Introduction

This Crockpot Turkey Breast recipe offers a simple, hands-off way to enjoy juicy, flavorful turkey with minimal effort. Perfect for a comforting family meal, it also includes an optional homemade gravy to elevate your dish.

The dish shows a white round plate with three main parts. On the bottom right, two thick slices of pale cooked turkey breast sit next to each other, topped with a smooth light brown gravy and small green herb pieces sprinkled over. To the left of the turkey, there is a scoop of creamy mashed potatoes with a dollop of the same gravy on top and a few green herb bits. On the top right, a small pile of bright green steamed green beans lies neatly aligned. The background is a white marbled texture, and part of another plate with more turkey and gravy is visible at the top right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pound turkey breast roast
1 small onion (cut into large chunks)
4 tablespoons salted butter
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sweet paprika
1 teaspoon dried parsley flakes
1 cup low sodium chicken broth
1 cup turkey drippings
2 tablespoons butter
2 tablespoons flour
Water or extra chicken broth as needed

Instructions

Step 1: Pat the turkey breast dry using a paper towel to remove excess moisture.
Step 2: Place the onion chunks at the bottom of the slow cooker.
Step 3: Slather the turkey all over with 4 tablespoons of butter, then place it on top of the onions in the crockpot.
Step 4: Pour 1 cup of chicken broth around the turkey to keep it moist during cooking.
Step 5: Sprinkle the sea salt, garlic powder, onion powder, black pepper, sweet paprika, and dried parsley evenly over the turkey.
Step 6: Cook on high for 2-3 hours or on low for 4-6 hours, until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
Step 7: Remove the turkey from the crockpot and allow it to rest for 5-10 minutes before slicing.
Step 8 (Optional Turkey Gravy): Carefully remove 1 cup of the drippings from the crockpot and strain them through a mesh strainer into a bowl. Skim off excess fat from the top.
Step 9: In a small saucepan over medium heat, melt 2 tablespoons of butter.
Step 10: Add 2 tablespoons of flour to the melted butter and whisk continuously until the mixture is smooth, scraping down the sides as needed.
Step 11: Slowly pour the strained drippings into the saucepan while whisking constantly to avoid lumps.
Step 12: Whisk in water or extra chicken broth gradually to reach your desired gravy consistency. Taste and adjust seasoning if necessary, though usually no additional seasoning is needed.

Tips & Variations

For extra flavor, marinate the turkey breast with the spices and butter the night before cooking.
If you prefer a smoky flavor, add a pinch of smoked paprika instead of sweet paprika.
Use low sodium broth to better control the saltiness of your dish and gravy.
Leftover turkey breast works well in sandwiches, salads, or soups.

Storage

Store cooked turkey breast in an airtight container in the refrigerator for up to 4 days. Keep any leftover gravy separate in a sealed container and refrigerate for up to 3 days. Reheat turkey gently in the oven or microwave to prevent drying out. Warm gravy over low heat, stirring occasionally before serving.

How to Serve

The dish shows five thin slices of cooked turkey breast arranged in a fanned layer on a white plate, each slice having a light beige color with slight browning around the edges and some textured grill marks. To the right of the slices, there is a small bunch of bright green leafy parsley, adding a fresh contrast. On the left edge of the plate, a silver fork is partially visible, resting against the edge. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this turkey breast in a regular oven instead of a crockpot?

Yes, you can roast the turkey breast in a preheated oven at 350°F (175°C) for about 1.5 to 2 hours or until the internal temperature reaches 165°F. Use a roasting pan with a rack and add broth to keep it moist.

How do I know when the turkey breast is fully cooked?

The best way to ensure the turkey is done is to use an instant-read thermometer inserted into the thickest part of the breast. It should read 165°F (74°C) for safe consumption.