Free up your oven during the holidays with tender and juicy Slow Cooker Turkey Breast!
This turkey breast recipe includes a savory garlic herb butter for the most succulent turkey meat!
Are you looking for a great holiday recipe that you can “set and forget”? When you cook turkey breast in the slow cooker, you are able to do just that!
This is one of the easiest recipes for turkey breast you’ll find. You won’t have to worry about dry turkey meat because the garlic herb butter along with the juices will keep the turkey moist!
A slow cooker boneless turkey breast is perfect for a party of 4 to 6 people and it goes great with sweet potato casserole, corn casserole and squash casserole.
And don’t forget the pumpkin pie!
Slow Cooker Turkey Breast Ingredients
- 3-4 lb. boneless turkey breast – If using a bone-in turkey breast it will take a little longer to cook. Adjust time to make sure breast is cooked to an internal temperature of at least 165 degrees.
- butter – You can use salted or unsalted butter. Do not use margarine.
- fresh herbs – Feel free to use your favorite poultry herb seasonings. I recommend rosemary and thyme but you can also use sage. If using dried herbs, cut the amount down to 1 teaspoon each.
- garlic powder – Fresh minced garlic can be used in place of garlic powder.
- salt and pepper
- turkey gravy – 3 tablespoons butter, 3 tablespoons flour and the drippings from the turkey breast are used to make the gravy. The package will usually come with a packet of gravy concentrate which you can use if desired.
How to Cook a Turkey Breast in a Slow Cooker
- Garlic Herb Butter. Prepare the garlic herb butter by mixing the softened butter, herbs, garlic powder, salt and pepper together in a small bowl.
- Prepare turkey breast. Remove the turkey breast from the packing and place it into the bottom of a 6 quart slow cooker. Pull back the skin and rub the butter mixture over the entire surface of the turkey breast. Replace the skin and cook on LOW for 4.5-5 hours. (The turkey is properly cooked when the internal temperature is at least 165 degrees.)
- Remove the meat from the slow cooker and transfer to a serving platter. Let rest 10 minutes before slicing. Serve with turkey gravy.
How to Make Turkey Gravy
- Pour the drippings from the slow cooker through a strainer into a large measuring cup. Add water to the drippings until there is 2 cups of liquid in the measuring cup.
- Melt 4 tablespoons of butter in a skillet over medium-high heat and stir in 4 tablespoons of flour.
- Add the drippings and keep stirring over medium-high heat until thickened. Season to taste with salt and pepper.
Frequently Asked Questions
How do I thaw a frozen turkey breast? Thaw the turkey breast in the fridge for 1 to 3 days before you intend to cook it. Keep the turkey in it’s original wrapper and place it in a bowl to catch any juices that may leak during the thawing process.
How long can I store a fresh turkey in the fridge uncooked? A fresh turkey can be stored in the fridge for 2 days before cooking.
How do I know when turkey meat is fully cooked? According to the USDA, cook turkey until the meat reaches an internal temperature of 165 degrees, checked with a meat thermometer.
How do I store cooked turkey breast? Store leftovers covered, in the fridge, for up to 4 days.
Can I freeze cooked turkey meat? Freeze leftovers in freezer-safe container for up to 6 months.
How long can an uncooked turkey breast be frozen? An uncooked turkey can be stored in the freezer for up to a year if properly packaged. It’s a good idea to buy turkey right after the holidays when it goes on sale, to use for the following year, if you have space in your freezer.
Other recipes you may like:
- Turkey Gumbo – Great for leftover turkey meat!
- Sweet Potato Casserole
- Corn Casserole
- Pumpkin Pie
Did you make this recipe? Leave a comment below and don’t forget to RATE the recipe if you made it!
Slow Cooker Turkey Breast
Equipment
- 6 Quart Slow Cooker
- Meat Thermometer
Ingredients
Slow Cooker Turkey Breast
- 3-4 lb. turkey breast boneless
- 4 tablespoons butter
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Turkey Gravy
- 4 tablespoons butter
- 4 tablespoons flour
- turkey drippings
Instructions
- Prepare Garlic Herb Butter. In a small bowl, mix together the butter, rosemary, thyme, salt, pepper and garlic powder. Rub the butter onto the turkey breast, between the skin and meat.
- Slow Cook. Place the turkey breast into the 6 quart slow cooker and cook on LOW for 4-5 hours. The turkey breast is done when the internal temperature is at least 165°F.
- Serve. Transfer the turkey breast to a serving platter and let rest 10 minutes before slicing.
Turkey Gravy
- Pour the drippings from the slow cooker through a strainer into a large measuring cup. Add water to the drippings until there is 2 cups of liquid in the measuring cup.
- Melt 4 tablespoons of butter in a skillet over medium-high and stir in 4 tablespoons of flour. Add the drippings and keep stirring over medium-high heat until thickened. Season to taste with salt and pepper.
Notes
- If your turkey breast comes with a gravy packet, follow the directions on the packet to make your gravy if desired.
- Bone-in turkey breast can be used but cooking times need to be adjusted. Cook until an internal temperature of 165 degrees.
- Store leftovers covered in the fridge for up to 4 days.
- Freeze leftovers in freezer-safe container for up to 6 months.
Chuck says
Thanks Amy, this is awesome. I can’t wait to try this for thanksgiving. I am tired of battling with oven for hours and never knowing if my turkey will be dry until I see the disappointed faces or the big bottle of ketchup getting pulled out of the freezer.
Amy Duska says
Ha! You won’t have to worry about the ketchup this year!