This Crockpot Turkey Breast recipe makes a tender and moist turkey along with a delicious homemade gravy. It is perfect for every day dinner or the holidays.
Whoever invented the crockpot is one smart cookie! I love that you can put all your ingredients in there, turn it on and let it cook all day.
The turkey turns out so tender and moist when cooked in the crockpot (or slow cooker). It comes out so good! The first time I made it, my daughter asked me to make it again the following week for dinner!
Why this Recipe Works:
- You can prepare the turkey in less than 30 minutes. It is very simple to prepare.
- Once the turkey is cooking in the crockpot, you can leave your house unlike if the turkey was cooking in your oven.
- The juices from the turkey makes the best homemade gravy.
- The homemade gravy is so easy to make.
- The turkey is so tender and moist when cooked in the crockpot.
- It works well for dinner with gravy and mashed potatoes as well as using the turkey later for sandwiches or salads.
How to make Crockpot Turkey Breast:
This recipe uses a bone-in turkey breast that is up to 6 lbs.
Make sure the turkey breast is completely thawed. I place mine in my refrigerator and give it 2 days to thaw.
Mix the spices together with the olive oil to make a paste to brush on the turkey breast. Set that aside.
Slice two onions in half and place them on the bottom of your crockpot. You will rest the turkey breast on them so the turkey doesn’t sit on the bottom of the crockpot in the juices.
Pour in the chicken broth. Next up is getting your turkey breast ready!
Unwrap the turkey breast and pat it dry with paper towels. I would suggest doing this step on a large plate or baking sheet for easy clean up.
Place it into your crockpot, resting it on the onions. It should be breast side up.
Rub or brush (with a basting brush) the spice rub all over the turkey breast. I would suggest that you place it in the crockpot before doing this step. The oil will make the turkey slippery and harder to handle. Make sure to get some of the spice rub under the skin as well.
Cover the crockpot. Turn it on high for the first hour and then down to low for 5-7 hours. The turkey will be done once the internal temperature reaches 165-170 degrees. Make sure to insert the meat thermometer at the thickest part of the breast.
Once the turkey is done, place it on a large plate and let it sit for 20 minutes before carving it. This is when you can make that delicious homemade gravy!
How to Make the Homemade Gravy:
While the turkey is resting, it is time to make this delicious homemade gravy!
Strain the liquid from the bottom of the crockpot into a large bowl. Gently press down on the onion to extract the flavor/juices from them as well. I usually get about two cups liquid. If you don’t have 2 two cups liquid, add in some chicken broth until you have two cups.
On medium heat, melt four tablespoons of butter in a pan on the stovetop. Add in the flour and whisk constantly to combine the butter and flour. Slowly add in the liquid, as you add that in. Whisk until the gravy is smooth.
Simmer the gravy on low until it thickens to your liking. Season it with salt and pepper (just a dash of each).
Serve over the sliced turkey.
If you want to make stuffing to go with the turkey, here is a great recipe to try. Homemade stuffing is so good!
Tips for Making this Recipe:
Make sure the turkey breast will fit in your crockpot. My 5 quart crockpot can only hold one that is 5 lbs. If it is too big, the top will not close all the way.
The turkey breast needs to be completely thawed before cooking it in the crockpot.
Make sure the turkey breast is ELEVATED on top of the onions. You can always slice another onion to rest the turkey on if needed. By resting the turkey breast on the onions, you keep the turkey out of the juices on the bottom of the crockpot. The onion also add flavor to the juices for your gravy.
Make sure you cook on high for the first hour only and reduce to low for the rest of the cooking time (5-7 hours).
You can check the temperature at 5 hours. The internal temperature needs to be at 165 degrees and should be checked at the thickest part of the breast.
Cooking the turkey in the crockpot will not give you a crispy skin. If you want that, then once the turkey is done, preheat your broiler to high. Place the turkey breast in an oven safe dish and broil 2-6 minutes. Be sure to watch carefully as it can burn quickly.
Whisk constantly when adding the flour to the butter when making the gravy. This helps the gravy from becoming lumpy.
The turkey can be used as a nice dinner with potatoes and vegetables or to use on turkey sandwiches. However you slice it, you will love it.
And if you are looking for the perfect dessert to complete this dinner, make my apple pie recipe. It is a really easy and delicious apple pie recipe.
Did you make this recipe or any other recipes on my blog? Please let me know how you like the recipe in the comments/ratings below! I love to hear from you!
Crockpot Turkey Breast
This Crockpot Turkey Breast recipe makes a tender and moist turkey along with a delicious homemade gravy. It is perfect for an every day dinner or the holidays.
- Thawed turkey breast, 4-6 lbs.
- 2 onions
- 1 cup chicken broth
For the Spice Rub:
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
For the Gravy:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups drippings from the bottom of the crockpot, strained (if you do not have 2 cups, add in chicken broth to make 2 cups)
- salt and pepper to taste
Cut the onions in half and place flat side down in bottom of crockpot.
- Pour in one cup of chicken broth into the crockpot.
- Combine the paprika, garlic powder, salt and pepper in a small bowl. Add in the olive oil and mix well to make the spice rub.
Place turkey breast into the crockpot and brush or rub the seasoning on the sides and top of the turkey breast, including under the skin as well.
- Cover the crockpot and cook on high for one hour and then turn down to low for 5-7 hours. The turkey is done when the internal temperature reaches 165 degrees.
Take turkey breast out, place on a large plate to rest for 20 minutes while making gravy.
To Make the Gravy:
Strain two cups of the drippings from the crockpot into a large bowl. If you do not have two cups, add in chicken broth to make it two cups.
Melt the butter in a pan on the stovetop. Add in the flour and whisk together. Slowly add in the liquid, whisking constantly as you add it in. Whisk until the gravy is smooth.
- Simmer until thickened to your liking. Season with salt and pepper, if desired. Serve over sliced turkey.
- Make sure the turkey breast will fit into your crockpot. My 5 quart crockpot can hold one just over 5 lbs.
- The turkey breast needs to be completely thawed before cooking it in the crockpot.
- Make sure the turkey breast is elevated on top of the onions so that the turkey is not sitting in the juices. You can always add another sliced onion if needed.
- Be sure to cook on high for the first hour only and reduce to low for the rest of the cooking time, 5-7 hours.
- To check the internal temperature, place meat thermometer at the thickest part of the breast.
- Once done, place the turkey on a large plate to sit for 20 minutes. Doing this before carving allows the juices to set. The turkey will carve more easily.
- If you don't have enough drippings to make two cups, add in some chicken broth to make two cups.
- If you prefer a crispier skin, you can broil the turkey breast while making the gravy. Preheat the broiler to high. Broil it for 2-6 minutes. Be sure to watch carefully as it can burn quickly.
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