Crockpot Turkey Breast delivers moist, flavorful, fall-off-the-bone meat with minimal effort and cleanup!
Pair this Turkey Breast with other Thanksgiving favorites like Creamed Corn,ย Sweet Potato Salad, orย Mashed Potatoes.
Slow Cooker Turkey Breast Recipe
This recipe is ideal for Thanksgiving and versatile enough for year-round use in sandwiches, salads, or meal prep.
While itโs not suited for very large turkey breasts, itโs perfect for smaller gatherings or as part of a multi-meat spread (ham on Thanksgiving? Yes please).
Forget dry baked turkey, and grab out the slow cooker! Plus, youโre saving room in your oven for this Sausage Stuffing Recipe,ย Twice-Baked Potato Casserole, and Sweet Potato Casserole Recipe.
Crockpot Turkey Breast Ingredients
- Turkey Breast: Choose bone-in, skin-on for best flavor. Make sure itโs thawed.
- Celery: Adds a base flavor; fresh, crisp stalks work best.
- Yellow Onions: Give a sweet, rich flavor.
- Carrots: Large ones are sweeter; baby carrots are easier.
- Garlic: Adds depth; just cut in half, no peeling needed.
- Butter: Keeps the turkey moist and adds flavor.
- Dried Minced Garlic, Salt, & Pepper: These give the main flavor.
- Paprika: Smoked paprika adds a hint of smokiness.
- Italian Seasoning, Dried Parsley, Thyme, Sage: These herbs go great with poultry.
- Olive Oil: Helps seasonings stick and spread evenly.
How To Thaw Turkey
- Refrigerator Thawing: Give 24 hours for every 4-5 pounds of turkey to thaw. Donโt thaw it at room temperature. Donโt thaw turkey in the CrockPot.
- Cold Water Thawing: Leave the turkey in its wrapping, put it in a large plastic bag, and place it breast-side down in cold water. Weigh it down with cans and change the water every 30 minutes.
- Immediate Cooking: Cook the Crockpot Turkey Breast as soon as itโs thawed.
How To Make Crockpot Turkey Breast
- Thaw Turkey: Make sure the bone-in turkey breast is completely thawed.
- Layer Veggies: Put celery, halved onion, garlic, and carrots at the bottom.
- Season Turkey: Loosen skin and rub the seasoning all over, even under the skin.
- Stuff Turkey: Put the onion and butter inside the turkey.
- Cook: Place the turkey on top of veggies, cook on low until it reaches 160ยฐF.
- Optional Crisping: Broil with oil for 4-8 minutes to make the skin crispy.
- Carve: Remove the bones, slice the meat, and make gravy if you want.
Tips For Success
- Fit Check: Make sure the turkey breast fits in the crockpot before starting.
- Bone-In: Choose bone-in, skin-on turkey breast for the best flavor.
- Resting: Let the turkey sit after cooking to keep it juicy.
- Cook on Low: Cooking slowly on low heat keeps the turkey breast juicy. Cook until the internal temperature hits 160ยฐF, then let it rest to reach 165ยฐF.
- Use the Juices: Save the flavorful cooking juices at the bottom of the crockpot! Use them to make gravy or drizzle over the turkey for extra moisture.
- Let It Rest: After cooking, let the turkey rest for about 10 minutes before slicing. This keeps the meat juicy.
Quick Tip
How Much Turkey Do You Need? Get about 1 1/2 pounds of turkey for each person. If you want extra leftovers, go with 2 pounds per person.
Storage
Leftover Crockpot Turkey Breast
- Fridge: Store leftovers in an air-tight container or bag in the fridge for up to 5 days.
- Freezing: Freeze leftovers in a freezer-safe bag for up to 3 months.
Use Leftover Turkey In
- Turkey and Cranberry Salad recipe from a bakery
- Chicken Noodle Casserole use turkey instead of chicken
- Turkey Cranberry Wrap ready in minutes
- The best Turkey Sandwich
- Turkey Cranberry Sliders perfect for thanksgiving leftovers
Crockpot Turkey Breast
This easy Crockpot Turkey Breast Recipe is slow-cooked to perfection, yielding meat that is exceptionally moist, flavorful, and so tender it falls off the bone. This low-maintenance recipe requires minimal cleanup and virtually no risk of drying out!
