Easy Slow Cooker Turkey Breast Recipe
Say goodbye to bland and dry turkey dishes and hello to mouthwatering goodness! My slow cooker turkey breast recipe is a game-changer, delivering juicy meat wrapped in a crisp, golden skin. Drizzled with my dreamy homemade gravy, your taste buds are in for a treat. The secret? A buttery herb mix that infuses the turkey with rich flavors. Simple, scrumptious, and adaptable!
Turkey Breast: Bone-in turkey breast stays nice and juicy when slowly cooked in a crockpot. Unsalted Butter: Butter adds richness and flavor to the turkey. If you’re looking for a dairy-free alternative, consider using olive oil. Fresh Herbs: Herbs like rosemary and thyme provide aromatic flavor. You can substitute dried herbs, but remember that dried herbs are more potent, so use them sparingly. Garlic: Freshly minced garlic infuses the turkey with a delightful, pungent flavor. Salt and Pepper: These essential seasonings enhance the overall taste. Chicken Broth: Provides moisture for cooking, which keeps the meat juicy. Feel free to use homemade chicken stock for added flavor. Onion: Adds another layer of flavor and additional moisture. Cornstarch: Used to thicken the gravy. If you’re looking for a turkey gravy with flour, check out my recipe here.
If you’re new to slow cooking, this recipe is your perfect introduction. Cooking turkey breast in the crockpot is a rewarding experience that requires minimal effort and produces maximum flavor. To start, you need to create the compound butter that flavors the entire dish. Combine the softened butter, rosemary, thyme, minced garlic, salt, and pepper in a bowl until it forms a smooth paste. Next, start prepping your turkey by gently separating the skin from the meat, being careful not to tear it. The goal here is to create a pocket. Then spread two-thirds of the herb butter under the skin. Now, take the remaining butter and rub it on the outside of the breast. First, put the sliced onions in the bottom of the slow cooker. Then place the turkey breast on top and pour the chicken broth around the turkey. Now, put the lid on the slow cooker and cook the turkey on low for 5 to 6 hours or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the turkey to a broiler safe pan or baking sheet. Now, preheat the broiler and then broil the turkey for 3 to 5 minutes until the skin becomes golden brown and crispy. Make sure not to walk away from your oven for too long as the skin can quickly burn. Time for gravy making! Pour the leftover juices and drippings in the crockpot into a saucepan. You can just toss out the onions. Then bring the liquid to a boil. Next, in a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Then slowly whisk the cornstarch slurry into the simmering juices. Now, let the mixture continue to cook while whisking until it thickens up and turns into a gravy. Finally, give it a taste and season with salt and pepper as needed. With your turkey now perfectly cooked and gravy made, it’s time to enjoy! Carve your slow cooker turkey breast, drizzle it with the homemade gravy, and serve it with some mashed potatoes, green beans, and sausage stuffing if you like!
Storage
To store any leftovers, allow the slow cooker turkey breast to cool to room temperature, and then place it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the turkey and gravy separately. To reheat, gently warm the turkey slices in the oven at 325°F (163°C) until heated through, keeping them moist by adding a touch of chicken broth. Reheat the gravy in a saucepan on low heat, stirring occasionally.
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