Slow Cooker Turkey Breast
Slow Cooker Turkey Breast is the PERFECT way to free up oven space during the holidays, made with a bone-in turkey breast seasoned with butter, herbs, and spices, then slow cooked until tender and juicy!
Servings: 8 servings
Calories: 579kcal
Equipment
- 1 6-7 quart slow cooker
- 1 baking dish (if you want to broil it at the end)
Ingredients
- 6 pound bone-in turkey breast
- 1 large Vidalia onion quartered
- 3 medium celery ribs chopped
- 3 medium carrots peeled, chopped
Compound Butter
- 1/2 cup unsalted butter softened
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- 1/2 tablespoon dried thyme leaves
- 1/2 teaspoon ground sage
Seasoning Rub
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Add the vegetables to the bottom of the slow cooker. Pat the turkey breast dry with a paper towel, and place the turkey breast-side-up into the slow cooker on top of the vegetables.
- In a food processor, add the butter, thyme, parsley, sage, and lemon juice. Pulse until everything is combined.
- Carefully use your hands to separate the skin from the breast meat, going slowly so you don't tear the skin open. Separate the compound butter into two balls.
- Take one ball and place it under the skin on one side of the turkey breast. Use your hand to press down, gently spreading the butter along the breast. Repeat on the other side.
- Whisk together the olive oil and spices, and pour over the turkey breast. Use your hands to rub the seasoning over the entire turkey breast.
- Close the lid of the slow cooker and cook on low for 6 hours, or until the turkey reaches an internal temperature of 165°F.
- Optionally, transfer the turkey breast to a baking dish and broil for 3-5 minutes, until golden brown on top. Rest for 15 minutes before carving.
Notes
Click on the time in the instructions to start a timer!
*The turkey will serve 6-8 people, depending on what else you serve. If you have a lot of sides, people will take less turkey, so it'll feed more.
*The nutrition information is a rough estimate, because the butter drips down into the drippings on the bottom of the slow cooker.
Storage
Refrigerate for 3-4 days in an airtight container.
Carve the turkey into pieces first, because a whole turkey may take too long to cool down in the refrigerator. You can read more about Thanksgiving food safety here.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- If you want a golden brown turkey breast with crispy skin, after it's fully cooked, transfer to a baking dish and broil for a few minutes. The broiling time isn't enough to dry out the turkey breast, it just gives it some of that roasted flavor and look!
- Save the drippings on the bottom of the slow cooker to make turkey gravy. The vegetables and compound butter mix with the drippings to give you that traditional Thanksgiving flavor!
- Let the turkey rest for about 15 minutes before carving it, to help the juices redistribute into the meat.
- If your turkey breast is on the smaller side, you can check the temperature with a meat thermometer after about 5 hours to see if it's done.
- Don't open the slow cooker lid until the time is up. Every time you lift the lid, heat escapes and the cooking time increases.
- A lot of turkey breasts come with gravy packets. I usually discard them and make my own from scratch. If you do use it, make sure it's gluten free first.
Nutrition
Calories: 579kcal | Carbohydrates: 9g | Protein: 68g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 783mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4359IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
