Slow Cooker Turkey Breast

5 from 2 votes

Cooking turkey breast in a slow cooker guarantees that it stays moist and tender. It comes out so delicious and juicy! It's a great Thanksgiving dinner option if you don't want to roast a whole turkey.

Prep Time30

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 695kcal

Author: Tania

Equipment

8 quart slow cooker
Baking pan (for broiling)

Ingredients

6 to 7 pound turkey breast, bone-in and skin-on safely thawed, see note below
1 large yellow onion, peeled and cut into thick slices
8 tablespoons unsalted butter, softened
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
1 teaspoon smoked paprika
2 ½ teaspoons Kosher salt
½ teaspoon ground black pepper

For the gravy (optional)

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup turkey or chicken broth
Salt and pepper to taste

Instructions

Make sure the turkey is thawed in advance - it takes a few days to thaw in the fridge. See “thawing instructions” under recipe notes.
Remove packaging from the turkey breast and let it sit at room temperature for 30 minutes before using. This will allow it to not be so cold and make it easier to apply the butter and seasoning.
Place onions in the slow cooker in one layer. Set aside.
Make the butter mixture: In a small bowl, combine the softened butter, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper. Set aside.
Remove anything inside the cavity of the turkey breast, if needed. Thoroughly pat dry the turkey breast with paper towel.
Transfer turkey to the slow cooker, breast side up. Loosen the skin, creating “pockets.” Rub ¾ of the butter mixture underneath the skin into those "pockets" (between the skin and the flesh), and the remaining butter on the outside. Tip: Because it cooks in a slow cooker, it’s important to “trap” the butter underneath the skin - you’ll get a moist and super flavorful turkey that way. If the butter starts to harden as you spread it on the outside, you can microwave the butter for a few seconds and carefully pour it over the top.
Cover and cook on LOW for 6 hours until tender and cooked through. The thickest part of the breast should register 165 degrees F.
Transfer turkey to a baking pan and broil on high for 3-4 minutes or until the skin is golden brown, rotating as needed to get even browning. Remove turkey breast from the oven and let it rest for 15 minutes.
Meanwhile, make the gravy (optional): Pour the drippings through a strainer, and discard the solids. Melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat. Add flour, stirring constantly to form a paste, about 3-4 minutes. Gradually, add 1 cup of the reserved drippings and 1 cup of turkey or chicken broth, stirring. Bring to a simmer, stirring constantly for about 5-6 minutes, until thickened.
Serve: To slice the turkey, cut along the breast bone to separate the two breast halves. Then, slice each breast half with a sharp knife. Serve with gravy if desired

Notes

If you'd rather make gravy in advance, try my Turkey Gravy without Drippings recipe!
Let the turkey sit at room temperature (packaging removed) for 30 minutes prior to using. If it's too cold, it will be hard to apply the butter.
Turkey size: Use a 6 to 7 pound turkey breast for about 6 people. If your turkey breast is 9-10 pounds, you may need to slow cook it for 8 hours on LOW (check the temperature for doneness, it should reach 165 degrees F in the thickest part of the breast).
Slow cooker size: Use an 8 quart slow cooker.
Prep ahead: The butter mixture can be made ahead. When ready to use, microwave it for a few seconds until softened.

How to safely thaw frozen turkey:

The best and safest way to thaw turkey is by letting it sit in the refrigerator for a few days. Place the unopened frozen turkey breast in a tray or pan in case any of the juices leak out. Allow about 1 ½ days of thawing for every 4 pounds, approximately.
If you're running out of time, you can thaw it in cold water. Submerge the unopened turkey breast in cold water, and change out the water every 30 minutes so that it stays cold, otherwise it could go bad. Allow about 30-45 minutes of thawing per pound.

Substitutions:

Turkey breast: You can use a boneless turkey breast instead of bone-in. Boneless breasts are usually smaller, about 3 to 4 pounds. If that's the case, you can adjust the cooking time on LOW to about 5 hours, and always check for doneness using a meat thermometer (165 degrees F in the thickest part of the breast).
Instead of 2 teaspoons chopped fresh rosemary, use 1 teaspoon dried rosemary.
Instead of 2 tablespoons fresh thyme leaves, use 2 teaspoons dried thyme.
Feel free to add other herbs and spices to the butter mixture.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition