Crock Pot Turkey Breast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
557 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Turkey Breast
Description
Crock Pot Turkey Breast features a whole turkey breast cooked slowly on a bed of celery, onion, and thyme, which infuse the meat with subtle herb and vegetable flavors. The turkey is rubbed with a blend of garlic powder, onion powder, smoked paprika, seasoned salt, black pepper, and softened butter both under and over the skin, enhancing its taste and juiciness. Cooking breast side down ensures the juices remain in the meat. After cooking for 6 to 7 hours on low until it reaches the safe internal temperature, the turkey is rested and then broiled briefly to crisp the skin, adding texture contrast.
The accompanying gravy leverages the crock pot broth strained from the vegetables and pan juices, then thickened with butter and flour and seasoned for a smooth, well-rounded sauce. The turkey breast yields tender slices suited for a main meal, and the gravy complements the natural turkey juices.
When preparing, thaw the turkey breast fully in the refrigerator to maintain food safety and best texture. Resting the meat before broiling lets juices redistribute so the meat remains moist when sliced. Placing the turkey breast skin side down while cooking is key to even cooking and flavor retention.
This recipe is designed for a 4 to 5 pound bone-in, skin-on turkey breast, fitting well in a 6-quart crock pot. Using a meat thermometer to confirm the internal temperature reaches 165°F ensures safe doneness. The broiler step is essential for developing a crisp, golden skin, which the slow cooker alone does not produce.
Ingredients
Turkey
- 4-5 pounds turkey breast completely thawed, bone-in
- 4 celery stalks
- 2 onion cut into chunks
- 5 thyme or 3 tsp dried thyme leaves, sprigs, fresh
Rub
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper ground
- 4 Tablespoons butter softened
Gravy
- 2 cups turkey broth
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- ½ teaspoon black pepper ground
- 1 teaspoon salt
Instructions
Crock Pot Turkey
- Spray a large (recommended 6 quart) crock pot with non stock spray.
- Place the celery, onion and thyme in bottom of Crock Pot.
- Place rub ingredients in bowl and mix to combine
- Rub the rub mixture on the outside of turkey and make sure to gently lift the skin and rub under the skin.
- Place the turkey breast with the breast side down, on top of vegetables in Crock Pot so it is elevated.
- Cook on LOW for 6-7 hours or until the turkey’s internal temperature reaches 165 degrees F.
- Remove the turkey from the Crock Pot and let is rest for 20 minutes before crisping the skin.
- To Crisp the Skin - Preheat broiler to high. Place the oven rack 1 foot from heat source. Place the turkey breast in a heatproof serving dish and place the dish on oven shelf. Broil for 3 to 5 minutes or until the skin is crispy. Keep an eye on this because it will brown quickly.
Gravy
- Strain broth from crock pot into a measure cup. You should have at least two cups. If you don’t top it off with chicken broth.
- Melt butter in saucepan over medium heat. Slowly whisk in flour until it is smooth. Pour about 1 c. broth into the flour mixture and whisk until it forms a past. Add 1 c. of broth and whisk to combine. Whisk in the salt and pepper then simmer until it is thickened.
- It will thicken as it cools so make sure to take it off right before it reaches you desired thickness.
Notes
- Choose a bone-in, skin-on turkey breast around 4 to 5 pounds for optimal cooking in a 6-quart crock pot.
- Cook the turkey breast breast side down on the vegetables to keep the meat juicy and promote even cooking.
- Use a meat thermometer to confirm the interior temperature reaches 165°F for safe eating.
- Let the turkey rest for about 20 minutes after cooking to allow juices to redistribute before broiling.
- Broil the turkey for 3 to 5 minutes to crisp and brown the skin; watch closely to prevent burning.
- Thaw the turkey breast safely in the refrigerator, leaving it in packaging inside a baking dish to avoid cross-contamination; it takes about 24 hours for a 5-pound breast.
- Once thawed, the turkey breast can be kept refrigerated for up to two additional days before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 13g | 4% |
| Protein | 61g | 122% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 202mg | 67% |
| Sodium | 1770mg | 74% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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