Description
This Crockpot Turkey Breast recipe offers a tender, juicy turkey breast cooked low and slow with aromatic herbs and vegetables, finished with a rich homemade gravy. Perfect for an easy, flavorful meal with minimal hands-on time.
Ingredients
Main Ingredients
- 6 lb bone-in turkey breast (whole with two breasts), thawed completely if frozen
- 1/4 cup butter, softened
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and ground black pepper, to taste
- 1 medium onion, halved and peeled
- 1 large carrot, peeled and cut into 2-inch chunks
- 1 large celery rib, cut into 2-inch chunks
- 1 garlic clove, smashed
- 1 tsp paprika
- 1 cup low-sodium chicken broth
Gravy Ingredients
- 1/4 cup butter
- 2 Tbsp turkey drippings (or more butter)
- 6 Tbsp all-purpose flour
- Additional chicken broth as needed to total 3 cups liquid
- Salt and ground black pepper, to taste
Instructions
- Prepare herb butter: In a small mixing bowl, combine 1/4 cup softened butter with dried thyme, rosemary, garlic powder, and salt and pepper. Mix well to create an herb butter.
- Loosen turkey skin: Carefully separate the skin from the turkey breast near the neck using the back of a wooden spoon, taking care not to tear the skin to keep the butter in place.
- Apply herb butter: Rub the prepared herb butter underneath the skin and spread any remaining butter evenly over the top of the skin.
- Arrange vegetables and broth: Place onion halves, carrot chunks, celery pieces, and a smashed garlic clove in the bottom of the slow cooker. Pour in 1 cup low-sodium chicken broth.
- Place turkey in slow cooker: Set the turkey breast on top of the vegetables so it is propped up and does not touch the sides. Sprinkle paprika over the turkey and season with salt and pepper.
- Cook the turkey: Cover and cook on low heat for approximately 5 to 6 hours until the thickest part of the turkey reaches an internal temperature of 160°F using an instant-read thermometer. Optionally, broil the cooked turkey for 2 to 3 minutes on a baking sheet to achieve a golden brown, crispy skin.
- Rest before carving: Remove the turkey and let it rest for 10 minutes to allow juices to redistribute before slicing.
- Prepare the gravy base: Strain the cooking liquid through a fine strainer into a measuring cup, skimming off 2 tablespoons of fat to add to a saucepan. Add additional chicken broth if needed to equal 3 cups of liquid total, but do not add liquid to the fat initially to avoid clumping.
- Make the gravy: In a medium saucepan, melt 1/4 cup butter together with the reserved fat over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the strained liquid mixture and season with salt and pepper. Cook while whisking until the gravy thickens.
- Serve: Serve the gravy warm over the sliced turkey breast for a delicious, comforting meal.
Notes
- Ensure the turkey breast is fully thawed before cooking to ensure even cooking.
- Use a food thermometer to accurately check the turkey’s internal temperature for safety and tenderness.
- Broiling at the end is optional but recommended for crispy skin.
- Skim fat carefully to make a smooth gravy without greasiness.
- This recipe is great for meal prep and leftovers freeze well.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
