Crockpot turkey breast is a slow-cooked dish featuring 3 pounds of boneless skinless turkey breast seasoned with garlic, thyme, rosemary, and black pepper. It simmers in 1 cup of low-sodium chicken broth for 4 to 5 hours on low heat, cooking the meat to a safe internal temperature of 165°F while keeping it tender and juicy.
This recipe uses simple ingredients like 2 tablespoons of olive oil for searing, 4 cloves of minced garlic for flavor, and a combination of dried herbs to enhance the taste. The long cooking time in the crockpot allows the turkey breast to absorb these flavors fully without drying out. The finished turkey can be sliced and served with pan juices or a homemade gravy made from the cooking liquid.
What You Need for Crockpot Turkey Breast
- Turkey Breast (3 pounds boneless, skinless): The main protein. A skinless cut keeps the cooking time consistent and avoids excess fat. You can substitute with bone-in turkey breast but add 30 to 60 minutes to cooking time.
- Low-Sodium Chicken Broth (1 cup): Adds moisture and flavor during slow cooking. You can replace it with turkey broth or vegetable broth if preferred.
- Olive Oil (2 tablespoons): Used for searing the turkey before slow cooking to develop a flavorful crust.
- Garlic (4 cloves, minced): Provides aromatic flavor. Fresh garlic is best, but 1 teaspoon garlic powder can substitute.
- Dried Thyme and Rosemary (1 teaspoon each): Classic herbs that enhance poultry dishes. Fresh herbs can be used, but use 1 tablespoon fresh.
- Black Pepper and Kosher Salt (1/2 teaspoon pepper, 1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton salt): Basic seasonings to bring out the turkey’s natural flavor.
Step-by-Step Instructions
- Start by patting the turkey breast dry with paper towels, then season it evenly with salt and pepper. Drying the surface ensures better browning.
- Heat olive oil in a skillet over medium-high heat until it shimmers. Sear the turkey breast on all sides, about 3 minutes per side, until golden brown. This builds a browned crust and deeper flavor.
- Transfer the seared turkey breast to the crockpot insert. Pour in the chicken broth, then add minced garlic, dried thyme, and rosemary evenly over the meat.
- Cover the crockpot with the lid and cook on the low setting for 4 to 5 hours, or on high for 2.5 to 3 hours. Use a meat thermometer to check internal temperature; it must reach 165°F in the thickest part to ensure safety.
- Once cooked, remove the turkey breast and let it rest on a cutting board for 10 minutes. Resting allows the juices to redistribute and keeps the meat moist.
- Optional: Pour the cooking liquid through a fine sieve into a saucepan. Simmer over medium heat until reduced by half, about 5 to 7 minutes, to create a flavorful gravy.
- Slice the turkey breast against the grain into 1/4-inch thick slices and serve with the gravy or your preferred sides.
Tips for Making Crockpot Turkey Breast
Use a meat thermometer to ensure the turkey reaches the safe internal temperature of 165°F, preventing undercooking or dryness from overcooking. Searing the meat before slow cooking improves flavor and texture. Avoid lifting the crockpot lid during cooking to maintain a consistent temperature and cooking time. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the reduced cooking liquid, simmering until thickened.
Common Mistakes to Avoid
Do not skip the searing step, as it develops a richer flavor and better color. Avoid using too much salt; the broth and herbs already add flavor, so season carefully. Do not overcook the turkey breast; prolonged cooking can cause it to dry out despite the moist environment. Using a larger turkey breast than 3 pounds requires adjusting cooking time and checking temperature frequently. Finally, do not forget to let the turkey rest for at least 10 minutes before slicing to keep it juicy.
Storage Tips
Store leftover turkey breast in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the sliced turkey in freezer-safe bags for up to 3 months. Reheat in the oven at 325°F until warmed through or microwave on medium power in short intervals to prevent drying out. Save the gravy separately and reheat gently on the stovetop.
For another turkey dish using ground turkey, try the ground turkey pasta bake which is a stovetop and baked meal combining turkey with pasta and tomato sauce. You can also make a quick and healthy lunch with turkey sandwich recipes that use sliced roasted turkey breast for easy assembly and flavor.
Can I use bone-in turkey breast in this recipe?
Yes, but increase the cooking time by 30 to 60 minutes and ensure the internal temperature reaches 165°F. Bone-in meat takes longer to cook through.
What if I don’t have dried herbs?
Fresh herbs can be used; use about 1 tablespoon each of fresh thyme and rosemary instead of dried. If you have neither, substitute with 1 teaspoon poultry seasoning.
Can I add vegetables to the crockpot?
Yes. Cut carrots or potatoes into 1-inch pieces and place them under the turkey breast so they sit in the broth. If they are not fork-tender when the turkey reaches 165°F, keep cooking them while the turkey rests.
How do I know when the turkey breast is done?
Use a meat thermometer to check that the center reaches 165°F. This is the safest and most reliable way to know the turkey is fully cooked.
Can I skip searing the turkey breast?
Searing is recommended for better flavor and color, but you can skip it. The turkey will still cook through but will be paler and have less depth of flavor.
Crockpot Turkey Breast with Herbs and Garlic
- Total Time: 320 minutes
- Yield: 6 servings
Description
Crockpot turkey breast is cooked low and slow with garlic, herbs, and broth for 4 to 5 hours. This recipe uses 3 pounds of turkey breast and 1 cup of chicken broth.
Ingredients
3 pounds boneless skinless turkey breast
1 cup low-sodium chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt)
Instructions
Pat the 3-pound turkey breast dry with paper towels and season evenly with 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton kosher salt) and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Sear the turkey breast on all sides until golden brown, about 3 minutes per side. This builds a browned crust and deeper flavor.
Place the seared turkey breast in the crockpot insert. Pour 1 cup low-sodium chicken broth over the turkey.
Add 4 cloves minced garlic, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary to the crockpot. Cover with the lid.
Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the internal temperature reaches 165°F measured with a meat thermometer inserted into the thickest part.
Remove the turkey breast from the crockpot and let it rest for 10 minutes before slicing. This allows the juices to redistribute for moist meat.
Optional: Strain the cooking liquid and reduce it in a saucepan over medium heat for 5 to 7 minutes to make a flavorful gravy.
Slice the turkey breast against the grain and serve with the gravy or side dishes of choice.
Notes
Use a meat thermometer to ensure the turkey reaches 165°F.
Sear the turkey breast before slow cooking for better flavor.
Let the turkey rest 10 minutes before slicing.
Reduce cooking liquid to make gravy if desired.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Dinner
- Method: Slow Cooked
- Cuisine: American
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