Slow Cooker Turkey Breast (boneless)
This Slow Cooker Turkey Breast is too simple to make in the crock pot. With just 6 ingredients, it's perfect for a stress-free holiday meal or for dinner on a weeknight. It pairs well with so many delicious side dishes and will be a family favorite main course.
Servings: 8 servings
Calories: 292kcal
Ingredients
- 3-4 pounds boneless turkey breast
- 1/4 cup turkey rub (see note) divided
- 1/2 cup salted butter room temperature
- 1 tablespoon dry rubbed sage
- 1 1/2 cups turkey or chicken broth or stock
- 3 tablespoons cornstarch
- Plate Garnishes: fresh herbs, cranberries, or orange slices
Instructions
- Pat the turkey breast dry with paper towels.
- Lay the breast skin side down on a cutting board. Season the meat side with 2 tablespoons of the turkey rub
- In a small bowl, mix the remaining turkey rub with the butter and sage until well combined.
- Loosen the skin on the turkey breast without detaching it. Stuff half of the seasoned butter between the skin and meat, spreading as evenly as possible.
- Spread the remaining seasoned butter on top of the skin.
- Pour turkey or chicken stock or broth in the slow cooker.
- Transfer the turkey breast to the slow cooker, skin side up. Sprinkle more seasoning on top if desired.
- Cover and cook on low for 3-4 hours. Use the meat thermometer ensure a temperature of 160°F – 162°F. It will raise to the recommended 165℉ as it rests. Add additional cook time if needed.
- Once cooked, transfer the turkey breast from the slow cooker to a cutting board and rest 10-20 minutes (while you make the gravy).
- Skim the remaining liquids in the crockpot of any solids and discard. Separate and discard the fat if desired.
- In a small mixing bowl, whisk together cornstarch and 2 tablespoons water or broth. Add the mixture to a medium skillet or saucepan along with the strained juices from the crockpot on medium-high heat. Bring the mixture to a boil, then lower to simmer until thickened to your desired texture. Taste and adjust the seasonings as desired.
- Slice the turkey breast in 1/2-inch slices, then place on a serving plate. Garnish the plate as desired and serve the gravy on the side.
Video
Notes
Storage:
Store any leftover boneless turkey breast in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken stock or gravy in the microwave or the oven until warmed through.
You can freeze cooked turkey breast as well for up to 2 months. Thaw in the fridge overnight and reheat.
If you want to prep the turkey breast in the slow cooker in advance, no problem. Up to a day beforehand, rub the turkey breast with the seasoned butter and keep covered on a baking sheet in the fridge.
Tips:
- Make sure you thaw the turkey breast completely before cooking. If you buy it frozen, just like a regular turkey you want to thaw it in the fridge for up to 3 days to make for even cooking in the crock pot.
- Carefully loosen the skin with your fingers. You don't want to poke a hole in the skin. We spread the softened butter mixture underneath the skin to add both rich flavor and moisture to the meat while it cooks.
- Cook the turkey on low for 3-4 hours and avoid overcooking. You'll want to use a meat thermometer to help you know when it's finished cooking. Once the thermometer reaches 165ºF you can remove the turkey breast.
- Let the turkey breast rest for 10-20 minutes before slicing. This is key to any great turkey. It allows the juices to settle for moist and juicy meat when you slice and enjoy.
- If you want crispy skin, you can broil the breast. Keep a careful eye, you will only need to put the turkey breast under the broiler for 1 to 2 minutes.
- Homemade Poultry Seasoning alternative. 2¾ Tbsp sea salt, 1 Tbsp granulated sugar, 1 Tbsp garlic, 1 Tbsp onion, 1¼ tsp lemon juice, ¾ tsp turmeric, ½ tsp chili pepper, ½ tsp natural butter flavor, ⅓ tsp ground black pepper
Nutrition
Calories: 292kcal | Carbohydrates: 3g | Protein: 38g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 3992mg | Potassium: 454mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 389IU | Calcium: 31mg | Iron: 1mg
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