I’m sharing my Slow Cooker Turkey Breast method for a bone-in turkey that frees up your oven so you can focus on the sides.

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I make Slow Cooker Turkey Breast And Gravy whenever I need the oven free and still want something impressive. A bone in turkey breast that stays moist feels like cheating, but the real hook is the way garlic cloves and fresh rosemary show up in the juices, promising depth without fuss.

Its the sort of Turkey Recipes Thanksgiving alternative that makes guests ask how you pulled it off, and practical enough for a weeknight. I wont sugarcoat it, some runs are better than others, but when it works you get rich gravy and that proud, why didnt I do this sooner feeling.

Ingredients

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Turkey breast: high in lean protein, low carbs; skin adds flavor and saturated fat.
Garlic: gives savory bite, antioxidants and immune boosting compounds, not sweet at all.
Onion: adds sweetness when cooked, fiber and vitamin C, deepens overall flavor.
Carrots: natural sweetness, beta carotene and fiber, helps balance savory gravy.
Herbs (rosemary thyme sage): aromatic, tiny calories, add freshness and savory complexity.
Chicken broth: builds savory base, provides sodium and umami, choose low sodium.
Butter: adds richness and mouthfeel, mostly fat so use sparingly, but delicious.
Cornstarch or flour: thickens gravy, simple carbs, cornstarch gives silkier texture usually.

Ingredient Quantities

4 to 6 lb bone in turkey breast, skin on

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons unsalted butter, softened

1 tablespoon olive oil

4 garlic cloves, smashed or minced

1 large yellow onion, cut into quarters

2 carrots, cut into 2 inch chunks

2 celery stalks, cut into 2 inch chunks

3 sprigs fresh rosemary or 1 teaspoon dried rosemary

4 sprigs fresh thyme or 1 teaspoon dried thyme

3 fresh sage leaves, chopped or 1 teaspoon dried sage

2 bay leaves

1 cup low sodium chicken broth

1/2 cup dry white wine, optional

1 1/2 to 2 cups reserved slow cooker juices or extra chicken broth for gravy

2 tablespoons cornstarch for slurry, or 3 tablespoons all purpose flour for a roux

3 tablespoons unsalted butter for gravy

additional salt and pepper to taste

How to Make this

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1. Pat the turkey breast dry and season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper; gently loosen the skin and spread the 2 tablespoons softened butter and half the garlic under the skin, sprinkle chopped sage and a little thyme under there too, then rub the skin with the olive oil.

2. Heat a large skillet over medium high heat, add the olive oil and a little extra butter, sear the turkey skin side down until golden brown about 3 to 5 minutes, flip and brown the other side 1 minute, then transfer the breast to the slow cooker.

3. Scatter the quartered onion, carrot chunks, celery, the remaining garlic, rosemary sprigs, thyme sprigs, and the 2 bay leaves in the bottom of the slow cooker to make a vegetable rack and flavor base.

4. Pour 1 cup low sodium chicken broth and the optional 1/2 cup dry white wine into the slow cooker around the vegetables (not directly over the turkey so you don’t wash off the butter), nestle the turkey on top.

5. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the thickest part of the breast reaches 165 F on an instant read thermometer near the bone; cooking times vary so trust the thermometer.

6. When done, carefully remove the turkey to a cutting board, tent loosely with foil and let rest 15 to 20 minutes while you make the gravy; reserve 1 1/2 to 2 cups of the slow cooker juices and strain out solids, skim off excess fat if you want a lighter gravy.

7. For a roux gravy: melt 3 tablespoons unsalted butter in a saucepan over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly and slightly nutty, then slowly whisk in the reserved 1 1/2 to 2 cups juices until smooth, simmer until thickened and season with salt and pepper to taste.

8. For a cornstarch slurry gravy: bring the reserved juices to a simmer in a saucepan, mix 2 tablespoons cornstarch with about 2 tablespoons cold water to make a slurry, whisk the slurry into simmering juices until thickened, then stir in 3 tablespoons unsalted butter and season with salt and pepper to taste.

9. Carve the rested turkey against the grain into slices and serve with the gravy spooned over; adjust final seasoning with additional salt and pepper if needed.

Equipment Needed

1. Slow cooker (6 to 8 qt), for gentle roasting
2. Large heavy skillet or cast iron skillet, for searing the skin
3. Instant read meat thermometer, to check 165 F near the bone
4. Cutting board and sharp chef’s knife, for trimming and carving
5. Kitchen tongs and a sturdy spatula, to flip and move the breast
6. Measuring cups and measuring spoons, for broth, wine and seasonings
7. Small bowl and butter knife or offset spatula, to mix and push butter under the skin
8. Saucepan and a whisk, for making the roux or slurry gravy
9. Fine mesh strainer, ladle and carving fork, to strain juices and serve

FAQ

Q: How long do I cook a 4 to 6 lb bone in turkey breast in the slow cooker? A: Cook on low about 4 to 5 hours for a 4 lb breast and up to 6 hours for a 6 lb, but the only thing that matters is the internal temp — it needs to hit 165°F (74°C) in the thickest part. If you cook on high expect 3 to 4 hours. Always check with a meat thermometer, don't guess

Q: Do I need to sear the skin first or can I just put it straight in the crock pot? A: Searing the skin in a hot pan for 3 to 5 minutes gives better color and flavor, but it's optional. If you skip it, brush softened butter under and over the skin and when done you can pop the breast under the broiler for a few minutes to crisp the skin

Q: Can I use a frozen turkey breast? A: No, you should fully thaw the turkey before slow cooking. Putting frozen poultry in a slow cooker can keep it too long in the bacteria danger zone and won't cook evenly

Q: How do I make smooth gravy from the slow cooker juices? A: First skim off excess fat, pour juices into a saucepan and simmer. For a cornstarch slurry whisk 2 tablespoons cornstarch with 2 tablespoons cold water, then whisk into simmering juices until thickened. For a roux melt 3 tablespoons butter, stir in 3 tablespoons flour and cook 1 to 2 minutes, then whisk in 1 1/2 to 2 cups juices or broth until smooth. Taste and season with salt and pepper, add a splash of white wine if you like

Q: Can I swap the fresh herbs for dried? A: Yes, use about one third the amount of dried herbs versus fresh. So if recipe calls for 3 sprigs rosemary use 1 teaspoon dried. Dried herbs can be added earlier, fresh near the start or middle for brighter flavor

Q: How do I keep the turkey from drying out and make slicing easier? A: Keep the skin on, put about 1 cup chicken broth in the cooker, rub butter under the skin, and avoid overcooking. Let the breast rest 10 to 15 minutes tented with foil after you remove it, that helps reabsorb juices and makes slicing neater

Slow Cooker Turkey Breast And Gravy Recipe Substitutions and Variations

Kosher salt: if you only got fine table salt use about half the volume so ~3/4 tsp instead of 1 1/2 tsp, or use sea salt same amount as kosher if it’s coarse. If using salted butter cut back on added salt.
Unsalted butter: swap with an equal amount olive oil or ghee (2 tbsp = 2 tbsp), works great for rubbing the breast. If you use salted butter reduce the added salt a bit.
Low sodium chicken broth: you can use turkey or vegetable broth 1:1, or 1 cup water plus 1 tsp chicken bouillon if that’s what you got on hand. Taste and adjust salt cause bouillon is salty.
Cornstarch or flour for thickening: for gluten free use arrowroot or tapioca starch 1:1 in place of cornstarch. If you want a richer gravy make a beurre manié (equal parts softened butter and flour, whisk into hot juices) instead of a slurry.

Pro Tips

1) salt ahead and let the skin dry: rub the breast with salt 12 to 24 hours before cooking and leave it uncovered in the fridge. it pulls moisture out so the skin browns and crisps way better. dont worry, a little extra salt early gives deeper flavor without making it salty.

2) stop early, trust carryover heat: pull the turkey when the thickest part reads about 160 F, tent loosely and rest 15 to 20 minutes and it will climb to 165 F. this way you avoid overcooking the lean breast meat, which dries out fast.

3) squeeze extra flavor from the sear: use a hot cast iron or stainless skillet and press the breast for full contact so the skin gets evenly browned. after searing, pour a splash of the wine or a cup of broth into the hot pan to scrape up browned bits, then add that to the slow cooker or gravy base — big flavor boost.

