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Slow Cooker Juicy Turkey Breast Recipe

Slow Cooker Juicy Turkey Breast Recipe

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Jump to Recipe· 4.5 from 260 reviews

If you’ve ever wrestled with dry turkey breast, then you’re in for a treat. This Slow Cooker Juicy Turkey Breast Recipe is my go-to when I want foolproof, melt-in-your-mouth turkey with zero fuss. You set it and forget it for hours, then finish with a quick broil to get that irresistible crispy skin. Trust me, once you try this, you’ll wonder why you ever did turkey any other way!

❤️

Why You’ll Love This Recipe

  • Effortless Cooking: You just prep, pop it in the slow cooker, and hours later you have tender, juicy turkey without babysitting the stove.
  • Juicy Every Time: Slow cooking on low keeps moisture locked in — no drying out, no stress.
  • Crispy Skin Finish: A quick broil crisps the skin perfectly, adding a delicious texture contrast.
  • Versatile & Family-Friendly: Whether a small boneless breast or a big bone-in roast, you can easily adjust and impress your crowd.
A white plate holds several thin slices of light brown cooked meat laid in a slightly overlapping fashion. A thick, smooth medium brown sauce is being poured from above onto the meat, creating a small pool on top. Behind the sliced meat is a larger, vertical piece of the same meat showing its light interior and browned crust on top. To the back left on the plate, two small wedges of bright yellow lemon add a fresh touch. The plate sits on a white marbled surface with a soft, white cloth slightly visible in the background. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Juicy Turkey Breast, turkey breast slow cooker, moist turkey recipes, easy turkey for holidays, crispy skin turkey this Recipe

Ingredients You’ll Need

This recipe calls for simple ingredients that complement turkey beautifully, making the flavors pop without overcomplicating things. Plus, these pantry staples are easy to keep on hand!

Flat lay of a large raw turkey breast with skin on, a whole head of garlic cut horizontally in half showing fresh cloves, a halved unpeeled brown onion, five fresh sprigs of thyme, a small white ceramic bowl with a reddish paprika powder, a small white bowl with finely ground garlic powder, a small white bowl with onion powder, a small white bowl with coarse salt, a small white bowl with freshly ground black pepper, and a small white bowl filled with golden olive oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Juicy Turkey Breast, turkey breast slow cooker, moist turkey recipes, easy turkey for holidays, crispy skin turkey
  • Turkey breast: Go skin-on if you want that golden, crispy finish; boneless or bone-in both work great.
  • Garlic: Using a whole head cut in half infuses deep, mellow garlic flavor during cooking.
  • Onion: Unpeeled halves act as a natural rack and add subtle sweetness as they cook.
  • Thyme: Fresh sprigs or dried thyme lend an earthy herbiness that pairs perfectly with poultry.
  • Garlic powder: Boosts garlic flavor evenly throughout the rub.
  • Onion powder: Enhances savory depth without overpowering the turkey.
  • Paprika: Adds a mild smoky warmth and vibrant color to the rub.
  • Salt & black pepper: Essential seasoning—adjust salt if your turkey is pre-brined.
  • Olive oil: Helps the rub coat the turkey and keeps the meat moist.
  • Butter and flour: Key for transforming the cooking juices into rich, luscious gravy.
  • Chicken stock or broth: Used to top up slow cooker liquid for perfect gravy consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Slow Cooker Juicy Turkey Breast Recipe is. You can easily tweak the herbs or spices to suit your mood or dietary needs—and I often do!

  • Herb Swap: I once swapped thyme for rosemary and sage—super aromatic, perfect for fall dinners.
  • Spice it Up: Add a touch of cayenne or smoked paprika for a gentle kick that my family totally digs.
  • Brine Adjustment: If you have a pre-brined turkey, I halve the salt in the rub to keep things balanced.
  • Skinless Option: It still works without skin; just skip broiling and serve with extra gravy for moist bites.

How to Make Slow Cooker Juicy Turkey Breast Recipe

Step 1: Make the Flavorful Rub and Prep Your Turkey

Start by mixing your garlic powder, onion powder, paprika, salt, pepper, and olive oil until you get a wet paste—this rub is the flavor powerhouse. Don’t skip patting your turkey dry first to help the rub stick well. I like to slather every nook and cranny, especially on the sides and top, so every bite is packed with flavor.

Step 2: Build the Slow Cooker Base

Place your halved garlic, onion, and thyme sprigs cut side down at the bottom of the slow cooker. This little ‘rack’ elevates the turkey and helps flavor the juices. Then nestle the turkey breast on top, skin side up—this helps it steam gently in its own juices while cooking low and slow.

