Crockpot Turkey Breast

Making a whole turkey for just a few people always seemed wasteful to me, but I still wanted that classic holiday turkey flavor without heating up my oven for hours or dealing with a massive bird. This slow cooker turkey breast changed everything. You season a bone-in turkey breast with fresh herbs, throw some oranges and herb sprigs in the bottom of your crockpot for aromatics, pour in some broth, and let it cook low and slow for about five hours. What comes out is this incredibly juicy, tender turkey that practically falls off the bone and tastes like you spent all day fussing over it. I made this for Thanksgiving a few years back when we were doing a small family dinner, and my dad kept saying it was the moistest turkey he'd ever had. Now I make it way more often than just holidays because it's so easy and gives you amazing turkey sandwiches for days afterward.

My sister is not a confident cook. She usually brings store-bought desserts to family gatherings because she's convinced she'll mess up anything homemade. But after eating this turkey at my house, she asked if I thought she could make it for Christmas dinner at her place. I told her if she could throw things in a crockpot and turn it on, she could definitely make this. She did it and sent me a photo of her finished turkey looking gorgeous, with a text that just said "I CAN'T BELIEVE I MADE THIS." Her husband told me later it was the first time she'd ever successfully cooked a main dish for a holiday meal, and now she makes it all the time.

What Goes Into It

• Bone-in turkey breast: Get one that weighs between 6 and 7 pounds with the skin still on. The bone keeps the meat juicy while it cooks, and the skin protects the meat from drying out even though it won't get crispy in the slow cooker.
• Oranges: Two of them quartered up to throw in the bottom of the crockpot. As they heat, they release their juices and oils, which steam up and flavor the turkey from below. You can also use one orange and one lemon if you want more tartness.
• Fresh thyme sprigs: Whole sprigs with the leaves still on the stems go in the bottom for aromatics. The slow, gentle heat releases their earthy, slightly minty flavor throughout the cooking process.
• Fresh rosemary sprigs: More whole sprigs for the bottom layer. Rosemary has this piney, robust flavor that pairs perfectly with poultry and gets stronger as it cooks in all that moisture.
• Olive oil: Just enough to help the herbs and seasonings stick to the turkey skin and create a base for browning later if you want to crisp it up under the broiler.
• Chopped fresh thyme: This time you chop the leaves finely to rub directly on the turkey skin. Fresh herbs taste way better than dried in this recipe because their oils are more vibrant and aromatic.
• Chopped fresh rosemary: Also chopped fine for rubbing into the skin. Make sure to chop rosemary really well because the leaves can be kind of tough and woody if left in big pieces.
• Sea salt: Fine sea salt distributes more evenly over the skin than coarse salt. You'll use between one and two teaspoons depending on how salty you like things.
• Black pepper: Freshly ground gives you the best flavor. Pre-ground pepper from a jar that's been sitting in your cabinet for a year won't have the same punch.
• Chicken broth: Low-sodium is important because you're adding salt separately and you can always add more salt at the end but you can't take it away. This creates the cooking liquid that keeps everything moist. You could also use apple cider for a slightly sweeter, more fall-flavored version.

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Cooking the Turkey

Preparing the meat:

Take your turkey breast out of whatever packaging it came in and remove any little plastic pop-up thermometers or tags that might be stuck in it. Grab some paper towels and pat the entire turkey dry, getting the skin as moisture-free as possible. This helps the seasonings stick better and will matter later if you decide to brown the skin. Set your dried turkey aside on a clean plate or cutting board while you prep your slow cooker.

Building the base layer:

Get out your largest slow cooker—you need one big enough to fit a 6 to 7 pound turkey breast comfortably. Take your two oranges and cut each one into quarters, then drop all those quarters into the bottom of the slow cooker insert. They don't need to be arranged in any particular pattern, just scattered across the bottom. Add your four sprigs of fresh thyme and four sprigs of fresh rosemary right on top of the oranges. These aromatics will sit under the turkey and release their flavors as they heat up, creating this fragrant steam that works its way up through the meat.

Seasoning the turkey:

Drizzle your tablespoon of olive oil all over the turkey breast, using your hands to rub it into the skin so the entire surface gets coated with a thin layer of oil. In a small bowl, mix together your chopped thyme, chopped rosemary, salt, and pepper. Sprinkle this herb mixture all over the oiled turkey skin, then use your hands again to rub it in really well, pressing it into the skin so it adheres. Make sure you get herbs on all sides of the turkey breast, not just the top. The more evenly you distribute the seasonings, the more flavorful every part of the turkey will be.

