Tender Slow Cooker Turkey Breast
- Incredibly juicy and flavorful turkey breast prepared in the slow cooker for effortless perfection.
- This foolproof method yields tender, succulent meat with aromatic herbs and savory broth.
- Perfect for holidays, Sunday dinners, or meal prep for the week ahead.
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 (3-4 lb) bone-in turkey breast with skin
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 bay leaves (optional)
- ½ lemon, sliced (optional)
- ½ teaspoon dried sage (optional)
- 2 stalks celery, chopped (optional)
- 2 medium carrots, chopped (optional)
- 2 tablespoons softened butter (optional, for under skin)
- ½ teaspoon paprika (optional)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
Instructions
- Pat the turkey breast completely dry with paper towels. If using butter, gently separate the skin from the meat and spread the softened butter underneath.
- In a small bowl, mix together salt, pepper, dried thyme, dried rosemary, and any optional seasonings like sage, paprika, garlic powder, and onion powder.
- Rub the seasoning mixture all over the turkey breast, including under the skin if possible. Let the seasoned turkey rest at room temperature for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the turkey breast skin-side down and sear until golden brown, about 3-4 minutes. Turn and brown all remaining sides, about 2-3 minutes per side.
- Place the sliced onions, minced garlic, chopped celery and carrots (if using) in the bottom of the slow cooker.
- Transfer the seared turkey breast to the slow cooker, placing it on top of the vegetable bed, skin-side up.
- Pour the chicken broth around (not over) the turkey. Add bay leaves and lemon slices if using.
- Cover the slow cooker and cook on LOW for 6-8 hours, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
- Once cooked, carefully transfer the turkey breast to a cutting board. Tent loosely with aluminum foil and let rest for 10-15 minutes before slicing.
- Slice the turkey breast against the grain into ¼-inch thick slices.
- Strain the cooking liquid if desired, skim off excess fat, and serve alongside the turkey as a natural jus or gravy.
Notes
- For even more flavor, you can brine the turkey breast for 4-8 hours before cooking.
- If you prefer crispy skin, place the cooked turkey under the broiler for 2-3 minutes after slow cooking.
- Leftover turkey can be refrigerated for up to 4 days or frozen for up to 3 months.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2
- Sodium: 630
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Carbohydrates: 5
- Fiber: 1
- Protein: 43
- Cholesterol: 110
Keywords: tender slow cooker turkey breast, slow cooker turkey recipes, turkey breast cooking tips, easy turkey dinner ideas, best turkey slow cooker methods