Slow Cooker Turkey Breast

5 from 2 votes

Cooking turkey breast in a slow cooker guarantees that it stays tender and juicy. 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 pounds turkey breast, bone-in and skin-on safely thawed, see note below
1 large yellow onion sliced
8 tablespoons softened unsalted butter
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

Thawing: Make sure the turkey is thawed in advance. It takes a few days to thaw in the fridge. See “thawing instructions” under recipe notes.
Prep: Remove the packaging from the turkey and let it sit at room temperature for 30-45 minutes before you start. This will allow it to not be so cold and make it easier to apply the butter and seasoning.
Make the butter mixture: In a small bowl, combine the softened butter, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper. Set aside on the counter
Pat dry: Remove anything inside the cavity of the turkey breast, if needed. Thoroughly pat dry the turkey breast with paper towel.
Season turkey breast: Carefully, loosen the skin creating “pockets.” Insert about ¾ of the butter mixture into those pockets. Spread the remaining butter on the outside.
Assemble in the slow cooker: Arrange a bed of onions in a large 8-quart slow cooker. Place the seasoned turkey breast on top of the onions, breast side up. Important: Make sure the you're able to fully close the lid. If not, flatten the breastbone or shave off a portion from the bottom of the turkey.
Slow cook: Cover completely and cook on LOW for 6 hours until tender. The thickest part of the breast should register at least 165°F.
Broil: Carefully, transfer turkey to a baking pan. Broil in the oven for 3-4 minutes or until the skin is golden brown, rotating as needed to get even browning. Be careful not to let it burn. Remove from the oven and let it rest for 15 minutes.
Make the gravy (optional): Pour the juices and drippings into a fat separator. Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Add flour, stirring constantly to form a paste, about 3-4 minutes. Gradually, add 1 cup of the reserved juices and 1 cup of turkey or chicken broth, stirring. Bring to a simmer, stirring constantly for about 5-6 minutes, until thickened.
Carve and serve: To carve the turkey breast, cut along the breast bone to separate the two breast halves. Then, slice each breast half with a sharp knife. Serve with gravy and your favorite sides!

Notes

If you'd rather make gravy in advance, try my Turkey Gravy without Drippings recipe!
Slow cooker size and shape: Use an 8 quart slow cooker, preferably oval-shaped.
Let the turkey sit at room temperature (packaging removed) for 30-45 minutes prior to using. If it's too cold, it will be hard to apply the butter.
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:

Thaw in the fridge. 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.
If you're running out of time, submerge the unopened turkey breast in cold water, and change out the water every 30 minutes. Allow about 30-45 minutes of thawing per pound.

Cooking Time Guidelines:

For a 6 to 7 pound turkey breast, 6 hours on LOW is perfect to ensure the breast is moist and tender, but not falling apart.
If your turkey breast is on the bigger side, like 8-10 pounds, cook for 8 hours on LOW. You'll need a larger 10-quart slow cooker. Always check for doneness with a meat thermometer.

Substitutions:

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 4-5 hours, and always check for doneness using a meat thermometer.
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