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Slow cooker turkey breast sliced on a platter with homemade gravy

Slow Cooker Turkey Breast

Slow cooker turkey breast that stays juicy and slices beautifully, with a simple gravy made from the cooking juices — the oven stays free for the sides.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
20 minutes
Total Time 5 hours 45 minutes
Servings: 6 –8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bone-in skin-on turkey breast, 5–6 lb (2.3–2.7 kg), thawed if frozen, patted dry
  • 4 tbsp 55 g unsalted butter, softened
  • 1 tsp fine salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 tsp paprika sweet or smoked
  • 1 large onion thickly sliced
  • 2 celery stalks cut into chunks
  • 1 cup 240 ml low-sodium chicken or turkey broth
  • For the gravy: 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • strained cooking juices about 2 cups / 480 ml, topped up with broth if short
  • salt and pepper to taste

Method
 

  1. Make the herbed butter: mash the softened butter with the salt, pepper, garlic powder, onion powder, thyme and paprika.
  2. Scatter the onion slices and celery in the bottom of a 6-quart slow cooker and pour in the broth.
  3. Rub the turkey breast all over with the herbed butter, including a little under the skin where it lifts easily. Set the breast on the vegetables, skin side up.
  4. Cover and cook on LOW for 5–6 hours, until a thermometer in the thickest part reads 165°F / 74°C. Avoid lifting the lid during cooking — each lift drops the heat.
  5. Lift the breast onto a board, tent loosely with foil and rest 20 minutes. (For crisper skin, place it under a hot broiler for 3–5 minutes before resting — optional.)
  6. Make the gravy: strain the cooking juices. Melt the 2 tbsp butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the juices and simmer 3–4 minutes until it coats the back of a spoon. Season to taste.
  7. Slice the breast against the grain into thick slices, fan on a warm platter and serve with the gravy alongside.