Crockpot Turkey Breast
One of the best ways to cook a turkey breast is in your crockpot. While it cooks in there all day, the flavors mingle, and the turkey comes out so tasty and so juicy!
Servings: 6
Ingredients
- Thawed turkey breast, 5-6 lbs.
- 2 onions
- 1 cup chicken broth (may need additional broth, depending on how much turkey drippings you have after cooking)
For the Spice Rub:
- 1 ½ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
For the Gravy:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups drippings from the crockpot, strained (if you do not have 2 cups, add in more chicken broth to make 2 cups)
- salt and pepper to taste
Instructions
- Cut the onions in half and place flat side down in bottom of crockpot.2 onions
- Pour in one cup of chicken broth into the crockpot.1 cup chicken broth
- 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.1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons salt, 1 teaspoon pepper, 2 tablespoons olive oil
- Pat the turkey dry with a paper towel and place the turkey breast into the crockpot. Brush or rub the seasoning on the sides and top of the turkey breast.Thawed turkey breast, 5-6 lbs.
- Cover the crockpot and cook on low for 5-6 hours. The turkey is done when the internal temperature reaches 165°.
- Take turkey breast out, and place it on a large plate to rest for 15-20 minutes while making the gravy. You can cover it loosely with foil to keep the turkey warm.
To Make the Gravy:
- Strain two cups of the drippings from the crockpot into a bowl. If you do not have two cups, add in more chicken broth to make it two cups.2 cups drippings from the crockpot, strained
- Melt the butter in a pan on the stovetop. Add in the flour and whisk together over medium heat. Slowly add in the liquid, whisking constantly as you add it in. Whisk until the gravy is smooth.4 tablespoons butter, ¼ cup all-purpose flour
- Simmer until thickened to your liking. Season with salt and pepper, if desired. Serve warm over sliced turkey.salt and pepper to taste
Notes
Make sure the turkey breast will fit into your crockpot. My 6-quart slow cooker can hold one that is 5-6 lbs.
The turkey breast needs to be completely thawed before cooking it in the slow cooker. It should take 1-2 days to thaw out a smaller turkey breast in the fridge.
Make sure the turkey breast is elevated on top of the onions so that the turkey is not entirely sitting in the juices.
To check if the turkey is done, use a meat thermometer. To check the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.
Once done, place the turkey on a large plate to sit for 15-20 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 for the gravy, add in some chicken broth to make two cups.
Nutrition
Calories: 545kcal | Carbohydrates: 9g | Protein: 99g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 247mg | Sodium: 1674mg | Potassium: 1193mg | Fiber: 1g | Sugar: 3g | Calcium: 88mg | Iron: 3mg