Slow Cooker Turkey Breast
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.
Yield: 8 -10 servings
Ingredients
- 1 (6-9 lb.) bone-in turkey breast, thawed if frozen
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 lemon, zested then halved
- 1 small bunch fresh thyme leaves and stems
- 2 regular onions, halved evenly (see notes)
For the gravy:
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups strained reserved turkey drippings
Instructions
- Pat the (completely thawed) turkey breast all over with paper towels so it’s dry.
- In a small bowl, combine the olive oil, salt, garlic powder, onion powder, black pepper, parsley, thyme and lemon zest. Stir well to form a paste.
- Rub the paste all over the turkey breast, being sure to rub some underneath the skin and directly onto the turkey meat (just wiggle your fingers to loosen the skin from the meat and create a little pocket).
- Place the lemon halves and fresh thyme in the cavity of the turkey breast.
- Put the cut onion halves in the bottom of the slow cooker. Place the turkey breast on top of the sliced onions in the slow cooker, with the breasts facing up.
- Cover and cook on low for 6 hours, or until the turkey is cooked through. (Reminder: It should reach an internal temperature of 165.)
- Remove the turkey breast to a cutting board and let rest for 10-15 minutes.
- To make the gravy: Measure out 2 cups of the liquid in the slow cooker and strain it using a fine mesh strainer to remove any solids. (I put a 2-cup Pyrex measuring cup underneath my mesh strainer in the sink and pour the liquid through that.)
- Let the liquid settle for a couple of minutes, then skim the fat off of the top of the strained liquid and discard.
- Heat the butter in a small sauce pan over medium low heat. Once melted, add the flour and whisk to incorporate it. Let the mixture cook over medium low for 1-2 minutes, whisking on occasion, to cook out the raw flour taste.
- Slowly pour the strained turkey drippings into the sauce pan, whisking well to incorporate and starting with 1 ½ cups. The gravy will seize up at first, which is normal. Keep adding the liquid slowly and stirring until you get a smooth, uniform gravy. Add additional turkey drippings, up to the full 2 cups, to get your desired consistency for the gravy. (If you run out, you can also use chicken broth or a bit of water.)
- Continue to cook the gravy for 2-3 minutes, until the gravy reaches your desired consistency and is nice and hot. (Keep in mind that the gravy will continue to thicken as it sits.) Season to taste with black pepper. (It should not need any salt.)
- If broiling your turkey, do this while the gravy is in its final stage and just keep the gravy warm on the stove. Place the rested turkey on a foil-lined baking sheet and adjust the oven rack so the top of the turkey is about 2-3 inches from the broiler. Broil on high for 3-5 minutes, watching closely, until browned.
- Carve and serve the turkey with hot gravy and enjoy!
Notes
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 often double the recipe and cooking an entire second turkey breast on Wednesday just 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.
Leftovers: Leftover turkey, once cooled, can be stored in the refrigerator for up to 4-5 days. You can also freeze leftover turkey for up to 4-5 months.
Video
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 6g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 885mg | Fiber: 1g | Sugar: 1g
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