I finally perfected a Slow Cooker Turkey Breast that yields an impossibly juicy, tender roast whether you use boneless or bone-in.

Jump to Recipe

I never expected a crockpot to make turkey sing, but this Slow Cooker Turkey Breast does just that. After burning through a few dry dinners I finally found a roast that stays unbelievably juicy, whether bone-in or boneless.

The flavor from softened unsalted butter and a few minced garlic cloves is simple but nails that rich, savory note every time. People always ask if it’s for Thanksgiving or a weeknight and I shrug, cause it’s perfect for both.

It’s become my dumb lucky favorite in the Turkey Breast Crockpot lineup, the kind of recipe that makes you wonder why you waited so long.

Ingredients

Print Recipe (No Advertisments)

Turkey breast: Lean protein source, keeps the meat juicy and satisfying.
Kosher salt: Enhances flavor and helps retain moisture when applied properly.
Butter: Adds rich mouthfeel, helps baste the breast and carry herbs.
Garlic: Gives savory depth, softens into sweet mellow notes with slow cooking.
Onion: Provides natural sweetness and forms a flavorful cooking base.
Chicken broth: Adds umami, prevents drying and makes a tasty pan sauce.
Lemon juice: Bright acidic lift that cuts richness and freshens flavors.
Fresh herbs: Rosemary thyme and sage give classic earthy aroma and herb notes.
Smoked paprika: Optional smoky warmth and color, subtle not fiery.
Parsley garnish: Fresh parsley brightens appearance and adds light herbal finish.

Ingredient Quantities

3 to 4 pound boneless or bone in turkey breast

1 1/2 teaspoons kosher salt per pound of turkey (adjust if using table salt)

1 teaspoon freshly ground black pepper

4 tablespoons unsalted butter, softened

1 tablespoon olive oil

3 garlic cloves, minced

1 medium yellow onion, sliced

2 carrots, cut into large chunks

2 celery stalks, cut into large chunks

1 cup low sodium chicken broth or turkey stock

1 lemon, juiced (zest optional)

1 tablespoon fresh chopped herbs (rosemary, thyme and sage) or 1 teaspoon each dried

1 teaspoon poultry seasoning

1/2 teaspoon smoked paprika (optional, but I like it)

1 to 2 bay leaves

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pat the 3 to 4 pound turkey breast dry and rub all over with 1 1/2 teaspoons kosher salt per pound (use less if you are using table salt) and 1 teaspoon freshly ground black pepper, then let it sit in the fridge for at least 1 hour or up to overnight for a quick dry brine, it really helps the juiciness.

2. Mix 4 tablespoons softened unsalted butter, 3 minced garlic cloves, juice of 1 lemon (zest optional), 1 tablespoon fresh chopped herbs or 1 teaspoon each dried rosemary thyme and sage, 1 teaspoon poultry seasoning and 1/2 teaspoon smoked paprika if you like that smoky note; taste and add a tiny pinch more salt only if needed.

3. If the breast has skin slip some of the herb butter under the skin, if not just rub the butter all over the surface, dont be shy with it, that fat is what keeps it juicy.

4. Heat 1 tablespoon olive oil in a skillet over medium high and sear the turkey for 1 to 2 minutes per side until lightly browned, this step is optional but gives much better flavor, then transfer the turkey to a plate.

5. Put the sliced medium yellow onion, 2 carrot chunks and 2 celery chunks in the slow cooker, add 1 or 2 bay leaves and pour in 1 cup low sodium chicken broth or turkey stock plus any lemon juice left in the bowl.

6. If you seared the turkey deglaze the skillet with a splash of the broth and pour that into the slow cooker so you get all the browned bits, then place the turkey breast on top of the veggies in the cooker.

7. Cover and cook on low for about 3 to 4 hours until the thickest part reads 165 F on an instant read thermometer, bone in breasts may need about 4 to 5 hours, check early so you dont overcook it.

8. For a crispier outside transfer the turkey to a baking sheet and roast in a 425 F oven for 8 to 12 minutes or under the broiler for a few minutes watching carefully, this step is optional but great for presentation.

