Effortless Slow Cooker Turkey Breast: Juicy, Flavorful & Perfect for Any Occasion
Discover the ultimate secret to a tender, succulent turkey breast with this incredibly simple slow cooker recipe. Imagine seasoning a plump turkey breast with a rich, aromatic poultry blend, then letting your slow cooker work its magic for 5-6 hours. The result? A perfectly cooked turkey that’s unbelievably juicy and practically melts in your mouth.
Whether you’re juggling a busy schedule, hosting a smaller gathering, or simply want to keep your oven free for other festive dishes, this slow cooker turkey breast recipe is your ideal solution. It promises succulent perfection without the fuss, eliminating the need for tedious brining or marinating. With minimal prep, this dish cooks itself while you attend to other tasks or simply relax. Plus, you can whip up a wonderfully delicious and easy turkey gravy in about 5 minutes to accompany it!
To complete your meal, you’ll want some amazing side dishes. Some of our top recommendations include crunchy roast potatoes, savory garlic butter potatoes with crispy prosciutto, and the impressive Hasselback Butternut Squash.
This beloved recipe was originally published on December 13th, 2020, and has been meticulously updated with even more valuable information and tips for your cooking success.
Table of Contents
- Why Choose Slow Cooker Turkey Breast?
- Ingredients for the Most Flavorful Turkey Breast
- Handy Tools for Success
- How to Cook Turkey Breast in a Slow Cooker
- Achieving Perfectly Crispy Turkey Skin
- How to Make the Ultimate Turkey Gravy
- Preparing a Turkey Buffe: Expert Tips
- Top Tips and Tricks for a Perfect Turkey
- Considering a Whole Crock Pot Turkey?
- What to Serve With Your Slow Cooker Turkey
- Storage and Leftover Turkey Ideas
- More Delicious Recipes You’ll Love
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Why Choose Slow Cooker Turkey Breast?
Opting for a slow cooker turkey breast is a game-changer, especially during busy holiday seasons or whenever you crave a comforting meal without the culinary stress. The slow cooking method ensures the turkey remains incredibly moist and tender, a common challenge when roasting a whole bird. It’s a fantastic solution for smaller families or intimate gatherings, providing all the festive flavor without the overwhelming leftovers. Furthermore, it frees up precious oven space, allowing you to bake pies, roast vegetables, or prepare other elaborate sides simultaneously. Enjoy a perfectly cooked turkey breast any time of year, effortlessly!
Ingredients for the Most Flavorful Turkey Breast
As promised, this recipe is wonderfully straightforward. You only need a few basic ingredients – a quality turkey breast, some fresh aromatics, and a blend of common spices – to create the most delicious turkey breast you’ve ever tasted. I might be biased, but the results truly speak for themselves!
You’ll find detailed quantities and precise instructions for both the turkey and gravy in the recipe card below.
- Boneless Turkey Breast: A key component for ease and quick carving. If boneless turkey breast isn’t readily available at your local grocery store, check with a butcher. Alternatively, you can purchase a turkey buffe (which typically includes two breasts on the bone with wings) and debone it yourself – it’s surprisingly simple, and we’ve included tips below. If you’re using a previously frozen buffe, remember to cook both breasts once thawed. This recipe is also adaptable for a bone-in turkey breast if that’s your preference.
- Celery & Onion: These aren’t just for filling the slow cooker; they’re essential aromatics that infuse the turkey with incredible flavor and create a rich, savory base for your gravy.
- Oil: I typically use rice bran oil for its neutral flavor, but a good quality extra virgin olive oil or even simple canola oil will work beautifully to bind the spices and help crisp the skin.
- Spices: A simple yet powerful blend of onion powder, salt, paprika, dried oregano, and dried thyme forms the backbone of this turkey’s delicious seasoning. Feel free to substitute Italian herbs for the oregano and thyme for a slightly different profile. If you enjoy garlic, a small amount of garlic powder can be added, but use it sparingly to avoid overpowering the delicate turkey flavor.
For the Gravy: To create a truly exceptional gravy, you’ll need chicken stock (or turkey stock if you have it on hand), the flavorful juices collected from the slow cooker, cornflour (cornstarch) for thickening, and a touch of salt and pepper. This combination comes together in a mere 5 minutes for a rich, silky sauce.
For an extra layer of freshness and aroma, consider adding a few sprigs of fresh herbs like rosemary, thyme, or sage directly into the slow cooker alongside the vegetables. And if you do opt for a turkey buffe, don’t discard those bones! They’re perfect for making a fantastic homemade turkey stock to use in your gravy or other recipes.
Handy Tools for Success
Having the right tools can make your slow cooker turkey breast experience even smoother. Here’s a list of essentials:
- Slow Cooker or Crock Pot: This is, of course, the star of the show, allowing for hands-off, moist cooking. If you don’t own one, you can adapt this recipe for oven cooking.
