Slow Cooker Turkey Breast Recipe

Looking to impress guests without stress? This Slow Cooker Turkey Breast is your answer. Juicy, golden, and packed with flavor, it’s the no-fuss hero of holiday tables—or any comforting weeknight dinner. You’ll master the art of tender turkey without touching your oven.

In this guide, you’ll discover how to cook a bone-in, skin-on turkey breast to perfection using your slow cooker. We’ll break down every step, ingredient, and tip so you get consistent, restaurant-quality results at home. Whether it’s your first time cooking turkey or you’re just after a more hands-off method, this slow cooker approach is foolproof.

Why You’ll Love This Recipe

• Unbelievably Juicy: Slow cooking locks in moisture, making every bite succulent and tender.
• No Oven Needed: Perfect for freeing up oven space during holiday feasts.
• Simple Ingredients, Big Flavor: With garlic herb butter and aromatic herbs, the taste is out of this world.
• Make-Ahead Friendly: Prep it the night before for even better flavor infusion.
• Perfect for Any Occasion: Whether it’s Thanksgiving or an easy family dinner, this turkey impresses every time.

Unlike many oven-roasted versions that can turn dry, this recipe combines rich garlic herb butter with low, slow cooking to create a buttery, flavorful bird with crispy, golden skin. It’s the kind of meal that feels like a warm hug.

Ingredients Needed

Let’s keep it clear and organized. Here’s everything you’ll need to make this savory masterpiece.

For the Turkey Breast:

• 5–6 lb (2.5–3 kg) turkey breast, bone-in, skin-on, not brined
• ½ tsp fine salt
• Freshly ground black pepper, to taste
• 1 brown onion, halved
• 1 whole head of garlic, cut crosswise
• Optional: 3 rosemary sprigs + 8 thyme sprigs for aromatics
• Drizzle of neutral oil (e.g., avocado or canola) for crisping the skin

For the Garlic Herb Butter:

• 10 tbsp (150 g) unsalted butter, softened
• 1½ tsp kosher salt
• ½ tsp black pepper
• 4 large garlic cloves, finely minced
• 1 tbsp each chopped fresh sage, rosemary, thyme, and parsley

For the Gravy:

• Slow cooker pan juices (from turkey)
• 1/3 cup (50 g) all-purpose flour
• ½ tsp dark soy sauce (adds color, optional)
• Chicken broth or stock (to top off juices if needed)

Pro Tip: Use fresh herbs for maximum flavor impact—and save the dried stuff for emergency backups.

How to Make Slow Cooker Turkey Breast

Time to turn this beautiful ingredient list into a flavorful, juicy turkey. Follow these simple, step-by-step instructions.

Step 1: Prepare the Garlic Herb Butter
In a mixing bowl, combine softened butter, salt, pepper, minced garlic, and all fresh herbs. Stir until evenly blended. This aromatic butter will infuse deep flavor throughout the meat.

Step 2: Loosen the Skin
Pat the turkey breast dry with paper towels. Use a small knife to gently make a slit near the edge of the skin. Then slide the back of a spoon (or your fingers) under the skin to carefully separate it from the meat—this allows room for the butter.

Step 3: Slather Butter Inside and Out
Scoop about two-thirds of the garlic herb butter and spread it under the skin. Rub the remaining butter over the outer skin and even underneath the turkey if possible. Be generous—this step is key to bold flavor and juicy texture.

Step 4: Season the Skin
Sprinkle the turkey’s surface with additional salt and cracked black pepper. At this point, you can refrigerate the turkey breast (loosely covered) for up to 2 days for deeper flavor.

Step 5: Set Up Your Slow Cooker
Layer the halved onion and garlic in the base of your slow cooker. Lay the seasoned turkey breast on top, skin-side up. Add rosemary and thyme sprigs around the sides for added aroma.

Step 6: Slow Cook to Perfection
Set your slow cooker to low and cook for 6 hours, checking at the 4-hour mark just to be safe. The turkey is done when a thermometer inserted in the thickest part reads 165°F (75°C).

Step 7: Rest the Meat
Carefully transfer the turkey to a baking tray. Tent loosely with foil and let rest for 20 minutes to allow juices to redistribute. Do not skip this step—it ensures tenderness!

Step 8: Crisp the Skin
Remove herb sprigs from the turkey. Drizzle the skin lightly with oil (not butter—it’ll burn!). Broil for 5–10 minutes on high until the skin is bronzed and crispy. Watch closely—it browns fast.

Step 9: Make the Gravy
Strain the slow cooker juices, pressing the garlic and onions to extract all flavor. You want 2½–3 cups of liquid—top up with chicken broth if needed.

Skim about ¼ cup of fat from the top and add to a saucepan over medium heat. Once bubbling, whisk in the flour and cook for 1 minute.

Gradually stir in the juices and whisk until smooth. Simmer 3–5 minutes until the gravy thickens. Add soy sauce for rich color, season to taste, and pour into a jug.

Serving and Storage Tips

Serving Suggestions:

• Serve with classic sides like creamy mashed potatoes, roasted veggies, or stuffing.
• A side of cranberry sauce or garlic green beans pairs beautifully.
• For a fresh twist, try it with a tangy apple slaw or citrusy couscous.

Storage & Reheating:

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze sliced meat in airtight bags for up to 2 months.
• Reheating: Warm gently in the oven at 300°F covered with foil, or use the microwave on low to keep it moist.

Helpful Notes

• Herb Substitutes: If fresh herbs aren’t available, use dried—just reduce the amount by one-third.
• Advance Prep: You can season and butter the turkey up to 48 hours ahead. Just refrigerate and let it sit at room temperature 30 minutes before cooking.
• Make It Spicier: Add a pinch of cayenne or smoked paprika to the herb butter for a subtle kick.
• No Broiler? Use a hot oven (450°F) for 10–15 minutes to crisp the skin instead.
• Use a Thermometer: Always check doneness with a meat thermometer to avoid overcooking.

Conclusion

This Slow Cooker Turkey Breast recipe takes all the stress out of roasting a bird—without compromising on flavor or presentation. It’s moist, buttery, and full of rich herb and garlic aroma that makes every bite memorable.

Whether you’re hosting Thanksgiving dinner or just craving a satisfying Sunday roast, this dish will earn you serious compliments.

Tried it? Please leave a comment and star rating below! Share your twist or feedback—we love seeing your creations.

Don’t forget to pin it on Pinterest or share on Facebook to save this go-to recipe. What side dish would you pair it with? Let us know below!

Frequently Asked Questions (FAQ)

Can you do turkey breast in a slow cooker?
Absolutely! A slow cooker gently cooks the turkey breast, keeping it moist and flavorful. It’s especially helpful for hands-off cooking or when oven space is limited during holidays.

How long to slow cook a 1kg turkey breast?
For a 1 kg (2.2 lb) turkey breast, cook on low for about 3.5 to 4 hours. Always check internal temperature—once it hits 165°F (75°C), it’s ready.

Is it better to cook a turkey breast low or high?
Low and slow is the way to go. Cooking on low allows the connective tissues to break down gradually, resulting in a juicier, more tender texture.

Is it best to slow cook a turkey?
If you’re looking for juicy, flavorful meat with minimal effort, yes! Slow cooking is ideal for turkey breast because it prevents dryness and requires no basting.