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Welcome to the easiest way to prepare a perfectly tender and incredibly flavorful turkey! This slow cooker turkey breast recipe is your secret weapon for a juicy meal, whether you’re celebrating a holiday feast or simply want a delicious weeknight dinner. Forget dry, bland turkey; our method guarantees a succulent result every time, with minimal effort.
Why You’ll Love This Slow Cooker Turkey Breast
You’ll quickly fall in love with making slow cooker turkey breast for many reasons:
- Hands-off Cooking: Enjoy minimal prep and let your slow cooker do all the hard work.
- Consistently Moist: The slow cooking process locks in moisture, ensuring tender and juicy meat.
- Flavorful Herb Rub: An aromatic butter and herb blend infuses the turkey with incredible taste.
- Simple Ingredients: You only need basic pantry staples to create a show-stopping dish.
- Versatile: Perfect for holiday feasts, meal prep, or a simple family dinner.
Ingredients
Gather these simple ingredients to create your moist and flavorful slow cooker turkey breast:
- 3-4 lb boneless turkey breast (see notes if it’s trussed together with string)
- 4 tablespoons unsalted butter, softened
- 1 large yellow onion, cut into roughly 1/2-inch slices
- 2 teaspoons kosher salt (see notes)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional)
- Fresh herbs for garnish (optional)
Notes & Substitutions
When selecting your turkey, a boneless turkey breast offers convenience, while bone-in can provide extra flavor and moisture, though it takes longer to cook. If your turkey comes pre-brined (like some Butterball turkeys), reduce the kosher salt to 1 teaspoon, as it’s already seasoned. For fresh herbs, simply use triple the amount of dried herbs specified. You can swap butter for olive oil or a dairy-free butter alternative if needed, though butter adds richness.
Equipment
You won’t need much specialized equipment for this recipe:
- 6-quart or larger slow cooker
- Small mixing bowl
- Measuring spoons
- Paper towels
- Rimmed baking sheet (optional, for broiling)
- Meat thermometer
Instructions
Preparing your slow cooker turkey breast is straightforward. Follow these steps for a perfectly cooked, juicy result:
- Prepare Butter Rub: In a small bowl, soften the butter in the microwave for a few seconds if it’s not already soft; avoid fully melting it. Add the kosher salt, black pepper, garlic powder, dried oregano, dried thyme, paprika, and turmeric (if using) to the softened butter. Stir all ingredients together until you form a smooth, fragrant paste.
- Prep Slow Cooker: Spread a small amount of the prepared butter rub evenly in the bottom of your slow cooker. Arrange the sliced yellow onions in a single layer over the butter. This creates a flavorful bed for your turkey and helps prevent sticking.
- Prepare Turkey: Remove the turkey breast from its packaging. Discard any twine used for trussing or any gravy inserts. Place the turkey breast on a rimmed baking sheet lined with paper towels, then thoroughly pat the entire turkey breast dry with more paper towels. This step is crucial for achieving better flavor and optional crispy skin.
- Apply Rub: Spread a thin layer of the butter rub on the bottom of the turkey breast. If your turkey breast has skin, gently lift it. Spread a generous portion of the herb butter rub directly under the skin, then carefully place the skin back over the meat. Finally, spread the majority of the remaining rub evenly all over the top and sides of the turkey breast.
- Place Turkey: Carefully place the prepared turkey breast skin-side up over the bed of sliced onions in your slow cooker. Ensure it fits snugly but isn’t overly cramped.
- Cook: Cover the slow cooker with its lid. Cook the slow cooker turkey breast on the LOW setting for 4 hours. Avoid lifting the lid during cooking, as this releases heat and extends the cooking time.
- Check Doneness: After 4 hours, insert a meat thermometer into the thickest part of the turkey breast. Your turkey is perfectly cooked when it reaches an internal temperature of 165°F (74°C).
According to the USDA, cooking turkey to 165°F (74°C) ensures it is safely cooked.
- Optional Crispy Skin: If you prefer crispy skin, carefully transfer the cooked turkey breast to a rimmed baking sheet, skin-side up. Broil for 5-10 minutes, keeping a close eye on it, until the skin is beautifully golden brown and crisped to your liking.
- Rest: Remove the turkey breast from the slow cooker (or broiler). Transfer it to a cutting board and loosely tent it with foil. Allow the turkey to rest for at least 20 minutes before slicing. This resting period is essential for the juices to redistribute, ensuring a tender and moist final product.
- Serve: Slice the turkey breast against the grain into desired thickness. Serve immediately with the flavorful onions and any pan drippings from the slow cooker.
Pro Tips & Troubleshooting
- Pat Dry: Always pat your turkey breast very dry before applying the rub. This simple step helps the seasoning adhere better and promotes a more flavorful crust.
- Under the Skin: Don’t skip applying the rub under the skin! It infuses maximum flavor directly into the meat, resulting in a more delicious slow cooker turkey breast.
- Don’t Overcook: Use a reliable meat thermometer to avoid dry turkey. Remove it promptly once it reaches 165°F.
