Boneless Turkey Breast in a Slow Cooker
Boneless Turkey Breast in a Slow Cooker
Ingredients
For the Seasoned Butter Mixture
- 1/2 cup unsalted butter, softened
- 1 tablespoon poultry seasoning
- 1/2 teaspoon dried sage
For the Turkey Breast
- 3 pounds boneless turkey breast, skin-on
- 1 teaspoon poultry seasoning
- 1 cup turkey stock
For the Gravy
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a small mixing bowl, combine the softened unsalted butter, 1 tablespoon of poultry seasoning, and dried sage. Mix thoroughly until well combined and it forms a greenish, seasoned paste.
⏱️ 5 min
- 2
Pat the boneless turkey breast completely dry with paper towels. Sprinkle 1 teaspoon of poultry seasoning evenly over the meat side of the turkey. Carefully lift the skin of the turkey breast and spread approximately half of the prepared seasoned butter mixture evenly underneath the skin. Rub the remaining seasoned butter mixture generously over the top of the turkey skin.
⏱️ 15 min
- 3
Place the prepared turkey breast into the slow cooker. Pour the turkey stock around the base of the turkey.
⏱️ 2 min
- 4
Cover the slow cooker and cook on the LOW setting for 3 1/2 to 4 hours, or until the internal temperature of the thickest part of the turkey breast reaches 165°F when measured with a meat thermometer.
⏱️ 210 min
- 5
Once cooked, carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist turkey.
⏱️ 10 min
- 6
While the turkey rests, prepare the gravy. Skim off any excess fat from the drippings in the slow cooker. In a small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Pour the slurry into the slow cooker with the drippings, whisking constantly. Turn the slow cooker to the HIGH setting (or transfer drippings to a saucepan and cook over medium heat) and cook, stirring frequently, until the gravy thickens to your desired consistency, about 5-10 minutes. Season the gravy with salt and black pepper to taste.
⏱️ 10 min - 7
Slice the rested turkey breast against the grain and serve immediately with the homemade gravy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Boneless Turkey Breast in a Slow Cooker
Ingredients
For the Seasoned Butter Mixture
- 1/2 cup unsalted butter, softened
- 1 tablespoon poultry seasoning
- 1/2 teaspoon dried sage
For the Turkey Breast
- 3 pounds boneless turkey breast, skin-on
- 1 teaspoon poultry seasoning
- 1 cup turkey stock
For the Gravy
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a small mixing bowl, combine the softened unsalted butter, 1 tablespoon of poultry seasoning, and dried sage. Mix thoroughly until well combined and it forms a greenish, seasoned paste.
⏱️ 5 min - 2
Pat the boneless turkey breast completely dry with paper towels. Sprinkle 1 teaspoon of poultry seasoning evenly over the meat side of the turkey. Carefully lift the skin of the turkey breast and spread approximately half of the prepared seasoned butter mixture evenly underneath the skin. Rub the remaining seasoned butter mixture generously over the top of the turkey skin.
⏱️ 15 min - 3
Place the prepared turkey breast into the slow cooker. Pour the turkey stock around the base of the turkey.
⏱️ 2 min - 4
Cover the slow cooker and cook on the LOW setting for 3 1/2 to 4 hours, or until the internal temperature of the thickest part of the turkey breast reaches 165°F when measured with a meat thermometer.
⏱️ 210 min - 5
Once cooked, carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist turkey.
⏱️ 10 min - 6
While the turkey rests, prepare the gravy. Skim off any excess fat from the drippings in the slow cooker. In a small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Pour the slurry into the slow cooker with the drippings, whisking constantly. Turn the slow cooker to the HIGH setting (or transfer drippings to a saucepan and cook over medium heat) and cook, stirring frequently, until the gravy thickens to your desired consistency, about 5-10 minutes. Season the gravy with salt and black pepper to taste.
⏱️ 10 min - 7
Slice the rested turkey breast against the grain and serve immediately with the homemade gravy.
⏱️ 5 min