Slow Cooker Turkey Breast is simple to prepare and has as much flavor as a whole turkey. Start with a bone in, skin on, and use the same seasonings, but the secret to the juiciest meat is the brining.
CROCKPOT TURKEY BREAST
This Crockpot Turkey Breast recipe is an excellent addition to serve extra white meat for your Thanksgiving meal, which my family loves. We always run out of white meat, but not anymore.
My recipe for Crockpot Turkey Breast is straightforward, with only 3 ingredients, turkey, poultry seasoning, and butter, that's it. It turns out moist and flavorful every time.
Whether cooking a whole turkey or a turkey breast, the leftovers are always my favorite.
I love making turkey sliders, sandwiches, turkey soup, and my new recipe for turkey bubble up, which uses this year's leftovers.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SLOW COOKER TURKEY BREAST
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Slow Cooker Turkey Breast and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKING THE BEST SLOW COOKER TURKEY BREAST
Buying. A bone in, skin on turkey breast is best. Skin on is recommended because the fat under the skin melts while the turkey is cooking, and it will self baste the turkey, keeping it moist.
Size. A double breast yields more serving, but a single breast is fine. Turkey breasts are like the whole turkey. It can be 1.5 lbs. to 10 lbs. The beauty of this recipe is that it will work for any size you buy. Just make sure it will fit in your crockpot.
Elevate Flavor. For the best flavor, brine the turkey breast for 6-12 hours but not more than 12.
Cooking time. Check for the internal temperature to be 165 degrees F., allowing for a slight temperature increase while the turkey rests.
Gravy. The turkey juices render a delicious broth full of flavor.
Size. A double breast yields more serving, but a single breast is fine. Turkey breasts are like the whole turkey. It can be 1.5 lbs. to 10 lbs. The beauty of this recipe is that it will work for any size you buy. Just make sure it will fit in your crockpot.
Elevate Flavor. For the best flavor, brine the turkey breast for 6-12 hours but not more than 12.
Cooking time. Check for the internal temperature to be 165 degrees F., allowing for a slight temperature increase while the turkey rests.
Gravy. The turkey juices render a delicious broth full of flavor.
WHAT YOU NEED TO MAKE SLOW COOKER TURKEY BREAST
Large stockpot
6-8 quart size crockpot
5-8 lb. bone in, skin on double breasted turkey breast
Salt
Water
Butter
Poultry seasoning
Coarse black pepper
6-8 quart size crockpot
5-8 lb. bone in, skin on double breasted turkey breast
Salt
Water
Butter
Poultry seasoning
Coarse black pepper
HOW TO MAKE SLOW COOKER TURKEY BREAST
In a 6 quart container or stockpot, mix the water and salt. Mix until the salt is dissolved.
Add turkey breast. Cover and refrigerate 6-12 hours, not more than 12 hours.
Remove the turkey breast and rinse under cool water.
Place turkey breast skin side up in the crockpot.
Mix the poultry seasoning and 1 cup of water and pour immediately over the turkey breast.
Sprinkle liberally with coarse black pepper.
Place butter pats around the top of the turkey breast. This will ensure the skin browns in the crockpot.
Cover the crockpot. Cook on high for 1 hour.
Turn the crockpot down to low and cook for 4 hours or until the internal temperature is 165 degrees F.
Remove the turkey breast from the crockpot and place on a platter. Let rest for 15-20 minutes before slicing.
Reserve the juices in the crockpot for gravy.
Garnish with fresh herbs and serve.
Add turkey breast. Cover and refrigerate 6-12 hours, not more than 12 hours.
Remove the turkey breast and rinse under cool water.
Place turkey breast skin side up in the crockpot.
Mix the poultry seasoning and 1 cup of water and pour immediately over the turkey breast.
Sprinkle liberally with coarse black pepper.
Place butter pats around the top of the turkey breast. This will ensure the skin browns in the crockpot.
Cover the crockpot. Cook on high for 1 hour.
Turn the crockpot down to low and cook for 4 hours or until the internal temperature is 165 degrees F.
Remove the turkey breast from the crockpot and place on a platter. Let rest for 15-20 minutes before slicing.
Reserve the juices in the crockpot for gravy.
Garnish with fresh herbs and serve.
WHERE YOU WILL SEE THIS RECIPE
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
