I get tender, juicy turkey breast with rich drippings for gravy, all without wrestling a whole bird. This is the scaled-down Thanksgiving centerpiece that still feels totally special.

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I’m obsessed with this Crockpot Turkey Breast because it gives me the big holiday centerpiece without the giant bird drama. The bone in turkey breast turns out ridiculously juicy, with enough rich drippings for gravy that actually tastes like something.

I love that the meat slices clean, stays tender, and still feels special enough for Thanksgiving, even when I’m feeding a smaller crew. And the flavor?

Savory, garlicky, buttery, the kind that makes me steal bites before it hits the table. But my favorite part is the payoff: glossy gravy, tender turkey, zero dry-bird regret.

Just the good stuff. Seriously.

Ingredients

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Bone-in turkey breast stays juicy and feels special without cooking a whole bird.
Olive oil helps the seasoning stick and gives the skin a nicer finish.
Melted butter brings that cozy, rich flavor everyone wants with turkey.
Garlic makes the whole crockpot smell amazing and adds a savory kick.
Poultry seasoning is the shortcut to classic holiday flavor, no guessing needed.
Thyme adds an earthy note that keeps the turkey from tasting flat.
Rosemary is bold, woodsy, and honestly perfect with slow-cooked turkey.
Black pepper adds a little bite without taking over the dish.
Kosher salt wakes everything up, because bland turkey is just sad.
Onion softens underneath and gives the broth a sweet, savory backbone.
Broth keeps things moist and turns the drippings into gravy gold.
Bay leaves add quiet depth.
Basically, they make it taste more homemade.
Cornstarch and cold water thicken the drippings into easy, silky gravy.
Plus, fresh parsley makes the plate look bright and a little fancy.

Ingredient Quantities

1 bone in turkey breast, 4 to 6 pounds

1 to 2 tablespoons olive oil

2 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 tablespoon poultry seasoning

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1 teaspoon freshly ground black pepper

1 to 1 1/2 teaspoons kosher salt

1 medium onion, quartered

1 cup low sodium chicken or turkey broth

2 bay leaves

2 tablespoons cornstarch (for thickening drippings into gravy)

2 tablespoons cold water (for mixing with cornstarch)

2 tablespoons fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat the turkey breast dry and rub all over with 1 to 2 tablespoons olive oil.

2. In a small bowl mix melted butter, minced garlic, poultry seasoning, thyme, crushed rosemary, black pepper and 1 to 1 1/2 teaspoons kosher salt; brush or rub this mixture all over the turkey breast, working under the skin where possible.

3. Place quartered onion in the bottom of the slow cooker and set the seasoned turkey breast on top, skin side up; tuck 2 bay leaves beside the turkey.

4. Pour 1 cup low sodium chicken or turkey broth into the slow cooker around the turkey, not over the skin.

5. Cover and cook on LOW for 4 to 5 hours, or until an instant read thermometer in the thickest part of the breast reads 165 F; if using HIGH, cook 2 1/2 to 3 1/2 hours and check temperature early.

6. When done, transfer the turkey to a cutting board, tent loosely with foil and let rest 15 to 20 minutes before slicing to retain juices.

7. Pour the slow cooker drippings and broth through a fine mesh strainer into a saucepan, pressing solids to extract liquid; discard solids and bay leaves.

8. In a small bowl whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Bring the strained drippings to a simmer over medium heat and whisk in the slurry, simmering until the gravy thickens and is smooth, about 1 to 2 minutes; season to taste with salt and pepper.

9. Slice the rested turkey breast, serve with the gravy spooned over, and sprinkle with 2 tablespoons chopped fresh parsley if desired.

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef knife
4. Small mixing bowl
5. Measuring spoons and measuring cup
6. Basting brush or spoon
7. Instant read thermometer
8. Fine mesh strainer and medium saucepan
9. Whisk and aluminum foil

FAQ

How long should I cook a 4 to 6 pound bone in turkey breast in the crockpot? Cook on low for 5 to 6 hours or until the thickest part reaches 165°F (74°C) on an instant read thermometer; larger breasts may need up to 6 hours.

Should I brown the skin first? Browning is optional but recommended for crispier, more golden skin: sear skin side down in a hot skillet with olive oil for 3 to 5 minutes before placing in the crockpot.

Can I use frozen turkey breast? No. Always thaw completely before slow cooking to ensure even cooking and to avoid food safety risks.

