votes This easy Slow Cooker Turkey Breast recipe is so juicy and flavorful, and since it ’ randomness boneless, you don ’ t need to worry about carving anything ! You only need 10 minutes of prep – just make a rub, slather it on the joker, and let your crockpot do the work for you. It ’ s perfect for a minor Thanksgiving dinner and easy enough for a weeknight main class .
See that gorgeous coloring material ? It ’ mho all in the rub – a mix of all kinds of spices, including bright red paprika and golden yellow turmeric .
A quick few minutes under the broiler crispen up the skin for a beautiful golden brown semblance that ’ randomness perfect for your thanksgiving or Friendsgiving mesa !
To be honest, I don ’ deoxythymidine monophosphate know if I ’ thousand always going to cook a whole turkey again now that I ’ ve discovered this dull cooker adaptation. I in truth hate the fuss of a solid turkey, and having to wrangle a elephantine patch of naked domestic fowl. This slow cooker turkey summit recipe is about excessively good to be on-key – it ’ s then laughably easy and flavorful !
And you can flush whip up a quick boom from the drippings .
What’s in the turkey breast rub?
The rub is a assortment of softened butter with kosher salt, black pepper, dried oregano and thyme, paprika, turmeric, and garlic gunpowder. Just mix everything together in a minor stadium and you ’ ra good to go !
It’s important to use softened butter for this, not melted. Softened butter will help it form into a glue that you can well spread over the turkey breast evenly .
I should besides note : the turmeric is optional. It gives the turkey a golden yellow color that I think is gorgeous, particularly because it ’ sulfur hard to get nice semblance on a boring cooked summit ( roasting in the oven makes golden, crisp skin all over ). But if you don ’ t have it, or if you don ’ deoxythymidine monophosphate want to deal with the hassle of the yellow spice ( which does stain ), just leave it out !
You can besides use any other combination of spices you want. truly, arsenic hanker as you have salt and pepper, you can make a turkey front in your slow cooker .
How to cook a boneless turkey breast in your slow cooker
fair slather the rub on the joker, place it on some onions in your slow cooker, and cook on low for 4 hours ! THAT ’ S IT ! here are some tips and tricks for success .
- Grease the bottom of the crockpot. When you make the rub, grab a little of the softened butter and use it to coat the bottom of your slow cooker. This will help make sure nothing sticks to the bottom as it cooks. You can also use cooking spray or brush it with olive oil.
- Remove any “extras” from the turkey. Sometimes, turkey breasts will come with a gravy packet, and/or come trussed with twine. You can just discard all of that. Snip the twine off with scissors.
- Pat the turkey breast dry with paper towels. You don’t have to rinse it (and you actually shouldn’t ever rinse poultry), but patting it dry will help the rub to stick and penetrate the flavors more. I like to place the whole thing on a paper towel lined rimmed baking sheet and then pat the top dry with the edges.
- Rub the bottom, under the skin, and over the skin with the spice mixture. I saved most of it for on top, but you can actually pull the skin up (if your turkey breast comes with a skin) and spread the rub underneath, then place the skin back and rub the top. This will help add lots of flavor to the meat.
- You probably won’t need any more than 4 hours. In fact, you may only need 3 hours. White breast meat can get dry if it’s overcooked, so if you have a smaller turkey breast, or if you just want to check the temp after 3 hours, give it a shot! It should be 165 degrees F.
How to get crispy skin
The one disadvantage to cooking skin-on turkey ( or chicken ) in a behind cooker is that the skin doesn ’ deoxythymidine monophosphate experience crisp, or a golden color, like when it roasts in the oven .
To get crisp bark on this boneless turkey breast, merely put the solid thing after it ’ s done cooking on a rimmed baking sheet, and set it under the broiler for 5-10 minutes. It makes such a difference in how beautiful it looks ! I do this when I make slow cooker chicken second joint, besides .
You can besides skip this step if you want, specially if you start with a skinless turkey breast. Totally optional. But highly recommended .
Let the turkey breast REST before slicing it!
One error that people make when slicing into a turkey ( or chicken, or steak, or actually any kernel ) is they slice into it excessively promptly. This causes many of the juices in the kernel to escape prematurely. If you let it rest, the juices have a opportunity to redistribute .
Letting the turkey breast rest for 20 minutes before slicing will result in extremely juicy, damp kernel. If you ’ re worry about it cooling off, you can tent it with foil .
And that gives you enough of prison term to whip up a gravy from the drippings !
How to make gravy from the drippings
I love joker gravy thus much that I wrote a unharmed mail on how to make classical joker gravy from the drippings. But you can besides do a quick and easy version with the drippings from this slow cooker turkey summit !
- You’ll end up with about a cup of drippings. Strain them into a glass measuring cup or fat separator and discard the onion slices and other solids.
- Melt 2 tablespoons butter OR 2 tablespoons of the fat from the drippings (you can just skim it off the top) in a medium pot or skillet.
- Add 2 tablespoons of flour and whisk together, cooking for about a minute (longer, for darker color).
- Then, slowly pour in the drippings while whisking, cooking until thickened and stirring/whisking frequently.
The gravy probably won ’ t want much seasoning since the drippings have all the flavor from the rub. Keep in heed, if you use turmeric in the rub, the gravy will besides have a chicken imbue .
Can you use a bone-in turkey breast?
decidedly ! Follow the demand lapp instructions, just cook it for longer and make a little more rub. whole turkey breasts with the bone in are normally 6-7 pounds, so it will need more fourth dimension .
