Slow Cooker Turkey Breast + VIDEO

Slow cooker turkey breast is a simple way to make a special dinner for a smaller gathering. It works for Thanksgiving, Christmas, or any night you want turkey without needing the oven for several hours. The slow cooker keeps the meat tender, and a quick trip under the broiler crisps the skin before serving. Instructions to Instant Pot turkey breast are also included.

Ingredients For Crock-Pot Turkey Breast

• Bone-in turkey breast: Use a 5- to 7-pound bone-in turkey breast.
• Ghee or butter: Place it under the skin to add flavor and moisture.
• Oil: Helps the seasonings coat the skin.
• Fresh herbs: Use sprigs of thyme, rosemary, or a combination.
• Onion: Slice it and place it under the turkey.
• Lemon or orange: Adds a light citrus flavor as the turkey cooks.
• Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper: Season the outside of the turkey.
• Water or broth: Add this to the Instant Pot only.

How To Cook A Turkey Breast In The Slow Cooker

Slow Cooker

1. Pat the thawed turkey breast dry. Carefully loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. In a small bowl, mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper. Rub the seasoning mixture over the turkey.
3. Add the sliced onion, lemon or orange, and fresh herbs to the bottom of the slow cooker.
4. Place the turkey breast on top, skin side up.
5. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Check the thickest part of the breast with a food thermometer; it should reach 165°F.
6. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
7. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.

Instant Pot

1. Pat the thawed turkey breast dry. Loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. Mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper, then rub the mixture over the turkey.
3. Pour 1 cup of water or broth into the Instant Pot and add the trivet.
4. Place the onion, sliced lemon or orange, and fresh herbs on the trivet. Set the turkey breast on top, skin side up. Make sure the turkey fits and the lid closes securely.
5. Close and seal the lid. Cook on HIGH pressure for 6 minutes per pound. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
6. Check that the thickest part of the breast has reached 165°F. If it has not, return the turkey to the pot and cook under pressure for a few more minutes, then check again.
7. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
8. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.

Why You’ll Love This Recipe

• It’s a convenient option when you don’t need to cook a whole turkey.
• The slow cooker frees up your oven for side dishes and desserts.
• Butter, herbs, and seasonings add flavor while the turkey cooks.
• You can make it in the Instant Pot, too.
• Leftovers are useful for sandwiches, soups, salads, and casseroles.

FAQs & Tips

What size turkey breast should I use?

This recipe is written for a 5 to 7 pound bone-in turkey breast. Check the shape and dimensions of your appliance before buying one. A large breast may fit in a 6-quart slow cooker but not in every Instant Pot.

How many people does this recipe serve?

Plan on about 6 to 8 servings, depending on the size of the turkey breast and how many side dishes you serve.

Does the turkey need liquid in the slow cooker?

No additional liquid is listed for the slow cooker. The turkey releases juices as it cooks. The broth or water is for the Instant Pot, which needs liquid to come to pressure.

How do I know when the turkey is done?

Check the thickest part of the breast with a food thermometer. The turkey should reach 165°F. Cooking time can vary based on the turkey’s size, shape, and your appliance. Food Safety and Inspection Service.

Can I use a boneless turkey breast?

This recipe was developed for a bone-in breast. A boneless breast may cook at a different rate. I suggest using a recipe specifically for boneless turkey breast.  

How long does it take to thaw a turkey breast?

Thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 5- to 7-pound breast may need about 1 to 2 days. Keep it in a container while it thaws to catch any drips. Food Safety and Inspection Service.

Can I cook a frozen turkey breast in the slow cooker?

No. Thaw the turkey breast before putting it in the slow cooker.

Instant Pot: cooking a turkey from frozen

While you need to thaw your turkey breast before cooking it in a slow cooker, you can skip thawing when you use an Instant Pot! The pressure-cooking setting of the Instant Pot allows you to cook your turkey breast completely and evenly without thawing by forcing the heat and juices back into the meat. That is why it gets so tender when you make Instant Pot turkey breast! From frozen, a five to six-pound turkey breast should take about an hour and fifteen minutes on high pressure to make sure the turkey reaches an internal temperature of 165 degrees.

