Crockpot Turkey Breast
Making a Crockpot Turkey Breast for Thanksgiving is the perfect way to keep your oven open for your other side dish recipes. This turkey recipe is so easy and turns out incredibly moist.
Servings: 5 people
Calories: 487kcal
Ingredients
- 3 pound boneless turkey breast thawed
Turkey Rub
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
For the Crockpot
- 2 carrots peeled and cut into two inch pieces
- 2 celery stalks trimmed and cut into two inch pieces
- 1 onion peeled and quartered
- 2 garlic cloves skins removed and smashed
- 2 fresh rosemary sprigs
Gravy
- 2 cups turkey drippings and/or chicken stock
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- salt and pepper to taste
Instructions
Crockpot Turkey Breast
- In a small bowl, whisk together the ingredients for the turkey rub. You will likely have just a little more than you need.1 tablespoon dried rosemary, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage
- Rub the turkey breast with olive oil. Rub the seasonsonings over the turkey breast.2 tablespoons olive oil
- Add the cut vegetables and rosemary to the base of a 6 quart slow cooker. (Read more about my slow cooker recommendations here.) Place the prepared turkey breast on top. Cook on low for 3 to 4 hours or until the turkey registers 165 degrees Fahrenheit with an instant read thermometer.2 carrots, 2 celery stalks, 1 onion, 2 garlic cloves, 2 fresh rosemary sprigs
- Remove the turkey breast from the slow cooker. Place in a baking dish and put under the broiler for 3 to 5 minutes or until the skin is crispy, keeping a close eye on it.
Gravy
- Strain the liquid from the crockpot through a mesh strainer lined with cheesecloth. (This is not absolutely necessary, it just prevents dried herbs to get into the gravy making it more smooth.)
- If you have less than 2 cups of drippings, add chicken stock to top it off at two cups.
- Melt the butter in a saucepan over medium low heat. Whisk in the flour. Continue cooking until it the color of the roux is a deeper tan.4 tablespoons unsalted butter, 1/4 cup all purpose flour
- Slowly whisk in the drippings, only adding more once what you just added has been fully absorbed. Continue adding until you've used all the drippings and the mixture is smooth.
- Bring the gravy to a boil and the reduce the heat to medium low and simmer for 3 to 5 minutes or until the gravy is thick enough to coat the back of a spoon.
Video
Nutrition
Calories: 487kcal | Carbohydrates: 14g | Protein: 62g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 174mg | Sodium: 1649mg | Potassium: 903mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4438IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg