Crock Pot Turkey Breast

This dish is definitely tied to those wonderful fall and holiday vibes—no doubt about it. But hey, why wait for a special occasion to enjoy it? It’s incredibly tasty, slow-cooked until tender and juicy, with a rich gravy that can turn any day into something special. And the best part? With your slow cooker, it basically cooks itself, making it perfect for those times when you want something delicious without spending hours in the kitchen. So let’s make it happen!

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Crock Pot Turkey Breast

Ingredients

• 1 turkey breast (4–6 lb / 1.8–2.7 kg), bone-in or boneless
• 2 tablespoons melted butter (30 g)
• 1 teaspoon garlic powder (5 g)
• 1 teaspoon onion powder (5 g)
• 1 teaspoon paprika or sweet smoked paprika (5 g)
• 1 teaspoon salt (5 g)
• ½ teaspoon black pepper (2 g)
• 1 cup chicken or turkey broth (240 ml)
• 1 teaspoon dried thyme (2 g)
• 1 teaspoon dried rosemary (2 g)
• 1 teaspoon dried sage (2 g, optional)
• 1 large onion, sliced (optional)

What You’ll Need

• Slow cooker (Crock Pot)
• Cutting board
• Sharp knife
• Pastry brush or spoon for butter
• Tongs or wide spatula

See 5 variations of the recipe at the end.

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Instructions

1. Start by patting the turkey breast completely dry with paper towels to remove surface moisture. This helps the seasoning stick better and gives you that nice golden skin later on. Place it on a cutting board and brush it generously with melted butter all over—get under the skin if you can. Trust me, this adds great flavor and keeps the meat from drying out.
2. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, pepper, thyme, rosemary, and sage. Use a spoon or small spatula to combine them well. Then sprinkle the mix all over the turkey, rubbing it in gently so every part gets coated. This step really builds that aromatic flavor you’ll love.
3. If you’re using onion, place the thick slices at the bottom of the Crock Pot. This not only keeps the turkey from sitting directly on the base (and overcooking), but also infuses a soft, slightly sweet flavor into the juices. Set the turkey breast on top, skin side up, so it stays lifted and cooks evenly with circulating steam.
4. Next, carefully pour the chicken or turkey broth into the bottom of the pot. Here’s the key: make sure the liquid doesn’t cover the meat completely. You’re going for moist heat, not boiling. The steam from the broth will keep the turkey tender while it slow-cooks to perfection.

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5. Cover and cook on LOW for about 6 to 7 hours (I usually go for 7). Try not to open the lid unless you really need to—it releases heat and moisture every time. The turkey is done when it reaches an internal temperature of 165°F (74°C), measured at the thickest part with a kitchen thermometer. If you’re using a smaller or boneless piece, start checking around the 5-hour mark.
6. When it’s ready, use tongs or a wide spatula to gently lift the turkey breast out and place it on a clean board. Loosely cover it with foil and let it rest for 10 to 15 minutes before slicing. This lets the juices redistribute through the meat so every slice stays tender and juicy.
7. For the gravy, strain the cooking juices through a fine mesh sieve and discard the onions or herbs. In a medium saucepan, melt 2 tablespoons of butter over medium heat, add 2 tablespoons of flour, and whisk for about 1 minute until it forms a light golden paste (roux). Slowly pour in the strained juices (about 1 cup or 240 ml), whisking constantly until it thickens into a smooth gravy. Add more broth if you want it lighter, then taste and adjust salt and pepper to your liking.
8. And that’s it! Slice your turkey breast thick or thin—whatever you prefer—and pour the warm gravy right on top. If you like, sprinkle a bit of fresh rosemary or chopped parsley for a cozy, homemade touch. Now it’s time to sit down, relax, and enjoy a tender, flavorful turkey that feels just like home.

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Ingredient Substitutions

• Turkey breast: If you don’t have one, you can totally use 2–3 lb (900 g–1.4 kg) of boneless turkey thighs — they actually turn out juicier.
• Butter: You can swap it for 2 tablespoons of olive oil (30 ml).
• Broth: Replace it with 1 cup of water (240 ml) mixed with 1 teaspoon of bouillon concentrate.
• Garlic and onion powder: If you’re out, use 2 minced garlic cloves and ¼ of a finely chopped onion.
• Paprika: Go for smoked paprika for a deeper flavor, or mild chili powder if you want a subtle kick.
• Thyme/rosemary/sage: If you’re missing one, just use 1½ teaspoons of Italian seasoning mix (about 3 g).
• Sliced onion: No onion? Swap it for 2 chopped carrots and 2 celery stalks to add flavor and a nice base.
• Flour for the gravy: Cornstarch works great — 1 tablespoon (8 g) dissolved in 2 tablespoons of water (30 ml).
• Extra broth for gravy: Want a creamier touch? Add ½ cup (120 ml) of evaporated milk — it thickens just slightly and adds richness.
• No skin: If your turkey breast doesn’t have skin, brush it with 1 extra tablespoon of oil (15 ml) to keep it moist.

