Imagine coming home after a long day to the irresistible aroma of perfectly cooked turkey that is tender, flavorful, and melt-in-your-mouth juicy. This Juicy Slow Cooker Turkey Breast Recipe is your ticket to effortless, impressive meals that feel like a celebration every time. Slow cooking ensures the turkey remains moist and infused with aromatic herbs and spices, while a quick crisp under the broiler seals in all those wonderful flavors that make this dish a family favorite. Whether it’s a Sunday dinner or a holiday feast, this recipe promises a juicy, delicious centerpiece without the fuss.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in delivering the rich flavor, tender texture, and gorgeous golden skin of the turkey breast. From simple herbs to pantry staples, you’ll find everything you need to create a show-stopping dish.
- Turkey breast (2 kg / 4 lb), skin on: The star of the dish; bone in or boneless works fine but make sure it’s fully thawed for even cooking.
- Garlic (1 head, cut in half horizontally): Adds deep, mellow aroma and taste, infusing the meat as it slow cooks.
- Onion (1 whole, unpeeled, halved): Enhances the natural sweetness and adds complexity to the cooking liquid.
- Thyme (5 sprigs or 2 tsp dried): A fresh herbal note that brings depth to the turkey’s flavor profile.
- Garlic powder (1 1/2 tsp): Boosts the savory notes and layers the flavor.
- Onion powder (1 1/2 tsp): Works with garlic powder to give a rounded aroma and taste.
- Paprika (1 tsp): Adds color and a mild smoky undertone to the rub.
- Salt (2 tsp): Essential for seasoning deeply and drawing out the turkey’s natural juices.
- Black pepper (5 grinds): Adds a gentle kick without overpowering the meat.
- Olive oil (1 1/2 – 2 tbsp): Helps the spices stick while keeping the meat moist during cooking.
- Chicken stock or broth: Used to top up the slow cooker liquid, essential for moist cooking and making savory gravy.
- Butter (4 tbsp / 50g): Gives richness to the gravy and helps achieve the perfect velvety texture.
- Flour (1/4 cup / 35g): The thickening agent for the delicious homemade gravy.
- Salt and pepper: To taste, for final seasoning of the gravy and turkey if needed.
How to Make Juicy Slow Cooker Turkey Breast Recipe
Step 1: Prepare the Flavorful Rub
Start by mixing all the dry rub ingredients—garlic powder, onion powder, paprika, salt, and pepper—into a paste with olive oil. This wet rub will coat the turkey breast, infusing it with layers of flavor while locking in moisture during the slow cooking process.
Step 2: Dry and Slather the Turkey
Pat your turkey breast dry using paper towels so the rub adheres evenly. Generously slather the rub all over the turkey, focusing on the sides and top to ensure every bite bursts with flavor.
Step 3: Arrange Ingredients in the Slow Cooker
Place the halved garlic, onion, and thyme sprigs face down into the slow cooker. This creates a natural rack for the turkey, elevating it above the liquids so it cooks evenly while the aromatics infuse the meat.
Step 4: Slow Cook on Low
Set your slow cooker to LOW and cook the turkey breast for around six hours. This gentle cooking allows the meat to become incredibly tender without drying out. Use a thermometer around five hours in to check for an internal temperature of 165F (75C) to ensure safety without overcooking.
Step 5: Rest the Turkey
Once done, remove the turkey and let it rest for 20 minutes. Resting allows the juices to redistribute evenly inside the meat, which is key to that signature juiciness from this Juicy Slow Cooker Turkey Breast Recipe.
Step 6: Crisp the Skin
For that irresistible golden, crispy skin, preheat your broiler to high and position a rack about 30cm/1 foot from the heat source. Place the turkey breast in a heatproof dish under the broiler for 3-5 minutes, watching carefully to prevent burning. This step adds texture and visual appeal that will wow your guests.
Step 7: Make the Gravy
Strain the cooking liquid, squeezing out all the flavor from the garlic and onion. Melt butter in a pan over medium heat, then stir in flour until a smooth paste forms. Gradually whisk in the strained liquid and simmer until thickened. Season with salt and pepper as needed, then serve alongside your turkey for the ultimate comfort experience.
How to Serve Juicy Slow Cooker Turkey Breast Recipe
Garnishes
Fresh herbs like additional thyme sprigs or chopped parsley brighten the dish visually and refresh the palate. A few lemon wedges on the side can add a zesty balance to the rich flavors.
Side Dishes
This juicy turkey pairs wonderfully with classic mashed potatoes, roasted vegetables, or a crisp green salad. Don’t forget crusty bread to soak up that luscious gravy that makes every bite heavenly.
Creative Ways to Present
Slice the turkey breast thickly and layer it on a festive platter surrounded by colorful roasted root vegetables. For an elegant twist, serve slices atop buttery pearl couscous or wild rice with a drizzle of the homemade gravy to impress your guests at any occasion.
Make Ahead and Storage
Storing Leftovers
Place leftover turkey breast in an airtight container in the fridge within two hours of cooking. It will stay fresh for up to 4 days and maintain the juicy texture thanks to the slow cooker method.
