Slow Cooker Turkey Breast with Homemade Gravy

Tender, juicy turkey, crisp golden skin, and a rich homemade gravy—this slow cooker turkey breast is the kind of holiday recipe that makes a special dinner feel surprisingly manageable.

There’s something especially comforting about having turkey slowly cooking away while the rest of a holiday meal comes together. The garlic, onion, and thyme sit underneath the turkey as it cooks, filling the kitchen with that familiar savory aroma and creating flavorful juices for the gravy.

But my favorite thing about this recipe is how little attention the turkey needs. There’s no brining, and you don’t have to keep opening the oven to check on it. Once the turkey is seasoned and tucked into the slow cooker, most of the work is done. At the end, a few minutes under the broiler turns the skin beautifully crisp and golden.

Add the homemade gravy, and you have tender slices of turkey ready for mashed potatoes, vegetables, stuffing, and all your favorite holiday sides.

Why You’ll Love This Recipe

It keeps the turkey juicy. Turkey breast is naturally lean, so it can be tricky to cook without drying it out. Cooking it gently on LOW gives the meat time to become tender while helping it hold onto its moisture.

There’s no brining required. You can skip the extra container, refrigerator space, and advance preparation that comes with brining. A simple savory rub gives the turkey plenty of seasoning before it goes into the slow cooker.

The slow cooker does most of the work. Once everything is assembled, you can turn your attention to the rest of dinner. This is especially helpful around the holidays when the oven and stovetop always seem to be in demand.

You still get crispy skin. The slow cooker gives you tender meat, and the broiler takes care of the finish. Just 3 to 5 minutes under high heat makes the skin browned and crisp.

And then there’s the gravy! As the turkey cooks, its juices mingle with the garlic, onion, thyme, and seasoning underneath. Instead of letting all that flavor go to waste, you’ll strain the liquid and turn it into a simple homemade gravy.

Turkey Breast Ingredients

Turkey Breast – Skin-on turkey breast works especially well here because the skin helps protect the lean meat as it cooks and can be crisped under the broiler at the end. You can use either bone-in or boneless.
Garlic – A whole head of garlic goes underneath the turkey, where it adds savory flavor to the cooking juices that will later become the gravy.
Onion – Use brown, yellow, or white onion. Along with adding flavor, the halved onion helps elevate the turkey above the liquid in the bottom of the slow cooker.
Thyme – Adds a warm, herby flavor that pairs beautifully with turkey. You can use fresh thyme sprigs or dried thyme leaves.

For the Turkey Rub

Garlic Powder – Gives the outside of the turkey an extra layer of savory garlic flavor.
Onion Powder – Adds more depth to the seasoning and complements the fresh onion underneath the turkey.
Paprika – Brings mild, earthy flavor and helps give the finished turkey skin a beautiful golden color.
Salt – Seasons the turkey throughout cooking. If your turkey has already been brined, reduce the amount of salt by half.
Black Pepper – A few fresh grinds add just enough peppery warmth to balance the other seasonings.
Olive Oil – Brings the seasonings together into a wet paste so the rub spreads easily and clings to the turkey.

For the Gravy

Turkey Cooking Juices – Don’t throw away the liquid left in the slow cooker! It’s packed with flavor from the turkey, garlic, onion, thyme, and seasonings and forms the base of the gravy.
Chicken Stock/Broth or Water – You’ll only need this if there aren’t quite 2 cups of cooking liquid. Use enough to bring the total liquid up to 2 cups.
Butter – Adds richness and combines with the flour to create the base that thickens the gravy.
Flour – Thickens the turkey juices into a smooth, spoonable gravy.
Salt and Pepper – Add these at the end as needed. Taste the gravy first, since the turkey juices may already provide plenty of seasoning.

Step-by-Step Instructions

Prepare and Slow Cook the Turkey

First, make the rub. Combine the garlic powder, onion powder, paprika, salt, black pepper, and olive oil in a bowl. Stir until you have a wet paste.

Next, pat the turkey breast thoroughly dry with paper towels. Spread the rub all over the turkey, using most of it over the top and sides.

Place the halved garlic, onion, and thyme in the bottom of the slow cooker with the cut sides facing down. Set the turkey breast on top. The onion and garlic create a little platform that keeps the turkey elevated while it cooks.

Cook the turkey on LOW for 6 hours—don’t use HIGH for this recipe. The turkey is ready when a thermometer inserted into the center reads 165°F / 75°C. If you can, start checking the temperature at the 5-hour mark.

