Slow cooker turkey breast is juicy, tender, well-seasoned and cooks perfectly every time! This foolproof method for making turkey takes just 10 minutes to prep and means a stress-free cooking experience.
Have you ever had a Thanksgiving turkey fail? I’ve had my fair share over the years.
You know, you’ve planned the entire meal, timed all of the side dishes so the ones that need to be hot will be just finishing up, and called everyone to the table.
Then you start to cave that turkey and you get to a spot where you see it’s not cooked through. And your heart sinks.
There are a number of challenges that can lead to this issue.
Part of the problem is the exact size turkey you get and how you adjust your recipe and cooking time to try to match. Guesswork is no fun for the main dish on a major holiday.
Part of the problem for us is the oven we use at the beach condo where we celebrate Thanksgiving with my parents. It does not keep its set temperature. And even once we figured this out and kept resetting it throughout the cooking process, it just wasn’t reliable.
A related issue is opening the oven door repeatedly (such as to get casseroles and other side dishes in and out). It messes up the oven temperature and can affect your turkey cooking properly.
Part of the problem, too, is making sure you measure the internal temperature of the turkey at all the exact right places. (I know how to do this now but there was one year early on where I measured it in 3 spots, declared it completely cooked and then we found a semi-raw spot.)
And I don’t know, part of the problem is the number of fairies floating around and changing variables on the big day.
Not really, of course, but it seems sometimes like you might do everything right and still get to a point in carving the turkey where you realize it hasn’t fully cooked in one area. Or maybe that’s it dried out.
Cue the tears. 😭
I’ve found two beautiful solutions to your Thanksgiving turkey cooking woes.
- Go out to eat for Thanksgiving dinner. Only kind-of kidding. We did this last year because my parents had just flown back from a trip to Egypt and we wouldn’t have had time to do all the cooking. It was glorious. And the turkey was perfectly cooked.
- Cook your turkey in the slow cooker.
Option number two is something I’ve perfected over the last couple of years.
I’ve long made slow cooker deli turkey for my family to use as deli meat for sandwiches. (It’s super easy and lots healthier than store-bought or packaged deli meat.)
I’ve got that down pat.
And after yet another turkey fail on Thanksgiving, I swore off that beach oven for good and decided to master the crock pot turkey.
Now I’m all about make a slow cooker turkey breast using a bone-in turkey breast for our big meal.
It’s incredibly tender, stays really juicy since it’s made in the crock pot, has the perfect flavorful meat and best of all, it’s 100% reliable and 100% fool-proof.
I can’t tell you the weight that’s been lifted knowing I can have a perfectly cooked turkey every single time. No guesswork needed. No disappointments or frustrations or tears.
Just perfectly cooked, delicious turkey for your holiday table.
And bonus: you’ve got the entire oven free all day long for whatever else you might need it for. All your sides can go in at once; no fighting for space.
(You also aren’t tied to the house with an oven on. You can go out for a walk – or boat ride for us – midday and leave that turkey safely cooking in the slow cooker.)
So, let’s dive into the particulars because I want to share ALL the many tips and lessons and tricks I’ve learned with this crock pot turkey.
You can also see my Google web story for this slow cooker Thanksgiving turkey.
Don’t need any tips?
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making a bone-in slow cooker turkey breast:
- I’ve tested this with varying sizes of turkey. Of the times I wrote them down, one was 6.5 pounds, one was 8 pounds and the biggest was almost 9 pounds. That’s about as big as I can get to fit in my slow cooker (which is 6.5 quarts) and still be able to close the lid fully, so pay attention to size when you go to get yours.
- It’s fine to use a frozen turkey breast (I do), but it must be completely thawed before you start to cook it so that it will come out perfectly cooked for you. It can take 2-4 days to thaw a 6-9 pound turkey breast in the refrigerator. Please plan ahead.
- No liquid is needed in the slow cooker and the turkey will give off plenty as it cooks for you to use for your gravy. (I love that about preparing it this way!)
- I use halved onions to rest my turkey breast on in the slow cooker so the heat circulates and the turkey isn’t sitting in all the liquid at the end. You can also use balls of aluminum foil in the bottom of the slow cooker if you don’t want to use the onions. (Though the onions also help flavor that liquid you’ll use for the gravy.)
OK, let’s tackle some of the most pressing questions and concerns.
How long do you cook a turkey breast in the slow cooker?
– You can cook a 6- to 8-pound bone-in turkey breast in the slow cooker on low for 6 hours. Or you can cook it on high for 3 hours.
– Use a digital thermometer to check the internal temperature. It should reach 165F.
Again, I’ve used anywhere from 6 pound to 9 pound turkeys and they were all done (and still tender and juicy) at exactly 6 hours.
Feel free to set your slow cooker for a little longer and just check it around the 6-hour mark if you think yours is on the slow side.
How many servings are in an 8-pound turkey?
– An 8-9 lb. bone-in turkey breast will serve 8-10 people.
