Slow Cooker Turkey Breast
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Moist, tender, perfectly seasoned crockpot turkey recipe. No oven space needed! Includes the best turkey gravy using the drippings!
I’m all about saving on oven space. Crockpots, Instant Pots. I will take them all. Especially when the crockpot does all the work for you. And I really mean, all the work for you.
So if you’re not about making an entire turkey this year, this slow cooker recipe will be your heaven. It requires just 2 turkey breast halves in a slow cooker for just 3-4 hours. In those 3-4 hours, you will have all the oven space you could possibly need for the rest of your sides.
The end result? Perfectly juicy, moist, tender turkey breast meat. It also browns beautifully in the slow cooker, promise. No need to broil it or anything. And you know all those juicy drippings? You can strain them to make the best gravy ever.
Who knew a turkey could be this easy?
Slow Cooker Turkey Breast
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- ¾ cup chicken stock
- ¼ cup dry white wine
- 2 1 1/2 to 2 pound boneless, skin-on turkey breast halves
- 8 tablespoons unsalted butter, at room temperature and divided
- 3 tablespoons all-purpose flour
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
Did you make this recipe?
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Moist and good flavor. Very easy to cook.
Could you use a 5 lb. bone in turkey breast for this recipe? If so, how long would it have to cook?
My turkey breasts are honey brined (came that way from store). Do I need to make any adjustments to the recipe due to the extra liquid from the brine?
Looks delicious. How did you get it to brown? I cook turkey breast every Thanksgiving, this I may try. How many hours for a 7lb turkey breast?
This is fantastic! I wasn’t sure about this, but it was great. And the gravy was perfect with just the right instructions.
I made an 11 pounder -it didn’t say it was bone-in anywhere on the label but it was- and tripled (ish) everything. I guessed I would triple the cooking time as well and programmed it for 10 hours. However, at 7 hours I really began to smell it and while that was wonderful, the cooker had overflowed and the little popper had popped up so it was done. My thermometer deep in the breast said 172 degrees so I took it out. It was so tender it literally fell off the bone as I was trying to pick it up. A good problem to have. I would probably use less butter under the skin next time. I made gravy and it was fabulous, too. This will be my go-to slow cooker recipe for the future. I saved the remaining liquid and bones and may make a soup or broth. Not sure how to do any of that or even if I should, so I’ll have to research that. I LOVED not having to use the oven for the turkey!
I tried this with a 4lb bone in breast and it came out great! It was done in about 4 hrs but I left it on warm and it was still great. The gravy was delicious as well. Great idea for a smaller dinner party.
This is honestly the best flavored turkey with gravy I have had. The mixture of spices are subtle yet you can detect them but not overly so. One caveat is that we didn’t have regular paprika so I used smoked paprika. Yum.
Would gladly make this again
Amazing! I made this today for our early Thanksgiving dinner. I had a 5lb. turkey breast, so added a bit more chicken stock and wine and cooked it for 5 hours. Since I added more liquid to the crockpot I had more drippings, so I used 5T of butter and 5T of flour to make the gravy. The turkey was moist and tender and the gravy was the best turkey gravy I’ve ever eaten. My husband was not happy about me trying a new way to cook our turkey, he definitely changed his mind once he tasted it. His exact words, “Damn this is delicious!” The best part – there’s still plenty of gravy left for the leftovers. Thank you for this amazingly easy and delicious recipe!
can this be cooked on high?
I’m having 19 people this thanksgiving and I’m was worried my 26 lb turkey wasn’t going to be enough. Making an extra breast in the slow cooker is the answer. Can’t wait to try it! Thanks!
This was delicious. I used a 6lb turkey breast and cooked it for 5.5 hours. I put the butter under the skin but did not used toothpicks to secure the skin back on as it didn’t need them. Strained the liquid and put the turkey in a ziplock bag as we didn’t have it the day it was cooked. Sliced the turkey the next day and made the gravy as directed. The gravy had tremendous flavor — I only added pepper. A keeper. Thanks for sharing. Your recipes are always so delicious.
As always, your recipe steps end in delicious results! I wanted to warn other folks who also buy colorful toothpicks to expect them to leave a colorful little spot on your bird 😉 My entire family loved the turkey breast (despite the blue polka dots) and the gravy was FANTASTIC!
Love to use my crockpot. Haven’t made this yet but planning to do so. Can I use a thawed butterball turkey roast? Thanks for a reply.