Step 3: Slow Cook to Juicy Perfection

Set your slow cooker to LOW and plan for about 6 hours for a 4 lb turkey breast. Don’t be tempted to crank it up to HIGH—it dries the meat out fast. Around hour 5, I start checking the internal temperature with a meat thermometer. You want to hit a safe 165°F (75°C) right in the thickest part. Once done, remove it to rest for 20 minutes before crisping.

Step 4: Crisp the Skin for the Perfect Finish

Broiling is where the magic happens to get that crispy skin everyone goes crazy for. Preheat your oven’s broiler to high, position a rack about 12 inches from the heat, and place your rested turkey in a heatproof dish underneath. Broil for 3 to 5 minutes—watch carefully because it browns quickly. That crackling skin makes all the difference!

Step 5: Whip Up the Ultimate Gravy

Strain the slow cooker juices into a measuring cup. Squeeze the garlic and onion halves to release every bit of flavor. If you don’t have two cups of liquid, top up with chicken broth. Melt butter in a saucepan over medium heat, stir in flour to make a roux, then slowly whisk in your juices until smooth and simmered to a luscious gravy. Season to taste and you’re done!

👨‍🍳

Pro Tips for Making Slow Cooker Juicy Turkey Breast Recipe

  • Pat Dry before Rubbing: Removing surface moisture helps the rub adhere better and results in more flavor.
  • Low and Slow is Key: Resist the HIGH setting temptation—it dries out turkey quickly; patience yields tenderness.
  • Use a Thermometer: Checking internal temp early prevents overcooking and ensures juicy results every time.
  • Broil at the End: Crisping the skin right before serving adds texture and a beautiful golden color—don’t skip it!

How to Serve Slow Cooker Juicy Turkey Breast Recipe

The image shows a white plate on a white marbled surface with a large piece of cooked meat that has a golden-brown, crispy crust and some green herbs on top. To the right are four thick slices of meat, layered neatly with brown gravy drizzled over them. On the left side of the plate, there are two round lemon slices placed flat and a lemon wedge at the bottom right of the plate. Behind the plate, a white cloth holds a silver knife and fork with black handles, and to the upper left, there is a white gravy boat filled with brown gravy, with a silver spoon resting inside it. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Juicy Turkey Breast, turkey breast slow cooker, moist turkey recipes, easy turkey for holidays, crispy skin turkey

Garnishes

I love sprinkling fresh thyme leaves and a little cracked black pepper on the sliced turkey just before serving. Sometimes I also add a squeeze of lemon juice to brighten the flavors—simple but it really elevates the dish.

Side Dishes

Mashed potatoes or creamy cauliflower mash are my go-to sides, soaking up that homemade gravy perfectly. Roasted seasonal veggies or a crisp green salad bring balance and freshness—my family never complains when these show up!

Creative Ways to Present

For special occasions, I like to create a turkey “buffet” board with carved slices, fresh herbs, cranberry sauce, and warm bread. It’s gorgeous and makes serving a breeze. Your guests will love picking at the juicy turkey with all the fixings close by.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftovers in foil or place them in an airtight container and refrigerate. Turkey keeps beautifully for up to 4 days this way—perfect for sandwiches or reheated dinners.

Freezing

I’ve frozen cooked turkey slices in freezer bags with a bit of the cooking liquid to prevent drying. Just thaw overnight in the fridge and they retain their tenderness surprisingly well.

Reheating

To reheat, I cover the turkey with foil and warm gently in the oven at 325°F (160°C), adding a splash of broth to keep it moist. Alternatively, low microwave settings work well when you’re in a hurry, just watch so it doesn’t dry out.

FAQs

  1. Can I use this Slow Cooker Juicy Turkey Breast Recipe for frozen turkey?

    The recipe assumes the turkey is thawed before cooking. Slow cookers don’t bring frozen meat up to a safe temperature quickly enough, which can be risky. So always thaw your turkey breast in the fridge first for best, safest results.

  2. What if my turkey is pre-brined?

    If your turkey is pre-brined (common with many store-bought frozen options), cut the salt in your rub in half to avoid it becoming too salty. Also, check the label for any extra seasoning that might clash with the rub flavors.

  3. How do I know when the turkey is done using the slow cooker?

    Use a meat thermometer inserted into the thickest part of the breast. It’s safe and perfectly cooked when it reaches 165°F (75°C). The slow cooker time is a guideline, but the temperature is your best indicator.

