Without a doubt, this is the easiest, safest and tastiest way to cook turkey breast without brining. This Slow Cooker Turkey Breast is moist and juicy, takes 3 minutes to prepare, then just leave it to cook in your slow cooker (crock pot). Then use the juices to make a killer gravy!
Turkey breast is notoriously lean so the only way to guarantee it comes out juicy if you roast it in the oven is to brine it – dry or wet brine. If you don’t brine it, then even if you use a meat thermometer, it is extremely difficult to roast the turkey breast perfectly.
I created this Slow Cooker Turkey Breast after trying a handful of recipes for turkey breast and being disappointed by the bland looking skin, dry meat and mediocre gravy. So I tossed out everything I’d read and decided to come up with my own version using a slow cooker. This is by far the juiciest turkey breast I’ve ever had – without fussing with brining. And my friends agreed!
HOW TO MAKE SLOW COOKER TURKEY BREAST
TIPS FOR COOKING TURKEY BREAST
- Type of turkey breast – bone in or boneless turkey breast is fine. Skin on is recommended because the fat under the skin melts while the turkey is cooking and it bastes the turkey (helps with flavour and moisture). Also skin is required to get that lovely browned seasoned crust you see in the photos.
- Single or double breast? Either is fine. These photos show a single turkey breast. See here for what a double turkey breast looks like (on the bone, also called a turkey buffe or turkey crown)
- What size? Turkey breast differ drastically in size – they can range from 1.5/3lb to over 5kg/10lb! The beauty of this recipe is that it will work for any turkey breast size – as long as it fits in your slow cooker! Note the different cook times in the recipe.
- A great rub goes a long way with turkey breast! It not only adds flavour, it seasons the broth and it gives the turkey breast great colour!
- How long to cook turkey breast in the slow cooker – A 2 kg / 4 lb turkey breast will take about 6 hours on LOW in a slow cooker. See recipe notes for cook times for other sizes.
- How to tell when turkey breast is done – When the internal temperature is 165F / 75C. That’s optimum perfectly-cooked juiciness, allowing for a slight temperature increase while the turkey rests.
- Elevate the turkey breast with a halved garlic and onion to ensure even cooking because otherwise the breast will be half submerged and poaching in liquid (you will be amazed how much liquid the breast leeches while cooking)
- Crisp the skin under the broiler. The extra flavour you get is worth it – and it only takes a few minutes
- Use slow cooker juices for GRAVY – the turkey juices are loaded with flavour and are the best broth ever to make an absolute killer gravy!
- Slow Cooking is FORGIVING! Because of the low temperature, there’s far less risk of drying out the turkey from overcooking. So even if the turkey is in the slow cooker for 1 or 2 hours longer than necessary, it will still be lovely. Plus – speaking really frankly – that gravy can save anything. ANYTHING!
Prefer ROASTED turkey breast? Use this Garlic Herb Butter Roasted Turkey Breast.
Turkey is more often than not a centrepieces for holiday feasting in many households around the world. So I know it can be nerve racking, trying a new recipe.
But you can have Confidence in this Slow Cooker Turkey Breast recipe. It’s been viewed over 2 million times since I first published, there’s hundreds of fantastic reviews, it’s a simple recipe and there’s a recipe video below to guide you through it step by step.
And in all honesty – worst case? Your turkey goes a bit over and it’s not as juicy as you hoped. Of course, I’m doing everything in my power to help avoid this – including sending over virtual positive vibes.😂
But if it does – don’t fret! That Turkey Gravy is so insanely good, it will totally make up for it! – Nagi x
MORE TURKEY RECIPES
- GARLIC HERB Butter Slow Cooker Turkey Breast – the bursting with garlic herb flavours!
- Garlic Herb Butter ROAST Turkey Breast – the oven roasted version of the above
- Dry Brined Whole Turkey: the most practical way to brine a whole turkey AND you can do it while it’s still defrosting
- One Pan Cajun Roast Turkey Breast and Dressing: Epic reader recipe from last year! Cajun rubbed turkey baked in the same pan as a fabulous sausage dressing (stuffing).
🦃🎄 HOLIDAY FEASTING 🦃🎄
- Easy Thanksgiving Menus – suggested Thanksgiving menus along with tips for how to create a menu, make ahead tips and a selection of my best Thanksgiving recipes.
- See all Thanksgiving RecipesChristmas Menus – 2017 // 2016 // 2015
- See all Christmas Recipes
WATCH HOW TO MAKE IT
SLOW COOKER: Many people have said that my slow cooker looks like a pressure cooker. They are actually correct, it is a slow cooker and pressure cooker in one (but no, it is not an Instant Pot). It is called a Breville Fast-Slow Cooker (it’s an Australian product). I use the slow cooker function for this recipe.
I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, without brining the breast in advance. Plus slow cooking generally is very forgiving so you don't need to be spot on with the cooking time. SCALE RECIPE by moving slider on Servings to adjust for different turkey weights. More turkey recipes below recipe. 2017 Easy Thanksgiving Menus here and all Thanksgiving recipe here. RECIPE VIDEO above.
