Slow Cooker Boneless Turkey Breast Recipe

The Slow Cooker Boneless Turkey Breast Recipe is an easy way to make a turkey dinner for a smaller crowd! With this easy baste for the perfectly moist turkey, every time Use a boneless or bone-in turkey breast and let it cook in the Crockpot.

Time Zone

    1. Time: 8 hour 10 min.
    2. Prep: 10 min.
    3. Cook: 8 hour.
    4. Ready in: 8 hour 10 min.
    5. Appliance – Cooker.

Ingredients

    1. 2 kg / 4 lb turkey breast, skin on, bone in or boneless (thaw it if you are using frozen) (Note 1).
    2. 1 head of garlic and it is cut in half horizontally.
    3. 1 onion (brown, yellow or white), unpeeled, cut in half.
    4. 5 sprigs of thyme (or 2 tsp dried thyme leaves).

RUB

  1. 1 1/2 tsp garlic powder.
  2. 1 1/2 tsp onion powder.
  3. 1 tsp paprika.
  4. 2 tsp salt.
  5. 5 grinds of black pepper.
  6. 1 1/2 – 2 tbsp olive oil.

GRAVY

  1. Chicken stock/broth (or water), for topping up liquid (if need see making the Gravy step 1).
  2. 4 tbsp / 50g butter.
  3. 1/4 cup / 35g flour.
  4. Salt and pepper.

Directions

  • Start with the Rubbing the ingredients in a bowl and mix to combine, it should be a wet paste.
  • After that Pat, the turkey dries all over with paper towels. Slather with the Rub, using most for the side and top.
  • Place the garlic, onion and thyme face down in the slow cooker. And then place the turkey breast on top so it is elevated.
  • Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when the thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
  • After that remove the turkey from the slow cooker (do not leave in the slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

CRISP THE SKIN:

  • Preheat grill/broiler to high.
  • Once it is heated, place an oven shelf 30cm / 1 foot from the heat source.
  • And then remove turkey breast from the slow cooker into a heatproof serving dish.
  • Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
  • Serve immediately with gravy on the side.

GRAVY:

  • Strain the liquid into a measuring jug, squishing the garlic, etc to extract the entire flavor. Top up with chicken broth, if you are short of 2 cups (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
  • And then, melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as you go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
  • Season to taste with salt and pepper. Serve with turkey.

Directions

  • Start with the Rubbing the ingredients in a bowl and mix to combine, it should be a wet paste.
  • After that Pat, the turkey dries all over with paper towels. Slather with the Rub, using most for the side and top.
  • Place the garlic, onion and thyme face down in the slow cooker. And then place the turkey breast on top so it is elevated.
  • Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when the thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
  • After that remove the turkey from the slow cooker (do not leave in the slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

CRISP THE SKIN:

  • Preheat grill/broiler to high.
  • Once it is heated, place an oven shelf 30cm / 1 foot from the heat source.
  • And then remove turkey breast from the slow cooker into a heatproof serving dish.
  • Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
  • Serve immediately with gravy on the side.

GRAVY:

  • Strain the liquid into a measuring jug, squishing the garlic, etc to extract the entire flavor. Top up with chicken broth, if you are short of 2 cups (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
  • And then, melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as you go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
  • Season to taste with salt and pepper. Serve with turkey.

Recipe Notes

1. Turkey breast can come in all sorts of sizes and cuts; you have to make it the size you want. A single boneless breast can be as small as 1 kg / 2 lb. A double bone-in breast (also known as turkey “buff” or “crown”) can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some. This can be made with any cut of turkey breast – but if you want the nice color you see in the photos it needs to have skin.

BRINED TURKEY: If you buy a frozen turkey breast from the supermarket that comes in a box, check to see if the breast is already brined (i.e. marinated in salty water to make it moister once cooked). If the ingredients include salt, your turkey is brined so Check the label / ask the butcher. Here in Australia, generally anything that is sold in boxes/vac packed in the frozen section of supermarkets (e.g. Steggles), it is brined.

If it has been brined, no problems just cut the salt in half. But if it’s been preseason with another sort of rub, I’d suggest either scraping the rub off before adding my rub.

2. Making ahead: Because turkey is so lean, it is far better made as close as possible to serving time. But yet if you need to make ahead, you need to slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, and then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: It is ready when the internal temp is 165F/75C. Don’t stress too much about cooking time, an hour or 2 over and it will still be moist because slow cookers are very forgiving. The worst can happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy! DO NOT try to save time by using HIGH! 

If there is bone-in skin on turkey breast (I used this), start checking the internal temp at the short cook time provided:

1 kg / 2 lb: 4 – 5 hours on low.
2 – 3 kg / 4 – 6 lb: 5 – 6 hours on low.
4 kg / 8 lb: 6 – 7 hours on low (see 8 June ’17 report from reader Tony).
5 kg / 10 lb: 8 – 9 hours on low.

4. No water is required for this, the turkey steams in its own juices. It won’t dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!

5. My SLOW COOKER: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a “Breville Slow Fast Cooker” which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker.

Nutritional Information

Serving: 163gCalories: 323kcalCarbohydrates: 2.6g (1%) Protein: 44.7g (89%) Fat: 13.8g (21%) Saturated Fat: 5.2g (26%) Polyunsaturated Fat: 8.6gCholesterol: 125mg (42%) Sodium: 521mg (22%)

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