I learned about you through my daughter who follows Butters and Cartman. I saw this recipe on an Instagram feed and wanted to do it for Christmas dinner because I didn’t want a big turkey since there are just the four of us. Plus, I don’t normally cook, so when this turned out so magnificently, I was extremely proud of myself! I am so impressed with you and your work and the corgis and can’t say enough about my delight with this recipe. Thank you so very much!
Thank you, Barbara. We are happy you’re here!
I made this Crockpot Turkey (along with your delicious Instant Pot Cranberry Sauce) for myself, my young son, and my husband for Thanksgiving- they loved it so much, they asked for it again for Christmas! And then they decided that we would have to have this more frequently in 2021. My picky 10 year old told me that I was a great cook!
This is so easy, and the gravy especially is amazing! Thanks!
I love this! It was so good and juicy!
Would this work with chicken breasts? I had a helluva time trying to find Turkey breasts under 8lbs at my local grocery and I’m only cooking for 3.
Trader Joe’s carries a 1/2 turkey breast by Empire Kosher. I found one that weighed 2.62 lbs. and was the perfect size for my 6 qt. Crock pot.
I used a single, bone-in, 3.25 lb Butterball Turkey breast. Took about 5 hours on low. Followed directions exactly and it turned out great! Very moist and tender. This was the first time I’ve ever made the turkey for my family Thanksgiving and was very nervous but extremely pleased. Thank you for this fantastic and easy recipe! Will use again.
like ease!
Tried to make do with a round crockpot, which kept part of the meat higher than the sauce. Not a great idea although it was still great (especially the part that was completely immersed). Just got an oval one for the next round. Thanks so much.
Loved this for Thanksgiving 2020. The gravy was an absolute hit! Great taste and reheats well.
My only issue was it came out dry. I did everything listed using fresh turkey breast halves. I can’t figure out why this happened because the recipe is very clear. So easy to follow.
I debated taking it out when the juices ran clear, but that was before 165 degrees. Any advice? We’ll definitely be doing this recipe again. It’s amazing!!
Yes first time I made it was perfect because I took out when juices ran clear! 2nd time I ran temperature and it was over cooked. Trust your gut if you’re a good cook!
I made this for Thanksgiving and it was easy and delicious. The turkey came out great, but the gravy— it was the best gravy I’ve ever had or made! Followed the directions exactly and it was perfect. Thank you!
For Covid Thanksgiving, my brother whose family usually hosts us begged off–a wise decision, in my book–so I ended up searching for “Crock Pot Turkey” online, and finding this one.
I decided on (2) 24 ounce turkey breast tenderloins, and I
I used a 4 quart slow cooker, not 6 or 8 quart. I found that this worked well, but I had to rotate the tenderloins on the bottom to the top, to ensure even cooking. Total cooking time was about 5-1/2 to 6 hours, starting on high for the first 1-1/2 hours or so.
I used both thyme and poultry seasoning, but the poultry seasoning smelled strongly of thyme–not to mention that thyme was included in the ingredients–so I held off a little on the thyme. Still, thyme was an obvious presence, but not TOO intense. I didn’t get around to making gravy for mashed potatoes on Thanksgiving, but I strained the drippings and refrigerated them for later use. I opted for instant mashed potatoes two days later (today and tonight), and the gravy came out well. (I skimped a little on the drippings, so the gravy was rather thick, but I have enough drippings for one or two more meals. Nothing dresses up potatoes in a box like gravy from scratch!) All in all, this recipe gave me something to do while on my own on a national holiday, and the end result was amazing! The turkey was moist and flavorful, and reheats well in the microwave. The spices lose their intensity after draining the meat, but retain their flavor for the gravy. I’ll probably be able to get a couple more meals from this venture, even after lunch and dinner today. I’ll try it again next year!
Don’t make the same mistake I did by purchasing the JENNIE-O OVEN READY boneless turkey breast. This breast is already pre-seasoned so your delicious recipe does not work with it, and it’s skinless which means there are no drippings for gravy. It does come with a gravy packet which was soooo DISGUSTING, but I already have a recipe for no-drippings gravy so I didn’t need it. Needless to say I was totally bummed, but since I was pretty skeptical from the get-go I didn’t serve this as a main dish. My mouth is watering after reading all these fab reviews! Definitely going to try your DAMN DELICIOUS recipe for Christmas!!