I recommend cooking a bone-in joker breast in the dense cooker for on low for 6 hours. Be certain to check the temperature to make certain it ’ south 165 degrees F .
More of an clamant toilet lover ? Try this Instant Pot Turkey Breast for a hale, bone-in version flavored with lemon and thyme. You may besides like this dutch Oven Whole Roast Chicken recipe .
Sides to go with turkey breast
Be sure to check out all my early Thanksgiving Recipes, and these Slow Cooker Thanksgiving Recipes .
And if you have leftover turkey, try this leftover turkey salad with cranberries and walnuts or this leftover turkey soup with black beans and corn !
Did you make this Slow Cooker Turkey Breast recipe? Please click the stars below to comment and !
Juicy Slow Cooker Boneless Turkey Breast
This foolproof slow cooker turkey breast recipe makes the juiciest, most flavorful boneless turkey breast ever! Perfect for a small Thanksgiving dinner.
- Slow Cooker
- Small bowl
- 3 pound. boneless turkey summit
- 4 tablespoons butter softened
- 1 big yellow onion cut into roughly 1/2 inch slices
- 2 teaspoons kosher salt ( see notes )
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Read more: Garlic Roasted Radishes
teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon paprika
- 1/2 teaspoon turmeric optional
- newly herb for trim optional
In a small bowl, soften the butter in the microwave for a few seconds if it’s not already soft (don’t completely melt it). Spread a little bit of the butter in the bottom of your slow cooker, then place the sliced onions in the slow cooker.
Remove the turkey breast from the packaging and discard any twine used for trussing, gravy inserts, etc. Pat the turkey breast dry with paper towels. I like to place paper towels on a rimmed baking sheet, place the turkey breast on top, and pat the top dry.
To make the rub, add the kosher salt (2 teaspoons- see notes if using butterball or pre-brined turkey!), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), dried oregano (1 teaspoon), dried thyme (1 teaspoon), paprika (1 teaspoon), and turmeric, if using (1/2 teaspoon) to the softened butter and stir together to form a paste.
Spread a little of the rub on the bottom of the turkey, then place it in the slow cooker. If the turkey comes with skin, lift it up gently and spread some of the rub under the skin. Place the skin back on top and spread the majority of the rub all over the top of the turkey breast evenly.
Cover and cook on low for 4 hours.
Optional: If you want crispy skin, place the turkey skin-side up on a rimmed baking sheet and broil for 5-10 minutes, or until the skin is crisped to your liking.
Allow to rest for 20 minutes before slicing.
- If using a butterball turkey breast, or other pre-brined turkey breast, you may want to use only 1 teaspoon of kosher salt instead of 2, since it’s already salted.
- If using a Turkey Breast Roast: You can leave it trussed if you like, as it may consist of pieces of turkey breast put together that will potentially fall apart if the truss is taken off. But taking the truss netting off is OK too, especially if the roast seems pretty “solid.”
- To make gravy from the drippings: melt 2 tablespoons butter (or fat from the drippings) over medium-high heat. Add 2 tablespoons flour. Whisk together to form a roux, cook for at least one minute. Pour in the drippings (about 1 cup) and continue to whisk and cook until thickened, about 3-5 minutes. Supplement with chicken stock if you need more drippings for a double or triple batch. (Here’s more on how to make gravy from turkey drippings).
- The turmeric in this recipe gives the turkey a golden color and helps add flavor. If you use the drippings to make gravy, the gravy will definitely be a yellow color- delicious but not a traditional gravy color. If you don’t like the yellow color, simply omit it.
- Be sure to use a fully THAWED turkey breast. Often, turkey breasts come frozen. You will need to plan ahead to defrost it- keep it in the fridge for about 24 hours per 5 lbs. of meat to defrost before slow cooking. It’s not safe to cook frozen meat in a slow cooker, as the inside will not fully cook quickly enough.
- If you want to cook two boneless turkey breasts at the same time, assuming they are about 3 lbs. each, I recommend cooking on low for 5-6 hours. You can check the internal temp at 5 hours if you want to make sure it’s 165 degrees, but it won’t hurt to go all the way until 6 hours. Don’t forget to double the rub amount!
- To use this method with a bone-in turkey breast, assuming it is about 6 lbs, I recommend cooking it on low for about 6 hours, or until the internal temperature is 165 degrees F. Don’t forget to double the rub amount!
- Making a different sized turkey? Here are my recommended times for slow cooking both bone-in and boneless turkey breasts. Keep in mind, it’s hard to mess this up in a slow cooker. Overcooking by an hour or two may lead to meat that might fall apart and be a little stringy, but will still be juicy. You can err on the side of slightly more time for bone-in, and slightly less time for boneless, depending on the weight of your turkey and the times indicated below. Make sure to check that the internal temp is 165 degrees F when done!
- 2 lb: 3 hours on low
- 3 lb: 4 hours on low
- 4-5 lb: 5-6 hours on low
- 7-8 lb: 6-7 hours on low
- 9-10 lb: 8-9 hours on low
- Prep ahead of time by arranging everything in the slow cooker crock and then placing the crock, covered, in your fridge overnight. Then, transfer the crock to the slow cooker when you’re ready to cook it the next day.
Nutrition Information Disclaimer
The provide nutrition information is my good estimate and does not include any lend sodium from seasoning to taste, any optional ingredients, and it does not take brands into score. I use an automatic API to calculate this information. Feel release to calculate it yourself using one of these tools :Very Well Fit Nutrition Information Calculator
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