If you’re cooking for a smaller crowd this Thanksgiving, try this delicious and juicy Slow Cooker Turkey Breast! Show
Cooking turkey breast in a slow cooker for 6 hours on LOW yields amazing results. It’s so flavorful, moist, and tender! This slow cooked turkey breast is rubbed with a homemade herbed butter that makes it so flavorful and extra juicy. Prep work is minimal…the slow cooker takes care of the rest. It’s a super convenient and easy recipe for Thanksgiving dinner! I always cook for a small crowd on Thanksgiving day, so turkey breasts are my go-to. Today, I’m excited to share this slow cooker turkey breast recipe with you! Turkey breast is lean and can sometimes come out dry and tough, unless you brine it in advance. My favorite way of ensuring turkey breast comes out juicy and moist is by slow cooking it! This slow cooker turkey breast is packed with tons of flavor thanks to the homemade herbed butter. The trick is rubbing most of the butter UNDERNEATH the skin since the skin won’t really brown inside the slow cooker anyway. Instead, you’ll broil it at the end to get that crispy golden brown skin. If you’re not roasting a whole turkey this year, be sure to check out these other mains too: Turkey Roulade with Sausage Stuffing, Orange-Honey Glazed Turkey Breast, and Roast Beef Tenderloin. Jump to:
Why Cook Turkey Breast in a Slow Cooker
Thawing Turkey SafelyPrior to cooking the turkey, you need to safely thaw it if it’s frozen. The best and safest way to thaw turkey is by letting it sit in the refrigerator for a few days. Place the UNOPENED frozen turkey breast in a tray in case any of the juices leak out. Allow about 1 ½ days of thawing in the fridge for every 4 pounds, approximately. If you’re running out of time, you can thaw it in cold water in your sink. Submerge the unopened turkey breast in cold water, and change out the water every 30 minutes so that it stays cold. Allow about 30-45 minutes of thawing per pound. Cook the turkey within 3 to 4 days of thawing. Ingredient NotesThe ingredients you need to make this slow cooker turkey breast are pretty straightforward.
Step-by-Step Instructions1. Let the turkey sit on the counterRemove turkey breast from its packaging. Let it sit at room temperature for 30 minutes before using. Tip: Letting the turkey sit on the counter will help the butter spread much easier. If the turkey is too cold, the butter will firm up as soon as you start applying it. 2. Add onions and broth to slow cookerAdd sliced yellow onions to the bottom of a slow cooker. This will elevate the turkey breast for even cooking, and also add flavor to drippings that you can use to make gravy. 3. Make the herbed butterIn a bowl, evenly combine the softened butter with spices, seasoning, and fresh herbs. Tip: Make sure you use softened butter to make it easier to spread onto the turkey. 4. Butter the turkey and slow cookThoroughly pat the turkey breast dry with paper towel, including inside the cavity. Transfer turkey to the slow cooker breast side up. Spread about ¾ of the prepared herbed butter under the skin. You can do so by opening “pockets” between the skin and the flesh. The remaining ¼ of the butter mixture should be used to butter the exterior of the turkey breast. Cover and cook for 6 hours on LOW. Note: Since it cooks in a slow cooker, the skin doesn’t crisp up (you’ll broil it at the end to get a crispy skin), so it’s best to use most of the butter mixture underneath the skin to ensure maximum flavor. 4. Crisp the skinAfter 6 hours on LOW, check the internal temperature of the turkey with a meat thermometer. It should be 165 degrees F when inserted in the thickest part of the breast. Then, carefully lift the turkey and transfer to a baking pan. Broil on HIGH for 3-4 minutes or until the skin is browned and crispy. Let it rest for 15 minutes prior to serving to allow the juices to redistribute. To serve, remove the breast meat from the breast bone with a knife and slice. 5. Make the gravy (optional)If you’re making gravy from the juices released in the slow cooker: pour drippings through a strainer into a bowl, discarding the solids. In a saucepan, melt butter and add flour, whisking constantly to form a paste for about 3-4 minutes. Then, gradually add 1 cup of the drippings and 1 cup of turkey broth, whisking on a low simmer until thickened, about 5-6 minutes. Season with salt and pepper to taste. How Long to CookFor a 6 to 7 pound turkey breast, I used a large 8-quart Crockpot and cooked it for 6 hours on LOW heat. 6 hours is perfect to ensure the breast is moist and tender, but not falling apart. Don’t cook it on HIGH – this could actually dry it out. If your turkey breast is on the bigger side, like 8-10 pounds, you may need to cook it for 8 hours on LOW. Always check for doneness with a meat thermometer – it should read 165 degrees F in the thickest part. Pairing and Serving IdeasThanksgiving dinner isn’t complete without cranberry sauce and gravy. Along with this slow cooker turkey breast, try my Orange Cranberry Sauce. If you’re not planning to make gravy from the drippings in the slow cooker or want to make gravy ahead of time, try my Turkey Gravy without Drippings recipe. My favorite Thanksgiving sides of all time:
And if you’re not into turkey, try my Roast Beef Tenderloin recipe. Other great options are Rosemary Rack of Lamb by House of Nash Eats or Thanksgiving Chicken by Plays Well With Butter. Recipe FAQsWhat size slow cooker should I use? For a 6-7 pound turkey breast, use a large 8 quart slow cooker. How long should I cook the turkey? 6 hours on LOW. Don’t cook it on HIGH or it could actually turn out dry. Can I slow cook a frozen turkey breast? No. It’s not safe to slow cook frozen meat. What is the best way to thaw turkey breast? Thaw the turkey in the fridge for a few days (usually 1 ½ days of thawing for every 4 pounds). If you forgot to defrost the turkey, the quickest method is by submerging it in cold water, changing the water every 30 minutes so it stays cold (it takes about 30 minutes per pound). How do I slice the cooked turkey breast? Using a knife, cut along the breast bone, which is in the middle, to separate the two breast halves. Then, slice each breast half to serve. Tips for Success
Cooking turkey breast in a slow cooker guarantees that it stays moist and tender. It comes out so delicious and juicy! It's a great Thanksgiving dinner option if you don't want to roast a whole turkey. Course Main Course Cuisine American Prep Time 30 minutes Cook Time 6 hours Total Time 6 hours 30 minutes Servings 6 people Calories 695kcal
For the gravy (optional)
How to safely thaw frozen turkey:
Substitutions:
Recommended equipment: 8 quart slow cooker, baking pan for broiling. Disclaimer: Nutritional values (per serving) are approximates only. Serving: 1serving | Calories: 695kcal | Carbohydrates: 8g | Protein: 99g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 2052mg | Potassium: 1208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1069IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg Is it safe to cook a frozen turkey in a crock pot?Frozen food, which starts at 0 degrees F (-18 degrees C), will take too long to come up to temperature in the low-heat slow cooker, so frozen meat will sit in the danger zone for bacteria growth for far too long to be considered safe.
Can you cook a frozen Butterball turkey breast in a crock pot?Be sure to use a fully THAWED turkey breast.
It's not safe to cook frozen meat in a slow cooker, as the inside will not fully cook quickly enough.
How long does it take to cook a frozen turkey breast?This will vary on the temperature of your oven, but at 325° F, cook turkey breast for approximately 20 minutes per lb. Always check the meat with a meat thermometer ( like this super reasonably priced one from Amazon) to make sure breast meat reaches 160° F.
Can you put a frozen Jennie O Turkey Breast in crock pot?Give your oven some space
However, you can slow cook smaller amounts of turkey—like our JENNIE-O® OVEN READY™ Boneless Breast. It even includes a cooking bag and doesn't require any thawing, cleaning or seasoning.
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