Unlock the secret to the most tender, juicy, and flavorful turkey breast you’ve ever tasted, all prepared effortlessly in your Crock Pot. This comprehensive guide will walk you through brining and slow cooking a bone-in, split, or whole turkey breast to perfection. Say goodbye to dry, bland turkey and hello to a culinary masterpiece that will delight your family, whether for a grand Thanksgiving feast or a simple weeknight dinner.
Many home cooks find themselves intimidated by preparing an entire turkey. However, mastering a perfectly cooked turkey breast in a slow cooker eliminates that stress entirely. This method consistently delivers results so impressive, you might just reconsider cooking a full turkey ever again! A succulent turkey breast, rich in flavor and moisture, is often more than enough to satisfy your family’s holiday cravings or provide delicious meals throughout the week.
If you’re looking for an alternative cooking method, perhaps for a different occasion, explore our Roasted Bone-In Turkey Breast recipe, designed for stovetop preparation.
Table of Contents
Choosing Your Turkey: Bone-In vs. Boneless
When selecting a turkey breast for slow cooking, you’ll encounter a few options. Each has its merits, but for maximum flavor and moisture, a bone-in, skin-on turkey breast is generally recommended.
Skin-On Advantage: The skin on a turkey breast plays a vital role in keeping the meat moist. As it cooks, the fat from the skin renders and bastes the meat, infusing it with flavor and preventing it from drying out. While leaving the skin on is often a matter of preference, its contribution to a tender and juicy final product is undeniable. If you prefer not to eat the skin, you can easily remove it after cooking, but its presence during the slow cooking process is a game-changer for moisture retention.
Bone-In for Superior Juiciness: A bone-in turkey breast consistently yields juicier results compared to its boneless counterpart. The bone acts as a natural insulator, slowing down the cooking process around the bone and allowing the meat to heat more gradually. This slower, more even cooking helps the breast retain its natural moisture, resulting in a more succulent texture. This is also why bone-in breasts typically require a longer cooking time, but the wait is well worth the enhanced tenderness and flavor.
Perfectly Seasoning Your Turkey Breast
The right seasoning blend is key to elevating your slow cooker turkey breast from good to unforgettable. Our go-to combination includes poultry seasoning, smoked paprika (which adds a wonderful depth of flavor, though regular paprika works just as well), onion powder, salt, and black pepper. This blend creates a rich, aromatic crust and permeates the meat with delicious taste.
However, don’t hesitate to customize the seasoning to your family’s preferences. Other fantastic additions include dried thyme, oregano, or a bold Creole seasoning for a kick. For an authentic Southern twist, you might even consider my renowned Homemade New Orleans Cajun Seasoning and Rub, which brings a vibrant and complex flavor profile.
Generously applying your chosen seasoning ensures every bite of turkey is bursting with flavor. Don’t be shy – a well-seasoned turkey is a delicious turkey!
Slow Cooker Magic: How to Make Bone-In Turkey Breast
Preparing a flavorful and juicy bone-in turkey breast in your slow cooker is incredibly simple, requiring minimal effort for maximum reward. This method ensures tender, fall-apart meat that practically cooks itself. For precise measurements and a complete list of ingredients, please refer to the recipe card located further down this page.
- Prepare the Turkey: Begin by thoroughly patting the turkey breast dry with paper towels. This crucial step helps your chosen seasoning adhere better to the skin and meat, preventing the skin from steaming in the slow cooker and promoting a more desirable texture.
- Season Generously: In a small bowl, combine your chosen spices – typically garlic powder, ground thyme, smoked paprika, poultry seasoning, salt, and pepper. Apply this aromatic spice mix liberally all over the turkey breast. For an extra boost of flavor, gently lift the skin and rub some seasoning directly onto the meat beneath.
- Layer the Crockpot: Place a bed of thinly sliced onions at the bottom of your slow cooker. These onions will not only add a subtle sweetness and depth to the pan drippings but also act as a natural rack, slightly elevating the turkey. Pour enough broth (chicken or vegetable works well) into the slow cooker to just cover the bottom of the pot, creating a flavorful liquid base.
- Add the Turkey: Carefully place the seasoned turkey breast on top of the sliced onions, ensuring the skin side is facing up. Dot the top of the turkey breast with small chunks of unsalted butter. The butter will melt down, further basting the turkey and contributing to its rich flavor and golden-brown potential.
- Cook Low and Slow: Cover your slow cooker with its lid and cook on the LOW setting until the turkey breast reaches an internal temperature of 165°F (74°C). Cooking it low and slow is the secret to achieving that incredibly tender, melt-in-your-mouth texture.
- Crisp the Skin (Optional but Recommended): For those who enjoy a beautifully golden and crispy turkey skin, carefully transfer the cooked turkey breast to a baking sheet. Broil it in a preheated oven for approximately 4–5 minutes, or until the skin achieves your desired crispiness. Keep a close eye on it to prevent burning.
