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Slow Cooker Turkey Breast with Gravy
5 from 10 votes

Slow Cooker Turkey Breast with Gravy

This Slow Cooker Turkey Breast recipe uses bone-in, skin-on turkey breast rubbed with a herb and garlic butter mixture for flavor and moisture. Cooked low and slow over several hours with aromatics and turkey stock, it produces a tender, juicy breast. The accompanying gravy is made from pan drippings combined with butter and flour for a smooth sauce that complements the turkey.

Prep Time
15 mins
Cook Time
5 hrs
Servings: 6 servings
Calories: 443 kcal
Course: Dinner
Cuisine: American

Ingredients

Turkey Ingredients
  • 3 lb bone in skin on split turkey breast (I like Empire Kosher brand)
  • 1 onion yellow, diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 cup turkey stock or chicken stock
  • 4 tbsp butter softened
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme dried
  • 1/2 tsp sage dried
  • 1/2 tsp rosemary dried
Gravy Ingredients
  • 4 tbsp butter
  • 1/4 cup flour Use cassava flour if grain free

Instructions

    Cup of Yum
  1. Grease a crockpot or slow cooker with oil to ease clean up
  2. Add diced onion, diced carrots, and diced celery to the slow cooker with the turkey stock and stir gently
  3. In a small mixing bowl combine softened butter with minced garlic, salt, pepper, dried thyme, sage, and rosemary
  4. Rub the butter mixture all over the top and bottom or the turkey breast and under the skin of the turkey
  5. If you're having trouble it helps to rub the bottom with the butter mixture, place it in the slow cooker and then rub butter on the top with the breast in the slow cooker
  6. Close the top of the slow cooker and set to high heat for 1 hour
  7. Reduce the heat to low and cook for an additional 4 hours - you are looking for an internal temperature of 160 - 165F so you may need to cook it on low for longer or shorter than 4 hours, use a meat thermometer to check this
  8. Once the internal temp reaches at least 165F turn the slow cooker off and remove the turkey breast
  9. To crisp the skin of the turkey breast, set your oven to broil and place the cooked turkey breast on a lined baking sheet. Broil for just 2-3 minutes to crisp the skin and set aside as you prepare the gravy.
  10. Pour the rest of the ingredients from the slow cooker over a strainer to separate the veggies from the juices - you should have about 2 cups of juices for the gravy
  11. Heat 4 tbsp of butter in a pan over medium heat
  12. Once the butter is all melted add the flour to the pan and stir to combine
  13. Slowly pour in small amounts of the juices stirring constantly to form a smooth gravy
  14. Once the juices are all added to the pan, cook for an additional 2 minutes stirring constantly then turn off the heat. Taste the gravy and season with salt and pepper as needed. If you would like a thinner gravy, pour in more turkey stock from the carton and continue cooking.
  15. Slice the turkey breast off the bone and serve with the gravy

Notes

  • To reduce cooking time, the recipe can be cooked entirely on high for 2½ to 3 hours, but check internal temperature carefully.
  • Rub the herb and garlic butter mixture under the skin as well as on top and bottom of the turkey breast for better flavor penetration and moisture retention.
  • Monitor internal temperature with a meat thermometer, aiming for 160–165°F for safe and juicy turkey.

Nutrition Information

Serving 4g Calories 443kcal (22%) Carbohydrates 10g (3%) Protein 54g (108%) Fat 20g (31%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 193mg (64%) Sodium 861mg (36%) Potassium 734mg (16%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 4181IU (84%) Vitamin C 4mg (4%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 443

% Daily Value*

Serving 4g
Calories 443kcal 22%
Carbohydrates 10g 3%
Protein 54g 108%
Fat 20g 31%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 193mg 64%
Sodium 861mg 36%
Potassium 734mg 16%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 4181IU 84%
Vitamin C 4mg 4%
Calcium 56mg 6%
Iron 3mg 17%

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