Simply the best!!!
I made this today with a 4.9 pound double breasted bone-in turkey and followed everything else as listed above, and it was amazing! Mine took approximately 4 hours. As others have said, the gravy is delicious!
I made a fresh turkey breast (both breasts) in my crock pot with this recipe today. It was in the pot for 5 hours and the meat was moist, flavorful and fell off the carcass. Much less hassle than baking the whole bird for a small gathering!! And I saved the vegetables and stock for what I believe will be a great soup base this weekend. Thanks for sharing this recipe!!
This recipe was sooo good! It was the perfect Thanksgiving dinner for 3. And the gravy was amazing!
I made this today –
Thanksgiving 2020. It made a difficult year a good bit better. The turkey was juicy and flavorful-but the GRAVY!! It was hands down the best turkey gravy I’ve ever made – and I’ve been doing this for 30+ years!! Every recipe-without exception-I’ve made from this website has been a keeper.
Best tasting turkey and gravy ever! Thank you for such a great recipe! Followed recipe and was not disappointed!
Awesome recipe and ease of preparation: I added a layer of whole Cremini mushrooms on top of the celery ribs and sweet onion and took some liberties with the seasonings (I worked at Antoines New Orleans late 1970s). It was hard to find a 3 lb bone-in turkey breast but Trader Joe’s came through after failures at Sprouts, Vons, Ralphs & Whole Foods (WF only had 5 lbs for $36 and that was too big for my small household, they would not cut it in half). The 3 lb bone-in is perfect size for my 8 quart Crock Pot. I coated the crock pot liberally with Trader Joe’s Extra Virgin Olive Oil (cold pressed and packed in Italy) which is great on salads, etc. I used less butter and substituted olive oil. I used more chicken stock and chardonnay. Have a wonderful Thanksgiving and thank you for making mine a culinary feast!
I’m making this tomorrow and need a quick response. Can I incorporate my dressing with this?
I wouldn’t recommend it. Stuffed poultry in a crock pot is potentially dangerous as it’s a breeding ground for bacteria due to low temp and slow cooking. Best to cook stuffing separately.
If you were to use an Instant Pot what would the cook time be?
I found whole boneless Turkey Breasts at BJ’s. The biggest I could find was almost 4lbs.
Was wondering should I cut the breast in half to make it cook better.
I love all your recipes keep them coming please.
Just going to be 3 at dinner this year. I’m so use to cooking for 10-15.
Stay well and safe.
HAPPY THANKSGIVING
Really good recipe. I followed it as directed and am now going to make it for our small Covid Thanksgiving
Should we just double or triple the ingredients if we have a bigger turkey breast? The smallest one I could get is 6 pounds! This is my first time making the turkey so I would love some guidance! Thanks!
I’m wondering the same thing. I have a 7 lb. turkey breast and am wondering how long it will take to cook.
I too have a larger bone in breast and I have been scouring recipes and I saw 6.5 hours for an almost 7lb breast like I have. So I’m going to temp at 6 to double check and plan for 7 just in case.
I’m also wondering about how long to cook a larger turkey breast and what ingredients to adjust. Smallest half I could get is five pounds without bones.
can you use turkey breast with the bone?
Is there a replacement for white wine? Typically I’d be able to finish up the extra wine but not right now!
I have read that white wine vinegar is a good sub
You can buy the little bottles of wine (the single serving bottles); that’s my trick.
I used ginger ale last year and it was amazing!
How do I find the carbs and salt info for this recipe? It looks great but why make it if it’s too high in those areas.
I can’t speak to the sodium, but I put it through My Carb Manager and it came to one carb per serving without the gravy and 3
carbs per serving with the gravy (I said 10 servings for my 4 lbs of turkey). You could use light salt and reduced sodium chicken broth if you need to stay low there.
Many thanks for this great alternative recipe for turkey. I tried it and it was very good. The only thing I did differently was that I cooked it a bit ahead and removed the turkey breast and put it in the oven and broiled it on top so that it looked more like the traditional turkey that we all know and love.
I don’t really cook or collect recipes but I tried this one because my husband loves turkey. It was so successful and delicious, I bookmarked it and that’s what I will be fixing next week for our Covid Thanksgiving for two.❣
I am doing the same thing. It sounds great and we get to smell it cooking too!!