Freezing
Slice the cooled turkey into portions and wrap tightly in foil or freezer bags. Frozen turkey breast can be stored up to 3 months. Freeze the gravy separately in small containers so you can defrost and reheat both perfectly.
Reheating
Gently reheat sliced turkey in a covered dish with a splash of broth or gravy in the oven at 325°F (160°C) until warmed through. This keeps the meat moist and tender without drying it out.
FAQs
Can I use frozen turkey breast for this recipe?
It’s best to thaw the turkey completely before cooking to ensure even cooking and accurate timing. Slow cookers work best with fully thawed meat in this Juicy Slow Cooker Turkey Breast Recipe.
Why cook the turkey on low rather than high?
Cooking on low allows the turkey to gradually become tender and retain moisture. High heat can dry out the meat and compromise juiciness, which is the highlight of this recipe.
Is the skin always crispy in a slow cooker?
The slow cooker keeps the skin soft, so broiling at the end is necessary to crisp it up. This two-step process is what gives you juicy meat with perfectly crunchy skin.
How do I know when the turkey is fully cooked?
Use a meat thermometer to check the internal temperature, which should reach 165F (75C) in the thickest part of the breast to ensure safety and tenderness.
Can I make the gravy without butter?
Butter adds richness and smoothness to the gravy, but you can substitute with oil or a dairy-free alternative if needed. Just adjust seasoning to taste.
Final Thoughts
This Juicy Slow Cooker Turkey Breast Recipe has quickly become one of my all-time favorites because it pairs ease with deliciousness like no other. The tender, flavorful turkey that emerges practically cooks itself and makes every meal feel special. I can’t wait for you to experience this at home — it’s comfort food elevated, simple, and oh so juicy.
Print
Juicy Slow Cooker Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow for 6 hours. Enhanced with a garlic and herb rub, the turkey is elevated on a bed of aromatic garlic, onion, and thyme in the slow cooker to lock in moisture. The flavorful broth is transformed into a rich, silky gravy while the turkey skin is crisped under the broiler for a perfect finishing touch. Ideal for an easy, hands-off main dish that’s perfect for gatherings or a comforting family meal.
Ingredients
Turkey and Rub
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thawed)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds black pepper
- 1 1/2 – 2 tbsp olive oil
Aromatics
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs thyme (or 2 tsp dried thyme leaves)
Gravy
- Chicken stock/broth or water, for topping up liquid (approx. to make 2 cups liquid)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper, to taste
Instructions
- Prepare the Rub: In a bowl, combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil to form a wet paste. This rub will infuse the turkey with bold flavors.
- Rub the Turkey: Pat the turkey breast dry thoroughly with paper towels. Generously coat the turkey all over with the rub paste, focusing on the sides and top for maximum flavor penetration.
- Set up the Slow Cooker: Place the halved garlic, halved unpeeled onion, and thyme sprigs face down at the bottom of the slow cooker. This will act as a flavorful bed to elevate the turkey, preventing it from sitting in liquid.
- Cook the Turkey: Position the rubbed turkey breast on top of the aromatics so it is elevated. Cover and slow cook on LOW for 6 hours. Begin checking internal temperature at 5 hours; the turkey is done when it reaches 165°F/75°C at the thickest part.
- Rest the Turkey: Remove the turkey breast from the slow cooker carefully and transfer to a plate or heatproof dish. Let it rest uncovered for 20 minutes to redistribute juices and firm up before crisping skin.
- Crisp the Skin: Preheat your grill/broiler to high heat. Place an oven rack about 30cm (1 foot) from the heat source. Position the rested turkey breast on a heatproof serving dish and broil for 3 to 5 minutes until the skin crisps and browns. Watch carefully as it can burn quickly.
- Prepare the Gravy – Strain Liquid: Strain the cooking liquid from the slow cooker into a measuring jug, pressing garlic and onion to extract all flavors. If the liquid is less than 2 cups, add chicken broth or water to make up the difference.
- Prepare the Gravy – Roux: Melt butter in a saucepan over medium heat. Add flour and stir to form a smooth paste. Gradually whisk in about 1/2 cup of the strained liquid, mixing until smooth.
- Prepare the Gravy – Finish: Slowly pour in the remaining cooking liquid, whisking continuously to avoid lumps. Simmer the gravy until it thickens, removing from heat just before it reaches desired thickness as it will continue to thicken while resting.
- Season and Serve: Taste the gravy and season with salt and pepper as desired. Serve the crispy-skinned turkey breast immediately with the rich, homemade gravy on the side.
Notes
- Ensure the turkey breast is completely thawed before slow cooking for even cooking.
- Do not slow cook on HIGH setting as this can dry out the turkey.
- Use a meat thermometer to confirm the turkey has reached a safe internal temperature of 165°F / 75°C.
- Resting the turkey before crisping helps retain juices and improve skin texture.
- Keep a close eye during broiling as the skin can brown very fast and burn easily.
- Adjust gravy thickness by simmering longer for thicker consistency or adding more liquid if too thick.