- Rest Before Slicing: Once cooked and, if desired, crisped, allow the turkey breast to rest for at least 10 minutes before carving. This resting period is vital; it allows the juices to redistribute throughout the meat, ensuring every slice remains succulent and flavorful.
This Crock Pot turkey breast pairs wonderfully with a variety of gravies. Consider serving it with my Turkey Gravy From Drippings for a rich, authentic flavor, Yellow Gravy Without Drippings for a quick alternative, or my Keto Low Carb Gravy for a healthier option.
Crockpot Slow Cooker Bone-In Turkey Breast Recipe
Brandi Crawford
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Essential Equipment
- Slow Cooker (7-quart recommended for larger breasts)
- Meat Thermometer (essential for food safety)
Ingredients
- 2-7 pound bone-in turkey breast (Our recipe used a 3.5 lb breast in a 7-quart Crockpot)
- ½ teaspoon garlic powder
- ½ teaspoon ground thyme
- ½ teaspoon smoked paprika (Regular paprika is also fine)
- 2 teaspoons poultry seasoning
- Salt and black pepper to taste
- 1 cup sliced onions
- 1 cup broth (Chicken broth was used in this recipe)
- 2 tablespoons unsalted butter
Instructions
- Pat the turkey breast completely dry with paper towels. In a small bowl, mix all the spices together. Generously sprinkle and rub the spice mix over both sides of the turkey breast. Ensure the breast is thoroughly coated for maximum flavor. Adjust the amount of seasoning based on the size of your turkey.
- Pour the broth into the bottom of your slow cooker. Arrange the sliced onions evenly over the broth. Carefully place the seasoned turkey breast on top of the onions, skin-side up. Distribute the unsalted butter in small pieces over the turkey.
- For a larger 5-7 pound turkey breast, cook on the LOW setting for 6-7 hours.
For a smaller 2-4 pound turkey breast, cook on the LOW setting for 3-4 hours.
Always use a meat thermometer to ensure the turkey reaches a safe internal temperature of at least 165°F (74°C). Refer to additional notes below for more details on cook time and texture.
- Once cooked, carefully remove the tender turkey breast from the slow cooker. Be gentle, as the meat will be incredibly tender and may want to fall apart.
- If you desire crispy, golden-brown skin, you have two great options: use an air fryer (cook at 400°F for 3-4 minutes) or broil in a conventional oven (broil for approximately 3-5 minutes). Watch closely to prevent burning.
- Allow the turkey breast to rest for a minimum of 20 minutes before carving. This resting period is crucial for retaining all the delicious juices.
Chef’s Notes and Tips
- This recipe is versatile and works beautifully with either a whole or a split turkey breast, provided it fits comfortably within your slow cooker.
- Always ensure your turkey breast is fully thawed before beginning the cooking process.
- Feel free to experiment with your favorite spice rubs and seasonings. The goal is to make it your own!
- We highly recommend cooking the turkey on the LOW setting. The “low and slow” method is paramount for achieving exceptionally juicy and tender meat. If you are in a rush and opt for the HIGH setting, reduce the cooking time by approximately half, but be aware the texture might be slightly less tender.
- It is critical to cook the turkey breast until it reaches an internal temperature of at least 165°F (74°C). Use a reliable meat thermometer to verify this temperature at the thickest part of the breast. Your desired texture will also influence cooking time. Slow cookers are renowned for producing incredibly tender, often fall-apart meat. The longer the turkey cooks, the more tender it will become, which might make it challenging to carve into neat, individual slices.
- If you prioritize presentation with perfectly sliced portions (e.g., for a Thanksgiving platter), monitor the turkey closely and remove it as soon as it reaches 165°F. If your preference is for shreddable, extremely tender turkey (ideal for sandwiches, soups, or casseroles), cook it for the longer end of the recommended time range.
Nutrition
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Optimal Cook Time for Slow Cooker Turkey
The cooking time for your bone-in turkey breast will primarily depend on its size. The “low and slow” approach in a Crock Pot is highly recommended for achieving the most succulent and flavorful results. This method gently breaks down the turkey fibers, ensuring every bite is moist and tender.
- For a whole turkey breast (typically 5-7 pounds, containing two breasts): Aim for 6-7 hours on the LOW setting.
- For a split turkey breast (typically 2-4 pounds, containing one breast): Cook for 3-5 hours on the LOW setting.
Always use a reliable meat thermometer to ensure your turkey breast reaches a safe internal temperature of at least 165°F (74°C) in its thickest part. This is a non-negotiable step for food safety.