- Meat Thermometer: Essential for precise cooking. While you can certainly gauge doneness by eye or by cutting into the turkey, a thermometer guarantees a perfectly cooked, juicy turkey every time without overcooking or guessing.
- Baking Tray: You’ll use this at the very end to quickly crisp up that delicious turkey skin under the broiler.
- Immersion Blender or Regular Blender: Perfect for blending the cooked vegetables into your gravy, creating a smooth and rich consistency. If you don’t have one, a good old-fashioned potato masher will also do the trick for a chunkier gravy.
- Heavy-Based Saucepan: Ideal for simmering and thickening your simple, flavorful turkey gravy.
How to Cook Turkey Breast in a Slow Cooker
For exact measurements and step-by-step instructions, please refer to the comprehensive recipe card below.
While a slow cooker turkey breast might not command the same regal presence as a whole roasted bird, it certainly delivers on flavor and tenderness with significantly less effort. You’ll only need about 20 minutes of active prep time to achieve a truly memorable meal.
- **Prepare the Spice Rub:** Begin by combining the oil with your chosen herbs and spices in a small bowl. Mix thoroughly until it forms a fragrant paste.
- **Season the Turkey:** Generously rub this aromatic paste all over the turkey breast (refer to images 1, 2 & 3 for visual guidance). It’s crucial to get most of the rub onto the skin, but don’t forget to gently lift the skin and apply some underneath, as well as thoroughly coating the bottom of the breast, including the tenderloin area. This ensures flavor penetrates deeply into the meat.
- **Layer the Aromatics:** Roughly chop your celery and onion, then scatter them evenly across the bottom of your slow cooker. These vegetables will create a flavorful bed for the turkey and contribute to the delicious drippings for your gravy.
- **Slow Cook to Perfection:** Carefully place the seasoned turkey breast on top of the bed of vegetables. Secure the lid tightly and set your slow cooker to the low setting. Allow it to cook for approximately 5-6 hours, or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 75°C (165°F).
If you’re planning an extravagant festive feast for a larger crowd, consider complementing your turkey with a second show-stopping meat, such as this delectable bacon-wrapped beef tenderloin.
Achieving Perfectly Crispy Turkey Skin
One of the delights of any turkey dish is that wonderfully crisp, golden skin. While slow cooking keeps the meat incredibly moist, it doesn’t typically crisp the skin. Here’s how to achieve that coveted crunch:
- **Preheat Your Broiler:** Once your turkey breast has finished slow cooking and reached the safe internal temperature, carefully remove it from the slow cooker. Immediately preheat your oven’s broiler (overhead grill) to high.
- **Broil for Golden Perfection:** Transfer the cooked turkey breast, skin-side up, onto a baking tray that has been lined with foil (as shown in image 4, above). Slide the tray under the hot grill for approximately 5 minutes, or until the skin turns a beautiful golden-brown and becomes delightfully crispy. Keep a very close eye on it during this step, as broilers can quickly go from perfect to burnt!
How to Make the Ultimate Turkey Gravy
A rich, flavorful gravy is the crowning glory of any turkey meal. This easy recipe uses the delicious drippings from your slow cooker to create a truly irresistible sauce in minutes.
- **Combine Stock and Veggies:** In a saucepan, combine your turkey or chicken stock with about ⅓ cup of the softened vegetables from the slow cooker. Place the saucepan over medium-high heat.
- **Blend for Smoothness:** Use an immersion blender to thoroughly blend the vegetables into the stock until the mixture is as smooth as possible. This step adds incredible depth of flavor and body to your gravy.
- **Bring to a Boil:** Continue heating the mixture until it reaches a rolling boil.
- **Prepare the Thickening Slurry:** In a small jug or bowl, whisk together the reserved cornflour (cornstarch) with the savory juices collected from the slow cooker until smooth and lump-free.
- **Thicken the Gravy:** While continuously whisking the boiling stock mixture vigorously, slowly pour in the cornflour slurry. Reduce the heat slightly and continue whisking gently until the gravy thickens to your desired consistency. This typically takes about 3-4 minutes as it comes back to a gentle boil.
- **Season and Serve:** Season the thickened gravy with salt and freshly cracked black pepper to taste. For an ultra-smooth gravy, pour it through a fine-mesh strainer to remove any remaining solids. Serve immediately alongside your succulent turkey breast.
For an alternative, equally luxurious sauce, consider this quick and easy creamy mushroom sauce. A bright Sage butter sauce also complements slow cooker turkey breast exceptionally well. If you’re skipping the gravy and serving your turkey cold – as is popular in the Southern Hemisphere during warmer Christmas celebrations – this turkey breast is wonderfully paired with a refreshing Roasted Beetroot Feta Salad.
