Crockpot Garlic Herb Turkey Breast
This garlic herb turkey breast cooks in the slow cooker, stays super tender, and uses a simple blend of herbs for a classic holiday flavor.
You may also love my crockpot sweet potato casserole and green bean casserole recipes.
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It’s just John and me for Thanksgiving nowdays, and most of the time we don’t roast a whole turkey in the oven. The last couple of years, I’ve opted to make a slow cooker turkey breast instead.
It still fits perfectly on a Thanksgiving menu or Christmas dinner table, and the flavor is just as good as a full-size bird but with a lot less hassle.
The slow cooker keeps the meat juicy, and the pan juices make a simple gravy that works with just about any side.
The leftovers are just as good, so I always plan on using them in turkey sliders or turkey salad the next day. John is always great about eating leftover turkey, so that helps.
How to Make Crockpot Garlic Herb Turkey Breast
Start by adding the onion, celery, and carrots to the bottom of the slow cooker, then pour in the chicken broth. The vegetables act like a rack and help flavor the pan juices.
Pat the turkey breast dry and leave the netting on if it has one. Mix the rosemary, thyme, parsley, garlic powder, salt, and pepper in a small bowl. Brush the turkey with olive oil and rub the seasoning over the top of the turkey breast.
Set the turkey on the vegetables. Cover and cook on LOW for 5 to 6 hours, or until a meat thermometer or instant-read thermometer reads 165°F in the thickest part of the breast.
Transfer the turkey to a cutting board and let it rest for 10 to 15 minutes before slicing. This helps keep the slices juicy.
Strain the pan juices into a small bowl and skim the fat. To make the gravy, melt 2 tablespoons of unsalted butter in a small saucepan. Whisk in 2 to 4 tablespoons of all-purpose flour.
Use the full 4 tablespoons if you have closer to 2 cups of pan drippings, and use closer to 2 tablespoons if you only have about 1 cup.
Let the flour cook for a minute, then slowly pour in the strained pan drippings while whisking. Simmer until the gravy thickens.
If it becomes too thick, whisk in a splash of broth or water to thin it out to the consistency you like.
Garlic Herb Turkey Breast Tips
- Let the turkey rest before slicing so the meat isn’t dry.
- If you want the top darker with a crispy crust, place it in a pan under the oven broiler for a couple of minutes.
- Make some extra garlic herb butter to melt and pour over the top for extra flavor and moisture.
- If the turkey breast you’re using has netting, check the instructions on the package to see if it should be removed before or after cooking.
Use A Compound Butter:
To use a compound butter, mix softened butter with dried rosemary, dried thyme, dried parsley, garlic powder, salt, and black pepper in a small bowl.
Pat the turkey breast dry, then spread the butter over the top and sides. The butter melts as it cooks and adds a ton of flavor without needing to rub the dried herbs directly onto the meat.
Can I use a bone-in turkey breast?
Yes. A bone-in turkey breast will work for this recipe. The cook time stays about the same or a bit longer, but always check the thickest part of the breast with an instant-read thermometer to make sure it reaches 165°F.
How to Store Leftovers
Store leftover turkey in an airtight container in the fridge for 3 to 4 days. Store the gravy separately.
Reheat the slices gently in the microwave or warm them in a baking dish covered with foil.
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Ingredients
For the Turkey:
- 1 small onion, chopped
- 2 to 3 ribs celery, chopped
- 2 medium carrots, chopped
- 1 cup low-sodium chicken broth
- 3 to 4 pound turkey breast
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons unsalted butter, cut into small pieces
For the Gravy:
- 2 tablespoons unsalted butter
- 2 to 4 tablespoons all-purpose flour, See note
- Pan drippings
Instructions
To Make the Turkey:
- Add the chopped onion, celery, and carrots to the bottom of the slow cooker. Pour in the chicken broth.1 small onion2 to 3 ribs celery2 medium carrots1 cup low-sodium chicken broth
- Dry the turkey with paper towels. If it’s wrapped in netting, check the instructions to see if it should be removed before cooking.3 to 4 pound turkey breast
- Brush the turkey with olive oil. In a small bowl, stir together the rosemary, thyme, parsley, salt, pepper, garlic powder, and onion powder. Rub the seasoning mix evenly over the turkey.2 tablespoons olive oil1 teaspoon dried rosemary1 teaspoon dried thyme1 teaspoon dried parsley1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt½ teaspoon ground black pepper
- Place the turkey on top of the vegetables, and dot with pats of butter.4 tablespoons unsalted butter
- Cover and cook on LOW for 5–6 hours or HIGH for 3-4 hours, or until the internal temperature reaches 165°F. The cooking time varies slightly depending on the size of the turkey breast and the slow cooker.
- Transfer the turkey out of the crockpot and let it rest for 10–15 minutes before removing the netting and slicing.
To Make the Gravy:
- Strain the drippings through a mesh sieve, and set aside.Pan drippings
- Melt the butter in a skillet then whisk in 2 to 4 tablespoons of all-purpose flour. Use the full 4 tablespoons if you have closer to 2 cups of pan drippings, and use closer to 2 tablespoons if you only have about 1 cup.2 tablespoons unsalted butter2 to 4 tablespoons all-purpose flour
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
