Dinner

A Juicy, Golden-Brown Turkey Breast from the Slow Cooker

Name: A Juicy, Golden-Brown Turkey Breast from the Slow Cooker
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Ingredients: 4 lb turkey breast, skin on, bone in or boneless; 1 head of garlic, cut in half horizontally; 1 onion (brown, yellow, or white), unpeeled, cut in half; 5 sprigs of thyme; 1.5 tsp garlic powder; 1.5 tsp onion powder; 1.5 tbsp olive oil; 1 tsp paprika; 2 tsp salt; 5 grinds of black pepper; 0 Chicken stock, broth, or water, for topping up liquid; 0.25 cup flour; 4 tbsp butter; 0 Salt and black pepper

The low heat setting protects the white meat from drying out over 6 hours, so you get a foolproof Juicy Slow Cooker Turkey Breast.

By Ally
Updated August 31, 2026 · Why trust this?

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Golden brown slow cooker turkey breast on a platter ready to be carved. — Photograph by the CookingMyRecipes kitchen

Total

495 min

Prep

15 min

Cook

480 min

Serves

Level

Advanced

You do not have to watch your oven for hours to enjoy a foolproof Juicy Slow Cooker Turkey Breast. By relying on a low temperature setting for six hours, A Juicy, Golden-Brown Turkey Breast from the Slow Cooker ensures the white meat stays moist. To finish the cooking process, you place the pan beneath the heating element for three to five minutes of Broiling.

Choosing the turkey breast

The method works well for bone-in or boneless turkey breasts ranging from 2 pounds to 12 pounds. Skin-on breasts provide natural basting while they cook. The skin also gives you a browned crust at the end. Skinless turkey breasts work if you prefer them. You should check the packaging on boxed or vacuum-packed frozen turkeys. These products are often pre-brined. You need to reduce the salt in the recipe if your turkey is pre-brined so you avoid an overly salty dish.

The aromatics and the Spice Blend

You mix garlic powder, onion powder, paprika, salt, pepper, and olive oil to make the Spice Blend. You must dry the turkey with paper towels first. The wet paste sticks much better to dry skin.

You cut a whole head of garlic and an unpeeled onion in half. You place these aromatics and sprigs of thyme on the bottom of the slow cooker insert.

You set the seasoned turkey directly on top of the vegetables. The onion and garlic lift the meat above the base. The turkey will poach in its own liquids if you fail to elevate it.

The slow cooker settings

Keep the slow cooker on the low setting for 6 hours, because using the high option will dry out the meat. Check the turkey with a thermometer right at the 5-hour mark. The breast finishes cooking exactly when it reaches 165°F (75°C).

You must turn the appliance off once the meat finishes cooking. The warm setting leads to overcooking. You move the meat to a cutting board to rest for 20 minutes.

Broiling

You set an oven rack 1 foot (30 cm) below the broiler element. You preheat the broiler on high. You move the rested turkey to a baking pan and place it under the heat for 3 to 5 minutes. The skin browns quickly. You need to keep a close watch on the oven so the skin does not burn.

The Pan Gravy

A 4 lb (2 kg) turkey breast releases about 2 cups of liquid during the cook time. You strain these pan juices into a large measuring cup. You press down hard on the soft garlic and onion in the strainer. This action extracts the most flavor. You can supplement the juices with chicken stock, broth, or water if your slow cooker yields less than 2 cups.

You melt butter in a saucepan and stir in the flour. You pour in a half cup of the warm liquid.

You whisk this small amount into the butter and flour until it forms a thick paste. You slowly add the rest of the liquid while stirring constantly to prevent lumps. You simmer the Pan Gravy until it thickens. You take the pan off the heat and season the gravy with salt and pepper.

Make-ahead storage and leftovers

You can cook the turkey ahead of time. You store the cooked meat in the refrigerator without crisping the skin. You wrap the refrigerated turkey in plastic wrap and reheat it on low power in the microwave for three minutes. You then place it under the broiler to crisp the outside. A high microwave setting dries out the edges of the meat.

You can make the Pan Gravy ahead of time and reheat it in a saucepan. You can repurpose any leftover cooked meat into soups, pot pies, or sandwiches.

The Recipe serves 8 · 495 min

A Juicy, Golden-Brown Turkey Breast from the Slow Cooker

Serves 8

Ingredients

4 lb turkey breast, skin on, bone in or boneless, if using frozen, thaw it
1 head of garlic, cut in half horizontally
1 onion (brown, yellow, or white), unpeeled, cut in half
5 sprigs of thyme, or 2 tsp dried thyme leaves

Spice Blend

1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tbsp olive oil
1 tsp paprika
2 tsp salt
5 grinds of black pepper

Pan Gravy

Chicken stock, broth, or water, for topping up liquid
0.25 cup flour
4 tbsp butter
Salt and black pepper

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Method

Arrange the garlic, onion, and thyme in the bottom of your slow cooker. Place the cut sides of the aromatics directly against the pot.

Mix the garlic powder, onion powder, paprika, salt, pepper, and olive oil in a small bowl until they blend into a thick, damp mixture.

Grab a paper towel and blot the turkey until the outside is dry. Slather the wet paste all over the meat. Put the thickest layer of seasoning on the top and the sides of the breast.

Place the turkey breast into the slow cooker. Let it rest directly on top of the vegetables so the meat stays lifted above the base.

