Slow Cooker Turkey Breast

Cooking turkey breast in a slow cooker guarantees that it stays moist and tender. It comes out so delicious and juicy! It's a great Thanksgiving dinner option if you don't want to roast a whole turkey.

📝 Ingredients

• 6 to 7 pound turkey breast, bone-in and skin-on (safely thawed, see note below)
• 1 large yellow onion, peeled and cut into thick slices
• 8 tablespoons unsalted butter, softened
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons fresh thyme leaves
• 1 teaspoon smoked paprika
• 2 1/2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup turkey or chicken broth
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Make sure the turkey is thawed in advance - it takes a few days to thaw in the fridge. See “thawing instructions” under recipe notes.
2. 2Remove packaging from the turkey breast and let it sit at room temperature for 30 minutes before using. This will allow it to not be so cold and make it easier to apply the butter and seasoning.
3. 3Place onions in the slow cooker in one layer. Set aside.
4. 4Make the butter mixture: In a small bowl, combine the softened butter, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper. Set aside.
5. 5Remove anything inside the cavity of the turkey breast, if needed. Thoroughly pat dry the turkey breast with paper towel.
6. 6Transfer turkey to the slow cooker, breast side up. Loosen the skin, creating “pockets.” Rub ¾ of the butter mixture underneath the skin into those "pockets" (between the skin and the flesh), and the remaining butter on the outside. Tip: Because it cooks in a slow cooker, it’s important to “trap” the butter underneath the skin - you’ll get a moist and super flavorful turkey that way. If the butter starts to harden as you spread it on the outside, you can microwave the butter for a few seconds and carefully pour it over the top.
7. 7Cover and cook on LOW for 6 hours until tender and cooked through. The thickest part of the breast should register 165 degrees F.
8. 8Transfer turkey to a baking pan and broil on high for 3-4 minutes or until the skin is golden brown, rotating as needed to get even browning. Remove turkey breast from the oven and let it rest for 15 minutes.
9. 9Meanwhile, make the gravy (optional): Pour the drippings through a strainer, and discard the solids. Melt 4 tablespoons of unsalted butter in a small saucepan over medium-low heat. Add flour, stirring constantly to form a paste, about 3-4 minutes. Gradually, add 1 cup of the reserved drippings and 1 cup of turkey or chicken broth, stirring. Bring to a simmer, stirring constantly for about 5-6 minutes, until thickened.
10. 10Serve: To slice the turkey, cut along the breast bone to separate the two breast halves. Then, slice each breast half with a sharp knife. Serve with gravy if desired