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Slow Cooker Boneless Turkey Breast

A simple slow-cooker method for preparing a 3-pound boneless turkey breast with a seasoned butter rub and a bed of sliced onion. The turkey cooks on low for 4 hours, then rests before slicing. For a browned, crisp exterior, finish it briefly under the broiler.
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Boneless Turkey Breast, Slow Cooker Turkey Breast
Prep Time: 10 minutes
Cook Time: 4 hours
Resting Time: 20 minutes
Total Time: 4 hours 30 minutes
Servings: 8

Ingredients

  • 3 lb boneless turkey breast (see notes if it's trussed together with string)
  • 4 tbsp butter, softened
  • 1 large yellow onion, cut into roughly 1/2 inch slices
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano or 1 tablespoon fresh
  • 1 tsp dried thyme or 1 tablespoon fresh
  • 1 tsp paprika
  • 1/2 tsp turmeric, optional
  • fresh herbs for garnish, optional

Instructions

  • If the butter is not already soft, microwave it for a few seconds until softened, taking care not to melt it completely. Use a small amount of the butter to coat the bottom of the slow cooker. Arrange the sliced onion over the bottom.
  • Take the turkey breast out of its packaging. Remove and discard any gravy packets or other inserts. If appropriate for the type of turkey breast you are using, remove the trussing twine. Pat the turkey thoroughly dry with paper towels.
  • Prepare the seasoning paste by combining the softened butter with 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, and, if using, 1/2 teaspoon turmeric. Stir until everything is evenly incorporated into a paste.
  • Coat the underside of the turkey with a small amount of the seasoned butter and set the turkey on top of the onions. If the breast has skin, carefully loosen it and spread some of the seasoning mixture underneath. Return the skin to its original position, then distribute most of the remaining rub evenly over the top of the turkey.
  • Cover the slow cooker and cook on low for 4 hours.
  • Optional: For crisp skin, transfer the cooked turkey to a rimmed baking sheet with the skin facing upward. Broil for 5–10 minutes, stopping when the skin reaches your preferred level of crispness.
  • Leave the turkey to rest for 20 minutes before slicing.

Notes

Recipe Notes

  • Use a fully thawed turkey breast. If frozen, thaw it completely in the refrigerator before adding it to the slow cooker. Moving it to the fridge about 3 days before cooking gives you plenty of time.
  • Watch the salt. If you’re using a Butterball or another pre-brined turkey breast, use 1 teaspoon kosher salt instead of 2 teaspoons, since the turkey is already seasoned with salt.
  • Turkey breast roast: If your turkey comes wrapped in trussing or netting, you can leave it on to help hold the roast together. If the breast is solid and holds its shape well, you can remove it before cooking.
  • Turmeric is optional. It adds a beautiful golden color and a little extra flavor. Just remember that it will also give gravy made from the drippings a yellow-golden color.
  • Check the temperature. The turkey is ready when the thickest part reaches 165°F. Cooking times can vary depending on the size of the turkey and your slow cooker.
  • For two 3 lb. boneless turkey breasts: Double the seasoning rub and cook on low for 5–6 hours, checking the internal temperature around 5 hours.
  • For a 6 lb. bone-in turkey breast: Double the seasoning rub and cook on low for about 6 hours, or until it reaches 165°F.
  • Make it ahead. Assemble everything in the slow cooker crock, cover, and refrigerate overnight. The next day, place the crock into the slow cooker and cook as directed.
  • Save those drippings! They make an easy gravy. Melt 2 tablespoons butter or fat from the drippings, whisk in 2 tablespoons flour, and cook for at least 1 minute. Slowly whisk in about 1 cup drippings and cook for 3–5 minutes, or until thickened.

Nutrition

Calories: 231kcal | Carbohydrates: 2g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 983mg | Potassium: 442mg | Fiber: 1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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