5 from 4 votes
Close up of thanksgiving dinner plate with turkey, mashed potatoes and cranberries
Juicy Turkey Breast (slow cooker)
Prep Time
15 mins
Cook Time
6 hrs 12 mins
Total Time
6 hrs 27 mins
 

This easy juicy slow cooker turkey breast recipe has herbed butter with hints of garlic and onion.  Finished in the oven to get the crispy golden skin this recipe is perfect for those who don’t need the entire bird for their Thanksgiving celebration or those who only want eat breast meat. 

Course: Main Course
Cuisine: American
Keyword: crock pot turkey, slow cooker turkey breast, turkey for small gatherings
Servings: 4
Calories: 685 kcal
Author: Michele Hall
Ingredients
  • 4 pound full turkey breast, skin and bone-in see notes for boneless options
  • 8 tablespoons butter room temperature
  • 1 tablespoon poultry seasoning
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon orange zest
  • 1 teaspoon tarragon
  • 2 onions
  • 1 head garlic
  • 1 whole orange
  • 1/3 cup white wine
  • 3 tablespoons flour
  • 1 cup turkey stock (chicken broth ok)
  • salt and pepper to taste
Instructions
  1. In a small bowl mix butter, poultry seasoning, garlic salt, pepper, onion powder and orange zest until well mixed.

  2. Rinse turkey, pat dry.  Using your fingers slide create a small pocket just beneath the skin coming up from the base of the turkey breast on each side up to the bone that runs across about 3" below the top opening.  You will leave the skin attached all the way across to hold it in place.  (see photo where I point to where to leave it attached.

  3. In the pocket, stuff butter inside.  Then go from the top part of the breast and stuff butter down to where line is that skin stays attached to hold it in place.  You will leave  about 3 tablespoons of the seasoned butter for making the gravy after cooking.

  4. Season both sides of the butter stuffed turkey breast with salt pepper and tarragon.

  5. Cut the onions and garlic in half.  Place into the bottom of the crock pot along with the whole orange. 

  6. Place the turkey breast on top of the shelf created by the onions, garlic and orange.  Add 1/3 cup wine  and 1/4 cup water to the bottom of the crock pot.

  7. Cook on high for 2 hours, then reduce the heat for  for 5 hours for a bone in 4 pound turkey breast until the temperature using a thermometer is  165°.

  8. Once the turkey is done remove it from the slow cooker and place in the oven on broil for 5-10 minutes to crisp and brown the skin.  *******Note****. watch the turkey very closely as on broil the skin can burn very quickly.  Once it is golden brown, remove from the oven and cover with foil to keep it warm until ready to serve.

  9. Make the gravy:  Stain out the solids (onion, garlic, orange) from the remaining liquid in the bottom of the crock pot to a measuring cup.  You want to get about 2 cups of liquid so add stock to achieve a total of 2 cups in your measuring cup.  

  10. Using the remaining seasoned butter heat a small pan to medium high and melt the butter. (stirring constantly to avoid it burning.). Then sprinkle the flour over the top in stages to incorporate well and avoid lumping.  

  11. Once flour is well blended slowly add the liquid to the pan while stirring quickly to avoid lumping.  Once the flour/butter is incorporated bring the gravy to a boil and stir until the gravy has thickened.  Place in serving vessel and serve over top of turkey.

Recipe Notes

You can absolutely use a de-boned turkey breast.  The cooking time will be less.  I suggest cooking on high for only one hours, then reduce the slow cooker to low  to avoid it drying out.  You will still Cook turkey to 165°.