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Crockpot Turkey Breast

Learn how to cook a juicy, bone-in turkey breast in the crockpot with herb butter and pan gravy, complete with temperature cues and storage tips.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Rest Time 15 minutes
Total Time 6 hours 5 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 6.5 lb bone-in, skin-on turkey breast thawed completely if frozen
  • 4 tbsp unsalted butter softened to room temperature
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 1 tbsp fresh sage leaves finely chopped
  • 4 cloves garlic minced
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly cracked, divided
  • 1 large yellow onion cut into thick wedges
  • 2 stalks celery cut into 2-inch pieces
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp cornstarch for gravy slurry
  • 3 tbsp cold water for gravy slurry

Equipment

  • 6-quart slow cooker
  • Small mixing bowl
  • rimmed baking sheet
  • digital meat thermometer
  • Small saucepan
  • Fine-mesh strainer
  • Whisk
  • carving knife and cutting board

Method
 

  1. Pat the turkey breast dry inside and out with paper towels.
  2. In a small bowl, combine softened unsalted butter, chopped rosemary, chopped thyme, chopped sage, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
  3. Gently loosen the skin over the turkey breast using your fingers, then spread two-thirds of the herb butter directly under the skin onto the raw meat.
  4. Rub the remaining herb butter evenly across the outside of the turkey skin, then season the skin with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Place yellow onion wedges and celery pieces in the bottom of a 6-quart or larger slow cooker, then pour in the low-sodium chicken broth.
  6. Set the turkey breast skin-side up on top of the onion and celery layer inside the slow cooker.
  7. Cover and cook on Low for 5 to 6 hours until a digital meat thermometer inserted into the thickest part of the breast reads 160°F.
  8. Transfer the turkey breast carefully to a rimmed baking sheet and broil under High oven heat for 3 to 5 minutes until the skin turns crisp and golden brown.
  9. Transfer turkey to a cutting board, cover loosely with aluminum foil, and rest for 15 minutes before carving.
  10. Strain the remaining slow cooker liquid through a fine-mesh strainer into a small saucepan over medium heat and bring to a gentle simmer.
  11. Whisk cornstarch and cold water together in a small cup until smooth, then whisk the slurry into the simmering juices until thickened into pan gravy.

Notes

If cooking a boneless turkey breast (3 to 4 pounds), reduce total cook time on Low to 3.5 to 4.5 hours and check temperature early.
For easier cleanup when straining gravy juices, line the slow cooker with a slow cooker liner before placing vegetables.
If pan drippings taste slightly under-salted after straining, whisk in an extra 1/4 teaspoon of kosher salt before adding the cornstarch slurry.