Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

Whether you're planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 5 30

Servings servings

Calories 97kcal

Author Meggan Hill

Ingredients

1 (4 to 5 pound) bone-in whole turkey breast trimmed (see note 1)
1 tablespoon butter softened
6 fresh sage leaves
Salt and freshly ground black pepper
1 tablespoon olive oil optional, for broiling

US Customary - Metric

Instructions

Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey.
Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker. Cover and cook on LOW for 4 to 5 hours.
Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach 175 degrees, and the juices should run clear.
For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil.
Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes.
Place turkey breast on a cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and serve.

Notes

Bone-in whole turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
Chicken broth: Homemade chicken broth, or turkey broth, if you’re one step ahead of things. Store-bought works, too.
Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.

Nutrition