Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Turkey doesn’t get the appreciation it deserves, mainly because it’s a leaner meat that can dry. But thanks to this slow cooker turkey breast, dry turkey is no longer a thing. This method makes juicy turkey right in the slow cooker, and you can make gravy from the turkey’s drippings.
For this recipe, I used a boneless turkey breast, as it is great for cutting cooking time in half. However, feel free to use a bone-in breast that can fit inside your slow cooker.
If you need more ways to cook a turkey breast, check out my turkey breast in the pressure cooker recipe or my air fryer turkey breast recipe.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
For the Turkey
- Boneless Turkey: Make sure to keep the netting on when using this kind of turkey. You could also use bone-in turkey breast as well.
- Chicken Broth: This is the key to preventing the turkey from drying while cooking, and it helps make a delicious gravy. As it cooks, the broth will add the much-needed moisture to the lean cut of meat.
- Seasonings and spices: Garlic powder, onion powder, paprika, dried thyme, kosher salt, rubbed sage, and black pepper add rich savory flavors. Olive oil helps bind these spices onto the turkey.
- Vegetables: Yellow onion, carrot, celery stalk are great for adding an aromatic base to the turkey as it cooks. They also release their own juices to help moisten the turkey.
For the Drippings Gravy
- Base: Unsalted butter, and all-purpose flour provide the base for the roux, which thickens the gravy.
- Chicken broth: Provides the liquid base.
- Drippings from the turkey: Carries over the spices of the turkey to provide the perfect flavor.
- Seasonings: Salt and pepper are essential for seasoning and balancing flavors.
Tools Needed
- Slow Cooker
- Cutting Board
- Knife
- Tongs
- Measuring Spoons and Cups
- Whisk
- Medium Saucepan
- Wooden Spoon or Spatula
- Gravy Boat or Small Serving Dish
How To Make Slow Cooker Turkey Breast w/ Gravy
Making the Turkey
Pat the turkey breast (with the net on) dry with paper towels and rub it with olive oil. In a separate bowl, mix the garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mixture all over the turkey breast.
Place the turkey breast in the slow cooker and pour the chicken broth around it to keep the turkey moist while cooking. Add the onion, carrot, and celery around the turkey breast in the slow cooker.
Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
After cooking, take the turkey out of the slow cooker and remove the netting. Let it rest for 10 minutes before slicing.
You can serve the turkey as is or create a gravy using the drippings.
Making the gravy
Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids, then set the liquid aside. You should have about 2 cups of gravy.
In a saucepan, melt the butter over medium heat, and once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
Gradually whisk in the strained drippings from the slow cooker, whisking constantly to avoid lumps.
Taste the gravy and add salt and pepper. Let it simmer for 3 to 5 minutes. Whisk it occasionally until it thickens to your liking.
How To Store
Refrigeration
Allow the turkey and gravy to cool to room temperature. Place the turkey in an airtight container and pour the gravy into a separate airtight container to prevent sogginess. Store both containers in the refrigerator. Use within 3 days.
For reheating, preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.
Frozen
For longer storage, you can freeze the turkey and gravy. Use freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing.
You can store turkey in the freezer for up to 3 months, while you can store gravy for about 2 months.
For reheating, thaw frozen turkey in the refrigerator before reheating. This can take several hours or overnight, depending on the size of the turkey slices.
FAQ
Using the slow cooker ensures that you get flavorful, tender, and juicy turkey breasts every time. The prep time is minimal, and the clean-up afterward is so easy.
I do not recommend cooking a frozen turkey breast directly in a slow cooker. The slow cooker does not heat the turkey fast enough from frozen. This means it may not reach a safe internal temperature of 165°F (74°C). Thawing it in the refrigerator before cooking is best.
Cooking turkey in the slow cooker is definitely safe. This is the best way to cook it to achieve perfectly moist turkey without having to brine it.
Tanya’s Top Tips
- Choose a good quality boneless, skinless turkey breast. Picking one with a net is best. This keeps its shape and moisture while cooking.
- Ensure your slow cooker is large enough to accommodate the turkey breast without crowding.
- Allow the turkey to rest after cooking to let the juices redistribute, ensuring the meat stays moist when sliced.
- For a 6-8 lb bone-in turkey breast: Cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
Notes
- For a crispier skin, remove the turkey breast, place it under the broiler for 3-5 minutes, or until golden.
- Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
- If you prefer a thicker gravy, you can adjust the amount of flour.
- This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.
I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker recipes? Try these out:
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Slow Cooker Turkey Breast w/ Gravy
Ingredients
For the Turkey
- 3 lb boneless skinless turkey breast (with net) (like the Butterball kind)
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon rubbed sage
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 large yellow onion chopped into 1-inch pieces
- 1 medium carrot chopped into 1-inch pieces
- 1 medium celery stalk chopped into 1-inch pieces
For the Drippings Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
Making the Turkey
- Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.
- Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.
- Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.
- Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
- Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.
Making the gravy
- Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.
- In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
- Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.
- Taste the gravy and season with salt and pepper.
- Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.
Suggested Tools
Notes
- For crispier skin, remove the turkey breast and place it under the broiler for 3-5 minutes or until golden.
- Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
- If you prefer a thicker gravy, you can adjust the amount of flour.
- This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.