Slow Cooker Turkey Breast with Gravy
Cooking a bone-in turkey breast in the slow cooker gives you very tender, moist meat with almost no effort, and the juices it releases make a flavourful gravy. If you like crisp skin, slide the breast under the broiler for a few minutes at the end.
Published
- Prep Time
- 15 mins
- Cook Time
- 5 hrs 30 mins
- Rest
- 15 mins
- Total Time
- 6 hrs
- Servings
- 10 servings
How do you make Slow Cooker Turkey Breast with Gravy?
To make turkey breast in a slow cooker, rub a 2.7-3.2 kg (6-7 lb) bone-in turkey breast with herb butter, garlic, salt and pepper and set it on sliced onion and celery in a 6-7 L slow cooker. Cook on LOW for 5-6 hours, until the thickest part reaches 74°C (165°F). Thicken the strained juices with cornstarch for gravy.
- Total time
- 6 hrs
- Calories
- 330 per serving
- Protein
- 48 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Turkey
Base
Gravy
Equipment
Oval slow cooker (6-7 L) · Instant-read thermometer · Fine-mesh sieve · Small saucepan · Whisk · Baking sheet (optional, for crisping the skin)
Quick Directions
Season the turkey
Pat the turkey breast dry.
Build the base
Spread the onion and celery over the bottom of the slow cooker and pour in the broth.
Slow cook
Cook on LOW for 5-6 hours, until the centre reaches 74°C (165°F).
Crisp the skin (optional)
Slow cooker skin stays soft.
Rest and make the gravy
Tent the turkey with foil and rest it for 15 minutes.
Carve and serve
Run a knife along the breastbone and down the ribs to lift each half of the breast off the bone in one piece.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker turkey breast with gravy.
Season the turkey
Pat the turkey breast dry. Mash the butter with the garlic, sage, thyme, paprika, salt and pepper. Loosen the skin with your fingers and push about half the butter underneath, then rub the rest over the outside.
Build the base
Spread the onion and celery over the bottom of the slow cooker and pour in the broth. Set the turkey on top, breast-side up. The vegetables lift it out of the liquid and flavour the juices for the gravy.
Slow cook
Cover and cook on LOW for 5-6 hours, until an instant-read thermometer pushed into the thickest part of the breast, away from the bone, reads 74°C (165°F). Start checking at 5 hours, since slow cookers vary.
Crisp the skin (optional)
Slow cooker skin stays soft. For golden skin, heat the broiler (oven grill), set the turkey on a foil-lined baking sheet and broil for 4-6 minutes, watching closely, until browned.
Rest and make the gravy
Tent the turkey with foil and rest it for 15 minutes. Strain the juices from the slow cooker into a small saucepan, skim off the fat and bring to a simmer; you should have about 500-750 ml (2-3 cups). Stir the cornstarch into the cold water, whisk it into the simmering juices and cook for 1-2 minutes, until thickened. Season with salt and pepper.
Carve and serve
Run a knife along the breastbone and down the ribs to lift each half of the breast off the bone in one piece. Slice across the grain and serve with the gravy.
Recipe Tips
- A 2.7-3.2 kg (6-7 lb) bone-in breast fits most 6-7 L oval slow cookers. Check that the lid closes before the day you cook.
- Always thaw the turkey breast in the fridge first. A frozen breast stays too cold for too long in a slow cooker.
- If you avoid gluten, check the broth label for a gluten-free claim.
Variations
- Add 2 carrots and a halved head of garlic to the base for a sweeter, richer gravy.
- Swap the sage for rosemary and add the zest of 1 orange to the butter.
- Use a boneless turkey breast roast of 1.4-1.8 kg (3-4 lb) and start checking it at 3 1/2 hours on LOW.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 48 g |
| Carbs | 3 g |
| Fat | 14 g |
| Saturated fat | 4.5 g |
| Sugar | 1 g |
| Sodium | 540 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate sliced turkey and gravy separately within 2 hours and use within 3-4 days.
- Freezer
- Freeze sliced turkey in a little gravy for up to 3 months.
- Reheat
- Reheat gently, covered, with gravy or broth until the turkey reaches 74°C (165°F).
Slow Cooker Turkey Breast with Gravy FAQs
How long does a turkey breast take in the slow cooker?
A 2.7-3.2 kg (6-7 lb) bone-in turkey breast takes 5-6 hours on LOW. It's ready when the thickest part reaches 74°C (165°F) on an instant-read thermometer.
Can I cook turkey breast on HIGH?
You can, for about 3-4 hours, but LOW heats the meat more gently and evenly, so the outside is less likely to dry out before the centre is done.
Does the skin get crispy in the slow cooker?
No. The slow cooker traps steam, so the skin stays soft. Broil the cooked breast for 4-6 minutes to brown and crisp it.
Can I put a frozen turkey breast in the slow cooker?
No. Thaw it in the fridge for 2-3 days first. A frozen turkey breast warms too slowly in a slow cooker to be safe.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
