Slow Cooker Turkey Breast + Gravy

This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, garlic, lemon and herbs to tender perfection. This is the easiest way to make turkey and the drippings make a killer gravy!

This a no-fuss way to have a delicious and beautiful main course. I like to serve my turkey breast with my favorite side dishes like Perfect Mashed Potatoes, Easy Stuffing Recipe, Nutted Wild Rice Pilaf, and Roasted Brussels Sprouts with Sausage. 

I would have never thought to put my turkey in a slow cooker. Every year I try my best to use all the turkey leftover but never seem to. I hate to waste food so this year bought less and experimented. First-round with a pressure cooker, I burnt one side, whoopsies, ha! The second time around was a WINNER BABY! The moral of this story comes from Alyah “if at first, you don’t succeed, dust yourself off and try again!”

Now that we are all excited about cooking our turkey breast in the slow cooker lets talk about all the juicy gravy drippings it leaves. One of my concerns was that it would not have enough but it sure did! There was no way I could eat thanksgiving food without my favorite condiment, gravy!

Why is Slow Cooker the Best Choice for Turkey Breast

After last year’s disappointing dry breast meat and a whole lot of research slow cooker (crock/instant pot)  it is to ensure supreme moistness! The unfortunate problem lots of us run into when roasting a big bird is that it doesn’t cook evenly, the dark meat takes longer than the breast meat and you’re left with only half a juicy turkey and dry breast meat! So why slow cooker, well because the moist heat keeps your turkey breast tender and juicy!

Thermometers

Its a split tie for me I have 2 favorites. The first is the poppable turkey timer, it has never failed me and it’s very affordable! They usually sell them in packs of 2. Second is a probe thermometer, its perfect for cooking meats and its an investment that you will use! When using a probe you are able to monitor the heat while cooking with the lid on to ensure you don’t overcook the meat. I find this very helpful with slow-cooking because time can vary depending on the size of the meat you choose. 

How do you cook a Slow Cooker Turkey Breast

• Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
• Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn’t slip off. 
• Rub the turkey with herb butter. Use your fingers to separate the skin from the breast meat. Rub the butter all over, including the back of the breast too.
• Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth and let your slow cooker do its magic. 
• Broil the Turkey Breast for a crisp golden skin. Crips skin and moist meat are what you want on your holiday plate! A quick broil on your buttery turkey skin will give it the perfect golden crisp skin. 
• Rest the turkey. This step always taste my patience, ha! However, this may be one of the most important steps I’m giving you! You want a moist turkey then wait it out 20 minutes to let the juices settle instead of spilling out all over your cutting board and counter. 
• Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
• Make the Gravy: Do not dump the drippings!! Combine them with flour, broth, and bullion for the most killer gravy!

Yield: 4-6

Slow Cooker Turkey Breast + Gravy

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This Slow Cooker Turkey Breast is so juicy and moist! Coated in herbed butter and cooked with celery, onion, and an apple to tender perfection. This is the easiest way to make turkey and the juices make a killer gravy!

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 20 minutes

Total Time 4 hours 35 minutes

Ingredients

Herbed Butter

• 4 tbsp of butter, unsalted
• zest from 1 small lemon
• 1/2 tsp black pepper
• 2 tsp chopped rosemary leaves
• 2 tsp thyme leaves
• 1 tsp chopped sage leaves
• 2 garlic cloves minced OR 1 tbsp garlic powder 
• 1/2 tbsp salt

Turkey

• 4 pound turkey breast with bone and skin (not frozen)
• 1/4 cup chicken broth
• 1 medium withe onion cut in 4 pieces
• 1 lemon halved 
• 3 celery stalks
• 1 garlic head cut in half
• 1 bay leaf
• 3 spring of fresh herbs, I used 1 rosemary and 2 thyme springs

Gravy

• 2 cups of turkey drippings
• 2 cups chicken broth
• 2 tbsp chicken bullion ( I use Better Than Bullion Roasted Chicken Base)
• 1/2 cup flour 

Instructions

1. Make your herbed butter. Using room temperature butter mix with herbs, spices and lemon zest. 
2.Pat the turkey breast dry. Use paper towels to do this. You want it as dry as possible so your herbed butter doesn't slip off. 
3. Use your fingers to separate the skin from the breast meat. Rub the turkey with herb butter all over, including the back of the breast too.
4. Add in veggies and broth to your slow cooker. Place in 1 halved head of garlic, chunks of onion, stalks of celery, a bay leaf, halved lemon, herbs, and chicken broth.

5. Slow cook the turkey breast till 165 degrees F. Place turkey on top of veggies and broth. Cook for 3 - 4 hours on Low or 2-3 hours on High. { time can vary based on your slow cooker and size of bird}
6. Turn on your broiler to high. Broil the Turkey Breast in the center rack till crisp golden skin, about 5 minutes, keep an eye on it so you don't dry out your turkey. 
7. Rest the turkey. Transfer your turkey to a cutting board and let sit for 15-20 minutes. 
8. Carve the turkey. First, slice the two breasts off the bone and then slice it crosswise. 
9. Make the Gravy in a saucepan by combining chicken broth, turkey drippings, flour, and bullion. Whisk it together on medium-low heat till combined.