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 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)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1 1/2 - 2 tbsp olive oil
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper
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Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
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Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
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Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
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Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
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Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.
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Preheat gril/broiler to high.
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Place an oven shelf 30cm / 1 foot from the heat source.
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Remove turkey breast from the slow cooker into a heatproof serving dish.
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Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
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Serve immediately with gravy on the side.
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Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
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Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
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Season to taste with salt and pepper. Serve with turkey.
1. Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey "buffe" or "crown") can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some photos floating around on my site with a drumstick attached to the breast. 🙂
This can be made with any cut of turkey breast - but it needs to have skin if you want the nice colour you see in the photos.
BRINED TURKEY: If you buy a frozen turkey breast from the supermarket that comes in a box, check to see if the the breast is already brined (i.e. marinated in salty water to make it more moist once cooked). Check the label / ask the butcher - if the ingredients include salt, your turkey is brined. Here in Australia, generally anything that is sold in boxes / vac packed in the frozen section of supermarkets (e.g. Steggles), it is brined.
If it has been brined, no problems, just cut the salt in half. But if it's been preseason with another sort of rub, I'd suggest either scraping the rub off before adding my rub.
2. Because turkey is so lean, it is far better made as close as possible to serving time. But if you need to make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.
3. COOK TIMES: Ready when the internal temp is 165F/75C. Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy! DO NOT try to save time by using HIGH!
Bone in skin on turkey breast (I used this), start checking internal temp at the short cook time provided:
1 kg / 2 lb: 5 hours on low
2 - 3 kg / 4 - 6 lb: 6 hours on low
4 kg / 8 lb: 7 hours on low (see 8 June '17 report from reader Tony)
5 kg / 10 lb: 8 - 9 hours on low
4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!
5. SLOW COOKER: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a "Breville Slow Fast Cooker" which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker.
6. Nutrition per serving, including gravy.
MORE TURKEY RECIPES
GARLIC HERB BUTTER ROAST TURKEY BREAST
The garlicky, herb butter smeared under the skin takes this turkey to over-the-top-deliciousness! No brining. Recipe here.
One Pan Cajun Turkey and Sausage Stuffing / Dressing
An irresistible Cajun seasoning rubbed on turkey breast then roasted WITH the dressing around it. No bringing required. Recipe here.
Genius Dry Brined Turkey
Hands down, the easiest and smartest way to brine a whole turkey for juicy roasted turkey. And you can brine even while it’s still frozen! Recipe here.
🦃See all Thanksgiving recipes 🦃
🎄See all Christmas recipes 🎄
LIFE OF DOZER
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Question – if I cook two 3 lb. boneless turkey breasts in a slow cooker will it take longer to cook than just one 3 lb. turkey breast?
would this work with turkey legs? I’m thinking 4-6 legs
Made this one today. Very impressed. Had 8# bone in frozen turkey breast sitting 2 months in my freezer and this worked out perfectly. It barely fit in the crock pot and needed about 7 hours on low, but came out moist and tasty. Can’t wait to bring this and your cranberry recipe to my sisters next month.
To have something under the turkey breast could I just use crumbled up tinfoil? I know the onion and garlic add to the flavour but I don’t have any right now and need to start it early in the morning.
My turkey breast was 3.5 lbs. (bone in), and reached 165°F in four hours. I let it cook another half hour. I don’t think it was done enough, however. It could’ve been more tender. I felt it was a bit tough. I only had one cup of juice. Also, when crisping it up under the broiler, you said to put it 12” or 30 cm from the heat source. I don’t know what kind of oven you’re using, but mine was under the broiler 10 minutes and still hadn’t got brown or crispy. I think it needed to be maybe 6” from the element, not 12”. I was disappointed in that part because I couldn’t leave it any longer in the oven. Dinner was ready, and I was afraid that it would lose its moistness if left any longer in the hot oven. So, I don’t know what I did wrong.
While I was hesitating to attempt turkey in a crockpot, I was not disappointed in this method! It was perfect. I just stuck my usual digital thermometer into, with the cord going to the outside with the digital thermometer base. Was perfect. Juicy and tender, not stringy at all. Peeled some potatoes, threw them in a pot of water and went outside and worked outside and ran errands for 5 or 6 hours. When I was done, all I had to do was put the turkey under the broiler, whip up the 10 min gravy and mash the potatoes. Only thing I added was some fresh rosemary and thyme to the base where the liquid accumulates. Real time saver.
Today is the third time making this recipe. That is to say, I’ve made it three times in two months! Thank you! It makes me feel like I can actually cook something well. My family and our guests have always loved it. It’s my new “go to” recipe for when we have guests over! Do you have any secrets for getting the webbing off a Turkey roast? When I take the webbing off, it peels off the seasonings.
