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Crockpot Turkey Breast with Herbs

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This Crockpot Turkey Breast recipe is hands down, the most amazing turkey you will ever eat! Juicy, tender, succulent and bursting with flavor, this easy recipe is a necessary addition to your holiday feast! Complete your meal with this incredible Turkey Gravy, Cranberry Sauce, Twice Baked Potato Casserole, Dinner Rolls and yummy Pecan Pie!! 

crockpot turkey-breast

Crockpot Turkey Breast

I’m just going to come right out and say this…this crockpot turkey breast recipe will produce THE BEST turkey you’ve ever eaten in your life. Like EVER. I wish I could hand each of you a slice of this turkey right now so you could experience how moist and delicious it is for yourself.

So here’s the deal with turkey, most families make it once a year. We’re not most families 🙂 I love turkey, like really really love it.

This recipe is one I adapted from my favorite roast turkey recipe. I love a good brine and the one I use every Thanksgiving is incredible: oranges and lemons, brown sugar, and fresh herbs – divine! I wanted the results of a brine without the fuss and this slow cooker turkey breast version was born.

turkey-breast in slow cooker

If you don’t have a slow cooker and want to make a recipe that will have similar flavor, try my roast turkey breast recipe – it’s amazing!

Do I Need To Brine My Turkey?

There is no brine in this recipe – thank goodness! The slow cooker does all the work that the brine normally would, keeping this turkey breast incredibly moist and flavorful.

The oranges and herbs hold the turkey in place while providing incredible aromatics to the meat. It takes all of three minutes to get the turkey into the slow cooker, turn it on, and walk away. Now that is definitely cause for celebration.

crockpot turkey breast recipe with gravy

What Do I Need to Make a Crockpot Turkey Breast?

A slow cooker to start 🙂 It really depends on the size of your turkey breast but I’ve found a 6 or 7 quart, oval shaped slow cooker really works best.

Ingredients Needed:

I’m guessing you have half of this in your pantry right this very second…

  • turkey breast
  • oranges
  • fresh thyme
  • fresh rosemary
  • olive oil
  • salt and pepper
  • low-sodium chicken broth or chicken stock

slow cooker turkey breast with gravy on plate

How Many People Will a Slow Cooker Turkey Breast Feed?

This easy slow cooker turkey breast is great for small gatherings or family dinners. It feeds about 8 to 10 people give or take. It also is the perfect way to add extra turkey to your big family gatherings on Thanksgiving and Christmas. I’ve never had luck roasting those giant turkeys – NEVER. I try to keep my whole turkeys below 15 pounds.

Tips for the BEST Crockpot Turkey Breast

  • Make sure to safely thaw your frozen turkey.
  • thaw the turkey breast in the refrigerator – this is my preferred method. Make sure to allow at least 24 hours of thaw time in the refrigerator for every 4 to 5 pounds of turkey. So about two days for a turkey breast.
  • thaw the turkey in cold water  – if you’re in a hurry, this is what you’re going to do. You’ll need to allow for 30 minutes for each pound of turkey. You have to make sure the turkey is completely submerged in very cold water, changing out the water every 30 minutes. The turkey breast will need to be cooked immediately after thawing.
  • I like to use a bone-in, skin-on turkey breast because it’s much harder for the meat to dry out. (You can a boneless skinless turkey breast if that’s what you have on hand.) Also, I toss the turkey breast under the broiler for a few minutes after it’s done and crisp up the skin before serving. So good!
  • Use a food thermometer to determine when the turkey is done. Check the thickest part of the turkey breast for best results. You’re looking for 160 – 165 degrees F. Remember that you will have carry-over cooking after you remove the turkey so definitely aim for 160F.
  • Let the turkey breast rest for a good 10 minutes before carving. You can tent the turkey with foil to keep it warm.
  • Don’t forget the gravy! This is the BEST turkey gravy recipe and I provide lots of great tips so you have the very best results. Crockpot turkey breast and gravy is where it’s AT this holiday season!

slow cooker turkey breast recipe sliced on platter

More Holiday Favorites

  1. Turkey Gravy
  2. The BEST Homemade Mashed Potatoes
  3. Twice Baked Potato Casserole
  4. Best Ever Broccoli Salad
  5. Cranberry Sauce – just 15 minutes to make!
  6. Stuffing Recipe with Sausage
  7. Crescent Rolls
  8. Dinner Rolls
  9. Pecan Pie
  10. Slow Cooker Green Beans

How To Make a Crockpot Turkey Breast

slow-cooker-citrus-and-herb-turkey-breast
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5 from 1 vote

Crockpot Turkey Breast with Herbs

This Crockpot Turkey Breast with Citrus and Herbs is, hands down, the most amazing turkey you will ever eat! Juicy, tender, succulent and bursting with flavor, this recipe is a necessary addition to your holiday feast! /
Course Dinner, Entree, Holiday, Main
Cuisine American
Keyword crockpot turkey breast, slow cooker turkey breast
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 10
Calories 457kcal
Author Trish - Mom On Timeout

Ingredients

  • 6-7 pound bone-in turkey breast skin intact
  • 2 oranges quartered
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • 1 tbls olive oil
  • 1 tbls chopped fresh thyme
  • 1 tbls chopped fresh rosemary
  • salt and pepper to taste
  • 1 cup low-sodium chicken broth or chicken stock

Instructions

  • Rinse the turkey breast and pat dry.
  • Place quartered oranges and sprigs of fresh thyme and rosemary into the bottom of a large slow cooker.
  • Drizzle olive oil over turkey breast and sprinkle with chopped thyme, rosemary, and salt and pepper to taste. Rub into the skin.
  • Place turkey breast into slow cooker and pour chicken broth around the turkey.
  • Place lid on slow cooker and cook on low for 5-7 hours or until turkey reaches 165 degrees with an instant-read thermometer.
  • Remove turkey from slow cooker and tent with foil for 20 minutes.
  • To brown skin, place under broiler for 3-5 minutes or until golden brown and then tent with foil.
  • Slice and serve.

