Slow Cooker Turkey Breast with Gravy

Tender slow-cooked turkey breast with aromatic herbs and a rich, homemade gravy. Perfect for family dinners, holiday meals, or weeknight comfort food. Juicy turkey cooked in the slow cooker with onions and carrots, finished with crispy skin and flavorful gravy.

Ingredients

Turkey & Vegetables:

• 3–6 pound bone-in turkey breast, thawed if frozen
• 1 medium onion, thickly sliced
• 1 carrot, cut into small chunks
• ½ cup low-sodium chicken or turkey broth (plus extra if needed)

Rub:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter, softened
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon dried rubbed sage
• ½ teaspoon crushed rosemary
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Freshly ground black pepper, to taste

Gravy:

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup reserved turkey drippings
• 1 cup low-sodium chicken or turkey broth
• Salt and freshly ground black pepper, to taste
• Kitchen Bouquet browning sauce, optional (use sparingly)

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Instructions

Prepare the Slow Cooker Turkey

1. Coat a 6-quart slow cooker insert with nonstick cooking spray. Scatter the onion rings and carrot chunks across the bottom.
2. Remove the turkey from packaging, drain excess juices, and pat dry with paper towels.
3. In a small bowl, combine rub ingredients. Carefully lift the skin of the turkey and spread a small amount of the butter mixture underneath. Stretch the skin back over the breast and secure with toothpicks if needed. Spread the remaining rub over the skin and sides of the turkey.
4. Place the turkey breast on top of the onions and carrots, and pour ½ cup broth around it.
5. Cover and cook on LOW for 5–6 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.

Crisp the Skin

6. Preheat the oven to BROIL and place a rack one position below center. Line a baking sheet with foil.
7. Transfer the cooked turkey to the sheet and broil for several minutes until the skin is browned and crisp. Watch carefully to prevent burning.
8. Let the turkey rest for a few minutes before slicing.

Make the Gravy

9. Remove vegetables and strain the turkey drippings through a fine mesh colander, reserving 1 cup.
10. Melt butter in a saucepan over low heat. Stir in flour and cook for 2–3 minutes to form a roux.
11. Gradually whisk in the reserved turkey drippings and broth until thickened. Add a tiny bit of Kitchen Bouquet for color if desired. Season with salt and pepper to taste.
12. Slice the turkey breast and serve with the gravy on the side.

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Why You’ll Love This Recipe

This slow cooker turkey breast is tender, juicy, and infused with aromatic herbs and spices. The easy slow-cooking method saves time while producing flavorful, moist meat that pairs perfectly with a rich, homemade gravy.

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Tips

• Use a meat thermometer to ensure the turkey reaches 165°F without overcooking.
• Let the turkey rest after slow cooking and again after broiling for maximum juiciness.
• Broil carefully to achieve crisp skin without burning.

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Variations and Substitutions

• Replace bone-in turkey breast with boneless for faster cooking.
• Add celery or parsnips with the onion and carrot for extra flavor.
• Swap butter for olive oil in the rub for a lighter option.
• Use turkey or chicken broth depending on availability.

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FAQs

Can I cook this without broiling the skin?
Yes, the turkey will still be moist, but the skin will be soft rather than crisp.

How long can leftovers be stored?
Refrigerate in an airtight container for up to 3–4 days.

Can this be made with a frozen turkey breast?
Thaw completely before slow cooking to ensure even cooking.

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Serving

Serve sliced turkey with gravy, alongside mashed potatoes, roasted vegetables, or stuffing for a comforting, hearty meal.

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Suggestions

• Garnish with fresh herbs like parsley or thyme for presentation.
• Pair with cranberry sauce or a light salad for added flavor contrast.
• Serve with crusty bread to soak up extra gravy.