– A 6-7 lb. bone-in turkey breast will serve 6-8 people.
Please keep this in mind and adjust for your size party.
Though, given that it’s 2020 and all the restrictions, I imagine many of us will have smaller gatherings this year. And turkey breasts are a great solution for smaller groups!
(Served here 👇 with Instant Pot mashed potatoes. So easy, so creamy and delicious! Classic green bean casserole is another must at our holiday table.)
As someone who adores all the leftovers and wants to have extra turkey for days (getting creative with leftover turkey is my jam; maybe that’s weird, but I don’t care!), I will say this won’t leave you which much extra wiggle room.
We have 4 adults and 2 small-ish children at our Thanksgiving dinner and probably end up with just enough leftover turkey for a round of sandwiches the next day.
That makes me sad, so this year I plan to make TWO slow cooker turkey breasts. One for the main meal and one essentially just for the leftovers.
If you want tons of leftover turkey, I recommend you do the same. (You can do the extra turkey on the same day, the day before or the day after, whatever is easiest.)
Want that crispy, browned skin on your turkey?
Here’s a few tips for getting a browned turkey breast:
- Let the turkey rest for 10-15 minutes after removing it from the slow cooker.
- Place the rested turkey on a foil-lined baking sheet. Check your oven height and try to adjust your oven rack so your turkey will be about 2-3 inches from the broiler.
- Broil your turkey breast on high for 3-5 minutes, keeping a close eye on it so it doesn’t brown too much or burn.
But, I will say, it’s not a guarantee yours will brown well and it’s not easy to achieve (no matter what others might promise you).
I’ve had varying degrees of success and the skin only slightly crisps up. This last time, I didn’t have a working oven so I just skipped that step altogether.
And when you slice your turkey and bring it to the table that way, no one will even know what it did or did not look like coming out of the oven. (Plus, I think it’s way easier and neater to serve that way than slicing and carving at the table.)
Just wanted to set those expectations realistically.
Speaking of slicing it up, here’s a few tips on that part of the process.
How to carve a turkey breast:
– The easiest way to carve a turkey breast is to cut the entire breasts off of the bone.
– Take a sharp knife and start on one side of the big center breast bone. Cut all the way along the bone and then cut down along the bone all the way to the bottom of the breast using continuous slicing motions. It should be pulled all the way away from the center breast bone now.
– Next come from the kind-of side bottom of the breast that is still attached and cut all the way across until you can lift the whole breast out. (Any parts you miss can just be pulled right off.)
– Repeat on the other side.
– Lay both turkey breasts, with the stuffing in and skin on, on your cutting board. Slice into thin or thick slices, depending on your preference, and fan out on your serving platter.
We love to decorate our turkey serving platter with extra fresh herbs, halved lemons or oranges and sometimes halved pomegranates to add some “pretty” to the presentation.
My final pro tip: Make a killer gravy.
I’ve included my easy, 3-ingredient amazing turkey gravy in the recipe card below. (It’s also posted separately at that link with step-by-step instructions, photos, trouble-shooting and tips. But I included it here too so you’ll have both of these recipes in one place.)
This gravy is swoon-worthy. It’s savory with such rich, deep flavor.
And you’ll have all the glorious liquid you need from your slow cooker to make the gravy. (I don’t always have enough drippings for my gravy from an oven roasted turkey.)
It’s quick and easy to make while your turkey is resting and it will take this centerpiece of a dish over the top. Not to mention, excellent gravy can cover for any dry spots in your turkey. Though again, I haven’t ever had a problem with that.
My friends, I hope this has been helpful. I know it was a long post, but I really wanted to make it an exhaustive resource so you’ll have 100% success in your kitchen come Thanksgiving.
(Please, if you have questions I haven’t addressed, leave me a comment below. I’m happy to help!)
I wish you tons of beautifully cooked turkey, plenty of hot gravy and a whole lot less stress this Thanksgiving.
Happy cooking!
XO,
Kathryn
P.S. Check out classic Thanksgiving dressing, baked mac and cheese and 15-minute cranberry sauce for some Thanksgiving side dishes to round out your meal.
