Slow Cooker Turkey Breast
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Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!
Featured Comment
I just had to tell you that this is BY FAR the best turkey I’ve made in the 15 years I’ve been cooking Thanksgiving turkeys! It was so incredibly moist, juicy, and flavorful! Mine was an 8 lb. bone-in breast, so I increased the amounts of everything and upped the cooking time, but otherwise kept everything else the same. Winner, winner, turkey dinner!!! I was actually sad that there were no leftovers, which has NEVER been the case in the past!
Thank you for an amazing recipe that I will use every Thanksgiving from now on (and maybe even on an ordinary weeknight!)
Thank you for an amazing recipe that I will use every Thanksgiving from now on (and maybe even on an ordinary weeknight!)
reasons to make slow cooker turkey breast
- Saves on oven space. Cooking a holiday meal can be stressful! Between all the side dishes that need to be prepped and warmed in the oven and the constant basting of your turkey, there’s a lot happening in the kitchen. But the turkey can be one less thing to worry about this year – and it frees up all the oven real estate.
- Juiciest and tender meat. With its long, low-heat cook and covered (and also very forgiving) environment, the turkey slowly simmers in its juices, preventing the lean turkey meat from drying out, and yielding a very, very juicy turkey breast and turkey meat that is exceptionally tender.
- Scaled-down turkey dinner. Skipping a big holiday gathering this year? Need extra turkey to complement your big bird? This no-fuss turkey breast is here for you.
- Great any time of year. Turkey breast is not just for Easter, Thanksgiving and Christmas holidays. With its hands-off, super easy approach, this can be made any time, even those super busy weeknights!
- Uses up all those juicy drippings. All those leftover drippings are used for the most flavorful turkey gravy for serving.
what are turkey breast halves
Also known as a split turkey breast.
This is simply half of a whole turkey breast, typically sold with skin-on. The smaller portion makes it ideal for a scaled down turkey meal, and more manageable pieces to cook with.
tips and tricks for success
- Use the right size crockpot. A 6-qt slow cooker, or bigger, is ideal for this recipe. The turkey breast halves may not fit in anything smaller.
- Thaw the turkey breast. If using frozen turkey breast halves, allow 24 hours to thaw completely in the fridge or 1-2 hours in cold water, changing the water every 30 minutes.
- Use your favorite seasoning combination. Dried herbs, fresh herbs, paprika, poultry seasoning, onion powder and garlic powder are all great options.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, around 2 1/2 hours, inserting through the thickest part of the breast but avoiding the bone. The internal temperature should reach 165°F.
- Crisp the skin. This is completely optional but you can also choose to crisp the skin under the broiler for a few minutes. Not a fan of the skin? You can remove it altogether!
- Let your bird rest. Let your turkey breast rest for at least 15-20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Tools For This Recipe
6-qt slow cooker
Slow Cooker Turkey Breast: Frequently Asked Questions
What if I bought a frozen turkey breast? How long will it take to thaw?
To defrost boneless turkey breast halves in the refrigerator, we recommend allowing 24 hours to thaw.
Do I have to use white wine?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
What if I don’t have a slow cooker?
We have a recipe for roasted turkey breast here.
Slow Cooker Turkey Breast
Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- ¾ cup chicken stock
- ¼ cup dry white wine
- 2 boneless, skin-on turkey breast halves, about 1 1/2-2 pounds each
- 8 tablespoons unsalted butter, at room temperature and divided
- 3 tablespoons all-purpose flour
Equipment
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6-qt slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
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We tried this recipe last night: best turkey breast roast EVER. There’s only two of us so this is perfect for us. Didn’t have the wine so I just added a bit more broth. It came out perfectly. We’ve never had white meat this juicy. This will definitely be the way I cook turkey breasts going forward.
We love hearing that, Ashi! Thank you for sharing! 🙂
Hi Ashi,
Where did you find the boneless, skin-on turkey breast halves?
Sorry I didn’t see this sooner but I get a “turkey roast” at my local Nob Hill (Raleys). It comes with skin and the size is perfect for two.
Just to clarify – 2 turkey breast halves, EACH weighing 1 1/2 – 2 lbs, for a total weight of 3 – 4 lbs, or is it 2 turkey breast halves weighing a TOTAL of 1 1/2-2 lbs.? Thanks! I want to make this.
2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves, meaning each turkey breast half weighing 1.5-2lb.
Will it turn out okay without the 8 TBS of butter? I would only use a little for the skin to brown it. Thanks.
I recommend using all of the butter for the best results possible, Jean. 🙂
Can this be made in an instapot? I don’t have my slow cooker anymore
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Have tried a number of recipes from your blog. Have never been disappointed. Am definitely making this recipe for my card game Friday night. The ladies will love it.
Hi,
What I’m having trouble understanding is how were you able to get that brown color on your turkey? Usually when one uses the slow cooker to cook meat, the meat doesn’t really turn a deeper color. Do you have a secret?
The secret is the melted butter that is brushed on top of the skin! 🙂
Do you brine your turkey breast before slow cooking it? If you do, does that make the gravy more salty?
No brine needed here. 🙂
Can I make 3 lbs of breast? Would cooking time be longer?
Yes, cooking time will have to be adjusted.
How much longer do you think? Thank you! I love every recipe I’ve made from your site.
This recipe has only been tested using 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves so I cannot answer with certainty at this time. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
This sounds amazing! Can I use a 14 lb whole turkey? Maybe just double just spices or all ingredients?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Is it okay to halve the recipe and only do one turkey breast? I only have a family of three and still get plenty of leftovers with one.
Absolutely!
Love all of your recipes! If halving this recipe, would you also recommend adjusting the cooking time at all? Thank you!
Yes, when halving the recipe, the slow cooker will not need as much time. 🙂
As soon as I see an email from Damn Delicious I get excited. You are one of a handful of bloggers I never hesitate to try a recipe from. This looks great. Was wondering if the bone in honeysuckle white young turkey breast I have in the freezer would work if I increase the liquids and vegetables? It weighs about 5 pounds. The gravy sounds scrumptious too!
Sure, that sounds amazing! But cooking time may have to be increased as needed to account for the additional weight. 🙂
Can you make this with out wine. No one in this house drinks wine and we don’t have any
You can substitute additional chicken stock. 🙂
This sounds and looks delicious! For the dry white wine, what type is best? Pinot Grigio? Sauvignon Blanc? Or am I way off base?
Pinot grigio and sauvignon blanc are great options, Jenna! 🙂
Sauvignon Blanc is fine
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