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Herb Butter Crockpot Turkey Breast with Gravy
5 from 16 votes

Herb Butter Crockpot Turkey Breast with Gravy

Herb Butter Crockpot Turkey Breast with Gravy features a bone-in or boneless turkey breast rubbed with a lemony, garlicky herb butter blend then slow cooked on a bed of aromatic vegetables. The cooking liquid is transformed into a smooth gravy to accompany the tender, juicy turkey.

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 8 people
Calories: 722 kcal
Course: Main Course
Cuisine: American

Ingredients

Turkey and Herb Butter
  • 1 pounds turkey breast bone in or boneless, skin on, thawed
  • 8 tablespoons butter 1 stick unsalted, at room temperature
  • 4 garlic cloves, minced
  • lemon juice and zest of 1
  • 2 teaspoons rosemary fresh, finely chopped
  • 1 teaspoon fresh sage finely chopped
  • 1 1/2 teaspoon black pepper ground
  • 1 tablespoon soy sauce
  • black pepper to taste
  • salt to taste
Vegetables and Aromatics for the Bottom of the Slow Cooker
  • 1 large onion quartered
  • 2 celery stalk, cut into big chunks
  • 2-3 carrot peeled and cut into big chunks
  • 1 garlic clove, peeled
  • 2 thyme sprigs
For the Gravy
  • 2 cups Cooking liquid can top with chicken or turkey broth, total 2 cups
  • 4 tablespoons butter unsalted
  • 4 tablespoons flour

Instructions

Season and Slow Cook The Turkey Breast
    Cup of Yum
  1. Place the butter, garlic, lemon juice and zest, rosemary, sage, ground black pepper and soy sauce in a small bowl. With a fork, as in mashing mash potatoes, combine all the ingredients. The lemon juice and soy sauce will not be completely incorporated (see photo above).
  2. Place some of the herb butter under the skin, rub the remaining herb butter all over the breast. Season lightly with salt and ground black pepper. Reserve the remaining liquid from the herb butter mixture (it won't be much but we will use it)
  3. Place the onion, celery, carrots, garlic clove and thyme at the bottom of the slow cooker. Place the turkey breast skin side down on top of the vegetables. Pour the remaining liquid from the herb butter in the turkey cavity.
  4. Cover the slow cooker and cook on high for 1 hour. After that on low for 5 to 6 hours or until the internal temperature reaches 165 degrees Fahrenheit.
  5. Remove the turkey from the slow cooker and place it on an aluminum foil lined sheet pan. Let it rest for 10 minutes.
Crisp the Skin for a Picture Ready Bird
  1. Preheat the broiler to high and place the oven rack about 12 inches from the heat source.
  2. Place the turkey breast under the broiler and broil for 4 to 5 minutes. Keep an eye on it! It gets golden very fast! Remove from the oven, carve and serve with the gravy.
Make the Gravy
  1. Strain the liquid from the slow cooker into a measuring cup. You should have about 2 cups of liquid. If not, add chicken/turkey broth or water to complete the two cups.
  2. In a small saucepan over medium heat, melt the butter. Whisk in the flour and mix well to combine. Cook for about 2 minutes. Stir in about half a cup of the cooking liquid into the flour mixture, mixing well. It will look like a paste. Slowly add the remaining liquid whisking constantly. 
  3. Simmer on low heat for about 5 minutes. Remove from the heat and season to taste. Serve immediately or keep warm in a thermos.

Notes

  • Completely thaw turkey breast before cooking; frozen breast can take up to 48 hours in the refrigerator to thaw.
  • Use a meat thermometer to confirm the turkey reaches 165°F in the thickest part to meet safety guidelines.
  • You may remove the turkey from the slow cooker at 160°F as it will continue to rise in temperature while resting.
  • Let the turkey rest tented with foil before carving to allow juices to redistribute.
  • Do not cook the turkey on high for longer than one hour before reducing to low for the remaining time.

Nutrition Information

Calories 722kcal (36%) Carbohydrates 7g (2%) Protein 76g (152%) Fat 41g (63%) Saturated Fat 17g (85%) Cholesterol 266mg (89%) Sodium 661mg (28%) Potassium 1100mg (23%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3150IU (63%) Vitamin C 7.7mg (9%) Calcium 71mg (7%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 722

% Daily Value*

Calories 722kcal 36%
Carbohydrates 7g 2%
Protein 76g 152%
Fat 41g 63%
Saturated Fat 17g 85%
Cholesterol 266mg 89%
Sodium 661mg 28%
Potassium 1100mg 23%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 3150IU 63%
Vitamin C 7.7mg 9%
Calcium 71mg 7%
Iron 4.6mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.