Setting up the slow cooker:

Carefully place your seasoned turkey breast into the slow cooker, setting it right on top of the oranges and herbs you put in the bottom. The turkey will probably be sitting kind of tilted because of the oranges underneath, and that's completely fine. Pour your cup of chicken broth around the turkey, letting it pool in the bottom of the slow cooker. Don't pour it directly over the top of the turkey or you'll wash off all those herbs you just rubbed in. The broth will create moisture in the cooking environment and mix with the juices from the oranges and turkey as everything cooks.

Slow cooking process:

Put the lid on your slow cooker and make sure it's sealed properly all the way around. Turn the heat to low and set a timer for five hours. Resist the urge to lift the lid and check on it during cooking because every time you open the slow cooker, you release heat and moisture and add to your total cooking time. After five hours, use an instant-read thermometer to check the internal temperature by sticking it into the thickest part of the breast without touching the bone. You're looking for 165 degrees, which is the safe temperature for poultry. If it hasn't reached that yet, put the lid back on and keep cooking, checking every thirty minutes until it hits 165. Depending on your slow cooker and the exact size of your turkey breast, total cooking time could be anywhere from five to seven hours.

Resting the meat:

Once your turkey reaches 165 degrees, very carefully lift it out of the slow cooker using sturdy tongs or two large spatulas. Be gentle because the meat will be so tender it might want to fall apart. Set the turkey on a cutting board or serving platter and immediately cover it loosely with aluminum foil. Let it rest under that foil tent for a full 20 minutes without cutting into it. This resting time lets the juices redistribute throughout the meat so they don't all run out onto your cutting board when you start slicing. I know it's tempting to cut right in, but waiting those 20 minutes makes a noticeable difference in how juicy each slice turns out.

Optional browning step:

The skin on slow cooker turkey won't be crispy since it's been steaming in moisture for hours. If you want that golden-brown, slightly crispy skin for presentation, use a sharp knife to carefully remove both turkey breast halves from the bone while keeping them in large pieces. Turn your oven to broil and line a baking sheet with foil. Place the turkey breast pieces skin side up on the prepared sheet and slide it under the broiler. Watch it constantly because broilers are aggressive and things go from golden to burnt really fast. After about 3 to 5 minutes, when the skin looks golden brown and slightly crispy, pull it out immediately. Tent it with foil again and let it rest another few minutes if needed, then slice and serve. Browning is totally optional—the turkey tastes amazing either way, but it does look more impressive and traditional with that golden skin.

Important Things to Know

• Bone-in: The bone-in breast stays significantly juicier than boneless because the bone conducts heat more slowly and protects the meat from overcooking while adding flavor throughout the cooking process
• Low Heat: Cooking on low rather than high gives you much better texture and moisture retention, even though it takes longer, because the gentle heat doesn't force the meat fibers to contract and squeeze out their juices
• Timing: Every slow cooker runs a little differently in terms of temperature, so your cooking time might vary by an hour or more from someone else making this exact recipe with a different brand or model
• Resting: Letting the turkey rest after cooking is just as important as the cooking itself because cutting into it immediately causes all the juice to flood out instead of staying in the meat where you want it

The first time I made turkey in a slow cooker, I used a boneless breast thinking it would be easier to deal with. That turkey came out drier and way less flavorful than when I finally tried it with a bone-in breast. The bone really does make that much difference, both in keeping things moist and in adding that deeper turkey flavor you expect. Now I always buy bone-in even though it costs a bit more per pound, because the results are so much better.

I learned about resting the hard way. Early on, I'd pull the turkey out of the slow cooker and immediately start carving it because I was excited and hungry. All this juice would pour out onto my cutting board, and then when people actually ate the turkey, it seemed kind of dry. Once I started forcing myself to wait that full 20 minutes before cutting, the difference was obvious. The meat stayed juicier and every slice was tender instead of just the middle pieces being good while the ends were dry.

My slow cooker runs a little hot compared to some others I've used at friends' houses. The first few times I made this, I'd check at five hours and the turkey was already at like 175 degrees, which is technically overcooked even though it still tasted fine because of the moist environment. Now I start checking around four and a half hours just to be safe. Getting an instant-read thermometer was one of the best kitchen purchases I ever made because it takes all the guessing out of when things are actually done.

The fresh herbs are really worth it for this recipe. I tried making it with dried herbs once when I didn't feel like going to the store, using the usual conversion of one-third the amount. It was okay but nowhere near as fragrant and flavorful as when I use fresh. Fresh herbs release their oils slowly over those long cooking hours, perfuming the whole house and infusing the turkey in a way dried herbs just can't match.