Preparing a Turkey Buffe: Expert Tips
Finding boneless turkey breast can sometimes be a challenge in standard grocery stores. When this happens, I often buy a turkey buffe and debone it myself. While some butchers can provide boneless breasts, doing it yourself is often more economical and less daunting than it sounds.
A turkey buffe typically refers to the front section of the turkey, including the two breasts still attached to the breast bone, often with the drummettes (part of the wings) still on. The thighs and drumsticks are usually removed.
If you opt for a buffe, you’ll yield two turkey breasts. It’s important to cook both if you’ve defrosted the whole bird to get them; avoid refreezing raw poultry. Once cooked, however, you can safely freeze the meat.
- **Locate the Breast Bone:** Once your turkey buffe is fully defrosted, arm yourself with a sharp knife. Find the prominent breast bone running down the center.
- **Start Cutting Along the Bone:** Carefully run your knife along one side of the breast bone, pressing gently against the bone to guide your cut.
- **Follow the Carcass:** Continue cutting downwards, always keeping the knife close to the frame of the bird. The goal is to separate the meat from the bone cleanly.
- **Work from Thigh to Neck:** You’ll generally find it easiest to start your cut at the end closest to where the thighs would have been, then gradually work your way towards the neck end. As you proceed, the breast meat will naturally start to release from the bone.
- **Sever Cartilage:** At the very end, you may need to cut through a bit of joint cartilage to fully free the breast.
Alternatively, you can simplify even further: you can cook the entire turkey buffe in your slow cooker using the exact same method as described for a single breast. Just ensure your slow cooker is large enough to accommodate it. Remember to double the quantities of spices and oil to adequately season both breasts for maximum flavor.
Top Tips and Tricks for a Perfect Turkey
To ensure your slow cooker turkey breast turns out absolutely perfect every time, keep these expert tips in mind:
- Line Your Baking Tray with Foil: When it’s time to crisp up the turkey skin under the broiler, place foil on your baking tray first. This smart trick makes cleanup a breeze – simply discard the foil afterward, and your tray is already clean.
- The Importance of Resting: Once your turkey breast is cooked and the skin has been crisped, remove it from the heat and allow it to rest, loosely tented with foil, for 5-10 minutes. This crucial step permits the meat fibers to relax and the delicious juices to redistribute throughout the breast, resulting in a more tender and flavorful turkey.
- Monitor While Grilling: The broiler works quickly, so vigilance is key! You want a beautiful golden, crispy skin, not a burnt one. While 5 minutes is often perfect under my grill, oven settings vary. Continuously check until you achieve that ideal golden hue.
- Achieving Perfect Doneness: The most reliable way to know your turkey is perfectly cooked without overdoing it is by using a meat thermometer. Insert it into the thickest part of the breast; the turkey is fully cooked and safe to eat when it reaches an internal temperature of 75°C (165°F). This guarantees juicy meat every time.
- Consider a Quick Brine (Optional): While this recipe is designed to produce juicy turkey without brining, for an extra layer of moisture and flavor, you can opt for a quick wet brine for 30 minutes to an hour before seasoning. This involves soaking the turkey in a salt-sugar solution.
Considering a Whole Crock Pot Turkey?
Absolutely! You can indeed cook a whole turkey in your slow cooker, offering an incredibly convenient and moist alternative to oven roasting. The key is to select a smaller bird that will comfortably fit inside your appliance. Generally, a turkey weighing around 4-5 kg (10 lbs) or less will fit into most standard-sized crockpots or slow cookers. This method is fantastic for ensuring a perfectly tender bird, especially if you’re keen to free up oven space or if, like those of us in the Southern Hemisphere, you’d rather not turn on the oven during a hot Christmas. This slow cooker turkey breast will undoubtedly become a holiday favorite!
If, however, you prefer the traditional route, don’t miss our classic whole roast turkey recipe for a perfectly browned and flavorful bird.
What to Serve With Your Slow Cooker Turkey
No turkey meal is complete without an array of delicious side dishes. Your slow cooker turkey breast pairs beautifully with a variety of accompaniments. Here are some of my all-time favorites:
- Mustard Maple Roasted Carrots: Sweet and savory, these carrots add a beautiful color and flavor contrast.
- Perfect Roast Potatoes: Crispy on the outside, fluffy on the inside – a classic for a reason!
- Garlic Butter Potatoes with Crispy Prosciutto: An indulgent and flavorful potato dish that’s always a hit.
- Stovetop Pumpkin Mac and Cheese: A creamy, comforting twist on a beloved classic.
- Air Fryer Corn on the Cob: Quick, easy, and bursting with sweet corn flavor.
- Easy Cheesy Potato Bake: A hearty and satisfying gratin-style potato dish.
