Need just enough turkey for a small gathering? Then this Slow Cooker Turkey Breast is the recipe for you.
This was the first time I made an entire turkey breast in the slow cooker. When I say entire, I mean this cut of turkey which has both sides of the breasts, which I don’t know why I didn’t know existed until now. It sure is funny looking, its shape is still like a turkey but with the drumsticks, thighs
You can see below in the photo what the turkey packaging looks like. My turkey breasts were 5 pounds, though I do think this recipe will work fine with a bigger or smaller turkey breast.
The color you see below is from the paprika, I did not brown this in the oven, though you could if you desired. The paprika adds flavor and color to the drippings if you make gravy from them.
You can see below I removed the skin, since I didn’t brown it and didn’t think it would look good serving with it still on.
I do have a single turkey breast recipe on my site you can see my recipe for Slow Cooker Turkey Breast and Gravy, here. I was very pleased with how tender this recipe turned out. Seven hours on low was just enough time to make the turkey tender and not too much time to dry it out.
I was having a busy day when I made this, I served this with Stove-top stuffing and cranberry sauce. Still a great meal even though it was a breeze to make.
What is great about this recipe is if we are craving turkey it’s not a big ordeal! We can have a small turkey dinner then have leftovers for turkey sandwiches. I hope you give this recipe a try to have a great week, even though I know it will be a busy one.
Slow Cooker Turkey Breast
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 5 lb. turkey breast (should have both sides of turkey breast if you can find it)
- ½ cup butter melted (1 stick)
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. dried rubbed sage
- 1 tsp. dried thyme
- 1 tsp. paprika
Instructions:
- Remove the turkey from packaging and make sure to remove any extra bits that are stuffed in the cavity. Pat the turkey dry with paper towel.
- Add the turkey breast to the slow cooker. Pour over the melted butter, then sprinkle over the seasonings.
- Cover and cook on low for 7 hours without opening the lid during the cooking time.
- Let the turkey rest for about 10 minutes before carving. I started carving with a knife first, then switched to my electric knife and that helped make thinner slices. Serve and enjoy!
- Note- I made gravy with the drippings from this recipe, I used a turkey gravy packet and 1 cup of the drippings. You could make homemade gravy too.
- If you are going to carve this, then keep it warm in the the slow cooker, leave some of the drippings with the meat, or chicken broth to keep it moist.
What would you do to brown it before serving?
You could put it on a sheet pan and put it under the broiler. The slow cooker inserts usually aren’t supposed to in the oven at the broil temp.
This is great.. we are empty nesters. I’m not crazy about turkey but my husband is. I’ll try this this year, maybe a smaller breast and add a thigh for me, some mashed potatos, gravy and stove top dressing.
Can you clarify Point #6 about carving wouldn’t the drippings be in the slow cooker with the turkey?
If you are going to carve this, then keep it warm in the the slow cooker, add some of the drippings with the meat, or chicken broth to keep it moist.
Hi Mary. I clarified it. Leave some drippings in the slow cooker with the carved meat (don’t want to discard any after measuring out for gravy). If you need more liquid you can add broth.
hi sarah, ive got a turkey breast twice the size of yours I want todo this recipe but im not sure on how long to leave it in the slower cooker. thank you.
I would do 8 hours on low myself!
Hi Sarah, This is PERFECTION! We just finished Christmas dinner and I couldn’t wait to tell you! Thank you and Merry Christmas!
So glad you liked it!
I don’t want to use all that butter, especially if it doesn’t contribute to the browsing of the skin. Would chicken broth work ok? If yes, how much should I use?
yes, the same amount would be fine or even a little more. You can make gravy with the extra later.
did you remove the skin before or after cooking ?
After 🙂
Sarah do you brine your turkey breast
I do not, I think turkey taste fine as is.
Might be a silly question but do you put it on low or high for the 7 hours.
Low :). Not a silly question
Im assuming the turkey was thawed first?
Yes, I only used thawed meat in my recipes. 🙂
Sarah – if you used a boneless turkey breast (same weight) would the cooking time remain the same, or would it be more/less?
I would only do 6 hours if it was boneless 🙂
Is this a boneless turkey breast? I didn’t see bones in it Ty
It has bones in it 🙂