Crockpot Turkey Breast – Juicy Herb Butter Slow Cooker Recipe

Crockpot turkey breast is one of those recipes I wish I had found years earlier. For a long time, turkey in my house meant a full oven bird, a lot of basting, and at least one moment of panic about whether it would be done in time. The slow cooker version changed all of that. You rub the breast with an herb butter, set it on a bed of aromatics, and let it cook on LOW while you go about your day.

The first time I made this for Thanksgiving, my daughter called it the best turkey she had ever had. I had been skeptical that the slow cooker could produce anything close to oven-roasted, but the meat came out genuinely juicy in a way that oven turkey rarely does for me. The key is the herb butter worked under the skin and the long, low cook time. A quick few minutes under the broiler at the end gives you the golden color that makes it look like it spent the day in the oven. My family has not asked for the oven version since.

The Secret Behind This Crockpot Turkey Breast Recipe

Turkey breast has a reputation for drying out, and for good reason. Lean white meat loses moisture quickly at high heat, which is exactly what most cooking methods deliver. The slow cooker solves this problem by surrounding the meat with gentle, humid heat for several hours at a consistent low temperature.

• The herb butter rubbed under the skin bastes the meat from the inside during the entire cook, which is what keeps it moist without any manual basting
• LOW heat for 5 to 6 hours gives the lean white meat time to cook through without losing its moisture, which high heat cannot do reliably
• The aromatics at the bottom of the pot add flavor to the cooking liquid, which can be used directly as a base for gravy
• A meat thermometer takes the guesswork out entirely. The target is 165 degrees F, and checking around the 4.5-hour mark prevents overcooking
• The optional broil step takes less than 5 minutes and produces golden, lightly crisped skin that looks like it came from a much more involved cooking process
• Both bone-in and boneless breasts work well. Bone-in delivers slightly more flavor from the marrow; boneless is easier to slice cleanly at the table

What Goes Into This Recipe

Turkey breast (4 to 6 lbs, bone-in or boneless) is the centerpiece. I always use fully thawed turkey and pat it completely dry before applying the herb butter. Moisture on the surface traps steam under the skin and works against good browning during the optional broil step.

Melted butter (3 tablespoons) is the base of the herb rub and the ingredient most responsible for keeping the meat moist during the long cook. I always use unsalted butter so I can control the final salt level.

Olive oil (1 tablespoon) combines with the butter and helps the herb mixture adhere to the surface of the turkey during cooking. It also has a slightly higher smoke point than butter, which matters during the broil step.

Dried thyme, rosemary, and sage are the classic combination for turkey and the ones that fill the kitchen with that familiar holiday aroma. Sage is optional in the original recipe, but I always include it. The three together smell exactly like Thanksgiving is supposed to.

Garlic powder and onion powder go into the herb butter and season the meat from within. Fresh minced garlic goes both into the butter and into the bottom of the crockpot where it flavors the cooking liquid.

Paprika adds a warm, slightly smoky note and contributes to the golden color when the turkey goes under the broiler. Without it, the finished skin can look pale even after broiling.

Chicken or turkey broth (1 cup) creates the braising environment inside the slow cooker and is the foundation for any gravy made from the cooking juices.

Worcestershire sauce (1 tablespoon) deepens the broth and adds a savory quality that balances the herbiness of the rub.

Onion, celery, and carrot at the bottom of the pot lift the turkey off the floor of the crockpot so heat circulates underneath it and adds flavor to the cooking liquid throughout the cook.

How to Make Crockpot Turkey Breast

Step 1. Pat the turkey breast completely dry on all sides with paper towels. If it is skin-on, gently lift the skin away from the meat and keep it attached at the edges to create a pocket for the herb butter.

Step 2. In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Stir until smooth.

Step 3. Rub the herb butter generously under the skin, pressing it as far as you can reach without tearing the skin. Rub the remaining butter over the top and sides of the turkey.

Step 4. Place the sliced onion, celery, carrot, and any remaining minced garlic into the bottom of the crockpot. These aromatics create a natural rack that keeps the turkey lifted off the cooking liquid.

Step 5. Pour the chicken broth and Worcestershire sauce into the crockpot around the vegetables.

Step 6. Place the seasoned turkey breast on top of the vegetable bed. Cover and cook on LOW for 5 to 6 hours. A 4-lb breast will typically be done closer to 5 hours. A 6-lb breast will need closer to 6 hours. Start checking the internal temperature at the 4.5-hour mark since every slow cooker runs differently.

