Crockpot Turkey Breast

If you’re looking for a delicious and easy turkey recipe, this Crockpot Turkey Breast is sure to become a family favorite. With its tender texture and savory herbs, this dish is perfect for any occasion, from a simple weeknight dinner to your Thanksgiving turkey breast slow cooker feast. Follow this slow cooker turkey breast recipe for a juicy turkey breast with gravy that everyone will love.

Ingredients

• Turkey Breast: 4-5 pound bone-in turkey breast. Make sure to choose a turkey breast that is fresh and moist, and consider a free-range turkey for enhanced flavor.
• Herb Mixture:
  • 2 teaspoons dried thyme. Ensure that your thyme is fresh and aromatic; if not, slightly increase the amount.
  • 1 teaspoon dried rosemary. Crushing rosemary slightly before use releases more of its fragrant oils.
  • 1 teaspoon dried sage. If you prefer, fresh sage can be used, though double the quantity for a similar intensity.
• Spices:
  • Salt and pepper, to taste. Kosher salt and freshly ground black pepper are recommended for the best flavor.
  • 1 teaspoon smoked paprika. Adds a subtle smoky depth; adjust according to personal preference.
• Butter Mixture:
  • 1/2 cup unsalted butter, melted. Opt for high-quality, organic butter for a richer taste.
  • 4 cloves garlic, minced. Fresh garlic cloves offer the best flavor, but pre-minced garlic can be a convenient substitute.
• Vegetables (optional):
  • 2 cups baby carrots. These add sweetness and a beautiful color contrast to the dish.
  • 1 cup chopped celery. Besides flavor, celery provides a nice crunchy texture.
  • 1 cup pearl onions. If unavailable, shallots can be used as an alternative.
• For Gravy:
  • 2 cups turkey broth. Homemade broth is ideal for its depth of flavor, but canned works in a pinch.
  • 1/4 cup all-purpose flour. This acts as a thickening agent for the gravy; adjust for preferred consistency.
  • 2 tablespoons heavy cream. For a lighter option, consider using half-and-half instead.

Steps / Instructions

1. Prepare the Crockpot: Place the baby carrots, chopped celery, and pearl onions in the bottom of the crockpot to create a bed for the turkey breast. This not only flavors the vegetables but also prevents the turkey from sticking to the bottom.
2. Season the Turkey: In a small bowl, mix the dried thyme, rosemary, sage, salt, pepper, and smoked paprika. Rub the mixture evenly over the turkey breast, ensuring it’s well-coated. This herb crust will infuse the turkey with flavor as it cooks.
3. Prepare Garlic Butter: Combine melted butter and minced garlic in a separate bowl. Carefully lift the turkey skin and spread half of the garlic butter underneath. Pour the remaining butter mixture over the top. This step ensures that the turkey remains moist and flavorful.
4. Cook the Turkey: Place the seasoned turkey breast on top of the vegetable bed in the crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until an internal temperature of 165°F is reached. For best results, resist the urge to frequently lift the lid, as this releases heat and moisture.
5. Make the Gravy: Once the turkey is cooked, remove it from the crockpot and let it rest. Strain the juices into a saucepan. Bring to a simmer and whisk in flour, cooking until thickened. Stir in heavy cream and adjust seasoning. For a smoother gravy, you can also blend briefly.
6. Finish and Serve: Slice the turkey breast and serve with the homemade gravy. Enjoy your tender turkey breast with herbs and flavors! Garnish with fresh herbs for added visual appeal.

Tips & Tricks

• Choosing the Right Turkey Breast: Opt for a bone-in turkey breast for a juicier result. If unavailable, a boneless turkey breast will also work. The bone helps with even cooking and adds flavor.
• Flavor Enhancements: Marinating the turkey overnight with herbs and spices can enhance flavors significantly. Consider adding a splash of citrus juice or zest for brightness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, add a splash of broth to maintain moisture.
• Make-Ahead Option: Prepare the garlic butter and herb mixture a day in advance to save time on cooking day. This also allows the herbs to fully infuse the butter.
• Avoid Overcooking: Use a meat thermometer to ensure the turkey breast is cooked to the perfect temperature without drying out. Insert the thermometer into the thickest part of the breast.
• Gravy Tip: If the gravy is too thick, add a bit more broth. If too thin, whisk in a bit more flour and continue simmering. Consider adding a splash of white wine for depth.

Serving Suggestions

Pair your Crockpot Turkey Breast with classic sides like mashed potatoes, green beans, or a Dill Pickle Bacon Pasta Salad for a well-rounded meal. For a lighter option, serve with a Mediterranean Orzo Power Salad. Complement your meal with a glass of chilled white wine or a cranberry spritzer for a festive touch. For added zest, consider a lemon-herb dip alongside your turkey slices.

FAQ

• Can I use a frozen turkey breast? Yes, but ensure it’s fully thawed before cooking to guarantee even cooking. Thawing in the refrigerator is safest and typically takes 24 hours for every 5 pounds.
• Can I cook this on high to reduce time? While cooking on high is an option, low and slow cooking yields a more tender turkey breast. This method allows flavors to develop and results in a succulent texture.
• How do I ensure my turkey doesn’t dry out? Keep an eye on the internal temperature and remove it from the crockpot as soon as it hits 165°F. Resting the turkey for at least 15 minutes before slicing helps retain juices.