Crockpot Turkey Breast is the ultimate fuss-free main course for any occasion. Bone-in turkey breast is brined, seasoned with a simple yet flavorful rub, and cooked to perfection in your trusty slow cooker. The result is a tender, juicy turkey breast loaded with flavor.
I'm thrilled to share with you one of my go-to holiday recipes—Crockpot Turkey Breast.
What I adore about using the slow cooker for recipes like this bone in turkey breast in the crockpot is the remarkable depth of flavors you can achieve.
Think about it: hours of gentle, unhurried cooking, allowing every herb and spice to seep into the turkey, giving it an aromatic complexity that's simply irresistible.
And let's not forget the practicality of a slow cooker, especially during the holiday season.
With everything else you've got going on on Thanksgiving and Christmas, this crock pot recipe gives you one less thing to worry about. You can set it, forget it, and focus on enjoying the festivities.
Looking for more turkey ideas and inspiration? Don’t miss my Air Fryer Turkey Breast, Ninja Foodi Turkey Breast, Instant Pot Turkey Breast, and Ninja Foodi Grill Turkey.
Ingredients
- Bone-in Whole Turkey Breast: Using bone-in skin-on turkey breast ensures a more flavorful result. However, you can also use boneless turkey breast if that's what you have on hand - just remember to adjust the cooking time accordingly.
- Lemon Zest: No lemons? Try orange zest for a slightly sweeter flavor.
- Fresh Thyme: Dried thyme can be used as a substitute if fresh isn't available. Rosemary is also a great option.
- Sliced Onion: Substitute with shallots or leeks if desired. You can use other veggies, like carrots and celery.
Gravy
- Butter: If you're dairy-free, margarine or a plant-based butter substitute can work too.
- Flour: Gluten-Free flour will work fine if necessary.
How to Cook Turkey Breast in the Crockpot
For the full recipe for slow cooker turkey breast with measurements, see the recipe card at the end of the post.
Gravy
Tips and Tricks
- Finishing the Dish: Slow cooking can mellow flavors, so consider adding some additional flavors towards the end of the cooking process. A bouquet of fresh thyme and a squeeze of lemon juice added about 20 minutes before your cook time finishes can introduce an extra layer of flavor - it's especially delightful in the gravy!
- Don't Overdo the Liquid: Resist the urge to add more than the recommended amount of broth at the beginning. One of the strengths of slow cooking is its ability to retain moisture, and you'll be surprised at how much delicious broth is produced just from cooking the turkey breast itself.
- Limit Your Check-ins: Try not to open your slow cooker too often. Every time the lid is lifted, the temperature inside the slow cooker drops significantly. If you're keen on monitoring the internal temperature of the turkey closely, consider using a probe thermometer. This will allow you to keep track of the temperature without having to constantly lift the lid.
Looking for ways to use leftover turkey? Don’t miss my Turkey Pesto Panini and Cranberry Turkey Salad.
Tools
As an amazon associate, I earn from qualifying sales.
- Slow Cooker - Use a crockpot or multi-cooker like the Ninja PossibleCooker or Instant Pot Dutch Oven
- Saucepan
- Strainer
- Instant Read Meat Thermometer
Crockpot Turkey Breast
Crockpot Turkey Breast is the ultimate fuss-free main course for any occasion. It's prepared with a simple yet flavorful rub and cooked to perfection in your trusty slow cooker. The result? A tender, juicy turkey breast that is loaded with flavor. With step-by-step guidance, you'll discover that achieving a perfectly cooked turkey breast doesn't require a special occasion, just a little bit of time and your trusty crockpot.
Servings: 12
Calories: 279kcal
Equipment
Ingredients
Brine
- ½ cup salt
- 4-6 pounds bone-in turkey breast
Turkey
- ¼ cup olive oil
- 1 lemon zested
- 1 ½ teaspoons fresh thyme
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon fresh ground black pepper
- 1 onion sliced
- ¼ cup chicken broth plus more as needed for gravy.
Gravy
- ¼ cup butter
- ¼ cup flour
- Salt and pepper
Instructions
- Put the salt and about a gallon of water in a large container.
- Stir until the salt dissolves.
- Place the turkey in the brine, and refrigerate for at least 3 hours and up to overnight.
- In a bowl, combine the oil, lemon zest, thyme, onion powder, garlic powder, cayenne, and black pepper.
- Remove the turkey from the brine and pat dry with paper towels.
- Rub the turkey with the oil and seasoning mixture.
- Scatter the onion in the bottom of your crockpot.
- Place the turkey skin side up and add the broth to the slow cooker.
- Cover and cook on low heat for 6 hours.
- Remove from the slow cooker and allow to rest for 20 minutes.
- Preheat the broiler to high and broil for 3 to 5 minutes, until the skin is crispy.
- Strain the liquid into a measuring cup. Add more broth as necessary to reach two cups.
- Melt the butter in a saucepan over medium heat. Add the flour, and cook for 3 minutes, stirring often.
- Add the broth, and whisk well. Cook over medium-low heat until thickened. Season to taste with salt and pepper.
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 5038mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.3mg
You May Also Like
- Comfort food at its finest, our Crockpot Chicken and Noodles is a heartwarming dish that combines tender chicken, creamy sauce, and perfectly cooked noodles to create a symphony of flavors.
- For all the pizza lovers out there, our Crockpot Pizza Casserole takes all your favorite pizza ingredients and turns them into a mouthwatering casserole that's perfect for any day of the week.
- Last but not least, our Crockpot Ranch Chicken is a simple yet delicious recipe that combines juicy chicken with the tangy flavors of ranch seasoning, making it a surefire hit at any dinner table.
Carol says
Why is the sodium in this recipe off the charts? It’s so high! Is it a mistake?
Wendy Polisi says
Unfortunately with marinades and brines, the calculators account for them as if they were consumed. So in this case, we brine the turkey to tenderize it, and then discard the salt water. But the nutrition reflects it as if it were consumed because there is no method I'm aware of to account for part of the salt getting into the meat and the remainder being discarded. If you are especially concered with sodium, you cold always skip the brining!
Carol says
Oh thanks, that makes sense. I couldn’t to figure out why there was so much sodium. Appreciate the reply.