Slow Cooker Turkey Breast with Gravy

Simplify your friendsgiving or Thanksgiving with this Slow Cooker Turkey Breast with Gravy recipe. Make a delicious and juicy turkey breast in your crockpot with simple ingredients and less work than a traditional full turkey.

It doesn’t have to be stressful to make your Thanksgiving turkey

When I made my first full Thanksgiving dinner I was SO nervous to make the turkey. It is BIG and takes days to thaw out AND its so easy to over cook and dry out.

No one wants a dry thanksgiving turkey, but don’t worry. You can use this slow cooker turkey breast with gravy recipe to make the juiciest and most delicious turkey without the extra work.

How many people will this crockpot turkey and gravy recipe feed?

This recipe is only for a 3lb breast so it might not feed your whole group. SO you may want to use this crockpot turkey breast recipe in addition to a full turkey. You will surely have enough leftovers if you make this turkey breast in addition to full turkey.

If you are having a small Thanksgiving or friendsgiving with 3-4 people, then this turkey recipe is the perfect size!! OR you could make one of these the day before and one the same day as your friendsgiving and feed 6-8 people.

What kitchen tools will I need to make this Slow Cooker Turkey Breast with Gravy?

• Slow cooker (crockpot)
• Sharp knife
• Cutting board
• Mixing bowls
• Measuring spoons
• Measuring cups
• Liquid measuring cup
• Sauce pan

What ingredients will I need to make this easy and delicious turkey?

The best part about this crockpot turkey breast recipe is that you set it and forget it!! Grab the super simple list of ingredients below and get to cooking.

• 3lb bone in, skin on split turkey breast
• Yellow onion
• Carrot
• Celery
• Turkey stock (or chicken stock)
• Butter
• Salt
• Pepper
• Garlic
• Dried sage, rosemary and thyme
• Flour

Where can I buy the correct turkey breast for this recipe?

I found my split turkey breasts at Trader Joe’s. The ones I like to use are bone in, skin on split breasts. The brand Empire Kosher is available in my area.

If you are having a tough time finding this turkey breast, I recommend going to the butcher counter at your local grocery store.

Let’s make a Slow Cooker Turkey Breast with Gravy!

Step 1: Prepare the veggies and turkey breast

To begin, grease a crockpot or slow cooker with oil to ease clean up. Then, add diced onion, diced carrots, and diced celery to the slow cooker with the turkey stock ands tir gently.

Then, in a small mixing bowl, combine softened butter with minced garlic, salt, pepper, dried thyme, sage, and rosemary.

Rub the butter mixture all over the top and bottom or the turkey breast and under the skin of the turkey.

If you’re having trouble, it helps to rub the bottom with the butter mixture, place it in the slow cooker, and then, rub the butter on the top with the breast in the slow cooker.

Step 2: Slow cook the turkey breast for 5 hours

Next, close the top of the slow cooker and set to high heat for 1 hour. Then, reduce the heat to low and cook for an additional 4 hours.

You are looking for an internal temperature of 165F so you may need to cook it on low for longer or shorter than 4 hours, use a meat thermometer to check this.

Once the internal temp reaches 165F, turn the slow cooker off and remove the turkey breast.

Step 3: Prepare the turkey gravy and carve the turkey breast

Then, pour the rest of the ingredients from the slow cooker over a strainer to separate the veggies from the juices. You should have about 2 cups of juices for the gravy.

Next, heat 4 tbsp of butter in a pan over medium heat. Once the butter is all melted add the flour to the pan and stir to combine.

Then, slowly pour in small amounts of the juices stirring constantly to form a smooth gravy. Once the juices are all added to the pan, cook for an additional 2 minutes stirring constantly then turn off the heat.

Finally, slice the turkey breast off the bone and serve with the gravy.

Step 4: Enjoy!

How long will the leftover turkey breast keep in the fridge?

Once prepared, slice the turkey breast and allow to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Store the gravy and turkey separately and reheat in the microwave or on the stove stop.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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