Slow Cooker Turkey Breast

5 from 5 votes

Slow Cooker Turkey Breast

A 4 pound bone in turkey breast with herb butter under the skin, slow cooked until it pulls apart with a fork, then crisped under the broiler and served with gravy made from the drippings. All the centerpiece, none of the oven.

Prep Time15

Cook Time5 30

Total Time5 45

Course: Dinner

Cuisine: American

Keyword: slow cooker turkey breast, turkey breast

Servings:

Calories: 384kcal

Author: Joanna Cismaru

Equipment

Ingredients

4 pounds turkey breast bone in and skin on
3 tablespoons unsalted butter softened
2 teaspoons fresh rosemary finely chopped
2 teaspoons fresh thyme finely chopped
2 cloves garlic minced
salt and pepper to taste
1 large onion sliced
1 cup chicken broth low sodium
2 tablespoons cornstarch
2 tablespoons water

US Customary - Metric

Instructions

Mash the 3 tablespoons of softened butter with the 2 teaspoons of rosemary, the 2 teaspoons of thyme, the 2 minced garlic cloves, and salt and pepper, until it forms a smooth paste.
Carefully loosen the skin from the turkey breast with your fingers. Spread about ⅔ of the herb butter under the skin, then rub the remaining butter over the outside.
Place the sliced onion in the bottom of a 6 quart slow cooker. Set the turkey breast on top, skin side up, and pour the 1 cup of chicken broth around it rather than over it.
Cover and cook on low for 5 to 6 hours, until a thermometer reads 165°F (74°C) in the thickest part of the breast, away from the bone.
Transfer the turkey to a broiler safe pan. Broil for 3 to 5 minutes, watching constantly, until the skin is golden and crisp. Move the turkey to a cutting board and rest it for at least 10 minutes. Make the gravy while it rests.
Pour the drippings from the slow cooker into a saucepan and discard the onion. Bring to a boil. Whisk the 2 tablespoons of cornstarch with the 2 tablespoons of cold water, then whisk into the boiling drippings. Simmer until thickened, then season with salt and pepper.
Slice the turkey against the grain and serve with the gravy.

Video

Notes

Slow cooker or crockpot, same machine. Crockpot is a brand name. Nothing in this recipe changes.
On high: 3 to 4 hours instead of 5 to 6. The meat is less tender, so use low if you have the time.
By weight, on low: 3 pounds is 4 to 5 hours, 4 pounds is 5 to 6, 5 pounds is 6 to 7, 6 pounds is 7 to 8. Boneless runs about an hour faster.
The thermometer beats the clock. 165°F in the thickest part, off the bone. Start checking an hour before you think you’re ready.
Boneless: About 4 to 5 hours on low, and start checking at 3 hours 30 minutes. Use 1¼ cups of broth, since boneless gives up less liquid.
The broiler is how you get crisp skin. Nothing browns in a slow cooker. Use a broiler safe pan, rack in the middle, and don’t leave the room. A 450°F oven for 8 to 10 minutes is the gentler alternative.
Slow cooker size: 6 quart for a 4 to 5 pound breast, 4 quart for a 3 to 4 pound one. The lid has to close.
Don’t lift the lid while it cooks. Each peek costs 15 to 20 minutes.
Storage: 3 to 4 days in the fridge with a little gravy over the slices, or 3 months in the freezer.

Nutrition