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Preparation Tips

• Pat dry: It’s really important to remove excess moisture before seasoning so the skin can crisp up nicely.
• Let it rest at room temp: Leave the turkey out for 20–30 minutes before cooking for more even results.
• Lift the meat: Use a bed of onion, carrot, and celery to keep it from boiling in the liquid.
• Don’t overdo the liquid: 1 cup (240 ml) is enough — you want it to steam, not boil.
• Check the temp: Pull it at 160°F (71°C); it’ll rise naturally to 165°F (74°C) as it rests.
• Golden skin: Pop it under the broiler for 3–5 minutes at the end, but keep an eye on it so it doesn’t burn.
• Skim the fat from the gravy: You’ll get a smoother, silkier texture that way.
• Slice it right: Always cut against the grain after letting it rest 10–15 minutes for tender slices.

Common Mistakes (What Not to Do)

• Don’t cook on HIGH the whole time: It’ll dry out the turkey; LOW keeps it juicy and tender.
• Don’t fully cover it with liquid: That’ll make the meat soggy and boiled instead of roasted.
• Don’t rely only on time: Use a meat thermometer to avoid overcooking.
• Don’t slice right away: Always let it rest first or you’ll lose all those flavorful juices.
• Don’t skip seasoning under the skin: That’s how you get deeper flavor throughout the meat.
• Don’t go heavy on salt: Taste your broth first — many are already salty enough.
• Don’t thicken gravy straight in the Crock Pot: Always dissolve the cornstarch or flour before adding it.
• Don’t overcrowd the meat: Give it space so the heat circulates evenly for perfect cooking.

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Frequently Asked Questions (FAQ)

1. Can I use frozen turkey breast? It’s better to thaw it in the fridge for 24–48 hours. Cooking it frozen never gives great results.
2. How long per pound? On LOW, plan for about 1 hour per pound (0.45 kg), but double-check with a thermometer to be sure.
3. Skin side up or down? Always skin side up — it helps retain moisture and lets the top brown nicely.
4. How do I keep it from drying out? Easy — don’t go over 165°F (74°C) and cook it on a bed of veggies instead of too much liquid.
5. Can I season it the night before? Absolutely! Keep it covered in the fridge and take it out 20 minutes before cooking.
6. Can I use aluminum foil? Not inside the Crock Pot — the lid traps enough steam. Use foil only when resting the meat afterward.
7. How do I make gravy without flour? Just use cornstarch — 1 tablespoon (8 g) in 2 tablespoons of water (30 ml), added slowly while stirring.
8. Can I add potatoes? Yes! Big chunks at the bottom work great; just add about 30–45 minutes of extra cook time.
9. Will this work with boneless, tied turkey? It sure does. Just check the temperature in the center to be safe.
10. How much should I serve per person? Around 6–8 oz (170–225 g) of cooked meat per person is perfect.

Storing & Reheating

• Refrigeration: You can store sliced turkey with its juices in an airtight container for up to 3–4 days — no problem at all.
• Freezing: To freeze, keep individual portions with a bit of gravy for up to 3 months, and make sure to press out any air before sealing.
• Microwave reheating: If you’re using the microwave, cover it and heat in 45–60 second intervals, spooning a little gravy over the top so it doesn’t dry out.
• Skillet reheating: This method is my favorite — go low and slow. Add 2–3 tablespoons of broth (30–45 ml), cover, and heat gently until warm through.
• Thick gravy fix: If your gravy thickens too much when reheating, just stir in a splash of broth or hot water until smooth again.

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Serving Suggestions (Adults)

• Serve it with creamy mashed potatoes topped with a bit of golden brown butter.
• Sautéed green beans with garlic and sliced almonds are a great match.
• A fresh arugula salad with pear, walnuts, and maple vinaigrette pairs beautifully.
• Try a cranberry spritzer with sparkling water and a squeeze of lemon.
• And for dessert, how about a slice of pumpkin pie with a light whipped cream topping?

Serving Ideas for Kids & Teens

• Mini turkey and cheese sandwiches on soft rolls are always a hit.
• Baked mac & cheese with a crispy topping — comfort food they’ll love.
• Sweet potato mash with a touch of cinnamon adds cozy flavor.
• Carrot and cucumber sticks with ranch dip for a fun and easy side.
• A light strawberry lemonade to keep things refreshing.
• And don’t forget a few chocolate chip cookies — always a win!

Recipe Variations

• Lemon-Herb: For a bright and fresh twist, add the zest of one lemon and 1 tablespoon (15 ml) of its juice to both the rub and the broth. It gives the turkey a lovely citrus aroma.
• Maple-Dijon: One of my favorites — mix 2 tablespoons of maple syrup (30 ml) and 1 tablespoon of Dijon mustard (15 ml) with melted butter. It adds that perfect sweet-savory glaze that makes the turkey pop.
• Chipotle-Honey: Love a little heat? Stir in 1–2 chopped chipotle peppers and 1 tablespoon of honey (15 ml) into your seasoning. The smoky-sweet combo is seriously addictive.
• Garlic-Butter: Simple and delicious — mix 2 grated garlic cloves into your melted butter and tuck small bits under the skin before cooking. The result is a rich, buttery aroma and incredible flavor.
• Herb Butter Roll: Spread herb butter all over the turkey breast, wrap it with kitchen twine or mesh, and cook it as a compact roast. You’ll get juicy, evenly cooked meat with a more elegant presentation — perfect for special occasions.

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Nutritional Information (per serving)

• Calories: 310 kcal
• Protein: 49 g
• Fat: 12 g
• Saturated Fat: 4 g
• Carbohydrates: 2 g
• Sugars: 1 g
• Sodium: 520 mg
• Fiber: 0 g

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