slow cooker turkey

This easy Crockpot Turkey recipe is for those who don't want to be bothered with roasting! It's slathered in garlic butter and cooks all day (or night!) in the slow cooker.&nbsp;

Crockpot Turkey with Garlic Butter

unsalted butter (room temperature)

garlic powder

Italian seasoning

seasoning salt ((I use Lawry's))

black pepper

lb whole turkey ((about 3.5-4 kg))

water

To make the garlic butter, stir together the butter, garlic powder, Italian seasoning, seasoning salt and black pepper. In a small bowl, reserve 1-2 tablespoons garlic butter and set aside.

Loosen the skin of the turkey and spread garlic butter under the skin and on top. If you can, do this the day before and let the turkey sit with the seasoning overnight.

Add the water into the bottom of the crockpot and cook turkey for 3-4 hours on high or 7-8 hours on low, until an internal temperature of 170 degrees F is reached in the thickest part of the breast and 180 degrees F in the thigh.

Drain half of the liquid in the crockpot (but save it! It'll make delicious gravy). Melt remaining garlic butter and brush onto the turkey. Turn to high for 30 minutes so the skin will brown up. (Optional: you can also broil for 5-10 minutes. See post for more details).

Remove turkey to a cutting board and let rest for 10 minutes before slicing and serving.&nbsp;

This foolproof slow cooker turkey breast recipe makes the juiciest, most flavorful boneless turkey breast ever! Perfect for a small Thanksgiving dinner.

Juicy Slow Cooker Boneless Turkey Breast

turkey breast

butter (softened)

onion

kosher salt ((see notes))

oregano

thyme (or 1 tablespoon fresh)

paprika

turmeric (optional)

herbs

In a small bowl, soften the butter in the microwave for a few seconds if it&#x27;s not already soft (don&#x27;t completely melt it). Spread a little bit of the butter in the bottom of your slow cooker, then place the sliced onions in the slow cooker.

Remove the turkey breast from the packaging and discard any twine used for trussing, gravy inserts, etc. Pat the turkey breast dry with paper towels. I like to place paper towels on a rimmed baking sheet, place the turkey breast on top, and pat the top dry.

To make the rub, add the kosher salt (2 teaspoons- see notes if using butterball or pre-brined turkey!), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), dried oregano (1 teaspoon), dried thyme (1 teaspoon), paprika (1 teaspoon), and turmeric, if using (1/2 teaspoon) to the softened butter and stir together to form a paste.

Spread a little of the rub on the bottom of the turkey, then place it in the slow cooker. If the turkey comes with skin, lift it up gently and spread some of the rub under the skin. Place the skin back on top and spread the majority of the rub all over the top of the turkey breast evenly.

Cover and cook on low for 4 hours.

Optional: If you want crispy skin, place the turkey skin-side up on a rimmed baking sheet and broil for 5-10 minutes, or until the skin is crisped to your liking.

Allow to rest for 20 minutes before slicing.

This slow cooker turkey breast is coated in a seasoned herb butter, then placed in the crock pot to cook to tender perfection. It's the perfect way to free up oven space for your big holiday meal, and the turkey comes out perfect every time!

Slow Cooker Turkey Breast

onion powder

smoked paprika

thyme

salt

pepper

cooking spray

butter

flour

chicken broth

Place the 4 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.

Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.

Coat a large oval slow cooker with cooking spray and line the bottom of the slow cooker with the onion slices.

Place the turkey breast on top of the onion slices. Cover and cook on low for 6 hours or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.

Transfer the turkey breast to a baking sheet. Preheat the broiler.

Broil the turkey for 4-5 minutes or until skin is browned and crispy.

Pour the liquid from the slow cooker through a strainer; discard the solids.

Melt 4 tablespoons of butter in a medium pan over medium heat. Add the flour and whisk to combine.

Cook the flour and butter mixture for 1 minute.

Pour 1 cup of strained drippings and 1 cup of chicken broth in the pan.

Cook for 4-5 minutes or until just thickened, stirring constantly. Season to taste with salt and pepper.

Slice the turkey and serve with the gravy. Garnish with fresh herbs if desired.

https://content.jwplatform.com/videos/46M5tfpt.mp4

This slow cooker turkey breast is coated in a seasoned herb butter, then placed in the crock pot to cook to tender perfection. It’s the perfect way to free up oven space for your big holiday meal, and the turkey comes out perfect every time!

Crockpot Turkey Breast is one of the easiest ways to make a Thanksgiving turkey! This slow cooker turkey recipe guarantees succulent and juicy turkey every-time, as well as freeing up space in your oven. This year, cook your turkey in a crockpot with vegetables, chicken broth, and plenty of herbs for great flavor and a stress-free holiday!

