Slow cooker turkey breast is so tender and juicy. Made with a boneless turkey breast, this recipe includes a savory garlic herb butter for the most succulent turkey meat you'll ever eat!
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 or corn casserole. Don't forget the pumpkin pie!
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.
- 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 - 4 tablespoons butter, 4 tablespoons flour, water and the drippings from the turkey breast are used to make the gravy. The turkey breast will usually come with a packet of gravy concentrate which you can use if desired.
Step by step instructions
- Prepare the garlic herb butter by mixing the softened butter, herbs, garlic powder, salt and pepper together in a small bowl. Set aside.
- Remove the turkey breast from the packing and place it into the bottom of a 6 quart slow cooker.
- Rub the herb butter mixture over the entire surface of the turkey breast, underneath the skin.
- Cook on LOW for 4.5-5 hours. (The turkey is properly cooked when the internal temperature is at least 165°F, measured with a meat thermometer.)
- 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.
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 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 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
- Pecan Pie
- Slow Cooker Calico Beans
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
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Turkey Gravy
- 4 tablespoons butter
- 4 tablespoons flour
- turkey drippings
Instructions
- In a small bowl, mix together the softened butter, rosemary, thyme, salt, pepper and garlic powder. Rub the herb butter onto the turkey breast, between the skin and meat.
- 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.
- 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
- Bone-in turkey breast can be used but cooking times need to be adjusted. Cook until an internal temperature of 165 degrees.
- To Store: Keep leftovers covered in the fridge for up to 4 days.
- To Freeze: Place leftovers in freezer-safe container for up to 6 months in the freezer.
This recipe was originally published in November 2019.
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!