Slow Cooker Turkey Breast
Slow Cooker Turkey Breast with easy gravy requires just 10 minutes prep time and doesn't take up valuable space in your oven on Thanksgiving! Plus it's extra tender and moist, so it's a win-win!!
Servings 6 servings
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.
Notes
The cook time will vary depending on the size of your turkey and your slow cooker. Cook until the internal temperature reaches 160°F.