9. Remove the turkey and let it rest loosely tented with foil for 10 to 15 minutes, skim or strain the cooking juices into a gravy or spoon them over slices, then slice against the grain and garnish with 2 tablespoons chopped fresh parsley before serving.

Equipment Needed

1. Slow cooker (6 to 8 qt) or crockpot
2. Large skillet, oven safe if you want to finish in the oven
3. Baking sheet and aluminum foil for crisping
4. Instant read meat thermometer
5. Cutting board and sharp chef’s knife
6. Small mixing bowl and measuring spoons (for the herb butter)
7. 1 cup measuring cup and liquid measuring cup for the broth
8. Tongs and a slotted spoon or ladle for moving the bird and skimming juices

FAQ

Q: How long do I cook a 3 to 4 pound turkey breast in the slow cooker and how will I know it’s done?

A: Cook on LOW about 3 1/2 to 4 hours or on HIGH 2 to 3 hours. The only safe way to know is an instant read thermometer, it should register 165°F (74°C) in the thickest part away from the bone. Let it rest 15 to 20 minutes before slicing so the juices settle.

Q: Can I leave the skin on and will it get crispy?

A: Yes leave the skin on if you want extra flavor and moisture, but it will not get crispy in the slow cooker. For crispy skin, sear the breast skin side down in a hot skillet for 3 to 4 minutes before slow cooking or put the sliced breast under a hot broiler for 5 to 8 minutes after cooking.

Q: Do I need to brine or how much salt should I use?

A: A quick dry brine with 1 1/2 teaspoons kosher salt per pound is great, rub it under the skin and let it sit in the fridge for 6 to 12 hours if you can. If you must use table salt cut the amount by about half, because it’s finer and saltier. If short on time just season well before cooking, but brining really helps juiciness.

Q: Can I cook a frozen turkey breast in the slow cooker?

A: No, don’t cook from frozen in the slow cooker. The USDA says slow cookers can keep food too long in the danger zone while thawing. Thaw fully in the fridge first, then follow the recipe.

Q: Will the veggies at the bottom overcook and turn to mush?

A: They will soften a lot, that’s the point, they soak up the turkey flavor and make a great base for gravy. If you want firmer veggies cut them bigger or add some halfway through cooking, but usually big chunks of carrot and celery hold up fine for the times above.

Q: How do I make gravy from the slow cooker juices and how do I store leftovers?

A: Strain the juices into a saucepan, skim fat, then thicken with a roux or a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water, whisk into simmering juices). Taste and adjust seasoning and a squeeze of lemon if needed. Leftovers keep 3 to 4 days in the fridge in an airtight container, or freeze up to 4 months. Reheat gently in the oven or on the stove until 165°F.

The Juiciest Slow Cooker Turkey Breast Recipe Substitutions and Variations

Kosher salt (1 1/2 tsp per lb) → table salt: use about 1 tsp per pound instead of 1 1/2 tsp (table salt is denser). If you only have Morton kosher, cut the amount to ~1 1/4 tsp per lb.
Unsalted butter (4 tbsp) → olive oil or ghee: swap 1:1. Olive oil gives a cleaner flavor and ghee gives that buttery, nutty richness without water content. Want a crispier skin? rub oil or melted ghee under the skin.
1 cup low sodium chicken broth → 1 cup water + 1 tsp chicken bouillon or 1 cup dry white wine: the bouillon keeps savory depth, wine adds brightness and helps deglaze the slow cooker juices. Both work fine if you ran out of stock.
1 tbsp fresh chopped herbs → 1 tsp dried herbs (total) or 1 tsp poultry seasoning: use about one third the amount when switching fresh to dried. If you’re short on rosemary/thyme/sage separately, 1 tsp poultry seasoning is a quick shortcut.

Pro Tips

1. Pull the breast a few degrees shy of final temp — aim for about 160 F in the thickest part, then let it rest until it hits 165 F. it sounds picky but that resting carryover keeps the meat juicier instead of drying out right at the thermometer read.

