Tessa’s Recipe Rundown
Taste: All the flavors just meld together and are all intensified by the rich gravy.
Texture: Tender, juicy, and moist.
Ease: The easiest way to prepare a Thanksgiving turkey.
Pros: Doesn’t take up valuable oven space on Thanksgiving, and is SO juicy and tender. Plus, it’s perfect for serving a smaller group, so it’s ideal for Friendsgiving celebrations.
Cons: Absolutely none!
Would I make this again? Definitely.
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This Thanksgiving turkey recipe has so many things going for it. Not only is it some of the most tender and moist turkey breast I’ve ever tasted (I’m usually a dark meat girl) but it’s so ridiculously easy to make.
Everything goes right into the slow cooker, so you can move on to the rest of your Thanksgiving recipes. No brining, no marinating, and no basting required for this crockpot turkey breast.
Best of all, no taking up precious space in your oven! That means you don’t have to plan and strategize your side dishes around that slow-roasting bird, taking away a lot of the holiday cooking stress.
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This Slow Cooker Turkey Breast recipe is especially great if you’re cooking for a smaller group, so it’s perfect if you have a smaller crowd for Thanksgiving or Friendsgiving.
I LOVE using my slow cooker for recipes like this because I can use the thermometer probe and program the slow cooker to automatically turn to the “warm” mode once it reaches the internal temperature of 160°F. No babysitting, and no worrying about overcooking.
Every slow cooker heats differently, and the size of your turkey will also impact the time it takes to cook, so keep this in mind as you program your crockpot. Err on the side of caution and start with a shorter cook time, because you can always remove the lid and stick an instant-read thermometer inside the meat to test for doneness. If the meat thermometer shows it’s not done yet, simply keep cooking.
Sprinkle of Science
How to Make Slow Cooker Turkey Breast
Ingredients for Crock Pot Turkey:
- Onion
- Bone-in turkey breast with skin
- Low-sodium chicken broth
- Bay leaves
- Seasonings: salt, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, and black pepper
- Plus cornstarch, to help thicken the delicious and easy turkey gravy!
Tips for a Juicy, Tender Turkey Breast:
- I always take poultry out of the slow cooker or oven once it reaches 160°F because the temperature will continue to rise as it rests. This helps ensure juicy and tender turkey breast.
- Cook the turkey breast side down and rest it breast side down, so all the juices accumulate in the breast meat.
What to Serve with Thanksgiving Turkey:
- Homemade Cranberry Sauce
- Soft Pretzel Stuffing
- Maple Bacon Brussels Sprouts
- Sweet Potato Casserole
- Ultimate Macaroni & Cheese
How Can I Use Up Leftover Turkey Breast?
These recipes make great use of any leftovers:
Slow Cooker Turkey Breast
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Ingredients
- 1 large onion, quartered
- 1 (5 to 7 pound) bone-in whole turkey breast with skin
- 3/4 cup low sodium chicken broth
- 2 bay leaves
- 1 1/2 teaspoons kosher salt, plus more for the gravy
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon cornstarch
- Freshly ground black pepper, to taste
Instructions
- Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.
- Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.
- Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.
- Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl, combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.
- Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.
Recipe Notes
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This post was recently updated with new photos by Patty Kraikittikun-Phuong.
Question – I am going to make this this year but need to serve 12 – if I double the recipe will it still cook OK in my crockpot? Thanks!
Re Slow Cooker thermometers: do NOT use any thermometer that uses a plug in probe. The issue is that while you may not have submerged the probe or wire, the humidity inside the slow cooker is so high you might as well have covered it in water.
Instead, you need to get a “floating slow cooker thermometer”. As the indicates, you can use it in liquid. The attatched probe is less than 2″ long and can easily stick into your meat or poultry. Cost should be $10 or less.
This is the voice of experience trying to save you from wasting a digital probe.
I have made several bone in turkey breasts in the crock pot. They come out super moist and it makes the most amazing broth. I stuff it with the usual lemon, celery, carrot, garlic and onion. I remove the skin and rub it with the usual spices. I then put some chicken broth, white wine, and a stick of butter in the pot. I cook it on high for the first couple hours then turn it down low. Its usually done in 3-5 hours, depending on size. When you take the breast out it falls off the bone. I strain the liquid and use to to make my gravy and stuffing. It has so much flavor, it would also be great as soup stock. Best part is you don’t have to babysit it and it frees up your oven.
Just a quick update-I only used the high, 6-hour setting and the turkey came out absolutely fantastic. It was juicy and very flavorful. Everybody loved it! I will definitely be making this again and again. Thank you for such a wonderful, no stress recipe!
So glad to hear that, Sandra! Thanks for sharing 🙂
What kind of thermometer could be used so you don’t have to open the cooker to check if it is done? In opening the cooker at end of 6 hours (4 1/2 lb. breast) , checking with an instant read thermometer, not done, close up again, you undo the heat build-up in the cooker. Which then slowed down the meat getting done. This is my only problem.
I’m making this for Thanksgiving and got my Crock Pot out last night. I didn’t realize that mine has two “high” settings, 4&6 hours, and two low settings, 8&10 hours. This recipe says to cook it on “low” for 6, so I’m not sure which setting to use. Also, I could only find a 3 1/4 lb. breast, which setting would you suggest? I just started it, so I thought I would use the high 6-hr setting first and turn it down to the low 8-hr setting if the breast begins to cook too fast. Obviously, I’m not expecting an answer today (Happy Thanksgiving!), but I will probably be making this again on a regular basis if it turns out good. I’m always looking for great, low carb recipes. Thanks!
Tessa, I made this about six months ago – and STILL talking about it till this day. Amazing; it has incredible flavor. Will be making again SOON.
Hi Tessa, just found your recipe and can’t wait till Wednesday to make it for dinner. It sounds like it will have a wonderful flavor. The turkey and gravy look fantastic. Thanks and I’m going to look your blog over.
Bought a 5 lb turkey breast on a deep discount. When I searched Pinterest for “Turkey Breast Recipe” this one caught my eye – the meat looked so juicy and the gravy made me hungry! I came this close to adding the word “oven” to my search but thought, let’s check this one out. If the turkey ended up on the dry side, I would just make turkey salad. Let’s just say there is no turkey left for turkey salad! What a hit!! Juiciest, tastiest turkey!!! You must try this recipe out! Kudos on this one – Thanks! Noralee
Wonderful!! Glad you found the recipe 🙂
This was my first time cooking a turkey of any kind and it came out so good! It was super easy and very moist.
Made this, big hit with the family. Easy to do and the best turkey I have ever made. Thank you so much for sharing.
I’m making this for a work party, I did a test yesterday and it came out really juicy and tender! My concern is that for the party I am making it during the night and then keeping it on warm until the party starts (12pm), do you think it will dry out?
Hmmm it may start to dry out if it’s kept on warm setting for more than a few hours. You may want to add more broth to keep it juicy!