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Crockpot Turkey Breast

This Crockpot Turkey Breast is tender, juicy, and packed with delicious herb and garlic flavor. Slow-cooked with butter, rosemary, thyme, sage, and broth, this easy turkey recipe is perfect for Thanksgiving, holidays, Sunday dinners, or simple family meals. Serve it with mashed potatoes, stuffing, vegetables, and homemade gravy for a comforting dinner.

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • - 3–4 pound turkey breast bone-in or boneless
  • - 4 tablespoons unsalted butter softened
  • - 3 cloves garlic minced
  • - 1 teaspoon dried thyme
  • - 1 teaspoon dried rosemary
  • - 1 teaspoon dried sage
  • - 1 teaspoon salt
  • - ½ teaspoon black pepper
  • - 1 cup chicken or turkey broth
  • - 1 medium onion sliced
  • - 2 carrots chopped, optional

Method
 

  1. Pat the turkey breast dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, salt, and black pepper.
  3. Rub the herb butter generously over the turkey breast. If using a skin-on turkey breast, gently spread some butter underneath the skin.
  4. Place the sliced onion and optional carrots in the bottom of the crockpot.
  5. Pour the chicken or turkey broth around the vegetables.
  6. Place the seasoned turkey breast on top of the vegetables.
  7. Cover and cook on low until the thickest part of the turkey reaches 165°F (74°C). Cooking time varies depending on the size and whether the turkey is bone-in or boneless.
  8. Carefully remove the cooked turkey from the crockpot and place it on a cutting board.
  9. Loosely cover with foil and let the turkey rest for about 15 minutes.
  10. For crispy skin, transfer the turkey to a baking sheet and broil for a few minutes until golden brown, watching carefully.
  11. Slice the turkey against the grain and serve with the cooking juices or gravy.

Notes

- A boneless turkey breast can be used, but cooking time may vary.
- Always use a meat thermometer to confirm the thickest part reaches 165°F (74°C).
- Let the turkey rest before slicing to help retain its juices.
- For extra flavor, add fresh rosemary, thyme, or sage to the crockpot.
- The cooking liquid can be strained and used to make homemade gravy.
- Store leftover turkey in an airtight container in the refrigerator for 3–4 days.
- Leftover turkey is delicious in sandwiches, salads, soups, and casseroles.