Crockpot Turkey Breast Recipe
Introduction
This Crockpot Turkey Breast recipe delivers tender, juicy meat with minimal effort, making it perfect for a cozy family meal. The slow cooking infuses the turkey with rich flavors, while finishing under the broiler adds a delightfully crispy skin.
Ingredients
- 2 to 2 ½ pounds boneless turkey breast (with skin)
- 2 tablespoons melted butter (or olive oil)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth (or turkey broth)
- 2 ribs celery (halved)
- 2 carrots (cut in thirds)
- 1 large yellow onion (sliced into ½-inch wedges)
Instructions
- Step 1: Remove netting from the turkey breast if present, then pat the meat dry with a paper towel to ensure the seasoning sticks well.
- Step 2: In a small bowl, mix the melted butter, poultry seasoning, kosher salt, garlic powder, onion powder, black pepper, and paprika. Brush this mixture evenly over the entire turkey breast.
- Step 3: Pour the chicken or turkey broth into the bottom of a 6-quart slow cooker. Add the celery, carrots, and onion slices on top of the broth to create a flavorful base.
- Step 4: Place the turkey breast, skin side up, on top of the vegetables in the slow cooker.
- Step 5: Cover and cook on low until the internal temperature of the turkey reaches 160°F. Cooking time may vary but expect several hours; avoid overcooking to keep the meat juicy.
- Step 6: Once done, transfer the turkey breast to a plate and let it rest for 10 minutes to allow the juices to redistribute.
- Step 7: For crispy skin, place the turkey breast on a rimmed, foil-lined baking sheet and broil for 3 to 5 minutes until browned and crisp. Slice and serve.
Tips & Variations
- Use olive oil instead of butter for a dairy-free option with a slightly different flavor.
- Add fresh herbs like rosemary or thyme to the seasoning mix for an extra layer of aroma.
- If you prefer, substitute turkey broth with low-sodium chicken broth for a milder taste.
- Monitor the slow cooker towards the end to avoid overcooking, as slow cooker temperatures can vary.
Storage
Store leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven to preserve moisture. You can also freeze sliced turkey for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook a larger turkey breast in the slow cooker?
Yes, but cooking time will increase. Plan for extra slow cooking hours and ensure the internal temperature reaches 160°F for safe consumption.
What if I don’t have a broiler to crisp the skin?
You can also crisp the skin in a hot oven at 450°F for about 5-7 minutes or use a kitchen torch carefully to brown the skin after slow cooking.
PrintCrockpot Turkey Breast Recipe
This Crockpot Turkey Breast recipe offers a tender and flavorful turkey breast cooked low and slow in a slow cooker with aromatic vegetables and a spiced butter rub. The turkey remains juicy and is finished under the broiler for a crispy skin, making it a hassle-free yet impressive main dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 3 to 5 hours
- Total Time: 3 hours 15 minutes to 5 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Turkey Breast and Seasoning
- 2 to 2 ½ pounds boneless turkey breast (with skin)
- 2 tablespoons melted butter (or olive oil)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
Aromatics and Liquids
- 1 cup chicken broth (or turkey broth)
- 2 ribs celery (halved)
- 2 carrots (cut in thirds)
- 1 large yellow onion (sliced into ½-inch wedges)
Instructions
- Prepare Turkey Breast: Remove netting from turkey breast if it has any, then pat the turkey dry thoroughly with a paper towel to ensure the seasoning sticks well.
- Season the Turkey: In a small bowl, mix melted butter, poultry seasoning, kosher salt, garlic powder, onion powder, black pepper, and paprika. Brush this mixture evenly over the entire surface of the turkey breast for balanced flavor.
- Prepare Slow Cooker Base: Pour the chicken broth into the bottom of a 6-quart slow cooker. Layer the halved celery, carrot pieces, and sliced onion on top of the broth. These vegetables add flavor and aroma to the turkey as it cooks.
- Place Turkey in Slow Cooker: Position the seasoned turkey breast on top of the vegetables with the skin side facing up. This placement allows the skin to dry and brown more effectively later on.
- Slow Cook the Turkey: Cover with the lid and cook on low heat until the internal temperature of the turkey reaches 160°F. Typical cooking time ranges from 3 to 5 hours depending on slow cooker model and turkey size. Avoid overcooking to keep the meat juicy.
- Rest the Turkey: Transfer the cooked turkey breast to a plate and let it rest for 10 minutes. Resting allows the juices to redistribute within the meat for optimal tenderness and moisture.
- Crisp the Skin (Optional): For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil in the oven for 3 to 5 minutes or until the skin is browned and crisp. Keep a close eye to prevent burning.
- Serve: Slice the turkey breast and serve hot, pairing with your favorite sides or gravy to complete the meal.
Notes
- Use a meat thermometer to accurately check the doneness to prevent under or overcooking.
- Broiling at the end is optional but recommended for that classic crispy turkey skin.
- Leftover turkey can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute olive oil for melted butter for a dairy-free option.
- Add herbs like rosemary or thyme to the broth or vegetable base for extra flavor if desired.
Keywords: Crockpot turkey breast, slow cooker turkey, easy turkey recipe, juicy turkey breast, holiday turkey slow cooker