My family loved your recipe; it was so easy and the gravy was delicious with the added flavor of roasted garlic. Though, my 15 year old son could smell the turkey slow cooking for hours and he reminded me of the dad in Christmas Story, wanting to eat the turkey before it was done!
That’s terrific to hear Rita! Thank you for letting me know you enjoyed this – N x
Can you use potatoes instead of the onions??
I made this today. It truly was the juiciest turkey breast I’ve ever made in my crock pot. I would never have thought to put out the breast on top of onions. Genius!. I used slightly different seasonings and did not make the gravy. It was a big hit.
Glad to hear you enjoyed this Mary! Thanks for letting me know – N x
Question, do you put the turkey in the crockpot on top on the onion with no liquid?
That’s right Kim! Just follow the recipe 🙂
My husband was skeptical about slow cooker turkey breast but we tried this recipe for dinner tonight and it was delicious!! He was amazed and raved about it for hours afterwards. The turkey was juicy and flavorful. The recipe was easy to follow. My almost 2 year old grandson couldn’t stop eating it. Great recipe and so glad we tried it. It is definitely our new go to for turkey breast recipe. Thanks!!
That’s SO GREAT to hear Kathy! I’m so glad you enjoyed this, thank you for letting me know! N xx
I didn’t want to heat up the house with the oven in July in Maryland. Searched for a recipe and found this! So glad! Love the simplicity of this recipe–and it turned out perfectly. I had a 2-lb, bone-in. I didn’t have garlic heads, but I used an onion and lemon, with some cloves thrown in. Cooked in on low for 6 hours. Perfect! I prefer my gravy au jus, so left it, but next time might work on the gravy. Thanks so much!
That’s terrific to hear MaryBeth! Thanks for letting me know you enjoyed this – N x
Made this today with a 2.15lb bone in breast. Didn’t bother to reduce any measurements even though meat was only 2.15lbs (and I skipped the sprigs of thyme because who really has sprigs of thyme just sitting around), cooked it for 6.5 hrs and it was absolutely amazing! The only thing that came out differently was the amount of juices from the turkey. The 2 lbs of meat only produced 1 cup of juice, so I added another full cup of chicken broth. It tasted amazing, just lighter in color than the recipe pics. This is definitely staying in the rotation!
Love that you enjoyed this Jane! Thanks for letting me know – N x
Made this today with an 8 pounder! Cooked for 7 hours…I didn’t strain my juices but did remove the skins from the onion and garlic and smashed the garlic and onions bach into the broth.! It was seriously so delicious and so juicy!! Thanks for the recipe my family LOVED it!!
Love that you enjoyed this Sabrena! Thanks for letting me know – N x
Hi Nagi, I have two questions, could you use a Sunbeam normal slow cooker for this recipe and could you use a whole duck or small whole turkey instead of the breast?
Hi Sue! You can certainly use a normal slow cooker. I haven’t tried a whole duck or small whole turkey but it should be fine, I’ve done slow cooker whole chickens plenty of times! N x
What a great recipe! I used a wild turkey breast without skin, & it came out fabulous. We hunt & freeze 1/2 of a boneless breast per package. I’m always trying to find a good wild turkey recipe, as wild turkey has virtually no fat on it & dries out quickly. This is by far the best recipe I have ever found – very flavorful & tender. Thank you for coming up with it!
You’re so welcome Sara! Glad you enjoyed it 🙂 N x
I looked and looked for a recipe that would work for the pre-cooked Costco turkey breast. This worked perfectly, added a little Italian seasoning to the rub and cooked on low for two hours with about a cup of chicken broth on the bottom of the pot, along with the garlic and onion. It added so much flavor. I’ll never go back to heating it up in the oven. Thank you!!!!!!!!!!!!!!
Glad you loved this Holly!! Thanks for sharing your feedback! N x
Where can I buy Turkey Breast at this time of year (July) in Australia?? Woolworths/Coles don’t stock it?? Carol
Hi Carol! Butchers should stock them – or at least be able to get them in 🙂 I’m in the northern beaches and a great wholesale butcher called Devitt’s has frozen ones almost year round 🙂 N x
Tasty recipe, but I ended up overcooking the turkey breast. I checked it at 5.5hrs and it was already at an internal temp of 190F. Needless to say, it was a little dry – I’m glad I caught it when I did. I would suggest starting checking the temperature at 4hrs to be safe. (My turkey breast was about 3.5lbs, so close to the suggested weight for the recipe.) It may just be that some slow cookers cook on a “higher” Low temp setting than others. (I was using Crock Pot brand.)
But, I love the simplicity of this recipe, and the gravy was excellent, so I definitely plan on making it again, checking the temp much earlier. Thanks for a tasty recipe!
P.S. I skipped the step of crisping the skin, since the turkey was already overcooked, but the texture of the skin un-crisped was still good with the crockpot method.
Hi Alison! I’m glad you caught it too – it’s surprising that a breast that large would be cooked through that far in 5.5 hours! I’m glad you enjoyed it though! N x