Using low-sodium broth matters more than I initially thought. I used regular broth the first time and the turkey came out tasting too salty, especially near the bottom where it was sitting in the cooking liquid. Low-sodium lets you control the salt level with what you rub on the skin, and you can always add more salt to individual slices when serving if someone wants it.

Serving This Turkey

Slice your rested turkey breast across the grain into pieces about half an inch thick and arrange them on a warmed platter for a nice presentation. This turkey works beautifully as your main protein for Thanksgiving, Christmas, or any holiday meal where you want something special without the hassle of a whole bird. Serve it with classic sides like mashed potatoes, stuffing, cranberry sauce, and roasted vegetables for a traditional spread. The leftovers make incredible sandwiches with cranberry sauce and mayo on soft bread, which honestly might be better than the actual meal. For a lighter dinner, serve sliced turkey over a big green salad with nuts and dried cranberries. The cooking liquid left in your slow cooker can be strained and used as a base for gravy if you want to go that route, just skim off any fat and thicken it with a flour or cornstarch slurry.

Different Ways to Try It

Season the turkey with a dry rub made from brown sugar, smoked paprika, and cumin instead of the herbs for a completely different flavor profile with more sweetness and smoke. Use maple syrup mixed with Dijon mustard as a glaze rubbed on before cooking for a sweet and tangy variation. Throw some chopped apples and onions in the bottom instead of oranges for a more savory, fall-inspired version. Add a few cloves of garlic to the bottom aromatics for deeper, richer flavor throughout. Try using grapefruit instead of oranges for a more tart, slightly bitter citrus note. Rub the turkey with butter mixed with dried cranberries and sage for a classic New England style. Add a splash of white wine to the chicken broth for a more sophisticated cooking liquid. Mix some honey with the olive oil before rubbing on the herbs for subtle sweetness that caramelizes slightly during cooking.

Keeping and Reheating Leftovers

• Leftover turkey stays good in the fridge for up to 4 days stored in an airtight container or wrapped tightly in foil. Slice it before storing if you haven't already, which makes it easier to grab exactly what you need for sandwiches or quick meals.
• Reheat slices gently in the microwave with a damp paper towel over them to keep them from drying out, or warm them in a covered dish with a splash of broth in a 325-degree oven for about 15 minutes.
• You can freeze cooked turkey for up to 3 months wrapped really well in plastic wrap and then foil or in freezer bags with all the air pressed out. Thaw frozen turkey in the fridge overnight before reheating.
• The cooking liquid from the slow cooker can be strained, cooled, and frozen separately to use later for soups or gravy.
• Leftover turkey works great in casseroles, salads, soups, pot pies, quesadillas, or basically anywhere you'd use cooked chicken.

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I've made this slow cooker turkey breast for so many different occasions now. Regular weeknight dinners when I'm craving turkey but don't want to heat up the whole oven. Small holiday gatherings when cooking a whole turkey seems ridiculous. Meal prep Sundays when I want protein for the week ahead. Every single time, it comes out tender and juicy and full of flavor. There's something really satisfying about putting ingredients in a pot in the morning and coming home to dinner basically done. The house smells incredible when you walk in, and you feel like a genius for making something this good with such little active work. People always assume slow cooker food is going to be kind of mushy or overcooked, but this turkey proves that's not true when you do it right. The meat has texture and structure, it slices beautifully, and the flavor is way better than what most people get from hours of roasting. I honestly prefer this method now even when I have time to use the oven, just because the results are so consistently good. No more worrying about dry breast meat or constantly basting or any of that traditional turkey drama. Just season it, walk away, and come back to perfect turkey. That's pretty much the dream for any cook, and this recipe delivers on that promise every single time!

Frequently Asked Questions

→ Can I use a boneless turkey breast?

Yes, but it will cook faster - probably 4 to 5 hours on low. The bone helps keep the meat juicy and adds flavor, but boneless works in a pinch.

→ Do I need to brown the turkey first?

No! That's the beauty of this recipe - just season it and toss it in the slow cooker. You can brown the skin at the end under the broiler if you want it crispy.

→ What size slow cooker do I need?

A 6 to 7 quart slow cooker works best for a turkey breast this size. Make sure the lid closes completely.

→ Can I cook this on high instead of low?

You can, but it will take about 3 to 4 hours and won't be quite as tender. Low and slow is best for turkey.

→ What can I do with the drippings?

Strain them and use them to make gravy! Just thicken with a flour or cornstarch slurry and season to taste.

→ Can I add vegetables to the slow cooker?

Sure! Carrots, celery, and onions would be great additions. Just put them on the bottom with the oranges and herbs.