Slow Cooker Turkey Breast And Gravy Recipe

I perfected a Slow Cooker Turkey Breast that frees up the oven for all your sides while delivering a perfectly moist bone-in turkey without any fuss.

I wanted to share a recipe that surprised me. Perfectly moist and tender turkey breast, made easily in the slow cooker.

It’s the kind of Turkey Breast Recipe that makes you second guess the oven, and it frees the oven for your sides. I love the way fresh thyme and chicken broth add real depth, not that fake store-bought gravy flavor.

Among my favorite Crockpot Dishes this one stands out, the aroma when you lift the lid makes you almost forget it was this simple. I screw up roasts sometimes, but this one usually turns out a win.

Ingredients

• Turkey breast: high in lean protein, low in carbs, hearty and keeps you full.
• Onion: adds sweetness when cooked it gives fiber and mild vitamin C balances flavors.
• Garlic: pungent and savory, great for depth, has antioxidants may aid immunity.
• Chicken broth: adds savory liquid, supplies sodium and some protein, keeps meat moist.
• Thyme rosemary sage: fragrant herbs that give earthy aroma, low calorie, boost roast flavor.
• Butter: adds richness and a silky mouthfeel, brings fat that helps brown and flavor.
• Lemon: optional bright acid, cuts richness, adds fresh tang and a zesty lift.

Ingredient Quantities

• 4 to 6 lb bone-in turkey breast, skin on (about 1.8 to 2.7 kg)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or melted butter
• 1 large yellow onion, quartered
• 3 to 4 garlic cloves, smashed
• 2 cups low-sodium chicken broth or turkey broth
• 4 to 6 sprigs fresh thyme
• 2 to 3 sprigs fresh rosemary
• 4 to 6 fresh sage leaves (or 1 teaspoon dried sage)
• 1 bay leaf
• 2 tablespoons unsalted butter (for the gravy and finishing)
• 2 to 3 tablespoons all-purpose flour for gravy (or 2 tablespoons cornstarch)
• 1/4 cup dry white wine (optional)
• 1 teaspoon poultry seasoning (optional)
• 1 lemon, halved (optional)

How to Make this

1. Pat the turkey breast dry with paper towels, rub all over with 1 tablespoon kosher salt, 1 teaspoon black pepper and 2 tablespoons olive oil or melted butter; loosen the skin and slip some butter/oil and a few sage leaves and a little thyme under the skin if you can, it’s messy but worth it.

2. Toss the quartered onion, smashed garlic, remaining thyme sprigs, rosemary sprigs, sage leaves, and the bay leaf into the bottom of the slow cooker, add 2 cups low sodium chicken or turkey broth and the optional 1/4 cup white wine, squeeze in the halved lemon if using.

3. Set the seasoned breast skin side up on the aromatics in the slow cooker so the skin isn’t soaked, add any extra herbs around it, and sprinkle a pinch more salt on top if it looks pale.

4. Optional but helpful trick: quickly sear the skin side in a hot skillet with a little olive oil or butter for 3 to 4 minutes to brown and help the skin crisp later, then transfer to the slow cooker.

5. Cook on LOW for about 4 to 6 hours or on HIGH for 3 to 4 hours, until an instant read thermometer inserted into the thickest part near the bone reads 165 F. Check early so you don’t overcook, turkey keeps cooking a bit after you take it out.

6. When done remove the turkey to a cutting board, tent loosely with foil and let rest 15 to 20 minutes while you make the gravy; leave the juices and aromatics in the slow cooker.

7. Skim fat from the cooking liquid (use a fat separator or spoon it off), strain the juices into a saucepan and set over medium heat; if you want a richer gravy melt 2 tablespoons unsalted butter in the pan first then whisk in 2 to 3 tablespoons all purpose flour and cook 1 to 2 minutes to make a roux.

8. Slowly whisk the strained cooking liquid into the roux until smooth and simmer until thickened, about 3 to 5 minutes; alternatively mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk that slurry into simmering liquid until thick. Add the optional 1 teaspoon poultry seasoning, taste and adjust salt and pepper, finish with 1 to 2 tablespoons butter for shine.

9. Carve the turkey against the grain, pour the gravy over the slices or serve on the side. If you want extra crisp skin, pop the rested breast under a very hot broiler for 2 to 4 minutes but watch it closely so it doesn’t burn.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. Instant-read meat thermometer
3. Large skillet (oven-safe if you plan to finish under broiler)
4. Cutting board
5. Sharp chef’s or carving knife
6. Tongs
7. Fine-mesh strainer or sieve
8. Saucepan for the gravy
9. Measuring cups and measuring spoons, plus paper towels and aluminum foil

FAQ

Slow Cooker Turkey Breast And Gravy Recipe Substitutions and Variations

• Olive oil or melted butter: swap with avocado oil, melted ghee, or a neutral vegetable oil in the same amount — ghee will give a richer, slightly nutty taste, avocado oil is great for browning.
• Low-sodium chicken or turkey broth: use vegetable broth, 2 cups water plus 1-2 teaspoons better-than-bouillon or bouillon paste, or mushroom broth for extra umami; just watch salt levels.
• Fresh thyme, rosemary, sage: use dried herbs at about 1/3 the fresh amount (so 1 tablespoon fresh = 1 teaspoon dried), or substitute 1 teaspoon poultry seasoning, or 1 tablespoon chopped parsley plus a pinch of dried sage.
• All-purpose flour or cornstarch for gravy: use arrowroot (same thickening power as cornstarch), 3 tablespoons instant mashed potato flakes for quick thickening, or a gluten-free 1:1 flour blend (use same amount as flour).

Pro Tips

1) Dry-brine the night before if you can. Sprinkle kosher salt all over, stick it uncovered in the fridge for 12 to 24 hours. It seasons deeper and helps the skin dry out so it crisps up better later, plus you won’t over-salt during cooking.

2) Pat the skin bone dry before searing or broiling, use a high smoke point oil and a very hot pan. You only need 3 to 4 minutes to brown and render fat, it makes a huge difference, but don’t crowd the skillet or you’ll steam instead of brown.

3) Use an instant read thermometer and pull the breast earlier than you think. Remove from heat at about 160 F in the thickest part near the bone, tent loosely and let carryover bring it to 165 F while it rests, this stops the meat from drying out.

4) For glossy, flavorful gravy chill the cooking juices briefly so the fat rises and you can skim it off easily. Reduce the strained liquid on the stove to concentrate flavor, then thicken with a roux or cornstarch slurry and finish with butter and a splash of acid like lemon or wine to brighten it up.