Unlock the secret to an incredibly tender and irresistibly juicy boneless turkey breast with this foolproof Crockpot recipe. Forget dry, bland turkey; our slow cooker method infuses every bite with rich flavor and ensures unparalleled moisture, making it a perfect centerpiece for your Thanksgiving feast or a delightful addition to any weeknight dinner rotation. Get ready to impress with minimal effort!
The slow cooker stands out as the ultimate kitchen companion for preparing turkey breast, primarily because it masterfully eliminates the common pitfall of overcooking. Turkey breasts are naturally lean cuts of meat, possessing very little fat, which often leads to them drying out quickly when subjected to high heat or prolonged cooking times in traditional ovens. This innovative slow-cooking approach creates a consistently moist environment, allowing the turkey to cook gently and evenly, resulting in the most incredibly juicy and flavorful breasts you’ll ever experience. It’s a game-changer for anyone seeking consistently delicious turkey.
Table of Contents
Bone-In vs. Boneless Turkey Breast: What’s Best for Your Slow Cooker?
While this recipe is meticulously crafted for a boneless turkey roast, typically weighing between 2-3 pounds, the beauty of the slow cooker method is its adaptability. It can also accommodate a bone-in turkey breast, though cook times might vary slightly. Boneless turkey breasts offer convenience and uniform slicing, making them a popular choice. When selecting your turkey breast, consider the presence of skin. Skin-on turkey is often preferred for its ability to self-baste; the fat from the skin renders and redistributes into the meat as it cooks, acting as a natural moisturizer that keeps the turkey incredibly tender and juicy. Many boneless breasts are sold without much skin, so if you find one with the skin intact, it’s a fantastic option for an extra layer of flavor and moisture. Ultimately, the choice between bone-in and boneless, or skin-on versus skin-off, largely depends on personal preference and availability, but rest assured, the slow cooker will deliver a delicious result either way.
Should You Remove the Net From the Turkey Breast? A Chef’s Perspective
Many commercially prepared boneless turkey breasts, especially brands like Butterball, come encased in a mesh netting. This netting serves a crucial purpose: it holds the turkey breast together, particularly if it’s been processed from several smaller pieces into a cohesive “roast” or “loaf.” If you remove this netting prior to cooking, there’s a significant chance the breast will lose its shape and potentially fall apart during the slow cooking process, making it challenging to slice neatly. Often, the netting is intended to be removed after the turkey has fully cooked and rested.
However, some cooks, myself included, prefer to remove the netting before cooking. My primary reason is to allow for maximum contact between the turkey meat and the seasoning. Rubbing spices directly onto the meat, rather than the netting, ensures a deeper penetration of flavor. If you choose this approach and find that your breast begins to separate, you can easily secure it with kitchen twine or even a few sturdy toothpicks to maintain its form. If the thought of the turkey potentially falling apart is a concern, or if you simply prefer a hands-off approach, leaving the netting intact until after cooking is a perfectly valid and convenient option. Just remember to snip it off carefully before carving!
Mastering the Art of Seasoning for a Flavorful Turkey Breast
The key to a truly unforgettable turkey breast lies in its seasoning. For this recipe, I opt for a harmonious blend of poultry seasoning, which often includes sage, thyme, rosemary, and marjoram, alongside smoked paprika (though regular paprika works beautifully), fragrant onion powder, and, of course, essential salt and freshly cracked black pepper. This combination creates a classic, savory profile that complements turkey perfectly. Poultry seasoning is a cornerstone for a reason, providing a deep, aromatic base.
But don’t stop there! The world of spices offers endless possibilities to customize your turkey’s flavor. Consider adding dried thyme or oregano for an herbaceous Mediterranean twist. A touch of garlic powder or granulated garlic can deepen the savory notes. For those who enjoy a bit of a kick, a Creole or Cajun seasoning blend can introduce a vibrant, spicy, and zesty dimension. You can also experiment with a pinch of cumin for an earthy undertone, or a dash of chili powder for subtle warmth. Remember to be generous with your seasoning; turkey breast is a canvas, and bold flavors will penetrate the meat, ensuring every slice is a delight.
How to Make Boneless Turkey Breast in the Slow Cooker: A Simple Guide
Crafting a succulent boneless turkey breast in your slow cooker is remarkably straightforward, requiring minimal effort for maximum flavor. The detailed measurements for each ingredient and comprehensive instructions are provided in the complete recipe card found at the bottom of this post. However, let’s walk through the essential steps to ensure your turkey turns out perfectly tender and juicy.
- **Prepare and Season the Turkey:** Begin by patting your boneless turkey breast thoroughly dry with paper towels. This crucial step helps the seasonings adhere better and can even contribute to a slightly better texture. Once dry, generously sprinkle your chosen blend of spices – poultry seasoning, smoked paprika, onion powder, salt, and pepper – over all surfaces of the turkey breast. Gently rub the spices into the meat, ensuring an even coating that promises flavor in every bite.
- **Set the Slow Cooker Base:** Pour the chicken or vegetable broth into the bottom of your slow cooker. This liquid creates a moist environment, preventing the turkey from drying out and contributing to a flavorful pan liquid that can later be used for gravy. Next, scatter the sliced onions evenly over the broth. These onions will slowly caramelize, adding a sweet and savory depth to the turkey as it cooks.
- **Position and Enhance:** Carefully place the seasoned turkey breast directly on top of the bed of onions and broth. If desired, you can add a few pats of unsalted butter on top of the turkey. As the butter melts, it will baste the turkey, adding richness and helping to keep the surface moist.
- **Slow Cook to Perfection:** Secure the lid on your slow cooker and set it to the LOW setting. The gentle, consistent heat of the slow cooker will work its magic, slowly transforming the turkey breast into an incredibly tender and flavorful meal. Avoid lifting the lid frequently, as this releases heat and prolongs the cooking time.
Cook Time: Achieving Perfect Tenderness and Food Safety
For a typical 2-3 pound boneless turkey breast cooked on the LOW setting in a slow cooker, you can expect the cooking time to be approximately 3-4 hours. However, cook times can vary based on the size and thickness of your turkey breast, as well as the specific model and efficiency of your slow cooker. The most critical factor in determining doneness isn’t the clock, but the internal temperature of the meat.
To ensure both food safety and optimal tenderness, your turkey breast must reach an internal temperature of at least 165°F (74°C). Always use a reliable meat thermometer inserted into the thickest part of the breast, making sure not to touch any bones if you’re using a bone-in cut. Starting to check the temperature around the 3-hour mark is a good practice. Once it hits 165°F, your turkey is perfectly cooked and ready to be removed from the slow cooker. Overcooking past this point, even in a slow cooker, can lead to a slightly drier result, so monitoring the temperature is key to preserving that prized juiciness.
How to Get Crispy Turkey Skin: An Optional Finishing Touch
One of the few things a slow cooker can’t achieve on its own is that deliciously crispy, golden-brown skin that many adore. The moist environment is fantastic for tender meat, but not for browning. Fortunately, achieving crispy skin is a simple and quick finishing step! Once your turkey breast has reached its internal temperature of 165°F and is cooked through, carefully transfer it from the slow cooker to a baking sheet.
Then, place the turkey breast under the broiler in your oven for just a few minutes. Keep a very close eye on it, as broilers can quickly turn skin from golden to burnt. Typically, 3-5 minutes under the broiler is sufficient to crisp up the skin beautifully. Alternatively, you can use an air fryer set to 400°F (200°C) for 3-4 minutes for a similar effect. This quick burst of high heat will render any remaining fat in the skin, creating a delightful crunch that contrasts wonderfully with the tender meat inside.
The Importance of Resting Your Turkey Breast for Maximum Juiciness
This step is non-negotiable for a truly juicy turkey breast. After all the care you’ve put into slow cooking, the last thing you want to do is lose all those precious juices! Once your turkey breast is cooked to the perfect internal temperature and removed from the slow cooker, resist the urge to slice into it immediately. Instead, loosely tent it with aluminum foil and allow it to rest for at least 10-15 minutes, and ideally up to 20 minutes, before carving.
Here’s why resting is so critical: during cooking, the muscle fibers in the turkey contract, forcing the juices towards the center of the meat. If you slice into it too soon, these juices, which are still under pressure, will simply run out onto your cutting board, leaving you with dry, flavorless turkey. Resting allows the muscle fibers to relax and reabsorb these juices, distributing them evenly throughout the breast. This results in every slice being moist, tender, and incredibly flavorful. Patience truly pays off in the kitchen, especially when it comes to poultry.
How to Store Crockpot Turkey Breast Leftovers Safely and Effectively
Proper storage is essential to enjoy your delicious Crockpot turkey breast for days to come and to ensure food safety. Once the turkey has cooled sufficiently (within two hours of cooking), transfer any leftovers to an airtight container. You can store the turkey breast whole, sliced, or shredded, depending on how you plan to use it later. Place the container in the refrigerator, where it will remain fresh and safe to eat for 3-4 days.
For best results and to prevent the turkey from drying out in the fridge, you can store it with a little bit of the pan juices from the slow cooker. This adds an extra layer of moisture and flavor, keeping the meat tender until you’re ready to enjoy it again. Always make sure the container is tightly sealed to protect the turkey from air exposure, which can lead to dryness and spoilage. Labeling your containers with the date of preparation is also a good habit to keep track of freshness.
How to Reheat Boneless Turkey Breast Without Drying It Out
Reheating turkey can be tricky, as it’s prone to drying out. The key is to reheat it gently and, if possible, introduce a little moisture. My absolute favorite methods for reheating boneless turkey breast are the air fryer and the oven, as they provide even heating without stripping the meat of its juiciness. For both methods, preheat your appliance to 350°F (175°C).
When reheating, always place the turkey, whether sliced or whole, in a dish with a splash of chicken broth, turkey broth, or even water. This moisture will create steam, helping to keep the turkey tender. Cover the dish with foil if using the oven to trap the steam. Reheat until just warmed through; typically 10-20 minutes in the oven or 5-10 minutes in the air fryer, depending on the thickness and quantity. You can also gently warm sliced turkey in a skillet on the stovetop with a little broth, or for a quick option, use the microwave on a lower power setting, again with a splash of liquid and covered, to prevent it from becoming tough and dry.
How to Freeze Boneless Turkey Breast for Future Meals
Freezing cooked turkey breast is an excellent way to extend its shelf life and ensure you always have a lean protein source on hand for quick meals. The turkey can be frozen sliced, shredded, or diced, making it versatile for future recipes like salads, soups, casseroles, or sandwiches. Properly stored, frozen turkey breast will maintain its quality for up to 3 months, though it remains safe to eat beyond that time.
To freeze, first ensure the turkey is completely cooled. Then, portion it into meal-sized servings. Place the turkey in freezer-safe bags or airtight containers, removing as much air as possible to prevent freezer burn. If using bags, pressing out the air before sealing is crucial. For best results, consider laying flattened bags of turkey on a baking sheet to freeze, then stack them once solid to save space. To thaw, transfer the frozen turkey to the refrigerator overnight. Avoid thawing at room temperature for food safety. Once thawed, use it within 3-4 days, just like fresh leftovers. Having prepped and frozen turkey on hand is a lifesaver for busy days!
