Crockpot Turkey Breast

Our crockpot turkey breast is the easiest way to prepare a turkey breast. It's moist and tender, there's no need to brine the turkey to keep it moist.

Course Main Course

Cuisine American

Keyword crockpot turkey recipes, turkey breast recipes

Prep Time 30

Cook Time 6

Total Time 6 30

Servings - 5 servings

Calories 828kcal

Author Kathleen

Ingredients

Turkey and Set-Up

3-4 pounds skin-on, bone-in, turkey breast
1 large yellow onion, sliced into slightly thinner than 1/2 inch rings
2 stalks celery, trimmed and sliced into 1/2 inch pieces
2 carrots peeled, trimmed and sliced into 1/2 inch pieces
1 head garlic, sliced in half, any loose paper removed
dried bay leaf
4 sprigs fresh thyme
2 inch stalk fresh rosemary

Rub:

1 stick unsalted butter, at room temperature
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon black pepper
1/2 teaspoon poultry sage
1/2 teaspoon brown sugar

Gravy:

turkey stock from crockpot
if needed chicken broth (I never needed chicken broth)
2 tablespoon white wine
1/4 cup unsalted butter
1/4 cup flour
to taste salt + pepper

US Customary - Metric

Instructions

Prepare Turkey + Crockpot

Remove turkey from packing and pat dry well with paper towels.
Arrange rings of onion in a single layer on the bottom of a crockpot. Sprinkle the carrots and celery over the onions. Place the garlic heads on either end of crockpot. Sprinkle bay leaf and fresh herbs over the vegetables.

Make Rub:

In a small mixing bowl, whisk together all rub ingredients.
Place the turkey in the crockpot, breast side up and generously slather all sides and the cavity with the dry rub, using most for the side and top.

Crock It!

Cover the crockpot and set it on LOW for 6 hours. Do not cook on high!! Check the temperature with an instant-read thermometer inserted in the middle of the breast. When done, it will read 165ºF (74ºC).
Check internal temperature at 5 hours to monitor cooking.
Remove the turkey from the crockpot, set it on a rimmed baking sheet, and let it rest for 20 minutes before crisping the skin. Do not keep warming in the crockpot.

Crisp It!

While the turkey is in the crockpot, arrange the oven rack in the bottom positions. Turn the oven to broil.
Place the turkey on the rimmed baking sheet in the oven on the arranged oven shelf. Broil, watching constantly, for 3-5 minutes, or until skin is nicely golden and crispy.

Make The Gravy!

Before turkey is in the oven, while it's resting on the counter, make the gravy.
Remove garlic heads from the crockpot and squeeze cooked garlic into the crockpot and discard empty garlic heads.
Pour the ingredients through a sieve into a large 4-cup measuring cup. Press on solids with the back of a large spoon to extract all the liquid. If you do not have 1 1/2 cups of liquid, add chicken broth to make up the difference.
In a 12-inch skillet, melt butter.
Whisk in flour and whisk constantly, until the flour gets a light golden color.
Pour in white wine and whisk until the mixture forms a paste.
Slowly add turkey broth, whisking constantly.
Continue to whisk until the mixture comes to a boil and has thickened. At this point, if gravy isn't as thick as you like, continue to boil, until enough liquid has evaporated to create your desired consistency. Adjust seasoning, to taste, with salt, pepper, and Cajun seasoning.
Pour into a gravy boat and serve with turkey as soon as it comes out of the oven.

Notes

Overnight: This Turkey breast is even better if you apply the compound butter overnight, refrigerate, then cook.
Under The Skin: If you’re feeling brave or feel confident in your skill level, gently loosen the skin and apply the compound butter underneath the skin. It’s actually simple to do, you just run the risk of tearing the skin. It happens! If you place the compound butter under the skin, apply a few tablespoons of melted butter to the skin before broiling.
Time For Overnight? If you plan ahead, it’s great to apply the compound butter the night before you cook the bird, then refrigerate. It’s not absolutely necessary but it does add even more delicious flavor!
Uneven-Shaped Turkey: If your turkey breast doesn’t sit straight up in the roasting pan when you brown it, you’ll need to make a “foil collar”. I make mine in the shape of an oval. One side of the collar has only one layer of foil, then the second side needs to have as many layers necessary to hold the turkey upright. I used 3 layer of foil on my second side.
- Place the collar slightly under the turkey breast and tighten to hold up the breast.

Nutrition