- Resting: This step is crucial. Resting allows the juices to redistribute throughout the meat, preventing them from running out when sliced and ensuring a tender, moist turkey.
- Crispy Skin Hack: A quick broil after slow cooking provides that desirable crispy skin texture without drying out the meat.
- Making Gravy: The flavorful drippings at the bottom of the slow cooker make an excellent base for a simple gravy. Strain the drippings, thicken with a cornstarch slurry, and season to taste.
- Turkey Too Dry: Ensure you’re not overcooking. A meat thermometer is your best friend. Also, make sure to let the turkey rest adequately before carving.
Serving, Storage & Variations
This versatile slow cooker turkey breast is perfect for any occasion.
- Serving Suggestions: Pair your turkey with classic sides like mashed potatoes, green bean casserole, roasted vegetables, or a fresh salad. It’s also fantastic in sandwiches the next day.
- Storage: Store any leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, slice the cooled turkey breast and freeze it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat slices of turkey breast in the microwave or oven with a splash of broth to maintain moisture. Avoid high heat, which can dry out the meat.
- Variations:
- Herbs: Experiment with fresh rosemary or sage alongside or instead of oregano and thyme.
- Citrus: Add lemon slices under and over the turkey for a bright, zesty flavor.
- Spicy: Include a pinch of cayenne pepper or red pepper flakes in the rub for a little heat.
- Bacon-Wrapped: For extra flavor and moisture, wrap the turkey breast in strips of bacon before cooking.
Nutrition
Here’s an estimated nutritional breakdown for a single serving of this delicious slow cooker turkey breast.
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 35 g |
| Fat | 12 g |
| Carbohydrates | 2 g |
Please note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
FAQ
- Bone-in vs. Boneless: Boneless turkey breast is quicker and easier to carve, making it great for beginners. Bone-in can offer deeper flavor but requires longer cooking.
- Can I use frozen turkey breast? For the best results and food safety, always thaw your turkey breast completely in the refrigerator before cooking in the slow cooker.
- How long to cook a smaller/larger turkey breast? A smaller 2-3 lb turkey breast might be done in 3-3.5 hours on LOW, while a larger 5-6 lb turkey breast could take 5-6 hours. Always rely on a meat thermometer to confirm doneness.
- What if my turkey breast is brined? If using a pre-brined turkey breast, significantly reduce the amount of added salt in the rub to prevent it from becoming too salty.
- Can I make gravy from the drippings? Yes! The slow cooker drippings are very flavorful. Skim off excess fat, then simmer the liquid with a cornstarch slurry until thickened for an easy gravy.
- Why is my turkey dry? The most common reason for dry turkey is overcooking. Ensure you are using a meat thermometer and removing the turkey promptly at 165°F (74°C).
The low and slow cooking method is known for making meat exceptionally tender and juicy, as highlighted by various culinary sources.
Conclusion
This slow cooker turkey breast recipe truly simplifies cooking a flavorful, moist, and tender turkey. With minimal effort, you can achieve impressive results that taste fantastic, whether it’s for a special occasion or a simple weeknight dinner. Embrace the ease of your slow cooker and enjoy perfectly cooked turkey every time. Give this recipe a try and savor the delicious, stress-free experience!
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey with minimal effort. Perfect for holidays or weeknight dinners, it’s seasoned with a rich herb butter rub and slow cooked to perfection.
Print Pin Rate Calories: 250kcal
Equipment
- 6-quart slow cooker
- small mixing bowl
- measuring spoons
- Paper towels
- rimmed baking sheet (optional)
- meat thermometer
Ingredients
- 3–4 lb boneless turkey breast
- 4 Tbsp unsalted butter, softened
- 1 large yellow onion, sliced 1/2-inch thick
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano (or 1 Tbsp fresh)
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp paprika
- 1/2 tsp turmeric (optional)
- fresh herbs for garnish (optional)
Instructions
- In a small bowl, combine softened butter with salt, pepper, garlic powder, oregano, thyme, paprika, and turmeric. Mix into a smooth paste.
- Spread a little of the butter rub in the bottom of a 6-quart slow cooker. Lay sliced onions evenly on top to create a base.
- Pat turkey breast dry with paper towels. If trussed, remove any string. Place on a sheet and apply a thin layer of rub underneath and over the skin.
- Place turkey skin-side up onto the onions in the slow cooker. Ensure a snug fit without overcrowding.
- Cover and cook on LOW for 4 hours or until internal temp reaches 165°F (74°C). Avoid lifting the lid while cooking.
- Optional: Broil skin-side up for 5–10 minutes for crispier skin. Watch carefully to avoid burning.
- Let turkey rest, tented loosely with foil, for 20 minutes before slicing. Slice against the grain and serve with onions and drippings.
Notes
Reduce kosher salt if using a pre-brined turkey. You can substitute butter with olive oil or plant-based alternatives. For added flavor, try using fresh herbs instead of dried. Optional: broil at the end for crispy skin. Make gravy using leftover pan drippings with a cornstarch slurry.
Nutrition
Calories: 250kcal | Carbohydrates: 2g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 580mg | Potassium: 410mg | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1.4mg
