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Sliced crockpot turkey breast on a platter with herbs and gravy

Crockpot Turkey Breast

This easy crockpot turkey breast comes out juicy, tender, and foolproof every time. A boneless or bone-in turkey breast slow cooks in a buttery herb broth, then is finished with a rich homemade gravy — perfect for Thanksgiving or a cozy family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb turkey breast boneless or bone-in, thawed
  • 4 tbsp butter softened
  • 4 cloves garlic minced
  • 1 tbsp poultry seasoning
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 onion quartered
  • 1 cup chicken or turkey broth
  • 2 tbsp cornstarch for gravy, optional

Method
 

  1. Pat the turkey breast completely dry with paper towels.
  2. Mix the softened butter with the garlic, poultry seasoning, rosemary, thyme, salt, and pepper to make a herb butter.
  3. Rub the herb butter all over the turkey breast, including under the skin if bone-in.
  4. Place the quartered onion in the bottom of the crockpot and set the turkey breast on top. Pour the broth around (not over) the turkey.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the internal temperature reaches 165°F.
  6. For a golden skin, transfer the turkey to a baking sheet and broil 3-5 minutes (optional).
  7. Rest the turkey 10 minutes before slicing. Meanwhile, whisk the cornstarch with a little cold water, stir into the crockpot juices, and heat until thickened into gravy.

Notes

Always cook to 165°F internal, not by time alone. A 3 lb breast feeds about 6. Store leftovers up to 4 days refrigerated or freeze up to 3 months.