Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
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.
QR Code linking back to recipe