Crock Pot Turkey Breast
A quick and easy turkey recipe perfect for dinners, holidays or for meal prepping!
- 4-5 pounds bone-in turkey breast completely thawed
- 4 stalks celery
- 2 onions cut into chunks
- 5 sprigs fresh thyme or 3 tsp dried thyme leaves
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 4 Tablespoons butter softened
- 2 cups broth from turkey
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Crock Pot Turkey
Spray a large (recommended 6 quart) crock pot with non stock spray.
Place the celery, onion and thyme in bottom of Crock Pot.
Place rub ingredients in bowl and mix to combine
Rub the rub mixture on the outside of turkey and make sure to gently lift the skin and rub under the skin.
Place the turkey breast with the breast side down, on top of vegetables in Crock Pot so it is elevated.
Cook on LOW for 6-7 hours or until the turkey’s internal temperature reaches 165 degrees F.
Remove the turkey from the Crock Pot and let is rest for 20 minutes before crisping the skin.
To Crisp the Skin - Preheat broiler to high. Place the oven rack 1 foot from heat source. Place the turkey breast in a heatproof serving dish and place the dish on oven shelf. Broil for 3 to 5 minutes or until the skin is crispy. Keep an eye on this because it will brown quickly.
Strain broth from crock pot into a measure cup. You should have at least two cups. If you don’t top it off with chicken broth.
Melt butter in saucepan over medium heat. Slowly whisk in flour until it is smooth. Pour about 1 c. broth into the flour mixture and whisk until it forms a past. Add 1 c. of broth and whisk to combine. Whisk in the salt and pepper then simmer until it is thickened.
It will thicken as it cools so make sure to take it off right before it reaches you desired thickness.
Tips & Tricks!
How to safely thaw a Turkey Breast
- Choose a turkey breast that is approximately 4 to 5 pounds. It should fit well in a 6-quart crock pot.
- Choose a skin-on, bone-in turkey breast. You will get a juicier and more flavorful turkey breast once it's cooked.
- Be sure to place the breast side down in the crock pot. This will ensure they turkey breast cooks evenly and all of the juices run into the breast meat so you have a juicy tender turkey breast.
- Use a meat thermometer to check the temperature of your cooked turkey. Insert it into the thickest part of the meat. You know when the turkey is done when the internal temperature is 165 degrees F.
- Be sure to let your turkey rest before you crisp the skin. Resting it allows all of the juices to redistribute to they don't all run out when you slice it.
- I don't recommend skipping the broiler step! Turkey cooked in a crock pot won't develop a golden and crispy skin. Popping it under the broiler for a few minutes is the key to a beautiful (and delicious!) turkey.
- The safest way to thaw turkey is in the refrigerator.
- A 5-pound turkey breast will take approximately 24 hours to thaw in the refrigerator.
- Keep the turkey breast in it's packaging and place it in a baking dish to thaw. This will prevent cross-contamination if the juices leak out.
- Once the turkey breast is thawed you can keep it in the refrigerator for up to two days longer before you cook it.
Calories: 557kcal | Carbohydrates: 13g | Protein: 61g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 202mg | Sodium: 1770mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg