10-Minute Prep Crock Pot Turkey Breast
Juicy, tender turkey breast made effortlessly in the slow cooker with a fragrant herb butter rub of fresh sage, rosemary, thyme, garlic, and orange zest. Only 10 minutes of prep for a perfect holiday meal or easy family dinner — complete with rich homemade gravy.
Ingredients
For the Turkey:
- 1 bone-in turkey breast (double-breasted) about 5–7 lbs, thawed
- 1 large yellow onion thickly sliced
For the Herb Butter Rub:
- 4 tbsp unsalted butter softened to room temperature
- 4 cloves garlic freshly minced
- 1 tbsp fresh sage finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves only
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp black pepper freshly ground
- 1 tsp orange zest from about half a large orange
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour use GF flour blend if needed
- 1 ½ cups turkey drippings from the slow cooker, strained
Instructions
- Rest the turkey. Remove the turkey breast from the refrigerator and allow it to sit at room temperature for 30 minutes before cooking.2. Make the herb butter rub. In a small bowl, whisk together the softened butter, minced garlic, fresh sage, rosemary, thyme, dried oregano, orange zest, salt, and pepper until fully combined.3. Prepare the turkey. Pat the turkey breast completely dry with paper towels. Spread the herb-butter rub evenly over the entire surface of the turkey, including underneath the skin wherever possible.4. Prep the slow cooker. Arrange the sliced onions in an even layer across the bottom of a 6-quart slow cooker to form a natural rack.5. Cook. Place the prepared turkey breast on top of the onions. Cover and cook on LOW for 5–6 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). Begin checking at the 5-hour mark. Do not cook on HIGH.6. Crisp the skin. Carefully transfer the cooked turkey to a rimmed baking sheet. Broil on HIGH for 4–6 minutes, watching closely, until the skin is deeply golden and crispy.7. Rest. Allow the turkey to rest for 20 minutes before carving.8. Make the gravy. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the strained drippings, whisking constantly until smooth. Simmer for 3–4 minutes until thickened. Remove from heat and serve warm.
Notes
- Skin on is essential — it keeps the meat moist during the long cook and crisps beautifully under the broiler.
- Check if your turkey is pre-brined — many commercial frozen turkeys already are. If not, brining beforehand is highly recommended for the juiciest results.
- Make it fresh — this turkey is best cooked and served the same day. Reheating can cause the breast to dry out.
- For a boneless turkey breast, reduce cooking time by 30–60 minutes and begin checking internal temperature at the 4-hour mark.
- To freeze leftovers, allow the turkey to cool completely, then store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Gluten-free option: substitute the all-purpose flour in the gravy with a certified gluten-free flour blend.