Juicy Crockpot Turkey Breast with Herb Butter and Gravy

If roasting a whole bird feels like too much, a crockpot turkey breast is my favorite answer. A bone-in breast rubbed with garlic herb butter cooks low and slow on a bed of onions, carrots and celery, and it comes out incredibly juicy every single time. Your oven stays free for the stuffing, the casseroles and the pie.

Below I walk you through why this method works, how to choose the right turkey breast, the ingredients, the step-by-step method, how to make gravy from the drippings, tips, variations, common mistakes and how to store and freeze leftovers. The printable recipe card with exact measurements and estimated nutrition is waiting at the bottom of the post.

Why Crockpot Turkey Breast Works So Well

White meat is lean, and lean meat dries out quickly in a hot oven. The gentle, moist heat of a slow cooker is far more forgiving, which is why this method has become my go-to for small holiday dinners and cozy Sunday suppers.

• Moist, steady heat. The lid traps steam, so the breast cooks evenly without the outer layer drying out before the center is done.
• Bone-in for flavor. The bone and skin protect the meat and add richness to the drippings.
• Herb butter under the skin. Butter, garlic, thyme, rosemary and sage season the meat directly instead of just sitting on top.
• A built-in roasting rack. Thick slices of onion, carrot and celery lift the turkey off the bottom and flavor the juices for gravy.
• Frees your oven. On a busy holiday, that alone is worth it.

With Thanksgiving falling on Thursday, November 26 this year, this is the recipe I suggest to anyone hosting four to eight people. It is also lovely for Friendsgiving or as an extra platter of white meat alongside a whole roasted bird.

Choosing the Right Turkey Breast

Look for a bone-in, skin-on turkey breast that weighs about 6 to 7 pounds (2.7 to 3.2 kg). That size fits in most 6-quart oval slow cookers and feeds about eight people with a little left over. Before you buy, check that the lid will close. If the breast is too tall, the slow cooker cannot hold its temperature.

• Fresh or frozen: Both work, but a frozen breast must be fully thawed in the refrigerator first. Plan on about 1 day for every 4 to 5 pounds.
• Natural or pre-brined: Many store breasts are labeled as containing a salt solution. If yours is, cut the added salt in the herb butter in half.
• Boneless option: A 3-pound boneless turkey breast roast also works and cooks faster, in about 3 1/2 to 4 1/2 hours on low.
• Gravy packet: Discard it. The homemade gravy below is much better.

Ingredients You Will Need

The ingredient list is short and easy to find at any grocery store. Here is what each one does.

• Bone-in turkey breast: The star. Pat it very dry so the butter sticks and the skin browns later.
• Unsalted butter: Softened so it is easy to mash with the herbs and spread under the skin.
• Fresh herbs: Thyme, rosemary and sage are classic. Dried herbs work at one-third the amount.
• Garlic: Minced fresh garlic gives the butter a warm, savory backbone.
• Seasonings: Kosher salt, black pepper, smoked paprika and onion powder.
• Onion, carrots and celery: Cut into large chunks to form a rack.
• Chicken or turkey broth: Just a half cup to start the juices.
• Cornstarch: Thickens the gravy quickly on the stove.

I like to rub a little lemon zest into the butter for brightness, but it is optional. If you are cooking for a crowd with mixed tastes, keep the herbs simple and let the gravy carry the flavor.

How to Make Crockpot Turkey Breast

The hands-on part takes about 20 minutes. After that, the slow cooker does the work while you focus on side dishes.

1. Make the herb butter. Mash the softened butter with the garlic, chopped herbs, salt, pepper, paprika and onion powder in a small bowl.
2. Season the turkey. Pat the breast dry. Gently loosen the skin with your fingers and spread about two-thirds of the butter directly on the meat. Rub the rest over the outside.
3. Build the vegetable rack. Scatter the onion, carrots and celery in the bottom of a 6-quart oval slow cooker and pour in the broth.
4. Slow cook. Set the turkey on top, skin side up. Cover and cook on low for 5 to 6 hours, until an instant-read thermometer in the thickest part, not touching bone, reads 165°F (74°C).
5. Crisp the skin. Move the turkey to a foil-lined sheet pan and broil 6 inches from the heat for 3 to 5 minutes, watching closely, until golden.
6. Rest and slice. Tent loosely with foil for 15 minutes, then carve across the grain.

Start checking the temperature at the 4 1/2 hour mark, since slow cookers vary. Cooking on high for 3 to 4 hours is possible, but the low setting gives noticeably juicier meat.

How to Make Gravy from the Drippings

The juices left in the slow cooker are pure gold. Strain them through a fine-mesh sieve into a measuring cup and skim off most of the fat with a spoon. You should have about 2 cups. If not, top it up with broth.

Pour the drippings into a saucepan and bring to a simmer over medium heat. Whisk 3 tablespoons of cornstarch with 3 tablespoons of cold water, then whisk the slurry into the pan and simmer for 2 minutes until glossy and thick. Taste and season with salt and pepper.