Video
Ingredients
- Cooking spray
- 1 (5 to 6 pounds) bone-in, skin-on turkey breast completely thawed, see note 1
- 3 to 5 stalks celery
- 2 small yellow onions cut in half, do not peel
- 4 large carrots or 12 baby carrots
- 1 head garlic cut in half, do not peel
- 4 tablespoons unsalted butter
- fresh thyme optional, for garnish
Seasonings
- 1 tablespoon dried minced garlic
- 2 teaspoons seasoned salt
- 2 teaspoons paprika smoked if desired
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 2-1/2 tablespoons olive oil
Optional Gravy
- 4 tablespoons unsalted butter
- 1/4 cup flour
- Chicken broth if needed
Instructionsย
- Ensure the turkey breast is completely thawed (can take 1โ3 days in the fridge). Do not thaw in the Crock-Pot for food safety reasons. Remove packaging, discard gizzards, and throughly pat dry all over with paper towels.
- Generously spray a 6-quart Crock-Pot with cooking spray.
- Place cut celery, halved unpeeled onions, unpeeled garlic halves, and carrots in an even layer on the bottom of the Crock-Pot. If it all doesnโt fit in one layer, omit excess.
- Mix all seasonings with olive oil in a bowl. Loosen the skin of the turkey with a large spoon and rub the mixture all over, especially under the skin.
- Place the other halved, unpeeled onion and 4 tablespoons of butter inside the turkeyโs cavity.
- Place the turkey breast on top of the veggies, breast/skin side up. Cover and cook on low for 5โ7 hours until the internal temperature reaches 160ยฐF. (No liquid needed; turkey will produce plenty!) Avoid cooking on high; dries out turkey.
- Optional Crisp: After cooking, transfer the turkey to a pan or casserole dish, drizzle with 1 tbsp oil, spray all over with cooking spray, and broil 1 foot from heat source for 4โ8 minutes (watching very closely) until the skin crisps.
- Cut the large breasts off center bone and slice the meat thinly against grain.
Optional Gravy
- Strain the contents of the crockpot into a bowl, pressing veggies to extract flavor/liquid. Measure out 2 cups of this liquid (add chicken broth to reach this amount if necessary). In a pot, melt 4 tablespoons butter, then whisk in 4 tablespoons flour for 1 minute. Gradually add the strained liquid while whisking constantly, until nicely thickened. Season with salt, pepper, and any additional seasonings. Serve warm with the turkey.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Make sure the turkey will fit in your crockpot! Bone-in and skin-on will deliver the most moist and flavorful turkey. If itโs brined, youโll want to reduce the salt. If itโs pre-seasoned, wipe off the rub or reduce seasonings. See blog post for how to safely thaw turkey.
Try to find a 5โ6 lb bone-in, skin-on turkey breast (this size works best!), but if you canโt here is general timing:
- 2โ3 lbs: 4โ5 hours low
- 4โ6 lbs: 5โ6 hours low
- 7โ8 lbs: 6โ7 hours low
- 8โ10 lbs: 7โ9 hours low (make sure it fits in crockpot first!)
Nutrition
Serving: 1serving | Calories: 729kcal | Carbohydrates: 17.2g | Protein: 101.2g | Fat: 27g | Cholesterol: 277.6mg | Sodium: 1300.5mg | Fiber: 2.9g | Sugar: 3.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Christmas, using 2 large crock pots for 7 people. Iโve always hated cooking a huge bird, usually ending up with less than perfect results and confirming that I really am a dreadful cook.
My daughter actually said to me: โWe donโt come here to eat, Mom. We come because we love you.โ
This past Christmas was different! My daughter brought mashed potatoes, gravy and salad. I made my famous casserole stuffing, (one of about 5 things that I make well). My husband made cheescake. We had all the condiments: appetizers, pickles, cranberry sauce, and Brussels Sprouts. Best Christmas dinner in years, without being hard or stressful. Thank You!
This is SO sweet to hear! Iโm so thrilled this was a hit! Thanks so much Colleen!
How is turkey if made a day or 2 in advance?
It actually does really well made ahead. This turkey stays moist and flavorful for 1 to 2 days in advance thanks to the slow cooker method and the bone in skin on breast.
Hereโs how I recommend doing it for best results:
-Cook fully as directed, then let the turkey cool slightly.
-Slice the meat and store it in an airtight container with some of the cooking juices to keep it moist.
-Refrigerate up to 2 days.
When ready to serve:
-Reheat gently in the oven or on the stovetop with a splash of the reserved juices.
-If you want crispy skin, itโs best to broil the turkey right before serving, not ahead of time.
Absolutely loved this recipe. I am not a white meat fan, but I thought Iโd give this a try. It was so easy, moist and flavorful I will definitely make it again. I paired the turkey with your brussel sprout recipe. Delicious! Thanks for giving us these awesome recipeโs Chelsea.
Yay! Iโm so thrilled to hear this was a hit! Thanks Gwyneth!
This is the second year in a row I fixed this for my family, and it was divine! Your recipes are lovely and youโre SO easy to follow! Thanks SO much! Blessings!
Iโm so thrilled to hear this! Thanks so much Allison, youโre so kind!