Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner.
Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. I used poultry shears and cut the backbone out of my turkey, so it would lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, I separated the juices in a gravy separator and made the gravy with the liquids. I used the remaining fat left in the gravy separator to baste the turkey under the broiler (because I wanted to brown the skin and crisp it a bit).
See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.
- 2 ribs celery, cut into 3-inch lengths
- 2 carrots, cut into 3-inch lengths
- 1 turkey breast, about 4 to 5 pounds, fully thawed, or split turkey breast
- 1/2 cup (4 ounces) melted butter
- kosher salt and freshly ground black pepper
- 2 tablespoons cornstarch blended with 2 tablespoons water
- 1/2 to 1 cup turkey or chicken stock, as needed
- Spray the crock pot with nonstick cooking spray.
- Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
- Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
- Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier. My bone-in 5 1/2 pound turkey breast without the backbone was well above the minimum temperature after 4 hours on high (and the pop-up timer had popped), so check on it before the 5 hours.
- To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
- Pour the juices from the slow cooker into a saucepan. Bring to boil slowly, then add cornstarch and water mixture. Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot.
- Whisk over medium-low heat until smooth and thickened.
- Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
- To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
- Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
- Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.