5 from 15 votes
Slow Cooker Turkey Breast
Slow Cooker Turkey Breast recipe uses a bone-in whole turkey breast rubbed with softened butter and fresh sage, cooked low and slow for 4 to 5 hours to achieve juicy, tender meat. Optional broiling after slow cooking crisps the skin to a golden brown. The method ensures even cooking, seasoning, and simplicity, making it suitable for hands-off preparation with consistently flavorful results.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 20 mins
Servings:
8
servings
Calories:
97 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 (4 to 5 pound) turkey breast trimmed (see note 1, bone-in, whole
- 1 tablespoon butter softened
- 6 sage fresh leaves
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil optional, for broiling
Instructions
- Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey.
- Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker. Cover and cook on LOW for 4 to 5 hours.
- Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach 175 degrees, and the juices should run clear.
- For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil.
- Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes.
- Place turkey breast on a cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and serve.
Cup of Yum
Notes
- Select a bone-in turkey breast labeled “no salt added” for optimal results.
- Thaw frozen turkey breasts slowly in the refrigerator over approximately two days to maintain safety and texture.
- Avoid thawing turkey using warm water, microwaves, or room temperature to prevent bacterial growth.
- This recipe is designed for a 7-pound breast, feeding about six people; adjust quantities accordingly for smaller or larger groups.
- Store leftover turkey in airtight containers refrigerated up to four days for best quality.
Nutrition Information
Serving
1.5 cups
Calories
97kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
4151mg
(173%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
90IU
(2%)
Vitamin C
8mg
(9%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 97
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 97kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 4151mg | 173% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.