Serving Suggestions

Let the turkey rest before carving, then slice it against the grain and serve it with mashed potatoes, gravy, stuffing, green beans, or roasted vegetables. Save the leftovers for sandwiches, salads, soups, or casseroles.

Holiday Side Dishes

• Cornbread

• Mac & Cheese

• Mashed Potatoes

• Homemade Cranberry Sauce

• Sweet Potatoes

• Healthy Green Bean Casserole with Cauliflower Sauce

• Cranberry BBQ Cocktail Sausages

Substitutions & Variations

• Use butter or ghee under the skin.
• Use fresh thyme, rosemary, or a mix of herbs.
• Use a lemon or an orange, depending on the flavor you prefer.
• For the Instant Pot, use water or low-sodium broth.

Using leftover turkey

Leftover turkey can be re-used in lots of recipes like soups, sandwiches, salads, and casseroles. Any casserole dish that calls for shredded chicken, you  can substitute leftover shredded turkey meat. My favorite way to use up leftover Thanksgiving turkey is to make soup.

Leftover Turkey Soups

• Leftover Turkey Soup

• Leftover Cajun Turkey & Sausage Soup

• Turkey Corn Chowder

• Caprese Soup

• Wild Rice Turkey Soup

How should I store leftover turkey?

Refrigerate sliced turkey in a covered container within 2 hours of cooking and use it within 3 to 4 days. For longer storage, freeze it. Plain turkey keeps best for up to 4 months in the freezer; turkey stored with broth or gravy keeps best for up to 6 months

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Turkey Recipes 

• Whole Turkey

• Boneless Turkey Breast

• Smothered Turkey Wings

• Air Fryer Turkey  Tenderloin

• Turkey Legs

• Turkey Tenderloin

Slow Cooker Turkey Breast

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Slow cooker turkey breast is a simple way to make a special dinner for a smaller gathering. It works for Thanksgiving, Christmas, or any night you want turkey without needing the oven for several hours. The slow cooker keeps the meat tender, and a quick trip under the broiler crisps the skin before serving. Instructions to Instant Pot turkey breast are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 5 hours
• Total Time: 5 hours 10 mins
• Yield: 6 to 8 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Ingredients

Units USM Scale 1x2x3x

• 5 to 7 pound bone-in turkey breast
• 4 tablespoons ghee or butter
• 1 tablespoon oil of your choice
• 3 to 4 sprigs fresh herbs like thyme or rosemary
• 1 small onion, sliced
• 1 lemon or orange, sliced
• 1 tablespoon Italian seasoning
• 2 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoons pepper
• 1 cup water or broth (Instant Pot only)

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Pat the thawed turkey breast dry. Carefully loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. In a small bowl, mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper. Rub the seasoning mixture over the turkey.
3. Add the sliced onion, lemon or orange, and fresh herbs to the bottom of the slow cooker.
4. Place the turkey breast on top, skin side up.
5. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Check the thickest part of the breast with a food thermometer; it should reach 165°F.
6. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
7. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.

Instant Pot

1. Pat the thawed turkey breast dry. Loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. Mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper, then rub the mixture over the turkey.
3. Pour 1 cup of water or broth into the Instant Pot and add the trivet.
4. Place the onion, sliced lemon or orange, and fresh herbs on the trivet. Set the turkey breast on top, skin side up. Make sure the turkey fits and the lid closes securely.
5. Close and seal the lid. Cook on HIGH pressure for 6 minutes per pound. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
6. Check that the thickest part of the breast has reached 165°F. If it has not, return the turkey to the pot and cook under pressure for a few more minutes, then check again.
7. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
8. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.

Nutrition

• Serving Size: 6 ounces
• Calories: 226
• Sugar: 1.2 g
• Sodium: 57.7 mg
• Fat: 14.1 g
• Saturated Fat: 5.6 g
• Carbohydrates: 4.5 g
• Fiber: 0.8 g
• Protein: 20.5 g
• Cholesterol: 74.6 mg

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