Slow Cooker Turkey Breast
Yield: about 6 servings
Prep Time: 10 minutes
Cook: 5 hours 30 minutes
Slow Cooker Turkey Breast with easy gravy requires just 10 minutes prep time and doesn’t take up valuable space in your oven on Thanksgiving! Plus it’s extra tender and moist, it’s a win-win!!
This Thanksgiving turkey recipe has so many things going for it. Not only is it some of the most tender and moist turkey breast I’ve ever tasted (I’m usually a dark meat girl) but it’s so ridiculously easy to make. Just plop everything into the slow cooker and move on to the rest of your Thanksgiving recipes. No brining, no marinating, no basting. Best of all, no taking up precious space in your oven! That means you don’t have to plan and strategize your side dishes nearly as much which takes away a lot of the holiday cooking stress. AND the gravy is so simple, no need for that weird pre-packaged stuff. This Slow Cooker Turkey Breast is especially perfect if you’re cooking for a smaller group and don’t want to spend a pretty penny on a huge bird that will likely go to waste.
I LOVE using my Hamilton Beach Set ‘n Forget Programmable Slow Cooker for recipes like this because I can use the thermometer probe and program the slow cooker to automatically turn to the “warm” mode once it reaches the internal temperature I want. No babysitting, and no worrying about overcooking. I always take poultry out of the slow cooker or oven once it reaches 160°F because the temperature will continue to rise as it’s resting, this helps ensure juicy and tender meat. Another thing that helps ensure juiciness is to actually cook the turkey breast side down and rest it breast side down so all the juices accumulate in the actual breast meat.
Every slow cooker heats differently, so keep this in mind as well as the actual size of your turkey as you program your cooking. I would err on the side of caution and less cooking time, because you can always remove the lid and stick an instant-read thermometer inside the meat to test for doneness. If it’s not done yet, simply keep cooking.
If you make this Slow Cooker Turkey Breast, be sure to take a picture and tag it #handletheheat on Instagram. I’d love a peek inside your holiday!
Taste: All the flavors just meld together and are all intensified in the rich gravy. Turkey is not my favorite and even I LOVED this.
Texture: Tender, juicy, moist, and meaty. Yum.
Ease: The easiest way to prepare a Thanksgiving turkey.
Appearance: While this is definitely not as impressive as pulling an entire golden brown bird out of the oven, the carved meat and gravy just looks so tender and mouthwatering your guests will be happy either way!
Pros: Easy, much more hands-free, doesn’t take up valuable oven space on Thanksgiving, and is super duper juicy and tender. You really can’t beat that! It’s perfect for serving a smaller group so you’re not drowning in turkey for weeks.
Cons: Absolutely none!
Would I make this again? For sure.
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Slow Cooker Turkey Breast
- 1 large onion, quartered
- 1 (5 to 7 pound) bone-in whole turkey breast with skin
- 3/4 cup low sodium chicken broth
- 2 bay leaves
- 1 1/2 teaspoons kosher salt, plus more for the gravy
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon cornstarch
- Freshly ground black pepper, to taste
Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.
Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.
Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.
Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.
Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.
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