  4. Can I skip broiling the skin at the end?

    You can skip broiling if you prefer softer skin, but you’ll lose out on that wonderful crispy texture and color. I recommend broiling for just a few minutes, keeping a watchful eye so it doesn’t burn.

Final Thoughts

I absolutely love how this Slow Cooker Juicy Turkey Breast Recipe takes all the guesswork and stress out of preparing turkey. Whether it’s for a simple family dinner or a larger celebration, you can count on juicy, flavorful results that everyone will rave about. I hope you enjoy making (and eating!) this recipe as much as I do—trust me, your slow cooker is about to become your new best friend in the kitchen.

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Slow Cooker Juicy Turkey Breast Recipe

Slow Cooker Juicy Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 260 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 – 10 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This Juicy Slow Cooker Turkey Breast recipe offers a succulent and tender turkey cooked low and slow with aromatic garlic, onion, and thyme. The turkey is seasoned with a flavorful rub and slow-cooked to perfection, then finished under the broiler for a crispy skin. Served with a rich homemade gravy made from the cooking juices, this recipe makes an ideal centerpiece for a comforting family meal.

Ingredients

Scale

Turkey and Aromatics

  • 2 kg / 4 lb turkey breast, skin on, bone in or boneless (thawed if frozen)
  • 1 head of garlic, cut in half horizontally
  • 1 onion (brown, yellow or white), unpeeled, cut in half
  • 5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp paprika
  • 2 tsp salt
  • 5 grinds of black pepper
  • 1 1/2 – 2 tbsp olive oil

Gravy

  • Chicken stock/broth (or water), for topping up liquid as needed
  • 4 tbsp / 50g butter
  • 1/4 cup / 35g flour
  • Salt and pepper to taste

Instructions

  1. Prepare the Rub: In a bowl, mix the garlic powder, onion powder, paprika, salt, black pepper, and olive oil to create a wet paste that will season the turkey thoroughly.
  2. Season the Turkey: Pat the turkey breast dry with paper towels. Rub the prepared paste generously all over the turkey, focusing on the sides and top to ensure full flavor coverage.
  3. Arrange in Slow Cooker: Place the halved garlic, onion, and thyme face down in the base of the slow cooker to create an aromatic bed. Elevate the turkey breast on top of these ingredients to allow even cooking and prevent sticking.
  4. Slow Cook the Turkey: Cook on LOW setting for approximately 6 hours, or until the internal temperature reaches 165°F / 75°C. Check the temperature starting at 5 hours to prevent overcooking. Avoid using the HIGH setting as it can dry out the meat.
  5. Rest the Turkey: Remove the turkey from the slow cooker and let it rest for 20 minutes. This allows juices to redistribute for moist meat.
  6. Crisp the Skin: Preheat your grill or broiler to high. Place an oven rack about 30cm / 1 foot from the heating element. Transfer the turkey breast to a heatproof dish and broil for 3 to 5 minutes until the skin crisps up and browns nicely. Watch closely to prevent burning.
  7. Make the Gravy: Strain the cooking liquid into a measuring jug, pressing the garlic and onion to extract maximum flavor. Add chicken broth or water to make up 2 cups of liquid if necessary. In a medium saucepan, melt butter over medium heat, then whisk in flour to form a roux. Gradually add the strained liquid, whisking constantly until smooth. Simmer until thickened, then season with salt and pepper to taste.
  8. Serve: Slice the rested turkey breast and serve immediately with warm gravy on the side for a comforting, flavorful meal.

Notes

  • Turkey sizes vary; adjust cooking times accordingly: 1 kg (2 lb) takes 4-5 hours, 2-3 kg (4-6 lb) takes 5-6 hours, 4 kg (8 lb) takes 6-7 hours, and 5 kg (10 lb) takes 8-9 hours on low heat.
  • Ensure the turkey has skin on for beautiful browning during broiling, though skinless will still be delicious.
  • If using brined turkey, reduce the added salt in the rub by half to avoid over-salting.
  • Do not cook on high in the slow cooker as this can dry out the turkey.
  • Make-ahead tip: cook turkey in slow cooker but do not crisp the skin. Refrigerate covered, then reheat gently in microwave on low before broiling to crisp skin.
  • The turkey steams in its own juices; no additional water is necessary.
  • The slow cooker used is a Breville Slow Fast Cooker with a slow cooker function; do not pressure cook for this recipe.
  • Use leftover turkey in soups, pot pies, or sandwiches for delicious second meals.

Nutrition

  • Serving Size: 1/8 of recipe (about 250g turkey with gravy)
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 110 mg

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