Once the turkey is cooked, take it out of the slow cooker instead of leaving it on the Warm setting. Let it rest for 20 minutes before crisping the skin.

Crisp the Skin

Now for the golden finish! Preheat the grill/broiler to high and arrange an oven rack about 30 cm / 1 foot from the heat source.

Transfer the turkey breast to a heatproof serving dish and broil it for 3 to 5 minutes, until the skin is crisp and nicely browned.

Keep a close eye on it here. Once the skin starts browning, it can darken quickly.

Serve the turkey right away with the gravy on the side.

Make the Gravy

While the turkey rests, turn those flavorful slow-cooker juices into gravy.

Strain the liquid into a measuring jug, pressing the garlic and other solids as you go to extract as much flavor as possible. You need 2 cups of liquid. If you don’t quite have enough, top it up with chicken broth. A 2 kg / 4 lb turkey breast will typically give you around 2 cups.

Melt the butter in a saucepan over medium heat and stir in the flour.

Pour in about 1/2 cup of the strained liquid and mix until a paste forms. Slowly add the remaining liquid, stirring as you pour. If you need to, switch to a whisk to make the gravy smooth.

Let the gravy simmer until it thickens, but take it off the heat just before it reaches the consistency you want. It will continue to thicken as it sits.

Season with salt and pepper to taste, and serve it alongside the turkey.

Expert Tips

Don’t cook the turkey on HIGH. It might be tempting when you’re short on time, but LOW is important here. The gentle cooking temperature is part of what makes this method work so well for lean turkey breast.

Let temperature tell you when it’s done. Turkey breasts vary in shape, weight, and thickness, and slow cookers don’t all heat exactly the same way. Start checking early and look for an internal temperature of 165°F / 75°C.

Keep the onion and garlic underneath the turkey. They’re doing more than adding flavor. They elevate the breast so it doesn’t sit in the liquid released during cooking.

There’s no need to add water. It might look strange to start a slow cooker without extra liquid, but the turkey will release plenty of its own juices as it cooks.

Pat the turkey dry before seasoning it. This simple step helps the rub cling to the surface instead of sliding off.

Give it time to rest. Once the turkey reaches temperature, remove it from the slow cooker and let it rest for the full 20 minutes.

Stay near the oven when you broil it. Three to five minutes doesn’t sound like much, but that’s all the skin needs. Watch closely so you can pull the turkey out as soon as it’s crisp and golden.

Check whether your turkey is already brined. If it is, reduce the salt in the rub by half so the finished turkey isn’t overly salty.

Recipe Variations

One of the nice things about this recipe is that you can use it with several different types of turkey breast without changing the basic method.

Try bone-in or boneless. Either works here. The important thing is to adjust the cooking time for the size of your turkey and use its internal temperature to determine when it’s ready.

Skinless works too. You can make the recipe with a skinless turkey breast, but you’ll miss out on that crisp, golden finish from the broiler.

Use fresh or dried thyme. The recipe calls for 5 sprigs of thyme or 2 teaspoons dried thyme leaves, so you can use whichever you already have.

For bone-in, skin-on turkey breast, use these cooking times as your guide:

1 kg / 2 lb: 4 – 5 hours on LOW
2 – 3 kg / 4 – 6 lb: 5 – 6 hours on LOW
4 kg / 8 lb: 6 – 7 hours on LOW
5 kg / 10 lb: 8 – 9 hours on LOW

Start checking the temperature at the beginning of the suggested range. No matter the size, you’re looking for 165°F / 75°C in the center.

Storage & Reheating

Turkey breast is at its best when it’s cooked close to serving time, but you can prepare it ahead if you need to make holiday cooking a little easier.

Slow cook the turkey as directed, but don’t broil the skin yet. Cover it and refrigerate it overnight.

Before serving, bring the turkey to room temperature. Cover it with cling wrap and microwave it for 3 minutes on LOW. Using low power is important here because high heat can dry out the edges.

Once it’s warmed through, finish it under the broiler according to the recipe so the skin becomes crisp and browned.

The gravy is easy to make ahead, too. Prepare it as directed, refrigerate it separately, and gently reheat it in a saucepan or microwave before dinner.

For leftovers, keep the turkey covered in the refrigerator. I like storing the gravy separately so both can be reheated gently without overcooking the meat.

Serving Suggestions

This turkey breast feels right at home in the middle of a Thanksgiving or Christmas table. Slice it just before serving and bring the gravy to the table alongside it so everyone can spoon on as much as they like.