My husband and I will have Thanksgiving at home, just the two of us, this year to help keep our families safe during the pandemic. I bought turkey tenderloins – would this recipe work with tenderloins? Would the cook time need to be adjusted?
Can you buy turkey breast “halves”? I want to make this for Thanksgiving, and all I could find at the store was a 2.75 lb frozen turkey breast that had some seasoning…
I use this recipe with a 4 pound turkey breast. Works great but it takes about 6 to 7 hours. Wonderful flavor.
Should the turkey breast be thawed?
Never use frozen meat in slow cooker. Thaw in refrigerator
YES thawed! Good luck.
Very good, especially the gravy, and a great alternative to roasting a turkey—frees up a lot of oven space and doesn’t heat up the house. A perfect amount of turkey for our intimate COVID-era (Canadian) Thanksgiving dinner. It was a tad dry for my taste, but that’s probably because I prefer dark meat. Next time I make this, I’m going to make one breast half and two thighs so everyone gets the part of the bird they prefer.
This is sooooo good!!! And just as easy!!! Thinking this may be our new Holiday Turkey!!! I made it with a 5lb double Breast with bone in and cooked it in high for about 5.5 hours…..turned out perfect! Also do yourself a favor and make more gravy then you think you will use….trust me you will use it! It’s delicious…I added a little nature seasoning because I love it but again super easy and damn delicious!! Thank you!!!
Best gravy I’ve ever made (Ive never started gravy with my butter before but I’ll make it that way from now on). The Turkey was falling apart tender. Thanks for a great and easy recipe.
Thank u put Recipes online they are easy to follow and the food taste so great
I don’t usually leave reviews, but this recipe deserves one! Phenomenal recipe for turkey breast, without heating up the kitchen/house by running the oven during the summer. Also, works as an amazing, worry free chicken and/or chicken soup recipe! I’ve been sick, sleeping a lot and working out of my freezer, so this has really been a Godsend for me! Used boneless, skinless thighs, a huge no-no for broth making! And, still, came out as one of the best chicken soup stocks I’ve ever made (and I make normally make a killer stock)! I didn’t have paprika or celery, so I exchanged for a couple carrots and added garlic, rosemary, sage, a few scratches of freshly grated nutmeg. The ratios of stock to wine were perfect for the turkey, but I did increase the wine in my soup stock. I think the butter made up for the lack of fat, bones and skin on the chicken. Had the bullion and extra canned stock ready expecting something that tasted like weak chicken tea. But, it came out savory and delicious. Absolute winner! Gotta love a fantastic base recipe, that you can also play with, and easily modify if you have to. Using it again today for the 3rd time in 4 weeks! This time with leg quarters. So excited to see how it comes out!
Hello-making this today–when do you add chicken broth and vinegar?
Hi Angela, Hoping I can edit this in a few minutes and add my actual review… Add the stock and white WINE, not vinegar, to the cooker before you turn it on.
Hi there! Quick question— I know the recipe says to “ Place turkey, breast side up, on top of the vegetables,” but does this mean that the skin is facing down & into the liquids? Just looking for a bit of clarity here since I’m unsure how the skin browns & crisps if this is the case.
Thanks so much!
Yes I too was wondering since the entire thing is a breast.. which side is “up”. Also, I’ve never had anything go crisp and brown in a crock pot
WOW was this good. I also had a bone in breast but I managed to get it into a large crock pot. Doubled the spices because the breast was about 5-6 pounds. Cooked it in the crock pot for about 6 or 7 hours on low, then crisped the skin in the oven for half an hour. Made stuffing, mashed potatoes and beet soup in acorn squash. Thanksgiving in April!
I used a bone in, skin on turkey breast that was about 5 lbs. I had to cook it longer, because of the bone and weight. I cooked it on high for about 5 hours. It turned out great, and the gravy was delicious. To the drippings, I mixed 1 tablespoon of cornstarch to 2 tablespoons of melted butter. I boiled it for 2 minutes, added some pepper, and it was some of the best gravy that I’ve ever had. I will make this again.
The Crockpot Turkey was fantastic. So nice for a small group. For years a have cooked turkeys in the oven and they would turn out dry, this was simple and easy. I did mine bone-in for three hours on high then pulled the breast right off the bone, let it rest and sliced it. Delicious.
Easy, delicious and few ingredients. The turkey is very tender and moist. Also, the kitchen smells wonderful!
This was amazing!!! Better than any Thanksgiving turkey that we’ve had!! And it was SO easy to prepare!! 🙂
Wonderful flavors. Infact I’m cooking this again today. Family loves it.
mixed the seasonings but it doesn’t say what to do with it goes in with the veggies and turkey in the cooker or for the gravy mix?
It is used to season the turkey in step #3. 🙂
3. Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
Is there any way to get an accurate list of nutritional values? I need to severely restrict fat and sodium?
Hi Melody! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Thanks for the quick, minimal ingredient needed turkey breast recipe…I look forward to trying more of your recipes…
Yummy
I’ve used frozen meat in slow cooker in the past, but never turkey. I’m gone for work about 10 hours. Have you ever used frozen turkey breast at a longer timetable?
Excellent recipe…It was the perfect solution to the anxiety producing Thanksgiving dinner. I have Celiac so I cannot partake in the extended family meal. I end up cooking my own traditional meal and transporting to the Celebration. This recipe freed me up to cook a couple of side dishes plus the gluten free pumpkin crunch cake.
I couldn’t find the boneless, skinless breasts, but it was so easy to debone the bone in breasts. Subbed in 3T of a gluten free flour blend for the gravy prep – easy, peasy. Several family members elected to eat my turkey and gravy after stealing a taste (with a clean fork, of course! No gluten contamination making me sick – thank you!)
P.S. I froze the second cooked turkey breast and a cup of the gravy. Tonight (almost 3 months later), we had a quick delicious turkey dinner. Still so moist and flavorful. Thank you, thank you, thank you.
This was the first home run I have made in an eternity! The seasoning was spot on and made amazing flavor for the gravy. damn delicious!
I made this with a 7 pound bone in breast. The turkey breast was large enough where it couldn’t sit on the vegetables and close the lid, so I moved them to the side of the turkey. The chest bones served the same purpose of raising the meat above the juices, so all was well. I used a temperature probe on the crock pot set to 165 degrees which took close to to 3 hours to reach the final temperature. The meat turned out to be very moist and juicy and the drippings made delicious gravy. I removed the breast meat from the bones, sliced and placed on a platter with the vegetables that were previously strained when making the gravy. The celery wasn’t as soft as it would have been had it been placed directly in the juices. Also, the skin didn’t brown, but perhaps such a large turkey skewed the browning. Everyone remarked on how good the turkey turned out. I will definitely make this again. If I decide to use the same size turkey breast with bones, I will omit buttering under the skin since it didn’t brown and therefore I removed the skin when I was slicing the breast meat to serve.
Absolutely delicious. Was very surprised at how much flavor it had and was so juicy, Gravy also rocked. I bought my fresh boneless turkey breasts at Sprouts. I do think that it is a seasonal item.
I made this tonight and it was fantastic. My whole family said it was the best turkey they’ve had. I followed the recipe exactly and use 2- 2lb breast with skin. I made gravy also and it was sooooo good. This is now our yearly recipe.
Cooked on low for 4 hours. Forgot to put in the broth and wine! so added an hour into cooking – oops.
I made this tonight for our Thanksgiving meal. I used a 5.5 pound bone-in chicken breast with the skin on. It was absolutely delicious, and the best Turkey I ever had. My only recommendation is to allow for a 5 hour cook time with the crock pot set to high. I did not make the gravy but served it au jus. Delectable.
I hAVE THE CORRECT WEIGHT TURKEY BREASTS BUT THEY DON’T HAVE SKIN ON. WHAT SHOULD I DO ABOUT THE BUTTER?
I am excited to try this. I normally fix a big turkey but since there are just three of us this year, I am just cooking with a turkey breast.
I couldn’t find a boneless turkey breast. I have a 5 lb turkey breast on the bone, should the cooking time be adjusted? More time?
I have the same question. No boneless turkey breasts in sight. Sadly, I’m far from a Whole Foods. Can you say what the cooking time adjustment will be? Thanks –
I didn’t realize the recipe said boneless. I made this recipe Sunday using bone in breast, came out flawless
Made this for a small family gathering this Thanksgiving. I couldn’t find the skin on turkey breast so I ended up using skinless breast tenderloins. I still rubbed it with all the butter and it was amazing.
You are so talented, your recipes are amazing. I have a stupid question, where do i find the boneless breasts with the skin on, I have never seen that????