Step 7. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast, away from the bone, reads 165 degrees F. Do not rely on cooking time alone. Always verify with a thermometer.

Step 8. For crispy skin, transfer the cooked turkey to a rimmed baking sheet and broil on high for 4 to 5 minutes, watching closely. It can go from golden to burned quickly under the broiler.

Step 9. Tent the turkey loosely with aluminum foil and rest for 10 to 15 minutes before slicing. Resting allows the juices to redistribute so they stay in the meat rather than running onto the cutting board.

Making the Most of Leftover Turkey

Store leftover crockpot turkey breast in an airtight container in the refrigerator for up to 4 days. I always store sliced turkey with a spoonful of the cooking juices poured over the top, which keeps the meat from drying out as it sits. Turkey stored without any liquid tends to be noticeably drier by the second day.

For freezing, slice or shred the turkey and portion it into zip-top freezer bags with a few tablespoons of broth or gravy in each bag. Press the air out before sealing and lay flat to freeze. It keeps well for up to 3 months. Thaw in the refrigerator overnight before reheating. Do not reheat from frozen directly on the stovetop since the outside will overcook before the center warms through.

For reheating, the stovetop is the most reliable method. Place sliced turkey in a skillet or saucepan with a splash of broth, cover, and warm over low heat for 5 to 8 minutes until heated through. The microwave works for individual portions at medium power in 30-second intervals, checking between each. The oven at 300 degrees F covered with foil for 15 to 20 minutes works well for larger portions without drying out the meat.

What Goes Well with Crockpot Turkey Breast

• Creamy mashed potatoes are the natural pairing, especially when the cooking juices are turned into a pan gravy and spooned over the top
• Roasted green beans or glazed carrots add color and a slightly firm texture that contrasts with the soft, tender turkey
• Homemade cranberry sauce provides a bright, tart counterpoint to the richness of the herb butter and savory broth
• Fluffy dinner rolls or cornbread are ideal for soaking up any gravy left on the plate
• A simple green salad with a lemon vinaigrette cuts through the richness of the meal and keeps the plate from feeling too heavy
• Leftover turkey works beautifully in sandwiches the next day, or shredded into turkey soup with the strained cooking liquid used as the soup base

FAQs

Crockpot Turkey Breast

This Juicy Crockpot Turkey Breast is coated in a rich herb butter and slow-cooked on a bed of aromatics until perfectly tender and moist. An easy, hands-off recipe ideal for weeknight dinners, holidays, or meal prep with no oven required.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 45 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 5 lbs bone-in or boneless turkey breast 4 to 6 lbs, fully thawed and patted dry
• 3 tbsp unsalted butter melted
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage optional
• 0.5 tsp lemon zest optional
• 4 garlic cloves minced
• 1 cup chicken or turkey broth low-sodium preferred
• 1 tbsp Worcestershire sauce
• 0.5 onion sliced
• 2 celery stalks chopped
• 1 carrot chopped

Equipment

• 6 to 7 quart slow cooker
• Small mixing bowl
• Measuring spoons
• Sharp chef’s knife and cutting board
• Instant read meat thermometer
• Tongs or large serving spoon
• Rimmed baking sheet (optional, for broiling)
• Aluminum foil (for resting)

Method

 

1. Pat the turkey breast completely dry with paper towels. If skin-on, gently lift the skin to create a pocket for the herb butter without tearing the skin at the edges.
2. In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Stir until smooth.
3. Rub the herb butter generously under the skin, pressing it as far as possible without tearing. Rub the remaining butter over the top and sides of the turkey.
4. Place the sliced onion, celery, carrot, and remaining minced garlic into the bottom of the crockpot.
5. Pour the chicken broth and Worcestershire sauce into the crockpot around the vegetables.
6. Place the seasoned turkey breast on top of the vegetable bed. Cover and cook on LOW for 5 to 6 hours, starting to check the internal temperature at the 4.5-hour mark.
7. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast, away from the bone, reads 165 degrees F. Do not rely on time alone.
8. Optional: Transfer the cooked turkey to a rimmed baking sheet and broil on high for 4 to 5 minutes until golden, watching closely to prevent burning.
9. Tent loosely with aluminum foil and rest for 10 to 15 minutes before slicing and serving.

Notes

Always use fully thawed turkey. Target internal temperature is 165 degrees F, verified with a meat thermometer. Do not cook on HIGH. Rub herb butter under the skin for best moisture and flavor. Use the strained cooking juices as a gravy base. The broil step is optional but recommended for appearance.