- Bacon and Potato Tart: A savory tart that’s impressive and delicious.
- Broccoli Cheese Bake: A cheesy, vegetable-packed side that even picky eaters will love.
- Roasted Shallots: Sweet and caramelized, these elevate any meal.
Of course, for your Thanksgiving dinner, certain classics are non-negotiable. Think creamy green bean casserole and decadent sweet potato casserole. And who could forget a truly delicious stuffing recipe? For an extra personal touch, you can even try making your own homemade cranberry sauce to complete your festive spread.
Storage and Leftover Turkey Ideas
Proper storage is key to enjoying your slow cooker turkey breast for days to come. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For optimal moisture, it’s best to only slice the turkey as you need it, as exposure to air in the fridge can dry it out quite quickly.
As for delicious ways to use up leftover turkey, the possibilities are endless! It’s fantastic in simple turkey sandwiches or a hot melt. I particularly love incorporating it into hearty soups like my comforting creamy turkey corn chowder, or transforming it into a satisfying dinner with this leftover turkey pasta bake. Get creative and enjoy the versatility of your perfectly cooked turkey!
More Delicious Recipes You’ll Love
If you enjoyed this slow cooker turkey breast, you might also love these other comforting and flavorful recipes:
- Whole Roast Turkey
- Herb Roasted Chicken
- Pulled Ham
- Crispy Oven Roasted Pork Belly
- Leftover Turkey Pasta Bake
- Stuffed Pork Tenderloin
- Easy Flatbread with Turkey and Basil Pesto
- Quick and Healthy Turkey San Choy Bow
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Slow Cooker Turkey Breast
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Ingredients
FOR THE TURKEY BREAST
- 1 boneless turkey breast (about 1kg / 2lb) (notes)
- 1 tablespoon vegetable oil (notes)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 1 small red onion roughly chopped
- 2 stalks celery roughly chopped
FOR THE GRAVY (about 1 ½ cups)
- 2 cups turkey or chicken stock
- ⅓ cup vegetables from the slow cooker
- ⅓ cup juices from the slow cooker
- 1 ½ tablespoons cornflour (US cornstarch) (notes)
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
For best results, always weigh ingredients where a weight is provided
Equipment
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Slow cooker or crock pot
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Meat thermometer is helpful
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Baking tray for browning up the skin
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Immersion blender or regular blender for the gravy
Instructions
FOR THE TURKEY BREAST
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Combine the oil, salt, spices and herbs in a small bowl and mix them together until they form a smooth paste.
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Generously spread this flavorful paste all over the turkey breast, ensuring it covers the skin and gently working some underneath the skin and around the tenderloin for maximum flavor.
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Place the roughly chopped onion and celery evenly in the base of your slow cooker, then gently set the seasoned turkey breast on top of the vegetables.
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Secure the lid on the slow cooker and cook on the LOW setting for 5-6 hours. The turkey is done when a meat thermometer inserted into the thickest part reaches an internal temperature of 75°C (165°F).
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Once the turkey is cooked, preheat your overhead grill (broiler) to high. Carefully transfer the turkey breast, skin-side up, to a foil-lined baking tray. Place it under the grill/broiler for about 5 minutes, or until the skin is beautifully golden and crispy. Watch it closely to prevent burning.
FOR THE GRAVY
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Into a saucepan, combine the stock and about ⅓ cup of the softened vegetables from the slow cooker. Place over medium-high heat.
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Using an immersion blender, blend the vegetables into the stock until the mixture is as smooth as possible, adding depth of flavor.
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Bring the mixture in the saucepan to a boil.
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In a small jug or bowl, combine the slow cooker juices with the cornflour (cornstarch) and whisk until completely smooth and free of lumps.
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While whisking vigorously, slowly pour the cornflour mixture into the boiling saucepan. Continue whisking slowly as the gravy returns to a boil and begins to thicken.
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After approximately 3-4 minutes, the gravy will have slightly reduced and achieved a rich, thicker consistency.
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For a silky-smooth gravy, pour it through a fine-mesh strainer and discard any solids. Stir in the salt and pepper to taste. Serve immediately and enjoy!
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Please take a moment to leave a comment & rating below. Your feedback is greatly appreciated and incredibly helpful!
Notes
- Please note that I use a standard Australian 20ml tablespoon (which is equivalent to 4 teaspoons) for this recipe.
- The exact cooking time for your turkey breast may vary slightly depending on its size and thickness. Always rely on a meat thermometer for accuracy.
- If you find it difficult to source boneless turkey breast, consider purchasing a turkey buffe and deboning it yourself, or choose a smaller one that fits comfortably in your slow cooker.
- A reliable meat thermometer is your best friend for ensuring the turkey is perfectly cooked through without becoming dry. Aim for 75°C (165°F) internal temperature.
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Calories from Fat 54