Slow Cooker Turkey Breast with Herb Seasoning and Gravy
This tender, juicy turkey breast cooks hands-free in your slow cooker with aromatic vegetables and a savory herb seasoning blend. The meat stays incredibly moist while absorbing flavors from rosemary, garlic, and onions underneath. Perfect for smaller holiday gatherings or meal prep, this recipe delivers all the comfort of roasted turkey with minimal effort. The optional broiling step creates crispy, golden skin, while the cooking juices transform into a rich gravy that ties everything together beautifully.
Ingredients
- 7 pound turkey breastchicken breast1:1poultry
shorter cooking time needed
- 2 large onions, cut in half
- 5 cloves garlic, smashed
- 3 sprigs rosemary
- 3 tablespoons olive oil
- 2 teaspoons seasoned saltregular salt + herbs1:1sodium
add dried herbs like thyme
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 2 tablespoons cornstarch(optional)
- 2 tablespoons water(optional)
Instructions
- 1
Place onions, garlic, and rosemary in bottom of crockpot
- 2
Place turkey breast on top of vegetables and pat dry with paper towel
- 3
Combine olive oil, seasoned salt, garlic powder, onion powder, and pepper in mixing bowl
- 4
Spread seasoning mixture over turkey breast using basting brush, getting under skin as well
- 5
Cover crockpot and cook on low for 5-6 hours or high for 3-4 hours
- 6
Optional: Place under broiler for 5-8 minutes until skin starts to brown
- 7
Let rest 5-10 minutes before slicing
- 8
Optional: Remove vegetables from slow cooker, squeezing out liquid, then strain broth through fine mesh strainer
- 9
Combine cornstarch and cold water in small bowl, whisk into hot liquid
- 10
Turn slow cooker to high and cook until thickened, or microwave in bowl for 1-2 minutes
Tips
Pat the turkey breast completely dry before seasoning to help the spice mixture adhere better and promote browning.
Get seasoning under the skin by gently loosening it with your fingers for maximum flavor penetration.
Use a meat thermometer to ensure internal temperature reaches 165°F for food safety.
Good to Know
Refrigerate leftovers for up to 4 days. Store gravy separately.
Season turkey up to 24 hours ahead and refrigerate covered.
Slice against the grain and serve with gravy alongside roasted vegetables or mashed potatoes.
Common Mistakes
Don't skip patting the turkey dry to avoid soggy skin
Don't overcook to avoid dry meat - use a thermometer
Substitutions
add dried herbs like thyme
FAQ
Can I cook this from frozen?
No, thaw the turkey breast completely first for food safety and even cooking. Frozen turkey won't cook evenly in the slow cooker.
How long will leftovers keep?
Properly stored turkey will keep in the refrigerator for 3-4 days. Freeze portions for up to 3 months for longer storage.
Can I skip the broiling step?
Yes, broiling is optional for crispy skin. The turkey will be fully cooked and delicious without this step.