Slow Cooker Turkey Breast

5 from 7 votes

This easy Slow Cooker Turkey Breast cooks up tender and juicy with a flavorful homemade gravy made right in the slow cooker. A 6- to 7-pound bone-in turkey breast cooks gently on LOW, then gets a quick finish under the broiler for beautifully browned, crisp skin.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Dish

Servings: -8

Calories: 135kcal

Author: Sally Humeniuk

Equipment

1 12 inch skillet
1 Slow cooker
1 Rimmed baking sheet
1 Sharp serrated knife for carving
1 Medium saucepan

Ingredients

3 tbsps butter
1 small onion chopped
1 carrot peeled and chopped
1 celery rib chopped
6 garlic cloves peeled and crushed
⅓ cup all-purpose flour plus more for thickening later, if necessary
3 cups chicken broth divided
½ cup dry white wine
2 fresh thyme sprigs
2 bay leaves
1 6 to 7 pounds whole bone-in, skin-on turkey breast, trimmed
1 tbsp butter
Salt and pepper to taste

Instructions

Make the gravy base:

Melt 3 tablespoons butter in a 12-inch skillet over medium-high heat. Add the onion, carrot, celery, and garlic and cook until the onion is softened and lightly browned, about 10 minutes.
3 tbsps butter, 1 small onion, 1 carrot, 1 celery rib, 6 garlic cloves
Stir in the flour and cook until golden, about 2 minutes. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits and whisking until smooth. Transfer the mixture to the slow cooker.
⅓ cup all-purpose flour, 3 cups chicken broth

Add the turkey to the slow cooker

Add the remaining 2 cups chicken broth, wine, thyme, and bay leaves to the slow cooker.
½ cup dry white wine, 2 fresh thyme sprigs, 2 bay leaves
Season the turkey breast generously with salt and pepper and place it skin-side up in the slow cooker. Cover and cook on LOW for 4 to 5 hours, or until the thickest part of the breast registers 160°F on an instant-read thermometer. The temperature will continue to rise as the turkey rests.
1 6 to 7 pounds whole bone-in, skin-on turkey breast, trimmed

Crisp the skin

Set an oven rack in the lower-middle position and preheat the broiler to HIGH. Transfer the turkey breast to a foil-lined rimmed baking sheet.
Brush the skin with 1 tablespoon melted butter and broil until golden brown and crisp, about 4 to 5 minutes. Watch closely, as the skin can brown quickly.
1 tbsp butter

Rest the turkey and finish gravy

Place the turkey breast breast-side down on a cutting board, tent loosely with foil, and rest for 20 minutes.
Meanwhile, let the liquid in the slow cooker sit for 5 minutes, then skim off the fat. Strain the liquid into a saucepan, discarding the solids. Simmer until the gravy has thickened, about 15 minutes, whisking occasionally.
If the gravy needs additional thickening, whisk 1 tablespoon flour with 2 tablespoons water until smooth, then whisk it into the simmering gravy. Season with salt and pepper to taste.
Salt and pepper to taste

Carve and serve

Carve the turkey breast and serve warm with the homemade gravy.

Notes

Check the temperature early: Slow cookers vary, so begin checking the turkey before the end of the cooking time. Insert an instant-read thermometer into the thickest part of the breast without touching the bone.
For the juiciest turkey: Serve soon after cooking. Resting the turkey for 20 minutes before carving also helps retain the juices.
Herb substitutions: Add a sprig of rosemary with the thyme, or substitute ½ teaspoon dried thyme for the fresh thyme. Sage or poultry seasoning can also be added for more traditional holiday flavor.
Season the skin, if desired: Before broiling, season the melted butter with a little poultry seasoning, garlic powder, onion powder, paprika, salt, and pepper for extra flavor and color.

Nutrition