Kitchen notes · a little help before you start
Crockpot Turkey Breast
Turkey with its own savory gravy is a dinner well worth sitting down for. The herb butter gives these slices plenty of flavor, and the gravy fills the spaces around them. A little extra on your plate makes the last slice as appealing as the first.
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Slow cooker
A few quick notes
1. Thaw completely first
Use a fully thawed turkey breast before placing it into the slow cooker for seasoning.
2. Butter both sides
Rub the seasoned butter over both sides, reaching beneath and above the skin if the breast has skin.
3. Strain the juices
Pass the cooker juices through a fine-mesh sieve before using them as the base for gravy.
Get to know the ingredients
Turkey breast
Leave the netting in place if using a turkey breast roast so it stays together during cooking.
Butter
Soften the unsalted butter so the garlic powder and other seasonings can mix into a spreadable rub.
Broth
Whisk the low-sodium broth with cornstarch before adding it to the strained turkey juices.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Crockpot Turkey Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Thin slices with gravy
Thinly slice the rested turkey and serve with gravy, or return it to the cooker on warm for later.
A little more help as you go
Rest while gravy begins
Move the cooked turkey to a cutting board for its rest while you begin straining the juices.
Whisk as gravy thickens
Cook the gravy over medium heat, whisking often, then taste before adding herbs or more seasoning.
A few questions you might have
Do I pour broth over the raw turkey?
The broth is reserved for mixing with cornstarch to make gravy after the turkey cooks.
How do I check the turkey?
Check its internal temperature for at least the stated doneness before removing it to rest.
Can I use vegetable broth?
Yes, low-sodium chicken, turkey or vegetable broth are alternatives for the gravy liquid.
When do parsley and thyme go in?
Taste the thickened gravy, then add the suggested dried parsley, thyme and pepper according to preference.
Is the high setting used?
This method cooks the covered turkey on low before removing it for the rest and gravy preparation.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.