Slow cooker turkey breast is juicy, tender, well-seasoned and cooks perfectly every time! This foolproof method for making turkey takes just 10 minutes to prep and means a stress-free cooking experience. Turkey breast: I’ve tested this with varying sizes of bone-in turkey breasts, ranging from 6.5 pounds to almost 9 pounds. That’s about as big as I can get to fit in my slow cooker and still be able to close the lid fully, so pay attention to size when you go to get yours. Frozen turkey: It’s fine to use a frozen turkey breast (I do), but it must be completely thawed before you start to cook it so that it will come out perfectly cooked for you. It can take 2-4 days to thaw a 6-9 pound turkey breast in the refrigerator. Please plan ahead. Liquids: No liquid is needed in the slow cooker and the turkey will give off plenty as it cooks for you to use for your gravy. (I love that about preparing it this way!) Onion: I use halved onions to rest my turkey breast on in the slow cooker so the heat circulates and the turkey isn’t sitting in all the liquid at the end. You can also use balls of aluminum foil in the bottom of the slow cooker if you don’t want to use the onions. (Though the onions also help flavor that liquid you’ll use for the gravy.) Browned skin: As I mentioned in the post above, it’s not a guarantee your turkey will brown well even under the broiler and it’s not easy to achieve (no matter what others might promise you). I’ve had varying degrees of success and the skin only slightly crisps up. But if you carve your turkey and bring it to the table that way, it'll look beautiful and no one will notice. Servings: An 8-9 lb. bone-in turkey breast will serve 8-10 people. A 6-7 lb. bone-in turkey breast will serve 6-8 people. (I will be doubling the recipe and cooking an entire second turkey breast to have for leftovers. It's that easy and that good.) Gravy: This gravy recipe is also it's own post if you want to see step-by-step photos and get some tips on making perfect gravy. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Slow cooker turkey breast
Ingredients
For the gravy:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 181Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 885mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 11g
Deb Jacobson says
Going to buy a slow cooker to start cooking this way for the Turkey Breast and other meals to come. My question is are all slow cookers temp the same when on low or high? If not what temp would you set your slow cooker at? Also it is just the 2 of us (with a delivered meal to my Mom for her to enjoy -alone sadly) so will have good leftovers for all but we are not big or able to handle alot of “spices” to put on it. Can I use the herbs & seasoning we can handle in place of yours? Can I still put some broth in the bottom of the slow cooker for added moisture and juice for gravy.. as my 7.5 pds bone in whole turkey breast is from a natural Turkey farm with minimal additives & more organic- afraid it will not have as much moisture to create a lot of its own juice. Thank You — Sincerely, Scared Cook (that another turkey dinner will not turn out)
Kathryn Doherty says
Hi Deb! I think you will love cooking your turkey this way! So, slow cookers are like ovens in that there is some natural variation, but in general, “low” and “high” are the same across models and brands. And if you are getting a new one, you should be fine there. Feel free to substitute the herbs and seasonings you can handle; just make sure the turkey is really well seasoned so it ends up flavorful and not bland. I don’t think you’ll need to add liquid, even with that type of turkey, but it can’t hurt to put 1/2 cup of broth in the bottom for a little insurance. Best of luck and happy Thanksgiving to you!
Joan Bardee says
really appreciate the details and honesty about this, particularly about the skin. this is the 1st recipe i’ve seen that doesn’t use liquid. I have a half turkey breast and some thighs. all bone in with skin and I’m going to slow cook them. not sure how long to cook, but it’s just 3 of us and we can wait if they aren’t done. Love your site!
Kathryn Doherty says
So happy you found me! You could check it after 4 1/2 or 5 hours of cook time on low, but definitely use a thermometer to make sure all the different parts are cooked through enough. Happy Thanksgiving!
Karla Cruz says
Thank you so much for all of the details! My only question would be how to strain the drippings if I have no strainer. But you answered all of the others!
Kathryn Doherty says
Hi Karla! A mesh strainer is really best, but I think you could improvise. Cheesecloth would work. A thin clean kitchen towel might? Or you could try a coffee filter. Anything that will let the liquids through but keep all of the solid bits out. In my post specifically about the gravy, I show what a “bad” strain looks like, if you want to check that out. You just don’t want any floaters in there. https://www.familyfoodonthetable.com/best-easy-turkey-gravy/ Hope that helps and happy Thanksgiving!
Leah says
I’ve done this 3 years in a row now & it’s absolutely the best. Everyone wants to know how I keep mine so juicy & not dry. I laugh. You do NOT NEED OIL OR BUTTER JUNK and it’s super healthy. I use a cooking bag roasting bag whatever(same) I flavor no salts(no sodium)added spices & salt. Use my own made marinade/ brine. In the bag & I put water around the whole Turkey in the pot & put it on slow overnight don’t matter if frozen or not! It always is PERFECT DONE..people susurely don’t need oil, butter lard garbage I’ve mastered everything without it cooking and alternatives healthy to them when needed. When I eat others food, all I taste is oil, too much salt & lard. You miss the actual real flavors using all that and only add to your waistline & swell up from to much sodium yuk.
Kathryn Doherty says
Thanks for sharing, Leah!
Susan Maldonado says
Just wondering can you stiff the breast and still cook in the crackpot? Also can I use a crackpot cooking liner with the turkey breast?
Kathryn Doherty says
Hi Susan! I haven’t tested this with a turkey breast that’s been stuffed with stuffing, just the lemon and herbs called for here. Also, I don’t use a liner when I make a turkey breast in the slow cooker, but I’m sure you could if it will fit. You’ll just need to carefully transfer the liquid if you’re using it for gravy. (I think it’s easier to pour it straight from the insert with a bag, but that’s just preference.) Hope that helps!