Crockpot Turkey Breast Recipe

apple juice or apple cider

rosemary

garlic (chopped)

brown sugar

peppercorns

bay leaves

oranges

turkey breast (thawed, if frozen)

sage

rosemary leaves

orange

celery (each

onions

carrots (washed & halved lengthwise)

unsalted butter (melted)

Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.

For Brining the Turkey:

Set slow-cooker to HIGH and spray the interior with nonstick spray.

Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.

Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables.

Set the turkey breast on top of the vegetables and pour melted butter over the turkey.

Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.

Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.

Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.

Cut into ½-inch slices and serve.

Enjoy!

For Cooking the Turkey:

https://embed.mediavine.com/videos/ihChQiCdp

Crockpot Turkey Breast

This slow cooker turkey breast is easy to make, and it turns out great!

Slow Cooker Turkey Breast Recipe

turkey breast (or 10 pound whole turkey)

garlic

oil oil

In a small bowl, mix the onion powder,...

In a small bowl, mix the onion powder, garlic powder, salt, paprika, and black pepper. 

With paper towels, pat the turkey dry so...

With paper towels, pat the turkey dry so the oil and dry rub mixture will adhere to the skin.

Rub the turkey all over with the oil....

Rub the turkey all over with the oil. Pat the dry mixture from the small bowl over the turkey.

Put the chopped onion, thyme, and minced garlic...

Put the chopped onion, thyme, and minced garlic in the bottom of your slow cooker.

Place the turkey in the slow cooker, on...

Place the turkey in the slow cooker, on top of the onion, thyme, and garlic.

Cover and cook on low for 6 hours...

Cover and cook on low for 6 hours or until done. Internal temperature of the turkey should be 165? F.

Remove the cooked turkey from the slow cooker...

Remove the cooked turkey from the slow cooker and place it in a shallow baking pan. Let it rest for about 15-20 minutes.

Preheat your oven to broil. Place the pan...

Preheat your oven to broil. Place the pan with the turkey on the bottom rack in the oven and broil until the skin turns brown—approximately 5 minutes. 

Remove the turkey from the oven. Slice it...

Remove the turkey from the oven. Slice it and enjoy!

Save time and space and cook your turkey breast roast in the slow cooker! Place under the broiler to crisp up skin before serving.

4-5 pound boneless turkey breast roast (thawed) ((like Butterball))

olive oil

onion,

Remove the turkey from the bag and discard the juices. Pat the turkey dry using paper towels; set aside.

In a small bowl, combine the olive oil, sage, thyme, garlic, salt and pepper. Rub the oil mixture over the turkey breast including under the skin.

Place the three large slices of onion on the bottom of the slow cooker. Put the turkey on top of the onions. Cook on low for about 4-5 hours, or until the internal temperature of the turkey reaches 160-165 degrees.

Move the turkey to a baking sheet. Broil in the oven until the skin of the turkey starts to darken and turns light brown, about 5 minutes. Let the turkey sit for 5-10 minutes before slicing.

To make a gravy from the leftover juices in the slow cooker, heat ¼ cup of butter along with ¼ cup of flour in a small saucepan on the stove over medium heat. Whisk until the mixture is golden in color, then measure in 2 cups of turkey liquid (add chicken stock if there is not enough liquid in the slow cooker). Bring to a low simmer and cook until just thickened. Taste for seasonings.

Gravy (optional)

Thank you for a great recipe. We purchased two 4.75 breast roasts like yours, from Costco. The sliced onion was a great tip. I added dry sherry to the crockpot which was a nice add. I would strongly recommend to not take the netting off. My turkey defrosted in the fridge properly. When I began to gently cut away the elastic netting to season the roast all of the pieces came undone. Typically I leave it netted, this was a first. I’ve never had issues with leaving the netting on. Turned out delicious but the presentation was not as nice. Yummy and great recipe though. 😊

Thank you for a great recipe. We purchased two 4.75 breast roasts like yours, from Costco. The sliced onion was a great tip. I added dry sherry to the crockpot which was a nice add. I would strongly recommend to not take the netting off. My turkey defrosted in the fridge properly. When I began to gently cut away the elastic netting to season the roast all of the pieces came undone. Typically I leave it netted, this was a first. I’ve never had issues with leaving the netting on. Turned out delicious but the presentation was not as nice. Yummy and great recipe with ugh. 😊

Such a perfect recipe especially for a scaled down holiday. I love how easy it is to make!

Great turkey recipe for my Thanksgiving. I ll try this slow cooker method.

I'm totally going to try this recipe! Just me and my husband this year to stay safe so we don't need a whole entire turkey, and agreed we love the sides!

I'd never considered using the slow cooker for turkey before, but this looks amazing. The turkey looks so moist.

Love how tender the turkey comes out! So tasty too!

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The most viewed slow cooker turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine