There’s something so comforting about slicing into a Juicy Crockpot Turkey Breast and seeing those golden edges with steam rising in fragrant waves. After multiple trials, I discovered that letting the seasoned bird rest in the fridge for an hour gave the seasonings a deeper bite, and the meat stayed silkier than ever. Follow along to see how this hands-off method transforms simple ingredients into a tender, rich centerpiece.
Why You’ll Love Juicy Crockpot Turkey Breast
- Butter-soft slices that hold a slight bite and are easy to carve
- Hands-free cooking with gentle bubbling and crackling aromas
- Consistent results—no dry edges, just uniform juiciness
- Rooted in classic slow-cooking traditions that stretch back to communal kitchens
A Little Background
My first Thanksgiving trial using the crockpot left the meat a bit pale and uneven. After adjusting my prep routine—patting the breast dry and letting it sit uncovered in the fridge for an hour—I saw a richer color and firmer skin for better seasoning grip. This method brings a touch of old-school slow cooking into modern kitchens.
Key Ingredients for Juicy Crockpot Turkey Breast
- Turkey Breast (4–5 lbs): bone-in or boneless, trimmed of excess fat
- Olive Oil (2 tbsp): helps the spice mix cling and promotes a glossy surface
- Dry Seasoning Blend: kosher salt, paprika, garlic & onion powder, dried thyme, black pepper
- Chicken Broth (1 cup): low-sodium for depth without overpowering
- Optional Fresh Herbs: a few sprigs of rosemary or sage tucked under the skin
How to Make Juicy Crockpot Turkey Breast
- Pat the turkey dry, brush with olive oil, and rub all over with the seasoning mix.
- Pour the chicken broth into the bottom of your crockpot so it’s bubbling gently around the sides.
- Nestle the turkey breast in the crockpot, cover, and cook on Low for 4–5 hours or High for 2–3 hours, until the thickest part reaches 165°F.
- Remove the turkey, tent with foil, and let rest 15 minutes before carving to seal in those fragrant juices.
Pro Tips & Troubleshooting
- For a lightly crisp exterior, I seared the oiled, seasoned breast 2 minutes per side in a hot skillet before slow cooking.
- If the center isn’t up to 165°F, slide a thermometer into the thickest spot—low and slow prevents overcooking the ends.
- Swap dried thyme for a pinch of dried sage or add a strip of orange zest under the skin for a bright twist.
- Doubling? Use two smaller breasts side by side and add 30 extra minutes on Low; halving cuts cooking time by about an hour.
- Personal testing note: cooking on High for 2½ hours gave me more even temperature distribution without drying the tips.
Storage & Make-Ahead Guide
Leftover slices keep in the fridge for 3–4 days in an airtight container; freeze portions up to 2 months. Thaw in the fridge overnight, then gently reheat at 325°F for 10–15 minutes with a splash of broth to restore moisture. Always cool to room temperature before sealing containers to prevent bacterial growth. Personal testing note: freezing individual slices in silicone molds helped them thaw evenly with minimal juice loss.
Serving Suggestions
Layer slices on toasted ciabatta with cranberry relish and arugula for sandwiches, or serve alongside roasted root vegetables and gravy. Leftover turkey also shines stirred into creamy soups or tossed into grain bowls with a drizzle of herb-infused oil.
Frequently Asked Questions
- How long should turkey breast cook in a crockpot? Cook on Low for 4–5 hours or High for 2–3 hours, until the internal temperature is 165°F.
- Can I use bone-in turkey breast instead of boneless? Yes, bone-in adds flavor—just allow an extra 30 minutes on Low for the meat to reach 165°F.
- Do I need to sear the turkey before slow cooking? Searing is optional but creates a golden exterior and locks in juices; sear 1–2 minutes per side.
- What’s the best way to reheat leftover crockpot turkey? Place slices in a baking dish, add a splash of broth, cover, and warm at 325°F for 10–15 minutes.
- How can I flavor the turkey differently? Stir fresh herbs, citrus zest, or a spoonful of Dijon mustard into the broth for added depth.
- Is 1 cup of broth enough liquid for the crockpot? Yes—the low heat and covered environment trap steam, keeping the turkey moist without drowning it.
Final Thoughts
I hope this Juicy Crockpot Turkey Breast becomes a staple in your home as it did in mine—tender, flavorful, and effortlessly baked in its own fragrant steam. I love pairing mine with herbed potatoes and a crisp salad. Give it a try and let me know how those slices turned out!
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Juicy Crockpot Turkey Breast
Tender turkey breast slow-cooked in a crockpot with a savory spice blend and chicken broth for a hands-off, moist main dish.
Servings 6 servings
Calories 280kcal
Main
- 2 tablespoons unsalted butter melted
- 1 cup chicken broth
- 4.5 pound bone-in turkey breast
Seasoning Blend
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
Seasoning Blend
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In a small bowl, whisk together kosher salt, garlic powder, onion powder, smoked paprika, dried thyme, and black pepper until evenly combined.
Slow Cooking
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Pour the chicken broth into the bottom of the crockpot.
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Place the seasoned turkey breast in the crockpot, skin-side up.
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Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the internal temperature reaches 165°F.
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Remove the turkey breast and tent with foil. Let it rest for 10 minutes before slicing.
Ensure your thermometer reaches 165°F in the thickest part for safe doneness without drying.
Freeze individual slices flat in a single layer to maintain moisture and simplify reheating.