Video

Nutrition

Calories: 457kcal | Carbohydrates: 3g | Protein: 60g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 176mg | Sodium: 167mg | Potassium: 816mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 14.7mg | Calcium: 49mg | Iron: 3.4mg

Originally published November 13, 2014.

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Comments

  1. Marie says

    This is the only Turkey my family will eat! It’s ust the best recipe! We do experiment with adding lemons, cranberries, limes, or apples just to keep the kids interested every year.

    Reply

  5. Christine says

    I enjoyed this tonight with Family & friends ! We all enjoyed it, thanks for sharing! I used Clementines instead of oranges, the gravy was so easy & delicious as well.

    Reply

  7. Kathleen says

    Wondering if there is a way to keep the turkey warm for an hour or so if it cooks before we’re ready to eat, and not get dry? Would love your input! I am cooking 3, approximately 3 lb turkey breasts per your recipe – two in one crock pot and another in another one so not sure when they will be done but will start checking in 5 hours or maybe even less? Thanks!

    Reply

  9. Jennifer says

    Hi, I would really like to try your recipe. Unfortunately, the turkey breast I bought is too big for my large crock pot. You mentioned you had adapted this recipe from another version, so I was wondering how you would have done it using the oven instead. Thank you!!

    Reply

    • Trish - Mom On Timeout says

      Yikes! That is a VERY COMPLICATED recipe which is why I haven’t shared it on my blog…yet 🙂 Okay, in the original recipe, the turkey is brined for 24 hours in the following mixture: 1 cup salt, 1 cup brown sugar, 2 oranges (quartered), 2 lemons (quartered), 6 sprigs thyme, 6 sprigs rosemary.
      For the brine: dissolve salt and sugar in 2 gallons of cold water. Add remaining ingredients. Rinse turkey and soak for 4 – 24 hours.
      Rinse the brine off the turkey and pat dry inside and out.
      For roasting: 1 orange (cut into 1/8ths), 4 tbsp unsalted butter, softened, salt and pepper, 2 bay leaves, 1 lg yellow onion (cut into 1/8ths), 1 stalk celery and 1 carrot (cut into 1″ pieces), 2 sprigs of thyme and rosemary, 2 cups chicken or turkey stock for basting.
      Rub turkey breasts with orange and rub on all sides with softened butter, stuffing some under the skin. Season with salt and pepper. Stuff turkey with remaining ingredients – in and around the breast cavity.
      Roast at 425F, breast side down, uncovered for 30 minutes. Reduce temperature to 325 and roast for another 30 minutes.
      Remove the turkey from the oven, turn over, and baste with 1/2 cup of stock.
      Continue roasting, breast side up, until a meat thermometer registers it’s done. For a 12 lb turkey we’re talking about 2 1/2 to 3 hours total cooking time. So for a breast, I’d guess an hour less?
      Makes sure to baste the turkey once every hour with the turkey stock.
      Oh my gosh! I sure hope this helps!

      Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

      Reply

    • Trish - Mom On Timeout says

      Geez, I don’t really know. I can’t even fit a whole turkey in my slow cooker 🙂 The cooking time would be longer for sure but I’m not sure by how much. Let me know how it turns out if you do give it a try with the whole turkey!

      Reply

  11. kayla says

    Hi, there! Just wondering if you have a guess on how many this serves? I’m hosting about 20 people next week and was wondering if I should double this.

    Thanks! It looks DELISH!

    Reply

  12. Michelle says

    I have a boneless turkey breast half with skin. Any recommendations on adapting the recipe would be appreciated!

    Reply

  14. Faye says

    this looks amazing and I want to try it for Christmas, but I don’t have a whole turkey breast, I have 2 breast halves with the rib intact. Will this still work and should I alter the directions at all?

    Reply

  15. Ella says

    Thanks for the thawing instructions. One more question: If browning the cooked turkey breast under the broiler, do you first tent the cooked breast for 20 minutes before broiling? And if yes, do you tent the broiled/browned turkey breast a second time for 20 minutes after it has been under the broiler and before slicing and serving?

    Reply

  16. Ella says

    Dumb question, but I must confess my ignorance and ask: Do you have to thaw the turkey breast before starting it in the slow cooker, and if so, what method of thawing do you recommend?
    Thanks for any guidance you may give!

    Reply

  20. marcie says

    We eat turkey way more than once a year — we love it! You’re so smart to make a turkey breast in the slow cooker — I’ve never done that. And brilliant putting it under the broiler because we have to have that crispy skin! This recipe sounds fabulous and I can’t wait to try it! Pinned. 🙂

    Reply

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