Slow Cooker Savory Herb Turkey Breast Recipe

Easy Slow Cooker Turkey Breast. Juicy Thanksgiving crock pot turkey with a quick homemade turkey gravy. Moist, flavorful alternative to roasting a whole turkey in the oven.

Juicy Turkey Breast made in the Crockpot slow cooker. An easy alternative to roasting a whole turkey. This sliced classic turkey recipe with gravy is perfect for a small family dinner, Thanksgiving, and Christmas holidays. Made with traditional turkey rub seasoning.

Course Main Course

Cuisine American

Keyword Crock Pot Turkey Breast, Slow Cooker Turkey, Thanksgiving Turkey, Turkey Breast, Turkey Gravy

Prep Time 7

Cook Time 7

Total Time 7 7

Servings people

Calories 478kcal

Author Jessica (swankyrecipes.com)

Equipment

Slow Cooker

Ingredients

6 1/2 lb turkey breast bone-in or boneless (can be found in freezer section or fresh)
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp ground black pepper
2 tsp Greek, Italian, or Poultry seasoning
3 tsp dried parsley
1 1/2 tbsp olive oil or softened butter

Turkey Gravy

3 tbsp butter
3 tbsp all-purpose flour or cornstarch
1 ⅓ cup turkey juice

US Customary - Metric

Instructions

PREPARING FROZEN TURKEY BREAST: If the turkey breast is frozen, it will need time to defrost. If using fresh or thawed turkey, skip to next step.
To defrost in the refrigerator: Allow (4.8 hours) x (per pound) or 24 hours for a 5lb turkey breast. A 6.5lb turkey breast will need 31 hours to defrost time in the refrigerator. Thaw directions; leave in the package and wrap in a bag to catch any excess moisture seepage.
To thaw turkey in cold water: Allow (30 minutes) x (per pound) of turkey. A 6.5-pound turkey will need 3 hours 15 minutes. Thaw directions; fill a large bowl with cold water and replace the water every 30 minutes.
Turkey should mostly be thawed, but it's okay to use if some ice crystals remain.
Whisk together paprika, garlic powder, onion powder, salt, black pepper, Italian or Greek seasoning, and dried parsley in small bowl. TIP For extra flavor, add in ½ tsp dried rosemary, ¼ tsp sage, and ¼ tsp tarragon leaves. FRESH HERBS: Can be added as extra seasoning.
Use spoon or spatula, stir and work in the olive oil or softened butter into seasoning until well blended.
Reach into both turkey cavities and remove any plastic bags.
Use a knife to cut under the skin. Rub the entire turkey down with seasoning rub, concentration mostly on the meat under the skin while using a small portion of the rub for the skin. NOTE: Turkey breast skin may be removed and discarded if not crisping in the oven later.
Place turkey breast in slow cooker, breast side down. This helps the white meat to accumulate more juices.
Set slow cooker on low, and cover with lid. NOTE: If using a larger turkey breast where the lid won't fit, tightly cover top with foil.
Cook on low for 6-8 hours or until a thermometer inserted in the thickest part of the turkey breast reaches 165°F.
To crisp skin, turn oven on HIGH broil. Line a baking sheet with foil. Use two tongs to carefully transfer turkey to sheet and broil until top skin is crispy; about 4-10 minutes.
Allow turkey to rest 10 minutes before carving.
To make the turkey gravy, melt butter on the stovetop over medium heat. Stir in flour and continue to stir until light caramel in color. Carefully pour in turkey juices and stir until combined. Serve with sliced turkey.

Notes

A double breasted (BONE-IN) turkey breast will need to cook longer than a BONELESS turkey breast. If boneless, check the temperature with thermometer after 3-4 hours.
Thickest part of turkey should register 165°F for safe consumption.
Keep the turkey covered on "warm" until it's ready to serve.
Leftovers refrigerated are good for 2-4 days.
Can be cooked overnight, read post for details.

Can I make a turkey in advance? Yes, a day or two in advance and properly stored in the fridge. To warm, simply place in the slow cooker on warm with 1/4 cup water or broth for 3-4 hours or until heated through. NOTE: Properly stored cooked turkey does not need to be reheated and can be eaten cold if desired.

Nutrition