Crockpot Turkey Breast (Juicy Herb Butter, Golden Skin, Easy Gravy, 45g Protein)

Crockpot turkey breast is how I do Thanksgiving for a small table and Sunday dinner in the fall: a bone-in turkey breast rubbed under the skin with garlic and herb butter, set on a bed of onion, celery and carrot, and slow cooked until it is so juicy it barely needs gravy — though you get gravy too, made from the drippings.

The slow cooker frees up the oven, cannot overcook the meat as easily, and gives you tender, sliceable turkey with almost no attention. The one thing it cannot do is brown the skin, so I finish it under the broiler for five minutes. It is the same set-it-and-forget-it approach as my crockpot pot roast, just lighter and very high in protein.

Save recipes like this straight from TikTok and plan your week in minutes with RecipeLoop, the free AI meal planner.

Why this crockpot turkey breast stays so juicy.

• Herb butter goes under the skin. Butter mixed with garlic, sage, thyme, rosemary and lemon zest is pushed under the skin right onto the meat, so it seasons and bastes the turkey from the inside as it cooks. Butter on top of the skin only flavors the skin.
• The vegetables are a roasting rack and a gravy base. Onion, celery and carrot lift the turkey off the bottom so it steams and braises gently instead of boiling, and they flavor the drippings. That is what makes the gravy taste like a holiday — the same trick I use under my slow cooker honey garlic chicken.
• Forty-five grams of protein, with leftovers for days. Turkey breast is one of the leanest, highest-protein meats you can cook, and a 6- to 7-pound breast feeds eight with plenty for sandwiches. See how it fits your day in the protein calculator.

Here's what you'll need.

A bone-in, skin-on turkey breast, softened butter, garlic, fresh sage, thyme and rosemary, a lemon, salt and pepper, an onion, celery and carrots, chicken broth, and flour for the gravy.

Here's how it all comes together.

STEP 1 — MIX THE GARLIC HERB BUTTER

In a bowl, mash the softened butter with the garlic, chopped sage, thyme and rosemary, lemon zest, salt and pepper until evenly combined. The butter should be soft enough to spread, not melted. This is where all the flavor comes from, so do not be shy with the herbs.

STEP 2 — RUB IT UNDER AND OVER THE SKIN

Pat the turkey breast dry. Gently loosen the skin with your fingers, working from the edge without tearing it. Push about two-thirds of the butter under the skin and spread it over the meat, then rub the rest over the outside of the skin.

STEP 3 — SET IT ON THE VEGETABLES

Scatter the onion, celery and carrot chunks in the bottom of a 6- or 7-quart slow cooker and pour in the broth. Set the turkey breast on top, skin side up. If it is a tight fit, trim the rib ends or turn it slightly on its side — the lid must close completely.

STEP 4 — COOK LOW UNTIL 160°F

Cover and cook on LOW for 5 to 6 hours, until an instant-read thermometer in the thickest part (not touching bone) reads 160°F. It will rise to 165°F as it rests. Start checking at 5 hours — slow cookers vary a lot, and an overcooked breast is a dry breast.

STEP 5 — BROIL FOR GOLDEN SKIN

Carefully move the turkey to a foil-lined sheet pan and put it under the broiler, about 6 inches from the heat, for 3 to 5 minutes until the skin is golden and crisp. Stay right there and watch — it goes from golden to burnt quickly. Let the turkey rest 15 minutes before slicing.

STEP 6 — WHISK THE DRIPPINGS INTO GRAVY

Strain the drippings from the slow cooker, pressing on the vegetables, and skim off some of the fat. In a saucepan, cook 3 tablespoons of the fat with the flour for a minute, then whisk in 2 cups of the drippings. Simmer 3 to 5 minutes until thick, season, and serve with the sliced turkey.

If you love coming home to a slow cooker dinner that tastes like a holiday — roasts, braises and big pots full of herbs and flavor — this is the book I cook from, the Ultimate Slow Cooker Mediterranean Diet Cookbook.

Things I learned while testing this recipe.

• Bone-in is juicier than boneless. A bone-in breast holds its shape and stays moister over a long cook. A 3- to 4-pound boneless turkey breast roast works too; it cooks faster, usually 3½ to 4½ hours on low, so check it early.
• Thaw it completely. A frozen or partly frozen turkey breast should never go in the slow cooker — it spends too long in the unsafe temperature zone. Thaw in the fridge for 2 to 3 days, and pat it very dry before rubbing with butter.
• Trust the thermometer, not the clock. I tested four breasts in three slow cookers and cook times ranged from 4½ to 6½ hours. Pull the turkey at 160°F in the thickest part and it will carry over to a safe, juicy 165°F while it rests.
• Do not skip the broiler. Slow-cooked skin is pale and soft. Five minutes under the broiler turns it golden and crisp, and makes it look like it came from the oven. If you do not care about the skin, skip it and just rest and slice.

Why I make crockpot turkey breast instead of a whole bird.

• Twenty minutes of work and a free oven. On Thanksgiving, the turkey is in the slow cooker all day while the oven handles the sides. On a Sunday it means dinner is basically done by lunchtime.
• Forty-five grams of lean protein a serving. Turkey breast is one of the best protein-per-calorie meats out there. Leftovers turn into sandwiches, salads, soups and wraps for the whole week.
• It is the right size for a small table. A whole turkey is a lot for four to eight people. A 6- to 7-pound breast is perfect, cooks in a fraction of the time and never has the dark-meat-done-white-meat-dry problem.

Here's what I'd serve with this.

• Roasted cauliflower — roast it while the turkey is in the slow cooker — the oven is free.
• Air fryer Brussels sprouts — crispy and a little charred, the holiday side everyone asks for.
• Baked mac and cheese — the cozy side that makes it feel like Thanksgiving.
• Fried cabbage — simple, buttery and perfect with gravy.
• Apple crisp — the easy fall dessert to finish a turkey dinner.

Just in case you have leftovers.

Storing: Slice the leftover turkey and store it in an airtight container with a spoonful of gravy or broth for up to 4 days in the fridge. Store gravy separately. Sliced turkey freezes well for up to 3 months — freeze it with a little broth to keep it moist.

Reheating: Reheat sliced turkey in a covered baking dish with a splash of broth at 325°F for 15 to 20 minutes, or in a covered skillet over low heat. In the microwave, cover with a damp paper towel and heat at 50% power. Rewarm the gravy in a saucepan, whisking in a splash of broth if it has thickened.

More easy dinner recipes...

Crockpot pot roast Slow cooker honey garlic chicken Mississippi pot roast Sheet pan chicken and potatoes

For more slow cooker comfort, my crockpot chicken and rice and slow cooker beef stew are fall staples. And from today's new batch, my slow cooker birria tacos put the same slow cooker to work on a completely different dinner.

More slow cooker dinners worth gathering around.

The Ultimate Slow Cooker Mediterranean Diet Cookbook is full of hands-off roasts, braises and herb-forward dinners like this one — the kind you start in the morning and serve to a full table in the evening.

Get the cookbook on Amazon

Meal-plan the whole week around recipes like this with RecipeLoop — save recipes from anywhere, get a grocery list automatically.