Whole Foods has boneless turkey breasts with skin on. They split a whole one for me since there are only 3 of us. The half turkey breast is 3.75 pounds. So excited to try this recipe!
Freezer section of any Grocery store
Love your recipes and looking forward to trying this one.
But a question … I have a 4 pound boneless turkey roast, what adjustments to ingredient amounts and cooking time should I make? Thanks much!
The recipe sounds amazing! Any thoughts about using turkey thighs instead of breasts?
HELP! I’m cooking for two, using just ONE half turkey breast. IF you have made this with ONE 1.5 – 2-pound boneless breast -OR- ONE 2+ pound bone-IN breast, how long did it take to cook to perfection? Please help! Thanks in advance. Happy Thanksgiving!
This recipe has only been tested using 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves so I cannot answer with certainty at this time. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Hi I am curious about adding liquid, many crockpot recipes I’ve read while researching state no liquid added. So can you explain? Thanks!
Mel, the chicken stock and white wine combined with the drippings will create an awesome gravy to accompany your turkey breast. 🙂
Hi! I was wondering if turkey stock can be used instead of chicken stock?
Sure!
Can’t wait to try this recipe, I like how you use the gravy. Thank you for the great recipe!
No oven space needed – wow – that will help greatly – oven is always full for this dinner! Great idea!!!
We tried this recipe last night: best turkey breast roast EVER. There’s only two of us so this is perfect for us. Didn’t have the wine so I just added a bit more broth. It came out perfectly. We’ve never had white meat this juicy. This will definitely be the way I cook turkey breasts going forward.
We love hearing that, Ashi! Thank you for sharing! 🙂
Hi Ashi,
Where did you find the boneless, skin-on turkey breast halves?
Sorry I didn’t see this sooner but I get a “turkey roast” at my local Nob Hill (Raleys). It comes with skin and the size is perfect for two.
Just to clarify – 2 turkey breast halves, EACH weighing 1 1/2 – 2 lbs, for a total weight of 3 – 4 lbs, or is it 2 turkey breast halves weighing a TOTAL of 1 1/2-2 lbs.? Thanks! I want to make this.
2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves, meaning each turkey breast half weighing 1.5-2lb.
Will it turn out okay without the 8 TBS of butter? I would only use a little for the skin to brown it. Thanks.
I recommend using all of the butter for the best results possible, Jean. 🙂
Can this be made in an instapot? I don’t have my slow cooker anymore
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Have tried a number of recipes from your blog. Have never been disappointed. Am definitely making this recipe for my card game Friday night. The ladies will love it.
Hi,
What I’m having trouble understanding is how were you able to get that brown color on your turkey? Usually when one uses the slow cooker to cook meat, the meat doesn’t really turn a deeper color. Do you have a secret?
The secret is the melted butter that is brushed on top of the skin! 🙂
Do you brine your turkey breast before slow cooking it? If you do, does that make the gravy more salty?
No brine needed here. 🙂
Can I make 3 lbs of breast? Would cooking time be longer?
Yes, cooking time will have to be adjusted.
How much longer do you think? Thank you! I love every recipe I’ve made from your site.
This recipe has only been tested using 2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves so I cannot answer with certainty at this time. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
This sounds amazing! Can I use a 14 lb whole turkey? Maybe just double just spices or all ingredients?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Is it okay to halve the recipe and only do one turkey breast? I only have a family of three and still get plenty of leftovers with one.
Absolutely!
Love all of your recipes! If halving this recipe, would you also recommend adjusting the cooking time at all? Thank you!
Yes, when halving the recipe, the slow cooker will not need as much time. 🙂
As soon as I see an email from Damn Delicious I get excited. You are one of a handful of bloggers I never hesitate to try a recipe from. This looks great. Was wondering if the bone in honeysuckle white young turkey breast I have in the freezer would work if I increase the liquids and vegetables? It weighs about 5 pounds. The gravy sounds scrumptious too!
Sure, that sounds amazing! But cooking time may have to be increased as needed to account for the additional weight. 🙂
Can you make this with out wine. No one in this house drinks wine and we don’t have any
You can substitute additional chicken stock. 🙂
This sounds and looks delicious! For the dry white wine, what type is best? Pinot Grigio? Sauvignon Blanc? Or am I way off base?
Pinot grigio and sauvignon blanc are great options, Jenna! 🙂
Sauvignon Blanc is fine
Yum