockpot.
Cover and cook on low for 5-7 hours or until the internal temperature reaches 165 degrees. Carefully remove the breast to a pan and cover loosely with an aluminum foil tent. Discard the vegetables and strain the juices at the bottom of the slow cooker, reserving two cups for the gravy.
Melt 1/4 cup of butter in a skillet over medium heat. Sprinkle with a 1/4 cup of flour while whisking. Keep whisking until the mixture turns light brown. Slowly whisk in the juices that you reserved and cook until thickened. Place the turkey breast under the broiler on low for a few minutes to crisp and brown the skin if desired.

Notes

Do not purchase a turkey breast larger than your slow cooker, so think ahead.
Don't overcook the turkey breast. After 4 1/2 hours, check the internal temperature every thirty minutes. Turkey is done when it reaches 165 degrees.
Let the turkey rest in a very loose foil tent. You don't want moisture trapped under it, so lay a piece of foil over the top without sealing the edges.
For a beautiful presentation, place the breast under the broiler for a few minutes. Stay close, as I have always found broilers somewhat unpredictable. If you place the turkey under the broiler, pull the turkey from the slow cooker at an internal temperature of 155-160 degrees.
If the gravy becomes too thick, thin it out with small amounts (a quarter of a cup at a time) of chicken broth.

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