It’s important to understand how cooking duration impacts the turkey’s texture. Slow cookers are celebrated for their ability to produce incredibly tender, often “fall-apart” meat. The longer the turkey cooks, the more tender it will become. While this is fantastic for flavor and moisture, it might make carving neat, individual slices a challenge, especially if you cook it for the longer end of the recommended range.
For instance, during recipe testing, a 4-pound breast cooked for 6 hours became so tender that the bone could be easily pulled out, and carving it into distinct slices was nearly impossible as it shredded readily. The taste was absolutely phenomenal, but it wasn’t suitable for a formal presentation requiring clean slices.
If you prefer well-defined slices for serving guests, particularly for occasions like Thanksgiving, monitor the turkey’s temperature closely and remove it from the slow cooker as soon as it hits 165°F. If your preference is for shreddable turkey, perfect for sandwiches, soups, or casseroles, then embrace the longer cooking times to achieve that ultimate tenderness.
Achieving Perfectly Crispy Skin
While slow cooking excels at producing tender, moist turkey, it doesn’t naturally yield crispy skin. Fortunately, achieving that desirable golden-brown crispness is incredibly easy and takes just a few extra minutes.
Once your turkey breast is cooked through in the slow cooker, carefully transfer it to a baking sheet. Place the baking sheet under a preheated broiler in your oven for a few minutes. Keep a very close eye on it, as broiler temperatures vary and skin can go from perfectly golden to burnt in a flash. Usually, 3-5 minutes is sufficient to achieve beautifully crispy skin. Alternatively, an air fryer set to 400°F (200°C) for 3-4 minutes can also deliver excellent results.
The Importance of Resting Your Turkey
After all the care taken to cook your turkey breast to perfection, don’t skip the crucial resting step! Always allow the turkey to rest for 15-20 minutes before carving. If you slice into it too soon, all those wonderful juices that have been locked within the meat will escape onto your cutting board, leaving you with a dry and less flavorful turkey.
Resting allows the muscle fibers to relax and reabsorb the juices, ensuring that each slice is as moist and tender as possible. Simply tent it loosely with foil to keep it warm while it rests.
Storing and Enjoying Leftovers
Leftover slow cooker turkey breast is a true culinary gift! To store, ensure the cooked turkey is completely cooled before placing it in an airtight container. Properly stored, it will remain fresh and delicious in the refrigerator for 3-4 days. This makes it ideal for meal prepping or quick weeknight meals throughout the week.
Reheating Turkey Breast
To keep your leftover turkey breast juicy and flavorful when reheating, consider these methods:
- Air Fryer: Place slices in an air fryer set to 350°F (175°C) until warm, usually 3-5 minutes.
- Oven: Arrange slices in a baking dish with a splash of broth, cover with foil, and reheat in an oven at 350°F (175°C) until warmed through.
- Microwave: For quick reheating, place slices on a microwave-safe plate with a tablespoon of broth, cover, and heat in short bursts until warm.
Adding a little broth during reheating is key to preventing the turkey from drying out.
Freezing Turkey for Future Meals
Cooked turkey breast freezes beautifully, providing a convenient option for future meals. You can freeze it in slices, or shredded/diced, depending on how you plan to use it. Place the turkey in a tightly sealed freezer-safe container or a heavy-duty freezer bag, ensuring as much air is removed as possible. It will keep well in the freezer for up to 3 months.
Having frozen leftover turkey on hand is incredibly versatile. It’s perfect for quickly adding protein to salads, stirring into soups, or incorporating into casseroles. Thaw overnight in the refrigerator before reheating.
More Delightful Turkey Recipes
Explore more delicious ways to enjoy turkey with these popular recipes:
- Smothered Turkey Wings
- Smothered Turkey Necks
- Slow Cooker Turkey Wings
- Juicy Spatchcock Turkey
- Cajun Roasted Turkey
- Air Fryer Turkey Breast
- Baked Turkey Legs
- Boneless Turkey Breast Roast
- Slow Cooker Crockpot Cornish Hens
Creative Leftover Turkey Ideas
Don’t let any of that delicious turkey go to waste! Transform your leftovers into exciting new meals:
- Leftover Turkey Chili
- Leftover Turkey Nachos
- Leftover Turkey Wild Rice Soup
- Turkey Bone Broth Recipe
- Turkey and Cheese Sliders
Perfect Side Dishes for Your Turkey Breast
Complete your meal with these incredible side dishes that pair perfectly with slow cooker turkey breast:
- Southern Mac and Cheese
- Southern Cornbread Dressing
- Scalloped Corn
- Seafood Mac and Cheese
- Mashed Sweet Potatoes with Brown Sugar
- Southern Collard Greens
- Smothered Chicken Wings
- Slow Cooker Crockpot Cranberry Sauce
- Slow Cooker Crockpot Spiral Ham
- Slow Cooker Crockpot Candied Sweet Potatoes
- Slow Cooker Crockpot Duck