Crockpot Turkey Breast + Video

Crockpot turkey breast is a great alternative to roasting a whole bird. Cook it for a few hours in a slow cooker, then broil for crispy skin!

Whether you’re hosting a smaller crowd, staying home for the holidays, or just not wanting to spend all day in the kitchen - this crockpot recipe for turkey breast is what you need.

Let the slow cooker do all the work while you prepare your side dishes. You don’t even have to baste!

This recipe is so simple, you can easily make it throughout the year as well. Throw together a quick salad when you get home from work, and dinner will be on the table in no time.

Crockpot Turkey Breast - Tips and Tricks

• Don’t forget to thaw! Place the meat in the refrigerator the night before so it has plenty of time to defrost. The general rule is that it takes about 24 hours for every 5 pounds with a fridge temperature between 37 to 40°F.
• Brown the butter. The difference in flavor is phenomenal, trust me! Lightly simmer it on the stove until it darkens in color and has a nutty aroma, about 2 to 3 minutes. If you don’t want an extra step, simply mix the herbs into softened butter and slather it all over the skin instead.
• Adjust the flavor. Sage, rosemary, thyme, and even citrus all go really well with this type of poultry. Feel free to use any combination of flavors that you like.
• Let it rest. This guarantees perfectly juicy bites. Since crockpot turkey breast is cooked low and slow, it only needs about 10 minutes of rest time before slicing.

Video: Crockpot Recipe for Turkey Breast

To see us make this from start to finish, watch the video at the top of this post.

Carving Bone-In Turkey Breast

Don’t let the job intimidate you - it’s really quite simple!

Run your knife along either side of the backbone, slicing straight down to remove the whole breast. Then, transfer the meat to a platter or slice into strips before serving.

If you prefer thin slices like a traditional bird, leave the breasts on the bone and carve slices off until you reach the center. Repeat on the other side until you’re done!

Kitchen Tools You Will Need

• Slow Cooker - Great for soups, roasts, shredded chicken, and more! 
• Digital meat thermometer - Not only will you know when your meat is safe to eat, but you can make sure it’s not overcooked and dried out as well.
• Quality Knives - These cut down on prep time and are important for safety as well.

FAQ - Common Recipe Questions

Do I have to broil crockpot turkey breast at the end?

No, but that’s the only way to crisp up the skin on the outside.

How do I make gravy from this recipe?
Use the drippings from the slow cooker to make a simple pan gravy with cornstarch and seasonings.

• Pour the drippings into a skillet, adding additional water or broth as needed to increase the amount. 
• Bring the liquid to a simmer. Dissolve 1 tablespoon cornstarch in 1 tablespoon water, then whisk the slurry into the pan until the mixture begins to thicken.
• Season with salt and pepper to taste before serving.

Can I use a larger bone-in turkey breast?

You can prepare whichever size you need as long as it fits in your slow cooker. In fact, you can cook a double breast in the same way - just adjust the butter mixture and cook time accordingly.

Be sure to check the internal temperature before slicing. A thermometer should read 165°F when inserted into the thickest part of the meat.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 4

Author: Donna Elick

Crockpot Turkey Breast

Crockpot turkey breast is a great alternative to roasting a whole bird. Cook it for a few hours in a slow cooker, then broil for crispy skin!

Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M

Ingredients

• 1 -2 shallots, thinly sliced
• 2-3 pound turkey breast with bone (skin-on)
• 1/2 cup salted butter, melted ** see note
• 1 teaspoon lemon pepper
• 1 teaspoon sea salt
• 1 teaspoon lemon zest
• 1 teaspoon finely chopped fresh rosemary
• 2-3 sprigs of thyme (plus more for garnish)

Instructions

1. Slice shallots and sprinkle in the bottom of the slow cooker. Place turkey breast over the shallots, skin side up.
2. Melt butter (or brown the butter for more flavor). Add in lemon pepper, salt, lemon zest, chopped rosemary, and the leaves from 2-3 sprigs of thyme. Mix together to fully combine.
3. Pour butter and spice/herb mixture over the top of the turkey breast. Try to keep as much of the mixture on the breast as possible, but some butter run-off is just fine.
4. Place the lid on top and cook on LOW for 4-6 hours in the slow cooker. Test the temperature of the thickest part of the turkey breast occasionally so that you do not overcook. Internal temp should reach 165°F. Lift turkey breast from the slow cooker and transfer to a baking sheet. Broil for 2-3 minutes or to achieve desired browning and crisp on the skin.
5. Slice and serve with gravy.

DONNA'S NOTES

1. I used the drippings from the slow cooker to make a gravy. Pour drippings into a skillet, add additional water or broth for more gravy, if needed. Bring to a simmer and add 1 tablespoon of cornstarch dissolved in 1 tablespoon of water - whisking constantly and boiling until gravy thickens. Season with additional salt and pepper if needed.
2. Turkey breast should be thawed prior to placing in the crockpot.
3. Broiling isn’t necessary, but that is how you will crisp up the skin.
4. I love the extra flavor from browned butter, but you can also mix the spices into softened butter and then slather that onto the turkey breast - either way works.
5. Because individual turkey breasts will vary in size, the cook time may vary. This turkey breast was on the smaller size and had reached 165°F internal temp within about 4 hours.
6. You can cook a double breast in the same way. Adjust butter mixture and cook time accordingly.
7. Use any flavor combos that you like with your turkey - sage, rosemary, and thyme, as well as citrus, all go really well with turkey.

https://www.theslowroasteditalian.com/2021/10/crockpot-turkey-breast.html

Recipe developed by Donna Elick for The Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published November 2021

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