For a richer gravy, stir in a tablespoon of butter at the end. If you prefer a classic flour gravy, cook 3 tablespoons of butter with 3 tablespoons of flour for 2 minutes before whisking in the drippings.

Tips for the Best Slow Cooker Turkey Breast

• Trust the thermometer. Time is a guide. 165°F (74°C) in the thickest part is the goal.
• Keep the lid closed. Every peek releases heat and adds cooking time.
• Do not add too much liquid. The turkey releases plenty of juice. Extra broth only dilutes the gravy.
• Broil for color. Slow cooker skin is pale and soft. A few minutes under the broiler fixes that.
• Always rest the meat. Resting keeps the juices in the slices instead of on the board.

Round out your table with creamy garlic mashed potatoes, a pan of classic sausage herb stuffing and a slice of homemade pumpkin pie. For more holiday menu ideas, browse my holiday recipes.

Thanksgiving Day Timeline for a Slow Cooker Turkey Breast

Because the slow cooker runs on its own schedule, a little planning makes the whole meal land on the table hot at the same time. Here is the timeline I use for a 4 o’clock dinner on Thanksgiving Day.

If your turkey finishes early, switch the slow cooker to warm and leave the lid on for up to an hour before broiling. It will stay hot and juicy while you finish the sides.

Easy Variations

• Cajun turkey: Swap the herbs for 1 tablespoon of Cajun seasoning and use smoked paprika generously.
• Lemon garlic: Add the zest of 2 lemons to the butter and tuck lemon slices under the turkey.
• Maple Dijon: Brush the skin with 2 tablespoons of maple syrup mixed with 1 tablespoon of Dijon before broiling.
• Cranberry orange: Scatter a cup of fresh cranberries and orange slices around the vegetables for a festive gravy.
• Boneless roast: Use a 3-pound boneless breast, cut the broth to 1/4 cup and start checking the temperature after 3 1/2 hours.

Common Mistakes and How to Fix Them

Slow cooker turkey is very forgiving, but these are the issues I hear about most often.

Make Ahead, Storage and Freezing

Refrigerate sliced leftovers in airtight containers within 2 hours and enjoy them within 3 to 4 days. The USDA has a helpful consumer guide to safely cooking turkey with thawing times and safe temperatures.

To freeze, wrap portions of sliced turkey tightly or pack them in freezer bags with a spoonful of gravy to keep them moist. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat covered in a 325°F (163°C) oven or in the microwave until it reaches 165°F (74°C).

You can make the herb butter up to 3 days ahead and keep it chilled. Let it soften on the counter for an hour before spreading. Leftover turkey is wonderful in sandwiches, salads, soups and quick weeknight casseroles.

Frequently Asked Questions

Ready to cook? Here is the full printable crockpot turkey breast recipe with exact measurements, gravy instructions and estimated nutrition.

Crockpot Turkey Breast with Herb Butter

A bone-in turkey breast rubbed with garlic herb butter, slow cooked on a bed of vegetables until juicy and served with an easy pan gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

  

Turkey

• 1 6 to 7 pound bone-in turkey breast thawed, giblet packet removed (2.7 to 3.2 kg)
• 6 tablespoons unsalted butter softened (85 g)
• 4 cloves garlic minced
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh sage chopped
• 2 teaspoons kosher salt use 1 teaspoon for pre-brined turkey
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder

Vegetable rack

• 1 large yellow onion cut into thick wedges
• 2 carrots cut into 3-inch pieces
• 2 stalks celery cut into 3-inch pieces
• 1/2 cup chicken or turkey broth (120 ml)

Gravy

• 2 cups strained drippings topped up with broth if needed (480 ml)
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Method

 

Slow cook

1. Mash the butter with the garlic, thyme, rosemary, sage, salt, pepper, paprika and onion powder.
2. Pat the turkey dry. Loosen the skin and spread two-thirds of the butter on the meat underneath, then rub the rest over the skin.
3. Place the onion, carrots and celery in a 6-quart oval slow cooker, pour in the broth and set the turkey on top, skin side up.
4. Cover and cook on low for 5 to 6 hours, until the thickest part reaches 165°F (74°C) without touching bone.
5. Transfer the turkey to a foil-lined sheet pan and broil 6 inches from the heat for 3 to 5 minutes until golden. Rest for 15 minutes before slicing.

Gravy

1. Strain the drippings and skim off most of the fat. Bring 2 cups to a simmer in a saucepan.
2. Whisk the cornstarch with the cold water, whisk it into the drippings and simmer for 2 minutes until thickened. Season to taste and serve with the turkey.

Notes

Boneless breast: A 3-pound boneless roast takes about 3 1/2 to 4 1/2 hours on low.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat to 165°F (74°C).

Nutrition is an estimate per serving with skin and gravy.

I hope this easy turkey breast takes a little stress out of your holiday cooking. If you make it, please leave a comment and a star rating below and tell me which herbs you used. Happy cooking, friends!