For a cozy holiday dinner, pair it with creamy mashed potatoes, stuffing, green beans, roasted Brussels sprouts, glazed carrots, cranberry sauce, or potatoes au gratin. Add warm rolls or crusty bread, and you have everything you need for a comforting feast.

If you’re serving it outside the holidays, keep things simple. Roasted vegetables, wild rice, a crisp green salad, or potatoes make an easy dinner alongside the turkey.

And save those leftovers! Tender slices of turkey are perfect tucked into sandwiches or added to soups, enchiladas, and pot pies the next day.

Recipe FAQs

1. Can I use a boneless turkey breast?

Yes, you can use either boneless or bone-in turkey breast for this recipe. Both work well in the slow cooker. Just keep in mind that the cooking time can vary depending on the size and thickness of the turkey, so check the center with a meat thermometer to make sure it reaches 165°F / 75°C.

2. Do I need to add water to the slow cooker?

No, you do not need to add any water. The turkey will release plenty of its own juices as it slowly cooks. Make sure to place it on top of the onion and garlic so it stays elevated instead of sitting in the liquid. Save those delicious juices because you’ll use them to make the gravy!

3. Can I put a frozen turkey breast in the slow cooker?

No, make sure to thaw the turkey breast completely before cooking. Starting with a thawed turkey helps it cook safely and evenly. If yours is frozen, thaw it in the refrigerator before making the recipe.

4. How do I know when the turkey breast is done?

The easiest way is to use a meat thermometer. Insert it into the thickest part of the turkey breast and look for an internal temperature of 165°F / 75°C. For a 2 kg / 4 lb turkey breast, start checking around the 5-hour mark so you don’t cook it longer than needed.

5. How do I keep leftover turkey from drying out?

Store leftover turkey in an airtight container in the refrigerator and keep the gravy separately. When you’re ready to eat, reheat the turkey gently and add a little gravy or broth to help keep it moist. Leftover cooked turkey can be stored in the refrigerator for 3 to 4 days.

Slow Cooker Turkey Breast with Homemade Gravy

Tender, juicy turkey without the stress of brining or spending hours watching the oven—that’s what makes this slow cooker turkey breast such a useful holiday recipe. The turkey cooks gently over garlic, onion, and thyme, creating flavorful juices for homemade gravy. Finish it under the broiler for a crisp, beautifully browned skin, and you get an impressive centerpiece with surprisingly little hands-on work.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Turkey Breast with Gravy, Slow Cooker Turkey Breast with Homemade Gravy

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings:

Ingredients

Turkey

2 Kg (4 lb) turkey breast, skin on, bone in or boneless (if using frozen, thaw it)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1 1/2 tbsp olive oil

Gravy

Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
4 tbsp (50 g) butter
1/4 cup (35g) flour
Salt and pepper

Instructions

Prepare and Slow Cook the Turkey

Combine the garlic powder, onion powder, paprika, salt, black pepper, and olive oil in a bowl. Stir until you have a wet paste.
Use paper towels to thoroughly pat the turkey breast dry. Coat it with the prepared rub, concentrating most of the mixture over the top and sides.
Put the halved garlic, onion, and thyme into the slow cooker with the cut sides facing down. Set the turkey breast on top so that it is raised above the bottom of the cooker.
Cook on LOW for 6 hours. Do not cook it on HIGH. The turkey is ready when a thermometer inserted into the center registers 165°F / 75°C. If possible, begin checking the internal temperature after 5 hours.
Take the turkey out of the slow cooker rather than leaving it on the Warm setting. Allow it to rest for 20 minutes before crisping the skin.

Crisp the Skin

Preheat the grill/broiler to high.
Position an oven rack approximately 30 cm / 1 foot from the heat source.
Transfer the turkey breast to a heatproof serving dish.
Broil for 3 to 5 minutes, watching carefully, until the skin becomes crisp and browned. The skin can darken quickly at this stage.
Serve immediately with the gravy alongside.

Make the Gravy

Strain the liquid remaining in the slow cooker into a measuring jug. Press the garlic and other solids while straining to extract their liquid and flavor. You need 2 cups of liquid in total. If there is less than that, add chicken broth to reach 2 cups. A 2 kg / 4 lb turkey breast will typically produce around this amount.
Melt the butter in a saucepan over medium heat. Stir in the flour until combined.
Add approximately 1/2 cup of the strained liquid and stir until a paste forms. Gradually stir in the remaining liquid. If necessary, whisk the mixture until smooth.
Simmer until the gravy thickens. Remove it from the heat just before it reaches your preferred consistency because it will continue thickening afterward.
Add salt and pepper to taste and serve with the turkey.