Crockpot Turkey Breast
Juicy, herb-rubbed turkey breast that slow-cooks itself into tender, sliceable perfection — with a rich pan dripping base ready for gravy.
Ingredients
- 1bone-in turkey breast(5–7 lb, thawed if frozen)
- 2 tbspunsalted butter(softened)
- 1 tbspolive oil
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspsmoked paprika
- 1 tspdried thyme
- 1 tspdried rosemary
- 1 tspkosher salt
- ½ tspblack pepper
- 1 mediumyellow onion(roughly chopped)
- 4 clovesgarlic(smashed)
- 3fresh thyme sprigs
- ½ cuplow-sodium chicken broth
Method
- 01
Pat the turkey breast completely dry with paper towels — surface moisture is the enemy of a good herb crust.
- 02
In a small bowl, combine the 2 tbsp softened butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp kosher salt, and ½ tsp black pepper. Mix into a smooth paste.
- 03
Loosen the skin of the turkey breast with your fingers and spread half the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the skin.
- 04
Scatter the chopped yellow onion, 4 smashed garlic cloves, and 3 fresh thyme sprigs across the bottom of the slow cooker insert — these form a rack and flavor the drippings.
- 05
Pour the ½ cup chicken broth over the aromatics in the bottom of the slow cooker.
- 06
Place the turkey breast skin-side up on top of the aromatics. Do not submerge it — the breast should sit above the liquid.
- 07
Cover and cook on Low for 5–6 hours, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F. Avoid lifting the lid before the 5-hour mark.
- 08
Transfer the turkey breast to a rimmed baking sheet. Position an oven rack 6 inches from the broiler and preheat the broiler to high.
- 09
Broil the turkey breast for 4–6 minutes, watching closely, until the skin is deep golden brown and crisped.
- 10
Rest the turkey breast for 15 minutes before slicing. Meanwhile, strain the slow cooker drippings through a fine-mesh sieve — use them as-is or whisk in a cornstarch slurry over medium heat for a quick gravy.
Adapted from public domain & community sources