2. For extra-crisp skin, dry the skin out in the fridge uncovered for 2 to 6 hours before cooking. even 1 hour helps, but longer is better. dry skin browns and crisps way more reliably when there’s less surface moisture.

3. Save and concentrate the cooking juices. skim off most fat, then reduce the strained juice on the stove until it thickens and intensity increases, finish with a pat of cold butter for shine and richness — or use a cornstarch slurry if you want a thicker gravy.

4. Use small, bold flavor boosts at the end: a splash of something acidic like a teaspoon or two of lemon juice or a few drops of apple cider vinegar added to the gravy brightens it up, and a quick toss of finely chopped fresh herbs just before serving makes the whole dish seem fresher.

The Juiciest Slow Cooker Turkey Breast Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally perfected a Slow Cooker Turkey Breast that yields an impossibly juicy, tender roast whether you use boneless or bone-in.

Servings

servings

Calories

420

kcal

Equipment: 1. Slow cooker (6 to 8 qt) or crockpot
2. Large skillet, oven safe if you want to finish in the oven
3. Baking sheet and aluminum foil for crisping
4. Instant read meat thermometer
5. Cutting board and sharp chef’s knife
6. Small mixing bowl and measuring spoons (for the herb butter)
7. 1 cup measuring cup and liquid measuring cup for the broth
8. Tongs and a slotted spoon or ladle for moving the bird and skimming juices

Ingredients

3 to 4 pound boneless or bone in turkey breast
1 1/2 teaspoons kosher salt per pound of turkey (adjust if using table salt)
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter, softened
1 tablespoon olive oil
3 garlic cloves, minced
1 medium yellow onion, sliced
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 cup low sodium chicken broth or turkey stock
1 lemon, juiced (zest optional)
1 tablespoon fresh chopped herbs (rosemary, thyme and sage) or 1 teaspoon each dried
1 teaspoon poultry seasoning
1/2 teaspoon smoked paprika (optional, but I like it)
1 to 2 bay leaves
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Pat the 3 to 4 pound turkey breast dry and rub all over with 1 1/2 teaspoons kosher salt per pound (use less if you are using table salt) and 1 teaspoon freshly ground black pepper, then let it sit in the fridge for at least 1 hour or up to overnight for a quick dry brine, it really helps the juiciness.
Mix 4 tablespoons softened unsalted butter, 3 minced garlic cloves, juice of 1 lemon (zest optional), 1 tablespoon fresh chopped herbs or 1 teaspoon each dried rosemary thyme and sage, 1 teaspoon poultry seasoning and 1/2 teaspoon smoked paprika if you like that smoky note; taste and add a tiny pinch more salt only if needed.
If the breast has skin slip some of the herb butter under the skin, if not just rub the butter all over the surface, dont be shy with it, that fat is what keeps it juicy.
Heat 1 tablespoon olive oil in a skillet over medium high and sear the turkey for 1 to 2 minutes per side until lightly browned, this step is optional but gives much better flavor, then transfer the turkey to a plate.
Put the sliced medium yellow onion, 2 carrot chunks and 2 celery chunks in the slow cooker, add 1 or 2 bay leaves and pour in 1 cup low sodium chicken broth or turkey stock plus any lemon juice left in the bowl.
If you seared the turkey deglaze the skillet with a splash of the broth and pour that into the slow cooker so you get all the browned bits, then place the turkey breast on top of the veggies in the cooker.
Cover and cook on low for about 3 to 4 hours until the thickest part reads 165 F on an instant read thermometer, bone in breasts may need about 4 to 5 hours, check early so you dont overcook it.
For a crispier outside transfer the turkey to a baking sheet and roast in a 425 F oven for 8 to 12 minutes or under the broiler for a few minutes watching carefully, this step is optional but great for presentation.
Remove the turkey and let it rest loosely tented with foil for 10 to 15 minutes, skim or strain the cooking juices into a gravy or spoon them over slices, then slice against the grain and garnish with 2 tablespoons chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.