The secret to a juicy Crock Pot Bone In Turkey Breast is slow cooking it in the crockpot. This is an incredibly easy turkey dinner with about 10 minutes of prep. A buttery herb rub with garlic and a touch of citrus keeps the meat tender and flavorful. Perfect for holidays or a simple family meal.
You don’t need a special occasion to enjoy a juicy turkey — a slow cooker turkey breast is simple, family-friendly, and can be made any time of year. It’s an ideal option when you want a smaller, fuss-free roast without the work of a whole bird.
This turkey pairs beautifully with classic sides like parmesan mashed potatoes, cornbread casserole, and cranberry chutney, as well as easy vegetables like roasted green beans, Boursin mashed potatoes, or maple-balsamic Brussels sprouts. Serve with quick no-yeast dinner rolls for a complete meal.
It’s a great choice for a small Thanksgiving or any weeknight when you want an impressive main with minimal effort.
Why You’ll Love This Crockpot Turkey Breast
- Slow cooking is forgiving. If you’re intimidated by roasting a whole turkey, a slow cooker is an excellent place to start. It gives you more margin for error than other methods.
- Effortless and reliable. The slow cooker produces juicy, tender meat with nicely browned skin after a quick broil. Brush with the herb-butter rub, prop on onions, set the crockpot, and return later to a delicious turkey with minimal hands-on time.
- Perfect for smaller gatherings. A turkey breast feeds a small group without the waste of a huge bird, and it reheats and freezes well for later meals.
- Versatile with sides. Serve this turkey with stuffing, casseroles, roasted vegetables, or try alternatives like Parmesan-crusted potatoes or an apple-arugula salad for a fresh twist.
- Freezer friendly. Cooked turkey breast freezes well when sliced. Keep portions in freezer-safe bags for easy future meals.
Recipe Ingredients
- Turkey breast: Use a bone-in turkey breast (single or double). A double breast is used here. Boneless will work and cooks slightly faster.
- Butter: Unsalted butter is preferred; you can use salted if you adjust added salt accordingly. Butter also helps make the gravy from the drippings.
- Garlic: Freshly minced garlic provides the best flavor. Garlic powder can be substituted in a pinch.
- Fresh herbs: Sage, thyme, and rosemary are used for the rub. A poultry seasoning blend can substitute if fresh herbs aren’t available.
- Seasoning: Dried oregano, sea salt, and black pepper finish the rub. Fresh oregano is fine if you have it.
- Orange zest: A key component that adds bright citrus notes and lifts the overall flavor.
- Flour: For the gravy; use a gluten-free all-purpose flour if you need the recipe to be gluten-free.
Step-By-Step Instructions
Refer to the recipe card for exact measurements and use this section as a photo guide.
- Prepare the turkey: Allow the thawed turkey breast to sit at room temperature for about 30 minutes.
- Whisk the herb-butter rub ingredients until combined.
- Pat turkey dry, then spread the rub all over the outside and gently under the skin.
- Place thickly sliced onions in an even layer at the bottom of the slow cooker to lift the turkey for more even cooking. A 6-quart slow cooker fits a 4 lb turkey breast.
- Cook on low for about 5–6 hours, or until the internal temperature reaches 165°F in the thickest part. Check at 5 hours. Do not cook on high for best results. Smaller breasts may reach doneness in 4–5 hours on low.
- Crisp the skin: Transfer the cooked turkey to a sheet pan or heat-safe dish and broil on HIGH for 4–6 minutes or until browned. Watch closely to avoid burning.
- Let the turkey rest for about 20 minutes before carving.
- Make the gravy: Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for about 1 minute. Add half the drippings (strained for a smoother gravy) and whisk until smooth.
- Add the remaining drippings gradually, whisking constantly. Simmer for 3–4 minutes until the gravy reaches your desired thickness, then remove from heat and let it rest briefly before serving.
Recipe Tips
- Variety of cuts: Turkey breasts come single or double, bone-in or boneless. Adjust cooking time and monitor internal temperature with an instant-read thermometer. Keep the skin on for moist meat and a golden exterior.
- Brining: Many packaged turkeys are pre-brined. If yours isn’t, brining improves juiciness. Brine before cooking if needed.
- Best served the same day: For the juiciest result, cook this turkey the day you plan to serve it rather than reheating from fully cooked leftovers.
Storage
Store leftover turkey in an airtight container in the refrigerator for 3–4 days. Use leftovers in soups, sandwiches, casseroles, or other recipes. To freeze, cool completely, transfer to freezer-safe bags or containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Can You Cook a Frozen Turkey Breast in the Slow Cooker?
Cooking a turkey breast from frozen in a slow cooker is not recommended by many food safety authorities because the meat can spend too long in the temperature danger zone. To be safe, fully thaw the turkey before slow cooking. If you do choose to cook from frozen, expect a longer cook time and understand there is an increased food-safety risk.
Other Holiday Recipes To Pair With This Recipe
Fall Recipes
Simple Apple Sage Stuffing
Side Dishes
Sweet Honey Cornbread Casserole
Thanksgiving Recipes
Cranberry Apple Chutney Recipe
Instant Pot
Instant Pot Garlic Parmesan Mashed Potatoes
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Crockpot Turkey Breast
Ingredients
For the Turkey:
- 4 lb bone-in turkey breast (boneless will cook faster)
- 1 large onion, sliced thick
For the Herb Butter Rub:
- 4 T unsalted butter, melted
- Zest of 1 orange
- ½ T fresh sage, chopped
- ½ T fresh thyme, chopped
- 4 garlic cloves, freshly minced
- ½ tsp black pepper
- ½ T fresh rosemary, chopped
- 1 tsp dried oregano
- 2–3 tsp salt, adjust to taste
For the Gravy:
- 2 cups drippings from slow cooker (add broth if needed)
- ¼ cup butter
- ¼ cup flour
- Salt and pepper to taste
Instructions
Slow Cook the Turkey
- Remove the thawed turkey breast from the refrigerator and let it sit at room temperature for ~30 minutes.
- Whisk together the herb butter rub ingredients.
- Pat the turkey dry and spread the rub all over, slipping some under the skin.
- Place sliced onions in an even layer in the slow cooker and set the turkey on top.
- Cook on low for about 5–6 hours, or until the internal temperature reaches 165°F. Check at 5 hours. For smaller breasts, 4–5 hours on low may be sufficient. Avoid cooking on high.
Crisp the Skin
- Transfer the cooked turkey to a sheet pan or heat-safe dish and broil on HIGH for 4–6 minutes until browned. Let rest 10–20 minutes before carving.
Prepare the Gravy
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute.
- Add half the drippings and whisk until smooth, then slowly add the remaining drippings. Cook 3–4 minutes until slightly thickened. Adjust seasoning and remove from heat before serving.
Notes
- Turkey cuts vary: Single or double, bone-in or boneless will work. Adjust cook time based on size and always confirm doneness with a thermometer. Keep skin on for moisture and browning.
- Brining: If your turkey isn’t pre-brined, consider brining for extra juiciness.
- Serve same day: For the best texture and flavor, cook and serve the turkey on the same day.
Nutrition
Calories: 357 kcal, Carbohydrates: 5 g, Protein: 50 g, Fat: 15 g. Nutrition info is an approximation.
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