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This slow cooker turkey recipe is a game-changer for holiday meals. It makes a juicy turkey breast with no fuss. It’s great for small gatherings or anytime you want Thanksgiving flavors.
This recipe has over 3 million views and gets great reviews. The crockpot does all the work. You can relax and enjoy your company. The meat is so tender it falls off the bone.
Are you ready to make your holiday meal easy and tasty? Let’s start with this simple slow cooker turkey breast recipe.
Exact Ingredients List (+ Possible Substitutes)
I love making turkey breast in my crockpot. I’ve perfected the recipe over time. For a 4-pound turkey breast, you’ll need some things.
Start with fresh garlic cloves and a whole onion. For herbs, grab some fresh thyme sprigs. If you can’t find fresh, dried thyme works too.
Now, let’s talk about the rub. Mix garlic powder, onion powder, paprika, salt, and pepper. Don’t forget a splash of olive oil to help it stick.
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the gravy, you’ll need chicken stock, butter, flour, salt, and pepper. If you’re out of chicken stock, vegetable broth is a good substitute. Some folks like using dry onion soup mix as an alternative seasoning. It adds a nice flavor punch to the turkey.
My secret tip: Add a touch of smoked paprika to your rub for an extra layer of flavor.
With these ingredients, you’re all set to create a mouthwatering turkey breast in your crockpot. The combination of herbs and spices will infuse your turkey with delicious flavor as it slow cooks to perfection.
Instructions
I love cooking turkey breast in my crockpot. It’s super easy! First, I mix my seasoning and rub it all over the turkey. Then I make a flavor base in the slow cooker with garlic, onion, and thyme.
Next, I put the turkey breast on top of the aromatics. I set my slow cooker to LOW and let it cook for 5-6 hours. This way, the meat stays juicy and tender.
I check the turkey’s temperature with a meat thermometer. When it hits 165°F, it’s done. After that, I let it rest for 20 minutes. For crispy skin, I put it under the broiler for a few minutes.
Now, let’s talk about the turkey gravy. I strain the cooking liquid and set it aside. In a saucepan, I melt some butter, add flour to make a roux, then slowly whisk in the strained liquid. I keep stirring until it thickens into a delicious gravy.
- Rub seasoning on turkey breast
- Place in slow cooker on aromatics
- Cook on LOW for 5-6 hours
- Rest, then broil for crispy skin
- Make gravy with cooking liquid
Learning how to cook turkey breast in crockpot has changed the game for me. It’s great for smaller gatherings or when I don’t want to deal with a big bird.
Tips, Tricks & Storing
I always use a meat thermometer when cooking turkey breast in my crockpot. It’s a top tip to make sure the meat gets to 165°F. This makes sure it’s safe and juicy.
To stop the turkey from poaching, I put it on a small rack or foil balls in the crockpot.
Crockpot turkey breast is easy to cook with. Even if you’re late, it won’t dry out. Just watch the thermometer.
For storing leftovers, I do these easy steps:
- Let the turkey cool completely
- Slice and store in airtight containers
- Refrigerate for 3-4 days or freeze for up to 3 months
- Store gravy separately in the fridge for 3-4 days
Always remember, keeping food safe is important! I use fresh or thawed turkey for my recipes. This advice makes sure your meals are tasty and safe. With these tips, you’ll get great at slow-cooked turkey in no time!
Recipe Variations & Serving Suggestions
I love trying new things with turkey breast recipes. Add lemon zest for a citrusy taste, or use rosemary and thyme for herbs. For crispy skin, put the turkey under the broiler for a few minutes after slow cooking.
For Thanksgiving, go for the classics. Serve with creamy mashed potatoes, green bean casserole, and tangy cranberry sauce. These dishes mix well and taste great together.
For a quick dinner, pair the turkey with roasted veggies or a fresh salad. Use leftovers in sandwiches, soups, or casseroles. This recipe is great for any event because it’s so versatile.