The turkey breast is the star of many holiday dinners, but achieving a result that is both cooked through and incredibly juicy can be a challenge. The slow cooker solves this problem beautifully, taking all the stress out of the process and delivering a turkey breast that is unbelievably tender and moist every single time. This method is a game-changer for a small holiday gathering or a weeknight dinner, freeing up your oven for other dishes.

This recipe not only provides a foolproof method for a perfectly cooked turkey breast, but it also shows you how to turn the rich, flavorful drippings from the slow cooker into a quick, homemade gravy that is far superior to anything from a packet. It's a simple, set-it-and-forget-it recipe that ensures a delicious, stress-free meal that tastes like you spent hours on it.

Juicy Slow Cooker Turkey Breast + Homemade Gravy

A Holiday Favorite!

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 4-6 hours on LOW, or 2-3 hours on HIGH

Ingredients

  • 1 bone-in or boneless turkey breast (5-7 lbs)

  • 2 tablespoons unsalted butter, softened

  • 1 tablespoon poultry seasoning

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 large yellow onion, roughly chopped

  • 2 stalks celery, roughly chopped

  • 1 ½ cups chicken or turkey broth

  • For the Gravy:

    • 2 tablespoons butter

    • 2 tablespoons all-purpose flour

Instructions

1. Prepare the Turkey Breast

  1. Pat Dry: Pat the turkey breast completely dry with paper towels. This helps the seasonings adhere and creates a better crust.

  2. Make the Rub: In a small bowl, mix the softened butter, poultry seasoning, thyme, garlic powder, salt, and pepper until it forms a paste.

  3. Season the Turkey: Rub the butter mixture all over the turkey breast, making sure to get it into every crevice.

2. Cook in the Slow Cooker

  1. Prep the Slow Cooker: Scatter the chopped onion and celery evenly on the bottom of a 6-quart or larger slow cooker. This creates a bed for the turkey and adds flavor.

  2. Add Turkey and Broth: Place the seasoned turkey breast on top of the vegetables. Pour the chicken or turkey broth around the sides of the turkey, not directly on top.

  3. Slow Cook: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The turkey is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C).

3. Rest and Make the Gravy

  1. Rest: Carefully transfer the cooked turkey breast to a cutting board. Cover it loosely with foil and let it rest for at least 15 minutes before slicing. This is a critical step for a juicy turkey.

  2. Strain Drippings: While the turkey rests, strain the liquid and vegetables from the slow cooker into a large measuring cup or bowl. Discard the vegetables.

  3. Make the Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly, to create a roux.

  4. Finish Gravy: Gradually whisk in the strained turkey drippings. Bring the mixture to a simmer, whisking until the gravy thickens. If it's too thick, add a little more broth. If it's too thin, simmer for a few more minutes. Season with salt and pepper to taste.

4. Serve

  • Slice the rested turkey breast and serve it hot, topped with the warm, homemade gravy.

Pro-Tips for a Perfect Turkey Breast

  • Don't Overcook: Use a meat thermometer! Cooking to the exact temperature of 165°F is the secret to preventing a dry turkey.

  • The Importance of Resting: Allowing the turkey to rest lets the juices redistribute back into the meat, ensuring a tender and moist final result.

  • A Quick Broil: For a beautiful, crispy skin, you can transfer the cooked turkey breast to a baking sheet and place it under a broiler for 2-3 minutes after it's been removed from the slow cooker. Be sure to watch it closely so it doesn't burn.

  • Make it a Meal: The onion and celery bed not only adds flavor but can also be puréed with a little broth to create a rustic, flavorful base for the gravy.