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Sliced slow cooker turkey breast with golden skin fanned on a white platter, a small pitcher of gravy beside it

Slow Cooker Turkey Breast

A bone-in turkey breast rubbed with garlic herb butter under and over the skin, cooked on LOW over onion and garlic until it reaches 165°F, with a quick gravy made from the drippings.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 20 minutes
Total Time 5 hours 35 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 346 kcal

Ingredients
  

  • 5-6 pounds bone-in skin-on turkey breast fully thawed, patted dry
  • 4 tablespoons unsalted butter softened
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme or 2 teaspoons chopped fresh thyme
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon paprika sweet or smoked
  • 1 1/2 teaspoons kosher salt use 1 teaspoon if the breast is pre-brined
  • 1/2 teaspoon black pepper
  • 1 large yellow onion cut in thick slices or quarters
  • 1 head garlic halved crosswise
  • 1/2 cup low-sodium chicken broth 120 ml
  • 4 tablespoons unsalted butter for the gravy
  • 1/4 cup all-purpose flour for the gravy
  • 2 cups strained slow cooker drippings topped up with chicken broth as needed (480 ml)

Instructions
 

  • Mash the softened butter with the garlic, thyme, rosemary, paprika, salt and pepper until it is a paste.
    Cooked golden turkey breast sitting on onion and garlic in a white slow cooker insert, lid off
  • Pat the turkey breast very dry with paper towels. Loosen the skin with your fingers without tearing it off. Spread half the butter under the skin, directly on the meat, and the rest over the skin.
  • Put the onion and the halved garlic head in the bottom of a 6-quart slow cooker and pour in the broth. Set the turkey on top, skin side up.
  • Cover and cook on LOW for 4 to 6 hours, until an instant-read thermometer in the thickest part of the breast (not touching bone) reads 165°F. Start checking at 4 hours. Keep the lid on except to check.
  • Lift the turkey onto a rimmed baking sheet. Broil on the middle rack for 4 to 6 minutes, watching closely, until the skin is golden.
  • Let the turkey rest 15 to 20 minutes before carving so the juices stay in the meat.
  • Strain the slow cooker liquid and skim the fat. Melt the butter in a saucepan, whisk in the flour and cook 1 minute. Slowly whisk in about 2 cups of drippings (top up with broth) and simmer 3 to 5 minutes until thickened. Season to taste.
  • Cut each breast lobe off the bone in one piece, then slice crosswise. Serve with the gravy.

Notes

Refrigerate leftovers within 2 hours of cooking; they keep 3 to 4 days in the fridge or 3 to 4 months frozen, and reheat on the stove, in the oven or the microwave to 165°F, not in the slow cooker. USDA FSIS sets 165°F (74°C) as the minimum for all poultry: measure in the thickest part, away from the bone, and always thaw the breast before it goes in the slow cooker (about 24 hours in the fridge per 4-5 lb).

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 3.9gProtein: 32.6gFat: 21.5gSodium: 701mgFiber: 0.3gSugar: 0.2g
Keyword bone-in turkey breast slow cooker, crockpot turkey breast, slow cooker turkey breast, Thanksgiving turkey breast, turkey breast gravy from drippings