Slow Cooker Turkey Breast (Juicy + Set‑and‑Forget!)
This slow cooker turkey breast is moist, tender, and comes together with simple ingredients. Just set it, forget it, and enjoy a comforting, no-fuss dinner that’s perfect for the holidays.
Equipment
Ingredients
- 1 (4-pound) boneless turkey breast, skin-on
- 1 medium yellow onion, quartered
- 2 medium carrots
Turkey Spice Rub
- 2 tablespoons melted butter
- 2 teaspoons granulated garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- 2 teaspoons kosher salt
Instructions
Prepare the Turkey Spice Rub
- In a small bowl, mix the Turkey Spice Rub (melted butter, garlic powder, poultry seasoning, paprika, and salt) together until a paste forms. Set aside.
Prepare the Turkey
- In a 6-quart slow cooker, arrange the onion and carrots to make a “platform” for the turkey breast.
- Pat the turkey breast completely dry with a paper towel. Evenly coat the turkey breast with the Turkey Spice Rub, working it under the skin and on top of the skin.
- Place the turkey breast in the slow cooker on top of the onion and carrot “platform.”
- Cover and cook on low for 5-6 hours, or until the internal temperature reaches 165F when inserted into the thickest part. Begin checking the temperature at 5 hours. Allow to rest for 20 minutes, tented with foil, prior to carving or crisping the skin.
For Crispy Skin (Optional)
- Carefully place the turkey breast into an oven-proof pan. Broil until the skin is crisp, about 5 minutes, rotating halfway through, keeping a close eye the whole time to avoid burning.
- Allow to rest for 5-10 minutes, then slice against the grain and serve with gravy, if desired.
Notes
- Slow Cooker Temperature: Can differ depending on make and model, so be prepared to check the internal temperature at the early end of the cook time, then continue to add time in 30 minute increments until it reaches the desired temperature. As a general guide, for bone-in, or boneless, skin-on turkey breast:
- 1-2 pounds: 4-5 hours on low, begin checking at 4 hours
- 2-3 pounds: 4-6 hours, begin checking at 4 hours
- 4-8 pounds: 5-7 hours on low, begin checking at 5 hours
- Additional Liquid: No, you do not need to add additional liquid, as the turkey will produce quite a bit of its own liquid as it cooks.
- Optional Gravy: Strain the cooking liquid into a fat separator. Discard any remaining solids. If necessary, add additional chicken or turkey stock to reach two cups of total liquid. In a medium saucepan, melt 4 tablespoons butter, then sprinkle in 4 tablespoons flour (or gluten-free 1:1 flour), whisking until a smooth paste forms. Pour over about half the liquid, stirring constantly until smooth. Pour in the remaining liquid, stirring constantly until smooth. Simmer on low until just thickened (the gravy till continue to thicken as it cools), about 5 minutes. Taste and add additional salt and pepper if desired. Serve alongside the sliced turkey.
- For Meal Prep: I make this turkey for meal prep often. In this case, I discard the skin after cooking, then thinly slice and use immediately or freeze in individual portions.
- Skip the Gravy: If you don't want to make the gravy, simply strain the liquid, discard the vegetables, and serve it alongside or use as a broth for soup. Don't forget to make the best Turkey Soup or Turkey Rice Soup with any leftovers.
Nutrition
Serving: 1 (of 8) | Calories: 269kcal | Carbohydrates: 3g | Protein: 49g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 130mg | Sodium: 683mg | Potassium: 631mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2707IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
