Slow cooker turkey breast rests a 6-to-7-pound bone-in, skin-on breast over quartered oranges and fresh herb sprigs, surrounded by low-sodium broth. Olive oil, chopped thyme, rosemary, sea salt, and pepper season the skin while gentle low heat cooks the meat to a precise 165°F.
This dairy-free, gluten-free, low-carb recipe serves ten. Preparation takes about 10 minutes and low cooking takes 5 to 7 hours; the listed total is 310 minutes at the five-hour point, followed by a required 20-minute rest. Optional broiling gives the cooked skin a golden, crisp finish.
Slow Cooker Turkey Breast Ingredients
Use one 6-to-7-pound bone-in turkey breast with its skin. For the rub, measure 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 to 2 teaspoons fine sea salt to taste, and ½ teaspoon freshly ground black pepper.
For the cooker base, quarter 2 oranges, or use the stated alternative of 1 orange and 1 lemon. Add 4 whole thyme sprigs, 4 whole rosemary sprigs, and 1 cup low-sodium chicken broth or stock. Apple cider is the stated alternative to broth.
If you enjoy this recipe, you may also like Sloppy Joe Stromboli.
How to Make Crockpot Turkey Breast
- Remove the turkey from packaging and pat it completely dry with paper towels.
- Place quartered oranges and all whole thyme and rosemary sprigs in the bottom of a slow cooker at least 6 quarts.
- Drizzle the turkey with olive oil. Rub chopped thyme, rosemary, 1 to 2 teaspoons salt, and pepper evenly over the skin.
- Set the breast on the citrus and herbs. Pour 1 cup broth around its sides, not over the seasoned skin. Cover and cook on low for 5 to 7 hours.
- Check the thickest breast area with an instant-read thermometer. Remove the turkey when it reaches 165°F, tent loosely with foil, and rest 20 minutes.
- Optionally remove breast portions from the bone and broil 3 to 5 minutes until the skin is golden, watching constantly. Tent again, slice, and serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Dry the Turkey Before Seasoning
Remove all outer packaging and any included materials, then place the turkey on a stable surface. Blot the entire breast, including the skin and sides, thoroughly with paper towels. A dry surface gives olive oil and chopped herbs something to grip.
Do not rinse raw poultry, which can spread droplets around the sink. After drying, wash hands and clean any surfaces or utensils that contacted the uncooked turkey before handling garnishes or finished food.
If you enjoy this recipe, you may also like Easy Chicken Fried Rice.
Build a Citrus and Herb Base
Place the quartered 2 oranges in the bottom of a slow cooker with a capacity of at least 6 quarts. The permitted alternative is 1 orange and 1 lemon. Add exactly 4 thyme sprigs and 4 rosemary sprigs.
This base lifts the breast away from direct contact with the cooker bottom while surrounding it with citrus and herbal aroma. Arrange the pieces in a stable layer capable of supporting the heavy bone-in turkey.
Rub the Skin Evenly
Drizzle 1 tablespoon olive oil over the dried turkey. Combine or sprinkle 1 tablespoon each chopped fresh thyme and rosemary, 1 to 2 teaspoons fine sea salt according to taste, and ½ teaspoon black pepper.
Rub the seasoning over the entire exposed skin with even pressure. Cover thin edges as well as the broad top. The oil helps distribute the herbs and encourages color if the optional broiler step is used later.
Cook on Low for Five to Seven Hours
Set the seasoned breast on top of the oranges and herb sprigs. Pour 1 cup low-sodium chicken broth or stock around the sides. Apple cider may be used instead, but do not add both liquids. Put the lid in place.
Cook only on low for 5 to 7 hours. Slow-cooker models and turkey shape vary, so elapsed time is a guide rather than the final safety test. Avoid lifting the lid repeatedly, because released heat lengthens cooking.
Verify Exactly 165°F
Insert an instant-read thermometer into the thickest part of the breast without touching bone, which can distort the reading. The turkey is finished when that center registers 165°F. Check another thick area if the shape is uneven.
Do not judge doneness from skin color, since covered slow cooking keeps it pale, or extend cooking automatically to 7 hours after 165°F is reached. Temperature supplies the reliable evidence and helps protect the lean breast from drying.
Rest for Twenty Minutes
Lift the cooked turkey carefully onto a cutting board, supporting the bone and tender meat. Tent it loosely with aluminum foil and leave it intact for 20 minutes. A tight wrap traps excessive steam against the skin, while no cover allows too much surface cooling.
The rest lets hot juices redistribute instead of spilling onto the board during slicing. Use the liquid collected in the slow cooker for gravy if desired, handling it as hot poultry drippings and seasoning only after tasting.
Optional Broiler Finish and Storage
For crisp golden skin, remove the breast portions from the bone after cooking and place them under the broiler for 3 to 5 minutes. Watch continuously because skin can change from browned to burned quickly. Tent loosely again afterward.
Slice across the grain and serve warm. Refrigerate leftovers promptly and keep them for up to 4 days. Cold slices work well in sandwiches, while reheated portions benefit from a little reserved cooking liquid to retain moisture.
Conclusion
Pat a 6-to-7-pound bone-in turkey breast dry. Arrange quartered oranges and 4 sprigs each thyme and rosemary in a 6-quart slow cooker. Rub turkey with oil, chopped herbs, 1 to 2 teaspoons salt, and pepper. Set it on the citrus, pour broth around the sides, and cook low 5 to 7 hours to 165°F. Rest under loose foil 20 minutes; optionally broil 3 to 5 minutes.
Frequently Asked Questions
- → What size slow cooker is required?
Use a large slow cooker with a capacity of at least 6 quarts for the 6-to-7-pound breast.
- → What temperature makes turkey breast done?
The thickest part must reach 165°F on an instant-read thermometer without the probe touching bone.
- → Is broiling required?
No. Broiling for 3 to 5 minutes is optional and only adds a golden, crisp skin.
- → How long can leftover turkey be refrigerated?
Store cooked turkey safely in the refrigerator for up to 4 days.