Need a good turkey dinner without spending the whole day in the kitchen? This crockpot turkey breast is just the thing. Add a simple garlic and herb rub, let the slow cooker do the work, and finish it under the broiler for crispy, golden skin. It is an easy family dinner with very little hands-on time, and the homemade gravy makes it even better.
Prep Time: 15 minutes
Cook Time: 6 hours
Resting Time: 20 minutes
Total Time: 6 hours 35 minutes
Servings: 6 to 8
Ingredients
For the Turkey
- 2 kg (4 lb) turkey breast, skin on, bone-in or boneless, thawed if frozen
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow, or white), unpeeled and cut in half
- 5 sprigs fresh thyme or 2 teaspoons dried thyme
For the Turkey Rub
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 grinds of black pepper
- 1 ½ to 2 tablespoons olive oil
For the Gravy
- Chicken stock or broth, as needed
- 4 tablespoons (50 g) butter
- ¼ cup (35 g) all-purpose flour
- Salt and black pepper, to taste
How to Make This Recipe
1. Make the Turkey Rub
Add the garlic powder, onion powder, paprika, salt, black pepper, and olive oil to a small bowl. Mix everything together until you have a thick, wet paste. This simple seasoning gives the turkey plenty of flavor without needing a long list of ingredients.
2. Season the Turkey
Pat the turkey breast dry with paper towels. Rub the seasoning mixture all over the turkey, covering the top and sides. Make sure you get a good coating so every slice has plenty of flavor.
3. Prepare the Slow Cooker
Place the garlic halves, onion halves, and thyme in the bottom of your slow cooker, cut sides facing down. These ingredients help lift the turkey and add flavor to the cooking juices.
Place the seasoned turkey breast on top, with the skin facing up. There is no need to add extra water at this stage.
4. Cook the Turkey
Cover and cook on LOW for about 6 hours. Do not use the HIGH setting. Cooking on LOW helps the turkey stay tender and gives it time to cook gently.
Start checking the temperature around the 5-hour mark if possible. Insert a meat thermometer into the thickest part of the breast, avoiding the bone. The turkey is ready when it reaches 165°F (74°C).
5. Let the Turkey Rest
Remove the turkey from the slow cooker and place it on a serving dish. Do not leave it in the crockpot on the Warm setting.
Let it rest for 20 minutes before crisping the skin. This gives the juices time to settle and helps keep the meat moist when you slice it.
6. Crisp the Skin
Preheat your oven broiler to HIGH and place an oven rack about 12 inches (30 cm) below the heat source.
Transfer the turkey breast to a heatproof serving dish, if needed, and place it under the broiler for 3 to 5 minutes. Watch it closely because the skin can brown very quickly.
Remove it when the skin is golden and crispy.
7. Make the Homemade Gravy
Strain the cooking liquid from the slow cooker into a measuring jug. Press the garlic and onion gently with a spoon to get as much flavor out as possible.
You will need about 2 cups of liquid. If you do not have enough, add chicken broth to make up the difference.
Melt the butter in a saucepan over medium heat. Add the flour and stir until combined. Pour in about ½ cup of the cooking liquid and mix until you have a smooth paste.
Slowly add the remaining liquid, stirring as you go. Use a whisk if needed to remove any lumps.
Let the gravy simmer until it thickens. Take it off the heat just before it reaches your preferred thickness because it will continue to thicken as it sits. Add salt and black pepper to taste.
8. Slice and Serve
Slice the turkey breast against the grain and arrange it on a serving platter. Serve with warm homemade gravy on the side.
It goes well with mashed potatoes, roasted vegetables, green beans, or a simple salad. You have a lovely family meal ready without spending hours standing over the stove.
Tips for the Best Result
- Thaw the turkey first: If using frozen turkey breast, thaw it completely in the refrigerator before cooking. This helps it cook evenly.
- Use LOW heat: Avoid cooking on HIGH. The lower setting helps the turkey cook gently and stay tender.
- Check the temperature: Cooking times can vary depending on the size and type of turkey breast. A meat thermometer is the best way to know when it is ready.
- Do not skip the resting time: Give the turkey 20 minutes to rest before slicing. This helps keep the meat juicy.
- Keep an eye on the broiler: The skin only needs a few minutes to turn golden and crispy. Stay nearby so it does not burn.
How to Store Leftover Turkey
If you have leftovers, let the turkey cool slightly and place it in an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Keep the gravy in a separate container and reheat it gently in a saucepan. Add a little chicken broth if it becomes too thick.
You can also freeze sliced turkey in freezer-safe containers for up to 3 months. Thaw it in the refrigerator before reheating.
Nutrition Information
Estimated nutrition per serving, based on 8 servings:
- Calories: 390
- Protein: 48 g
- Carbohydrates: 5 g
- Fat: 20 g
- Fiber: 0.5 g
- Sugar: 1 g
Nutrition facts are estimates and may vary depending on the turkey breast, ingredients, and portion sizes used. For precise dietary information, consult a qualified nutrition professional.