Crockpot Turkey Breast

Name: Crockpot Turkey Breast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 serving
Ingredients: 4.5 lb turkey breast; 1 onion; 2 carrots; 2 rosemary springs; 2 thyme sprigs; 1 tablespoon olive oil; 1 tablespoon melted butter; 2 teaspoon kosher/cooking salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground sage; 1 teaspoon dried thyme; ½ teaspoon paprika; ¼ teaspoon black pepper; 1-2 cups chicken broth/stock; 4 tablespoon unsalted butter; 4 tablespoon AP/plain flour; ½ teaspoon chicken - better than bouillon; pinch pepper; 3 tablespoon heavy cream; salt to taste

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
8
Calories
390 kcal
Course
Main Course
Cuisine
Australian

Crockpot Turkey Breast

Carmen Warren

Report

If you’re looking for an easy yet delicious way to prepare turkey this holiday season, try this Crockpot Turkey Breast. It’s simple, foolproof, and perfect for a smaller holiday table. The turkey stays so juicy! It is the most tender and flavorful turkey, with minimal hands-on time. This is perfect for Thanksgiving, Christmas, or a cozy Sunday dinner. Serve it with classic sides like stuffing and cranberry sauce, or keep it casual with a simple green salad and roasted veggies.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

For the turkey

4.5 lb turkey breast I use skinless (see note 1)
1 onion
2 carrots
2 rosemary springs (see note 2)
2 thyme sprigs (see note 2)

For the rub

1 tablespoon olive oil
1 tablespoon melted butter
2 teaspoon kosher/cooking salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon black pepper

For the Gravy

1-2 cups chicken broth/stock (see note 3)
4 tablespoon unsalted butter
4 tablespoon AP/plain flour
½ teaspoon chicken - better than bouillon (see note 4)
pinch pepper
3 tablespoon heavy cream
salt to taste (see note 5)

Add to Shopping List

Instructions

In a small bowl, combine the olive oil and melted butter with the herbs and spices for the rub to make a paste.1 tbsp olive oil1 tbsp melted butter2 tsp kosher/cooking salt1 tsp onion powder1 tsp garlic powder1 tsp ground sage1 tsp dried thyme½ tsp paprika¼ tsp black pepper
Pat the turkey dry with paper towel.4.5 lb / 2 kg turkey breast
Slather all sides of the turkey breast with the herb paste.
Cut the onion into quarters and the carrots into large chunks (There is no need to peel any of them)1 onion2 carrots
Place the fresh herbs into the crockpot/slow cooker, then add the onion and carrot.2 rosemary springs2 thyme sprigs
Place the turkey breasts on top.
Cook on Low for 5-6 hours or until the internal temperature is 165ºF/74ºC. I like to check the temperature after 5 hours as the turkey is often cooked. Once at temperature, remove the turkey from the crockpot/slow cooker and tent it with foil to keep warm (see note 6)

For the gravy

Strain the juices from the crockpot/slow cooker into a large measuring cup/jug. Top the juices up with stock/broth until you have 3 cups. (see note 3)1-2 cups / 240-480 ml chicken broth/stock
Melt the butter in a small saucepan over low heat.4 tbsp unsalted butter
Stir in the flour and cook for 2-3 minutes until well combined and golden brown.4 tbsp AP/plain flour
Whisk in ¼ cup of the broth and juices; the mixture will become a very thick paste. Gradually whisk in ¼ cup more liquid. Once the mixture has thinned slightly, you can gradually whisk in the remaining liquid.
Add the chicken bouillon base and the pepper.½ tsp chicken - better than bouillonpinch pepper
Bring to a boil, then reduce to a low simmer and cook for 2-3 minutes until thickened and glossy.
Add the heavy cream, taste it, and season it with salt if needed. (see note 5)3 tbsp heavy cream salt to taste

Notes

I prefer to remove the skin or buy a skinless breast. It doesn't crisp in the crockpot/slow cooker, and I don't want to go to the extra effort of crisping it up at the end. The slow cooker helps to keep the turkey juicy anyway. You can use the frozen turkey breasts you get in metal trays or a fresh one from the butcher or grocery store.
If you can't get fresh, then you can leave them out.
The turkey releases liquid as it cooks, which is used to make the gravy. But because of the low cooking, you don't get enough liquid (it is all still in your super moist turkey!) You need 3 cups of liquid for gravy for 8 people. I get around 1½ cups of liquid from the turkey, so I have to top up the liquid with stock/broth. You can use turkey broth if you have it - or even beef or vegetable. I always go for salt-reduced/low-sodium varieties.
You can use the roast chicken or the roast turkey Better than Bouillon or replace it with powdered chicken bouillon or ½ a crumbled chicken stock cube. This adds extra depth to your gravy and makes up for not having the roasted flavors of turkey skin. You can leave it out, but you may need to add more salt to your gravy.
As written, I never need to add salt to my gravy. But everyone is different, so taste yours and add salt to taste.
The internal temperature of your turkey needs to be 165ºF/74ºC. The recipe timings are for a 4.5lb/2kg turkey. The method works with bigger and smaller turkey breasts, but this does affect the cooking time:

2.2lb/1kg: 4-5 hours on low (check temp at 3½ hrs) 4-6 lb/2-3kg: 5-6 hours on low (check temp at 5 hours) 6-8lb/3-4kg: 6-7 hours on low (check temp at 6 hours) 8-10lb/4-5kg: 7-9 hours on low (check temp at 7 hours)
2lb/1kg: 4-5 hours on low (check temp at 3½ hrs)
4-6 lb/2-3kg: 5-6 hours on low (check temp at 5 hours)
6-8lb/3-4kg: 6-7 hours on low (check temp at 6 hours)
8-10lb/4-5kg: 7-9 hours on low (check temp at 7 hours)

Nutrition Information

Show Details

Calories 390kcal (20%) Carbohydrates 7g (2%) Protein 57g (114%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 163mg (54%) Sodium 652mg (27%) Potassium 737mg (21%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2985IU (60%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 390 kcal

% Daily Value*

Calories	390kcal	20%
Carbohydrates	7g	2%
Protein	57g	114%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	163mg	54%
Sodium	652mg	27%
Potassium	737mg	16%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	2985IU	60%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	2mg	11%