Slow Cooker Turkey Breast
Slow cooker turkey breast is the best way to make a delicious and juicy turkey breast without using the oven. A great alternative to using the whole bird and takes only 5 minutes of prep time and frees up space in your oven. This simple slow cooker turkey breast is perfect for Thanksgiving, or an easy weeknight dinner anytime! And it's gluten and dairy-free!
Ingredients
- 1 onion, cut in half
- 3 garlic cloves, cut in half
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 1 tbsp sage, chopped
- 3 tbsp olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Gather and measure the ingredients.
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To a small bowl, add the olive oil, chopped herbs, salt, and pepper. Mix together.
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Add the onion and garlic to the bottom of the slow cooker.
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Place the turkey breast in the slow cooker on top of the onion and garlic. You can wash the turkey breast before doing this.
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Slather the olive oil/herb mixture all over the turkey breast. It's easiest to use your hands
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Place the cover on the slow cooker and turn the temperature to low for 6 hours until the internal temperature reaches 165 degrees using a thermometer.
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Take the turkey breast out of the slow cooker, slice, and serve as desired.
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Store leftovers in the refrigerator in an airtight container.
Recipe Notes
Turkey Breast Brine:
- I like to brine my turkey breast for an additional moist flavor, but this is optional. Basic turkey brine is salt and water and you add sugar and peppercorns.
- My simple turkey brine: In a pot or brining bag, add 2 quarts of water and 1/2 cup kosher salt. Add the turkey breast and place it in the refrigerator for about 24 hours. When ready to cook the turkey breast, remove it from the brine, and continue with the recipe.
Recipe Tips:
- For crispy turkey skin, place the cooked turkey in the oven until browned. You can use the broiler or turn the temperature to 425 degrees F.
- For a moist turkey consider brining it before cooking.
- Serve with your favorite gravy recipe. I'll try to post my easy gravy recipe soon.
- Some turkey breasts come with a thermometer. It's the red dot showing in this turkey breast. I always use my own thermometer to determine when the turkey breast is done. I find the red dot type can be unreliable.