The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Turkey breast has a reputation problem. Cook it in the oven a little too long and it dries out fast, especially the white meat, and there’s no gravy boat big enough to fix that. The slow cooker solves the actual problem instead of covering it up. Low, steady heat and a closed lid mean the turkey basically steams in its own juices for hours, and the herb butter packed under the skin bastes it from the inside the whole time. You end up with turkey that’s tender enough to shred with a fork and skin that’s seasoned all the way through, not just on the surface.
Why This Works
Most turkey breast recipes rub seasoning on top of the skin and call it done. The problem is that skin acts like a barrier — spices sitting on top of it season the skin, not the meat underneath. Separating the skin and pushing the herb butter directly against the flesh means the fat renders slowly over hours and carries salt, garlic, and citrus oil straight into the meat as it cooks. Skip that step and you’ll still get a decent turkey breast, but it’ll taste like herbed skin wrapped around plain meat.
The other detail that matters is where the broth goes. Pour it over the top and you rinse the butter mixture right off before it’s had a chance to do anything. Adding it to the bottom of the slow cooker instead keeps the environment humid without washing away the seasoning you just worked to get under the skin.
Ingredients
- 4–7 pound turkey breast, boneless or bone-in
- 5 tablespoons salted butter, softened
- 1 tablespoon minced garlic
- 1 tablespoon each fresh sage, thyme, and rosemary, finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons orange zest
- 1 teaspoon each paprika, onion powder, garlic powder, black pepper
- 3/4 cup chicken broth
Instructions
- Combine the softened butter with the garlic, chopped fresh herbs, orange zest, and spices in a small bowl. Set aside.
- Pat the turkey breast dry with paper towels.
- Carefully separate the skin from the meat with your fingers, working from one edge, and rub part of the herb butter directly underneath.
- Rub the remaining butter mixture over the top of the skin.
- Place the turkey breast in a 6–8 quart slow cooker.
- Pour 3/4 cup chicken broth into the bottom of the slow cooker — not over the turkey, or you’ll rinse the butter mixture right off.
- Cook on low for 6 hours for a 4–5 pound breast.
- Cook on low for 8 hours for a 6–8 pound breast.
- Check for an internal temperature of 165°F at the thickest part before serving.
Prep Time, Cook Time & Servings
- Prep Time: 10 minutes
- Cook Time: 6 hours (up to 8 for larger breasts)
- Total Time: 6 hours 10 minutes
- Course: Dinner
- Cuisine: Keto
- Servings: Depends on the size of the breast
- Calories: 287 kcal per serving
- Net Carbs: 0.5g per serving
Tips
- Don’t skip patting the turkey dry in step 2. Wet skin doesn’t hold the herb butter as well, and it slides right off instead of sticking.
- If your turkey breast is closer to 4 pounds, start checking the internal temperature at the 5-hour mark instead of waiting for 6. Slow cookers vary more than people expect.
- Let the turkey rest for 10 minutes before slicing. Cutting into it right away lets the juices run out onto the board instead of staying in the meat.
Variations
Swap the fresh herbs for 1 teaspoon each of dried sage, thyme, and rosemary if that’s what’s on hand — the flavor holds up fine in a slow cooker. Skip the orange zest if you’re going more traditional; it adds brightness but the recipe doesn’t depend on it. What I wouldn’t do is swap the salted butter for unsalted without adjusting the kosher salt upward, since the fat is doing double duty as both moisture and seasoning here.
Make-Ahead Notes
You can mix the herb butter up to two days ahead and keep it covered in the fridge — just let it soften at room temperature before rubbing it under the skin. What doesn’t work well is fully cooking the turkey breast a day ahead and reheating it in the slow cooker; the reheat cycle dries out the white meat in a way the original slow cook doesn’t.
FAQ
Can I use a frozen turkey breast in the slow cooker?
No. Start with a fully thawed turkey breast. A frozen or partially frozen one spends too long in the temperature danger zone before the slow cooker gets hot enough, and it also won’t let you separate the skin to get the butter underneath.
Do I need to sear the turkey breast first?
You don’t, and honestly I’d skip it here — the whole appeal of this method is that it’s a one-step prep. Searing adds a browned crust, but the skin doesn’t crisp in a slow cooker regardless, so the extra pan and extra step aren’t buying you much.
Why is my turkey breast tough instead of tender?
Usually it’s undercooked, not overcooked — turkey breast can look done on the outside well before it hits 165°F internally. Check the thickest part with a meat thermometer rather than guessing by time alone.
Can I make gravy from the drippings?
Yes. Strain the liquid left in the slow cooker after cooking, skim off the fat, and thicken it in a small saucepan with a cornstarch slurry over medium heat.
How long does leftover turkey breast keep in the fridge?
Three to four days in an airtight container.
Closing Thoughts
This is the turkey I make when I don’t want turkey to be the whole event. Slice it thin and it works cold on sandwiches for days — better than the oven version, honestly, since it never dried out enough to need extra mayo to save it. If you’ve got people who complain that turkey is boring, put a spoonful of that strained gravy over mashed potatoes next to it and watch the plate come back empty anyway.
Crockpot Turkey Breast
This Crockpot Turkey Breast is an easy, foolproof way to make tender, juicy turkey with minimal effort. A flavorful herb butter made with garlic, fresh sage, thyme, rosemary, orange zest, and warm spices keeps the turkey moist and delicious as it slowly cooks. It is perfect for Thanksgiving, Christmas, holiday dinners, or an easy family meal.
Ingredients
Equipment
Method
Prepare the Turkey
- In a small bowl, combine the softened butter, minced garlic, chopped sage, thyme, rosemary, orange zest, kosher salt, paprika, onion powder, garlic powder, and black pepper until well blended.
- Pat the turkey breast thoroughly dry with paper towels.
- If using a skin-on turkey breast, carefully loosen the skin from the meat without tearing it. Rub a portion of the herb butter underneath the skin.
- Rub the remaining herb butter evenly over the outside of the turkey breast.
- Place the seasoned turkey breast into a 6-8 quart slow cooker.
- Pour 3/4 cup chicken broth into the bottom of the slow cooker around the turkey. Avoid pouring the broth directly over the turkey so the herb butter remains in place.
Slow Cook
- Cover and cook a 4-5 pound turkey breast on LOW for approximately 6 hours.
- For a larger 6-8 pound turkey breast, cook on LOW for approximately 8 hours.
- Check the thickest part of the turkey breast with an instant-read thermometer. The turkey is fully cooked when it reaches an internal temperature of 165°F (74°C).
- Remove the turkey breast from the slow cooker, allow it to rest briefly, then slice and serve warm.
Notes
Cooking time depends on the size and thickness of the turkey breast. A 4-5 pound turkey breast generally takes about 6 hours on LOW, while a 6-8 pound turkey breast may take approximately 8 hours.
Always use the internal temperature rather than cooking time alone to determine doneness. Turkey should reach 165°F (74°C) in the thickest portion.
Pour the chicken broth around the turkey rather than directly over it so the herb butter is not washed away.
The exact number of servings will depend on the size of the turkey breast.
Nutrition information provided for the original recipe lists approximately 287 calories and 0.5 g net carbohydrates per serving.
