I first made this slow-cooker turkey breast on a busy holiday when I needed juicy, hands-off poultry without babysitting the oven. The result was a tender, herb-scented turkey with a crisped skin at the end — all the comfort of roasted turkey with less stress. It’s perfect for family dinners, small holiday roasts, or whenever you want turkey that stays moist and slices beautifully.

Why you’ll love this dish

This slow-cooker turkey breast gives you roast-like flavor with minimal fuss. Cooking low and slow keeps the meat tender and forgiving, while the garlic-herb butter under the skin seasons the breast from the inside out. Because the turkey cooks in its own juices, you get a natural gravy base without extra effort.

“Perfectly juicy and effortless — the butter under the skin makes every slice sing.” — a satisfied home cook

When to make it:

Weeknight dinner when you want leftovers.
Small holiday meal for 4–6 people.
When oven space is limited but you still want a classic turkey experience.

How this recipe comes together

Quick overview so you know what to expect:

Make a garlic-herb butter to flavor the meat.
Slide the butter under the skin and over the surface.
Nest the turkey on a bed of halved onion and garlic in the slow cooker with herbs.
Cook on LOW until the thickest part reaches 75°C/165°F.
Rest, then broil briefly to crisp the skin.
Strain the juices and whisk a simple gravy.

This method keeps active time low (mostly prep and a final broil) and yields a reliably moist turkey breast with a quick gravy to serve.

What you’ll need

2.5–3 kg / 5–6 lb turkey breast, skin on, bone in (NOT BRINED)
1/2 tsp salt (for surface)
Black pepper, to taste
1 brown onion, halved
1 head garlic, halved horizontally
3 sprigs rosemary
8 sprigs thyme (optional)
Oil for drizzling (for skin before broiling)
150 g / 10 tbsp unsalted butter, softened

For the garlic-herb butter:

1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves, minced
1 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
1 tbsp finely chopped fresh parsley

For the gravy:

Chicken broth/stock (for topping up if required and for gravy)
1/3 cup / 50 g flour
1/2 tsp dark soy sauce (or gravy coloring)

Ingredient notes/substitutions:

Boneless turkey breast can be used; reduce slow-cook time (see FAQs).
If you don’t have all fresh herbs, use 1–2 tsp dried mixed herbs instead.
Dark soy sauce is optional; it just deepens gravy color and umami.

How to prepare it

Make the garlic-herb butter: In a bowl, combine softened butter, 1 1/2 tsp salt, 1/2 tsp black pepper, minced garlic, and chopped herbs. Mix until smooth and evenly combined.
Loosen the skin: Pat the turkey dry. Make a small slit at one edge of the skin and slide an upside-down tablespoon between the skin and meat to create a pocket across the breast. Be gentle to avoid tearing the skin.
Slather: Press about two-thirds of the garlic-herb butter under the skin, spreading it over the meat. Smooth the remaining butter over the outside and underside of the breast.
Season: Sprinkle the surface with 1/2 tsp salt and freshly cracked black pepper. For deeper flavor, refrigerate uncovered for up to 2 days (skin will dry and flavors intensify).
Set the slow cooker: Place the halved garlic and onion in the base of the slow cooker. Put the turkey on top, skin side up. Tuck rosemary and thyme sprigs around and on top.
Slow cook: Cook on LOW for about 6 hours. Start checking internal temperature at 5 hours. The turkey is done when the thickest part reads 75°C/165°F on an instant-read thermometer. If the slow cooker looks dry, add small amounts of chicken stock to keep the environment moist.
Rest: Remove the turkey to a baking tray and reserve the cooking juices. Tent loosely with foil and rest for 20 minutes — resting lets juices redistribute.
Crisp the skin: Discard herb sprigs. Lightly drizzle the skin with oil and broil on high until bronzed and crisp, about 5–10 minutes. Watch closely to prevent burning.
Make the gravy: Strain the reserved juices into a saucepan. Whisk in the flour to form a paste, then gradually add stock, whisking until smooth. Simmer to thicken and season with 1/2 tsp dark soy sauce and extra salt/pepper to taste. Serve warm.

Serving suggestions

Best ways to enjoy it: slice the breast across the grain for even, tender pieces. Serve with spoonfuls of the gravy.
Classic sides: mashed potatoes, buttery roasted carrots, green beans almondine, or a simple cranberry sauce.
Lighter pairings: mixed green salad, lemony roast asparagus, or whole-grain pilaf.
Leftover ideas: turkey sandwiches with mayo and pickles, turkey-and-gravy pot pie, or chopped into a warm grain bowl with roasted vegetables.

How to store & freeze

Refrigerate: Cool the turkey to room temperature (no more than 2 hours), then store in an airtight container. Keeps 3–4 days.
Freeze: Slice or portion, wrap tightly in plastic wrap and foil or vacuum-seal. Freeze up to 3 months for best quality.
Reheating from fridge: Reheat slices in a covered oven dish at 160°C/325°F with a splash of stock to keep moist, or warm gently in a low skillet with a little stock.
Reheating from frozen: Thaw in the fridge overnight, then reheat as above. Do not refreeze previously frozen cooked turkey without reheating first.
Food safety: Always confirm reheated internal temp reaches 74°C/165°F.

Pro chef tips

Use an instant-read thermometer. Visual cues can be misleading with slow-cooked poultry.
Butter under the skin is the key: it seasons and helps baste the meat internally.
Don’t skip the rest time. Slicing too early squeezes juices onto the tray.
If your slow cooker runs hot, start checking early. Slow cookers vary widely by model.
For extra flavor, save the strained pan juices and reduce them slightly before adding flour for a richer gravy.

Different ways to try it

Boneless variation: Use a 1.5–2 kg boneless turkey breast. Reduce cooking time to about 4–5 hours on LOW; check temperature early.
Citrus-herb: Add orange or lemon zest to the butter for a bright twist.
Maple-mustard glaze: Brush a thin maple-mustard glaze before broiling for sweet-savory notes.
Low-sodium: Use low-sodium stock and reduce added salt in the butter; taste the gravy before finishing.
Slow-cooker to smoker: After slow cooking, finish on a hot grill or smoker for a smoky crust instead of broiling.

Your questions answered

Q: Can I use a brined turkey breast?
A: This recipe is written for an unbrined breast. A pre-brined bird will be saltier; reduce or omit added salt in the butter and surface seasoning to avoid over-salting.

Q: How do I know it’s done without a thermometer?
A: A thermometer is the safest method. If you must, pierce at the thickest point; juices should run clear (not pink). But internal temp of 75°C/165°F is the reliable indicator.

Q: Will the skin crisp in the slow cooker?
A: No — slow cookers don’t brown skin well. That’s why you finish under a hot broiler for 5–10 minutes to get a crisp, golden skin.

Q: Can I cook two smaller turkey breasts together?
A: Yes, as long as they fit without overcrowding. Check each breast’s thickest part for 75°C/165°F. Cooking time may increase slightly.

Q: Can I use this method for turkey legs or a whole turkey?
A: Legs will work but need a longer cook time and won’t crisp the same way. A whole turkey won’t fit most slow cookers and requires different timing; this recipe is best for bone-in breasts.

Conclusion

If you want a fuss-free, reliably juicy turkey breast with a crisp finish, this slow-cooker method delivers every time. For more slow-cooker turkey inspiration and variations, see Juicy Slow Cooker Turkey Breast – RecipeTin Eats and a boneless option at Juicy Slow Cooker Boneless Turkey Breast – Bowl of Delicious.