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Crockpot Turkey Breast

Juicy bone-in crockpot turkey breast with garlic herb butter, cooked on a bed of onions and finished with a quick pan gravy from the drippings. Perfect for a small Thanksgiving.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Turkey
  • 6 to 7 lb bone-in turkey breast fully thawed (2.7 to 3.2 kg)
  • 4 tbsp unsalted butter softened (55 g)
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 1/2 tsp dried sage
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 medium onions thickly sliced
  • 1/2 cup chicken broth (120 ml)
Gravy
  • 2 cups turkey drippings strained, topped up with broth (480 ml)
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Method
 

  1. Mix the butter, garlic, thyme, rosemary, sage, paprika, salt and pepper.
  2. Pat the turkey dry. Loosen the skin and rub half the butter underneath, then rub the rest over the skin.
  3. Layer the onions in a 6 to 7-quart slow cooker, pour in the broth, and set the turkey on top skin side up. Cook on LOW for 5 to 7 hours, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
  4. Transfer the turkey to a sheet pan and broil 4 to 6 minutes until golden. Rest 15 minutes before slicing.
  5. Strain 2 cups of drippings into a saucepan and bring to a simmer. Whisk the cornstarch with the cold water, whisk it in, and simmer 1 to 2 minutes until thick. Season to taste.

Notes

Cook time is for LOW; start checking at 5 hours. The turkey must reach 165°F in the thickest part. Must be fully thawed.