4) silky gravy hacks: strain the cooking juices, skim fat, then finish the gravy with cold butter whisked in off the heat for shine and mouthfeel. if using a slurry, mix the cornstarch with cold water first, then whisk into simmering liquid fast to avoid lumps. if you want richer, a splash of cream or a spoon of Dijon helps round it out.

5) make carving and leftovers better: let the breast rest well and slice thin against the grain so each bite stays tender. save the bones and any reserved juices — chill them and use the concentrate to make a supremely good stock or boost next-day gravy, soup or stuffing.

Slow Cooker Turkey Breast And Gravy Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Slow Cooker Turkey Breast method for a bone-in turkey that frees up your oven so you can focus on the sides.

Servings

servings

Calories

480

kcal

Equipment: 1. Slow cooker (6 to 8 qt), for gentle roasting
2. Large heavy skillet or cast iron skillet, for searing the skin
3. Instant read meat thermometer, to check 165 F near the bone
4. Cutting board and sharp chef’s knife, for trimming and carving
5. Kitchen tongs and a sturdy spatula, to flip and move the breast
6. Measuring cups and measuring spoons, for broth, wine and seasonings
7. Small bowl and butter knife or offset spatula, to mix and push butter under the skin
8. Saucepan and a whisk, for making the roux or slurry gravy
9. Fine mesh strainer, ladle and carving fork, to strain juices and serve

Ingredients

4 to 6 lb bone in turkey breast, skin on
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil
4 garlic cloves, smashed or minced
1 large yellow onion, cut into quarters
2 carrots, cut into 2 inch chunks
2 celery stalks, cut into 2 inch chunks
3 sprigs fresh rosemary or 1 teaspoon dried rosemary
4 sprigs fresh thyme or 1 teaspoon dried thyme
3 fresh sage leaves, chopped or 1 teaspoon dried sage
2 bay leaves
1 cup low sodium chicken broth
1/2 cup dry white wine, optional
1 1/2 to 2 cups reserved slow cooker juices or extra chicken broth for gravy
2 tablespoons cornstarch for slurry, or 3 tablespoons all purpose flour for a roux
3 tablespoons unsalted butter for gravy
additional salt and pepper to taste

Directions

Pat the turkey breast dry and season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper; gently loosen the skin and spread the 2 tablespoons softened butter and half the garlic under the skin, sprinkle chopped sage and a little thyme under there too, then rub the skin with the olive oil.
Heat a large skillet over medium high heat, add the olive oil and a little extra butter, sear the turkey skin side down until golden brown about 3 to 5 minutes, flip and brown the other side 1 minute, then transfer the breast to the slow cooker.
Scatter the quartered onion, carrot chunks, celery, the remaining garlic, rosemary sprigs, thyme sprigs, and the 2 bay leaves in the bottom of the slow cooker to make a vegetable rack and flavor base.
Pour 1 cup low sodium chicken broth and the optional 1/2 cup dry white wine into the slow cooker around the vegetables (not directly over the turkey so you don't wash off the butter), nestle the turkey on top.
Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours, until the thickest part of the breast reaches 165 F on an instant read thermometer near the bone; cooking times vary so trust the thermometer.
When done, carefully remove the turkey to a cutting board, tent loosely with foil and let rest 15 to 20 minutes while you make the gravy; reserve 1 1/2 to 2 cups of the slow cooker juices and strain out solids, skim off excess fat if you want a lighter gravy.
For a roux gravy: melt 3 tablespoons unsalted butter in a saucepan over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly and slightly nutty, then slowly whisk in the reserved 1 1/2 to 2 cups juices until smooth, simmer until thickened and season with salt and pepper to taste.
For a cornstarch slurry gravy: bring the reserved juices to a simmer in a saucepan, mix 2 tablespoons cornstarch with about 2 tablespoons cold water to make a slurry, whisk the slurry into simmering juices until thickened, then stir in 3 tablespoons unsalted butter and season with salt and pepper to taste.
Carve the rested turkey against the grain into slices and serve with the gravy spooned over; adjust final seasoning with additional salt and pepper if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.