Turkey Breast in Crock Pot + Video
Make boneless Turkey Breast in the Crock Pot instead of roasting a whole bird, then broil before serving for golden, crispy skin!
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
- Sprinkle 1 -2 shallots in the bottom of the slow cooker. Place 2-3 pound turkey breast with bone over the shallots, skin side up.
- Melt 1/2 cup salted butter (or brown the butter for more flavor). Add in1 teaspoon lemon pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, 1 teaspoon finely chopped fresh rosemary, and the leaves from 2-3 sprigs of thyme. Mix together to fully combine.
- 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.
- Place the lid on top and cook on HIGH 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.
- Slice and serve with gravy.
Video
Notes
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.
Turkey breast should be thawed prior to placing in the crockpot.
Broiling isn’t necessary, but that is how you will crisp up the skin.
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.
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.
You can cook a double breast in the same way. Adjust butter mixture and cook time accordingly.
Use any flavor combos that you like with your turkey - sage, rosemary, and thyme, as well as citrus, all go really well with turkey.
Nutrition
Serving: 1 | Calories: 554cal | Carbohydrates: 2g | Protein: 74g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 245mg | Sodium: 1466mg | Sugar: 1g | Fiber: 1g | Calcium: 62mg | Iron: 2mg