How do I make gravy from the crockpot drippings? Strain drippings into a saucepan, skim excess fat, simmer with 1 to 1 1/2 cups broth if needed, then whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Cook until thickened, about 2 to 3 minutes.

How much salt should I use and can I brine the turkey? The recipe calls for 1 to 1 1/2 teaspoons kosher salt. If you brine, reduce added salt to avoid over seasoning and pat the breast dry before rubbing on oil and butter.

How should I store leftovers and how long will they keep? Cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently to 165°F (74°C) before serving.

Crockpot Turkey Breast Recipe Substitutions and Variations

Olive oil: use avocado oil or light vegetable oil for similar smoke point and neutral flavor.
Unsalted butter: substitute ghee for nutty richness or salted butter and reduce added salt by about 1/2 teaspoon.
Poultry seasoning: make your own by mixing 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme and 1/4 teaspoon ground rosemary per tablespoon, or use 1 tablespoon Herbes de Provence.
2 tablespoons cornstarch: replace with 2 tablespoons arrowroot powder for clear glossy gravy, or use 3 tablespoons all purpose flour whisked into a little cold water for a thicker, less glossy gravy.

Pro Tips

1. Bring the breast to room temperature for 30 to 60 minutes before cooking. It shortens cooking time variability so the center hits 165 F without overcooking the outer meat.

2. Push as much seasoned butter and garlic under the skin as you can. That targeted fat keeps the meat moist and flavors the meat directly instead of just coating the surface.

3. If you want a golden, slightly crisp skin, after slow cooking transfer the turkey to a rimmed baking sheet and broil for 3 to 6 minutes, watching closely. This gives great color and texture without drying the meat beneath.

4. For a richer gravy, skim most of the fat from the strained drippings, then simmer the liquid to concentrate flavor before adding your cornstarch slurry. Taste and adjust seasoning at the end so the gravy is balanced.

Crockpot Turkey Breast Recipe

Recipe by Sarah level

0.0 from 0 votes

I get tender, juicy turkey breast with rich drippings for gravy, all without wrestling a whole bird. This is the scaled-down Thanksgiving centerpiece that still feels totally special.

Servings

servings

Calories

430

kcal

Equipment: 1. Slow cooker
2. Cutting board
3. Chef knife
4. Small mixing bowl
5. Measuring spoons and measuring cup
6. Basting brush or spoon
7. Instant read thermometer
8. Fine mesh strainer and medium saucepan
9. Whisk and aluminum foil

Ingredients

1 bone in turkey breast, 4 to 6 pounds
1 to 2 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon freshly ground black pepper
1 to 1 1/2 teaspoons kosher salt
1 medium onion, quartered
1 cup low sodium chicken or turkey broth
2 bay leaves
2 tablespoons cornstarch (for thickening drippings into gravy)
2 tablespoons cold water (for mixing with cornstarch)
2 tablespoons fresh parsley, chopped, for garnish (optional)

Directions

Pat the turkey breast dry and rub all over with 1 to 2 tablespoons olive oil.
In a small bowl mix melted butter, minced garlic, poultry seasoning, thyme, crushed rosemary, black pepper and 1 to 1 1/2 teaspoons kosher salt; brush or rub this mixture all over the turkey breast, working under the skin where possible.
Place quartered onion in the bottom of the slow cooker and set the seasoned turkey breast on top, skin side up; tuck 2 bay leaves beside the turkey.
Pour 1 cup low sodium chicken or turkey broth into the slow cooker around the turkey, not over the skin.
Cover and cook on LOW for 4 to 5 hours, or until an instant read thermometer in the thickest part of the breast reads 165 F; if using HIGH, cook 2 1/2 to 3 1/2 hours and check temperature early.
When done, transfer the turkey to a cutting board, tent loosely with foil and let rest 15 to 20 minutes before slicing to retain juices.
Pour the slow cooker drippings and broth through a fine mesh strainer into a saucepan, pressing solids to extract liquid; discard solids and bay leaves.
In a small bowl whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Bring the strained drippings to a simmer over medium heat and whisk in the slurry, simmering until the gravy thickens and is smooth, about 1 to 2 minutes; season to taste with salt and pepper.
Slice the rested turkey breast, serve with the gravy spooned over, and sprinkle with 2 tablespoons chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.