Slow Cooker Turkey Breast Recipe

Here’s a simple and flavorful recipe for Slow Cooker Turkey Breast—perfect for a tender, juicy turkey without the hassle of oven roasting. This method allows the turkey to cook slowly and evenly, absorbing all the flavors from the herbs and broth. It’s ideal for a holiday meal, family dinner, or just whenever you want a delicious turkey without spending all day in the kitchen.

Slow Cooker Turkey Breast

Ingredients:

• 1 bone-in or boneless turkey breast (about 4-6 pounds)
• 2 tablespoons olive oil (or melted butter)
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1/2 teaspoon smoked paprika (optional, for extra flavor)
• 1 lemon, halved
• 4-5 garlic cloves, smashed (leave skins on)
• 1 medium onion, quartered
• 1 cup low-sodium chicken broth (or turkey broth if you have it)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prep the Turkey Breast:
   • Pat the turkey breast dry with paper towels. This helps the skin crisp up if you’re using a skin-on turkey breast.
   • Rub the turkey all over with olive oil (or melted butter). Season generously with kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika (if using). Be sure to season underneath the skin as well if you’re using a skin-on turkey breast.
2. Prepare the Slow Cooker:
   • Place the onion quarters, smashed garlic cloves, and halved lemon at the bottom of the slow cooker. These will flavor the turkey as it cooks.
   • Pour the chicken broth into the slow cooker to create a little steam while the turkey cooks. This helps keep the turkey moist and tender.
3. Cook the Turkey Breast:
   • Place the seasoned turkey breast on top of the vegetables in the slow cooker. If you’re using a skin-on turkey breast, try to place it skin-side up to allow the skin to crisp slightly (though it will not get as crispy as oven-roasted turkey).
   • Cover and cook on low heat for 6-7 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) when measured with a meat thermometer. Cooking times can vary depending on the size of the turkey breast, so it’s important to check the temperature to avoid overcooking.
4. Optional: Crisp the Skin (for skin-on turkey):
   • If you want the skin to be crispy, you can transfer the turkey breast to a baking sheet after cooking. Place it under the broiler for 3-5 minutes (watching carefully) until the skin turns golden brown and crispy.
   • Alternatively, if you want to keep everything in the slow cooker, you can carefully lift the turkey breast out of the slow cooker, pour the juices from the bottom over it, and return it to the slow cooker to rest for about 15 minutes.
5. Rest the Turkey:
   • Once cooked, remove the turkey breast from the slow cooker and let it rest for about 10 minutes. This allows the juices to redistribute and helps keep the turkey moist.
   • Slice the turkey against the grain for the most tender slices.
6. Serve:
   • Serve the turkey with the cooked onions, garlic, and lemon from the slow cooker. Garnish with freshly chopped parsley for a pop of color. If desired, you can drizzle some of the flavorful broth from the slow cooker over the turkey slices for extra moisture and flavor.

Serving Suggestions:

• Side Dishes: This turkey pairs wonderfully with mashed potatoes, roasted vegetables, stuffing, or a fresh green salad.
• Gravy: You can make a simple gravy using the juices left in the slow cooker. Just strain the liquid into a saucepan, bring it to a simmer, and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Tips:

• Boneless vs. Bone-in: Bone-in turkey breasts tend to be juicier and more flavorful, but boneless turkey breasts cook faster and are easier to carve. Either will work great in the slow cooker.
• Slow Cooker Size: Ensure your slow cooker is large enough for the turkey breast. A 4-6 lb turkey breast should fit in a 6-quart slow cooker, but if you have a smaller one, you may need to adjust the recipe or cook a smaller turkey breast.
• Make Ahead: You can cook the turkey breast ahead of time and store it in the fridge for up to 4 days. Simply reheat slices in the microwave or in a pan with some of the cooking juices to keep it moist.
• Flavor Variations: Feel free to adjust the seasonings to suit your taste—add herbs like sage, thyme, or oregano for a different flavor profile, or include a splash of white wine or apple cider vinegar in the broth for extra depth.

This Slow Cooker Turkey Breast is a simple yet delicious way to make turkey without spending hours in the kitchen. It’s perfect for a weeknight dinner, a small Thanksgiving meal, or any time you want to enjoy tender, juicy turkey without a lot of fuss!