Slow cook the turkey breast on LOW for 6 hours. Do not use the high setting. At the 5-hour mark, test the meat with a thermometer. The turkey is done when it hits 165°F (75°C). Timer 360 min

Turn the slow cooker off so the turkey does not sit on the Warm setting. Remove the meat to a cutting board and let it rest for 20 minutes. Timer 20 min

Broiling

Set an oven rack 1 foot (30 cm) below the broiler element. Preheat the broiler on high.

Move the rested turkey breast to a baking pan. Slide the pan under the broiler for 3 to 5 minutes. Keep a close watch on the meat. The skin turns crisp and golden brown very fast. Timer 5 min

Pan Gravy

Set a strainer over a large measuring cup and pour in the liquid from the slow cooker. Press down hard on the soft garlic and onion while you strain to extract as much flavor as possible.

A 4 lb (2 kg) turkey breast usually releases plenty of juices, but if you fall short of 2 cups, top up the liquid with chicken stock, broth, or water until you reach the 2-cup mark.

Melt the butter in a saucepan over medium heat. Add the flour and mix them together.

Pour 0.5 cup of the measured liquid into the pan. Mix well until the flour mixture turns into a thick, dough-like mass.

Slowly add the remaining liquid while stirring constantly. Whisk the gravy until it looks entirely smooth.

Simmer the gravy until it has thickened. Take the pan off the heat and season with salt and pepper to taste. Serve the gravy immediately alongside the carved turkey.

Nutritionper serving

323

Calories

44.7g

Protein

2.6g

Carbs

13.8g

Fat

Nutrition Facts

Amount per serving

Calories 323Calories from fat 124

% Daily Value*

Fat 13.8g18%

Saturated fat 5.2g26%

Cholesterol 125mg42%

Sodium 521mg23%

Carbohydrates 2.6g1%

Protein 44.7g89%

* Percent Daily Values are based on a 2000-calorie diet (FDA daily values) and are computed automatically.

Nutrition is estimated and provided for convenience. Source: Edamam.

Cook's notes

Substitutions

You can use a skinless turkey breast instead of a skin-on one, but you will miss out on the natural basting and crispy crust.

Storage

If you want to prepare this in advance, store the fully cooked turkey in the refrigerator without Broiling and gently reheat it before you crisp the skin.

You can prepare the gravy ahead of time and warm it up in the microwave or a saucepan when you are ready to serve the turkey.

Serving

Repurpose leftover slices of A Juicy, Golden-Brown Turkey Breast from the Slow Cooker into pot pies, soups, or hearty sandwiches.

Common mistakes

Reduce the salt in the Spice Blend if you are using a vacuum-packed or frozen turkey because they are often pre-brined.

Never skip elevating the turkey on the halved aromatics, otherwise the meat will boil in the released liquids.

Avoid cooking the breast on the high setting or leaving it on the warm function after it finishes to keep the meat from drying out.

Techniques

Patting raw poultry thoroughly dry with paper towels ensures that oil and seasonings adhere properly to the skin.

Always let cooked meat rest before you slice it so the internal juices have time to redistribute and keep the cuts moist.

Adding hot liquid to a butter and flour mixture in small, gradual splashes helps create a smooth sauce without lumps.

Make ahead, store & reheat

Store: If you want to prepare this in advance, store the fully cooked turkey in the refrigerator without Broiling and gently reheat it before you crisp the skin. You can prepare the gravy ahead of time and warm it up in the microwave or a saucepan when you are ready to serve the turkey.

Frequently asked

Can I use a turkey breast larger or smaller than 4 pounds?

Yes, this method works well for bone-in or boneless turkey breasts ranging from 2 pounds to 12 pounds. Just be sure to test the meat with a thermometer to ensure the center reaches 165°F (75°C).

Do I need to adjust the Spice Blend for a frozen turkey?

If you are using a boxed or vacuum-packed frozen turkey, you should reduce the salt in the Spice Blend. These products are often pre-brined, and applying the full amount of salt will result in an overly salty dish.

How should I store and reheat this dish if I make it a day ahead?

Store the fully cooked turkey in the refrigerator without Broiling the skin. When you are ready to serve, wrap the meat in plastic wrap and reheat it on low power in the microwave for three minutes before crisping it under the broiler.

Why is it important to rest the meat before carving?

Always let cooked meat rest before you slice it so the internal juices have time to redistribute. This step keeps the cuts moist and prevents the flavorful liquids from spilling out onto your cutting board.

How do I keep my Pan Gravy from getting lumpy?

Adding hot liquid to a butter and flour mixture in small, gradual splashes helps create a smooth sauce. Whisk the initial half cup of liquid into a thick paste before you slowly stir in the rest to prevent lumps from forming.

Why do I need to put the onion and garlic under the turkey?

Elevating the poultry on the halved aromatics prevents the meat from boiling in the released liquids. If you skip this step, the turkey will poach in its own juices instead of roasting.

Why do I need to pat the raw poultry dry?

Patting raw poultry thoroughly dry with paper towels ensures that oil and seasonings adhere properly to the skin. The wet seasoning paste sticks much better to a completely dry surface.

What can I do with leftover slices of A Juicy, Golden-Brown Turkey Breast from the Slow Cooker?

You can easily repurpose any leftover meat into hearty soups, pot pies, or sandwiches. The Pan Gravy can also be stored and reheated in the microwave or a saucepan to serve alongside your leftover slices.

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