Slow Cooker Turkey Breast With Easy Gravy

A slow cooker turkey breast is the stress-free way to serve turkey for a smaller Thanksgiving or a Sunday dinner. It frees up your oven for the sides, and the gentle heat keeps the meat juicy. A garlic and herb butter rub adds flavour, the juices left in the pot become an easy gravy, and a few minutes under the grill at the end crisps up the skin.

Slow Cooker Turkey Breast With Easy Gravy

Juicy herb-butter turkey breast cooked in the slow cooker, with gravy made from the juices. Frees up the oven for Thanksgiving sides.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Resting and gravy 25 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the turkey

• 6 lb bone-in turkey breast about 2.7 kg; check it fits your slow cooker; thawed
• 3 tbsp butter softened
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 0.5 tsp dried rosemary crumbled
• 1 tsp paprika
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 onion cut into thick slices
• 4 garlic cloves smashed
• 0.5 cup chicken broth 120 ml

For the gravy

• 2 cups juices from the slow cooker top up with broth if needed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• salt and pepper to taste

Equipment

• 1 6-quart (6-litre) or larger slow cooker
• 1 Instant-read thermometer
• 1 Small saucepan

Method

 

1. Pat the turkey breast dry with paper towels.
2. Mix the softened butter with the garlic powder, onion powder, thyme, rosemary, paprika, salt and pepper. Gently loosen the skin and rub some of the butter underneath, then rub the rest all over the outside.
3. Put the onion slices and garlic in the slow cooker, pour in the broth, and set the turkey on top, skin side up.
4. Cover and cook on LOW for 5 to 6 hours, until an instant-read thermometer in the thickest part of the breast (not touching the bone) reads 165°F (74°C). Start checking at 4 1/2 hours, because slow cookers vary.
5. For crisp skin, move the turkey to a foil-lined baking tray and grill (broil) it for 3 to 5 minutes, watching closely, until golden.
6. Let the turkey rest on a board, loosely covered with foil, for 15 minutes before carving.
7. Meanwhile, strain the juices from the slow cooker and measure 2 cups. Melt the butter in a small saucepan, whisk in the flour and cook for 1 minute. Slowly whisk in the juices and simmer for 3 to 5 minutes until thickened. Season with salt and pepper.
8. Carve the turkey and serve with the gravy.

Notes

Size: a 6 lb bone-in breast fits most 6-quart slow cookers. A boneless turkey breast (about 3 lb) usually needs 3 to 4 hours on LOW; always go by the thermometer.

Do not use a frozen turkey breast in the slow cooker. Thaw it in the fridge first (allow about 1 day per 4 to 5 lb).

Make ahead: carve, store in the fridge with a little gravy for up to 4 days, and reheat gently.

Plan the whole meal: see our easy Thanksgiving menu and the oven version, herb butter roast turkey breast.

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