More Delicious Turkey Recipes to Explore
If you’re looking to expand your turkey repertoire beyond the slow cooker, here are some other fantastic recipes that celebrate the versatility of turkey:
- Smothered Turkey Wings
- Smothered Turkey Necks
- Slow Cooker Turkey Wings
- Juicy Spatchcock Turkey
- Cajun Roasted Turkey
- Air Fryer Turkey Breast
- Baked Turkey Legs
- Crockpot Slow Cooker Bone-in Turkey Breast
- Roasted Bone In Turkey Breast
Creative Leftover Turkey Recipes to Savor
Don’t let any of that delicious turkey go to waste! Leftovers are an opportunity for new and exciting meals. Here are some ideas to transform your cooked turkey breast into another amazing dish:
- Leftover Turkey Chili
- Leftover Turkey Nachos
- Leftover Turkey Wild Rice Soup
- Turkey Bone Broth Recipe
- Instant Pot Turkey Breast
- Turkey and Cheese Sliders
Perfect Side Dishes to Pair With Your Crockpot Turkey Breast
A magnificent turkey breast deserves equally delightful accompaniments. Whether you’re planning a holiday spread or a simple family dinner, these side dishes complement the rich flavors of your slow-cooked turkey beautifully:
- Southern Mac and Cheese Recipe
- Southern Cornbread Dressing
- Scalloped Corn
- Seafood Mac and Cheese
- Mashed Sweet Potatoes with Brown Sugar
- Southern Collard Greens
- Smothered Chicken Wings
- Slow Cooker Cranberry Sauce
- Slow Cooker Neck Bones
- Roasted Okra
Don’t forget the gravy! Pair your tender turkey with my Turkey Gravy From Drippings, a classic Yellow Gravy Without Drippings, or a Keto Low Carb Gravy for the ultimate meal.
Boneless Turkey Breast in Crock Pot
By Brandi Crawford
Let’s be real, nobody wants to spend hours cooking a turkey only for it to come out bland and boring. I’ve been there, and it’s the worst. That’s why I started making turkey breast in the Crockpot. It’s foolproof, and my tips and tricks will show you the way. Throw it in, let it do its thing, and a few hours later you’ve got tender, flavorful turkey.
Average rating: 4.94 from 16 votes
Pin Recipe
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 6 servings
Calories: 266 kcal
Equipment
- Slow Cooker
- Meat Thermometer
Ingredients
- 3 pound boneless turkey breast (You can also use a bone-in breast.)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (Regular paprika is fine.)
- 2 teaspoons poultry seasoning
- Salt and pepper to taste
- 1 cup sliced onions
- 1 cup broth (I used chicken)
- 2 tablespoons unsalted butter
Instructions
- Pat the turkey breast dry and generously sprinkle the spices throughout. Rub the spices into both sides of the breast, ensuring complete coverage. Add more spices if necessary for a bolder flavor.
- Pour the broth into the bottom of the slow cooker. Add the sliced onions to the broth, spreading them evenly. Carefully place the seasoned turkey breast over the broth and onions. Add the unsalted butter on top of the turkey.
- Cook on the LOW setting for 3-4 hours. It is crucial to ensure the turkey reaches an internal temperature of at least 165°F (74°C). Always use a reliable meat thermometer inserted into the thickest part of the breast.
- Once cooked, carefully remove the turkey breast from the slow cooker. Be gentle, as it will be very tender and may want to fall apart.
- For an optional crispy skin, transfer the cooked turkey breast to a baking sheet. You can either use an air fryer (3-4 minutes on 400°F / 200°C) or place it under the broiler in your oven for about 3-5 minutes, watching closely to prevent burning.
- Allow the turkey to rest, loosely tented with foil, for 15-20 minutes prior to slicing. This essential step ensures the juices redistribute, resulting in a perfectly moist and tender turkey.
Notes
- Always thaw your turkey breast completely before beginning this recipe to ensure even cooking and food safety.
- Feel free to customize the seasoning to your preference! This recipe provides a fantastic base, but don’t hesitate to experiment with your favorite rubs and spice blends.
- Regarding the netting on some boneless turkey breasts: if you remove it before cooking, the breast may lose its shape. The netting is designed to hold the breast together, especially if it’s made from multiple pieces. I personally remove it to allow for better seasoning adherence. If you remove it and the breast starts to fall apart, you can secure it with kitchen twine or toothpicks. If maintaining the breast’s perfect shape with minimal fuss is your priority, then leave the netting intact until after cooking.
Nutrition Facts
Serving Size: 8 oz
Calories: 266 kcal
Carbohydrates: 5g
Protein: 42g
Fat: 10g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition databases like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific meal, you should calculate it with the actual ingredients used in your recipe, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information you rely upon is accurate, complete, and useful for your dietary needs.
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