If you’ve ever wanted to enjoy a turkey breast that’s incredibly juicy and tender but hate the fuss of roasting and babysitting it all day, this Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe is an absolute game changer. It’s hands-off but delivers a bird that’s bursting with flavor, and you’ll love coming home to that cozy aroma filling your kitchen. I found it perfect for busy weeknights or when you want a stress-free holiday meal without sacrificing any of that classic turkey goodness.
What really makes this recipe special is how the slow cooker gently cooks the turkey breast to lock in moisture, while the final broil crisps up the skin beautifully—yes, crispy skin in a slow cooker recipe! Plus, the homemade gravy made from the drippings is the kind of comfort that makes everyone at the table smile. You’ll find that it’s approachable, dependable, and downright delicious every time.
Why You’ll Love This Recipe
- Juiciness Guaranteed: Slow cooking ensures the turkey breast stays incredibly moist and tender.
- Crispy Skin Magic: Finishing under the broiler crisps the skin perfectly without drying the meat.
- Hands-Off Convenience: Set it and forget it in the slow cooker, freeing you up to focus on sides or relax.
- Homemade Gravy: Made from the flavorful drippings, it’s easy, rich, and just the right amount of silky goodness.
Ingredients You’ll Need
The ingredients for this Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe are straightforward and also pantry-friendly, making it easier than you think to whip up a crowd-pleaser. I always recommend using fresh herbs when possible—they really brighten the flavor and make a difference.
- Turkey Breast, skin on: Skin is key here for that crispy finish; choose bone-in or boneless depending on your preference.
- Garlic: Adds wonderful depth—halving the head releases all those lovely roasted garlic flavors.
- Onion (brown, yellow, or white): Unpeeled to keep moisture and add subtle sweetness.
- Thyme (fresh or dried): Fresh works best, but dried thyme is a handy substitute that still delivers great aroma.
- Garlic powder: Boosts the garlic flavor without extra moisture.
- Onion powder: Complements the fresh onion and adds richness to the rub.
- Paprika: Adds a hint of smokiness and enhances the color of the skin.
- Salt: Don’t skimp—it’s essential for seasoning inside and out.
- Black pepper: Freshly ground for the best bite and flavor.
- Olive oil: Helps the rub turn into a nice paste and aids browning on the skin.
- Butter: For rich, luscious gravy.
- Flour: To thicken the gravy into a silky sauce.
- Chicken stock or broth: Enhances the gravy, adding savory flavor and moisture.
Variations
One of the things I love about this recipe is how easy it is to tweak to your taste or whatever you have on hand. Don’t hesitate to experiment with herbs or spices to make it your own—you’ll be surprised how versatile it is.
- Herb Variations: I like swapping out thyme for rosemary or sage during the holiday season; they add a lovely piney, earthy note that complements turkey beautifully.
- Spice Kick: Adding a pinch of cayenne or smoked chili powder to the rub gives the skin a subtle heat that my family enjoys on cooler nights.
- Gluten-Free Gravy: Use cornstarch in place of flour to make the gravy gluten-free, and it thickens just as nicely.
- Bone-in vs. Boneless: I usually prefer bone-in for extra flavor, but boneless works well if you want to slice turkey breast thinly and quickly after cooking.
How to Make Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe
Step 1: Prepare the Flavored Rub and Turkey Breast
Start by mixing the garlic powder, onion powder, paprika, salt, and black pepper into olive oil—it should come together into a thick, wet paste. Pat the turkey breast dry really well with paper towels; this helps the rub stick and improves the skin crisping later. Then, coat the turkey all over with your aromatic rub, being generous on the skin and sides. Trust me, this is where all the savory flavor starts building.
Step 2: Slow Cook with Aromatics for Maximum Flavor
Place the halved garlic head, unpeeled onion, and thyme sprigs face down in the bottom of your slow cooker. This acts like a natural roasting rack and infuses the turkey with subtle sweetness and herbiness while elevating it so it doesn’t stew in liquid. Lay the turkey breast on top, then set the slow cooker to LOW and cook for about 6 hours—don’t rush it! If you can, check the internal temperature around 5 hours; you want it to hit that safe, juicy 165°F (75°C). Low and slow is the secret here for tender, moist meat.
Step 3: Rest and Crisp the Skin to Perfection
Once the turkey hits the perfect temperature, carefully remove it from the slow cooker and let it rest for 20 minutes. I know—it’s tempting to dig in right away, but resting locks in the juices and makes slicing easier. While it rests, preheat your grill or broiler to high and position a rack about a foot from the heat source. Transfer the turkey breast to a heatproof dish and broil it just 3 to 5 minutes until the skin crisps up beautifully. Keep a close eye—you don’t want it to burn, but that quick blast of heat makes all the difference.
Step 4: Make the Gravy from the Drippings
Strain the flavorful liquid from the slow cooker into a measuring jug, squeezing the garlic and onions to release all their joy. If you don’t have a full two cups of liquid, top up with some chicken stock—this gravy is too good not to have enough! In a saucepan, melt the butter over medium heat, then whisk in the flour to form a smooth paste. Gradually add the strained liquid while whisking, and simmer gently until the gravy thickens. Season with salt and pepper to taste, and you’re set. This silky gravy will have everyone reaching for seconds.
Pro Tips for Making Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe
- Dry the Skin Thoroughly: Before rubbing, make sure the turkey skin is very dry so the rub sticks and the skin crisps well under the broiler.
- Low and Slow Cooking: Resist the urge to use the high setting; cooking on low prevents dryness and helps flavors develop deeply.
- Watch the Broiler Closely: The skin crisps fast—stay close and check every minute after 3 minutes to avoid burnt spots.
- Use a Thermometer: I learned the hard way that a meat thermometer is the best tool to guarantee perfectly cooked turkey every time.
How to Serve Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe
Garnishes
I usually sprinkle chopped fresh parsley or thyme over the sliced turkey for a pop of color and freshness. Sometimes, a little lemon zest over the top brightens up the rich flavors, especially if your gravy is on the heavier side. These simple touches make your plate look festive and feel fresh.
Side Dishes
This turkey pairs beautifully with classic sides like creamy mashed potatoes, roasted green beans, and buttery dinner rolls. I love serving it with a tangy cranberry sauce or a simple apple and walnut salad to add contrast and texture. It’s a meal that feels homey and special at the same time.
Creative Ways to Present
For a special occasion, try carving the turkey breast into elegant slices and fanning them on a large platter decorated with fresh herbs and slices of roasted citrus like oranges or lemons. I’ve also layered slices over mashed sweet potatoes for a colorful holiday-inspired platter that always wows guests. Sometimes presentation really amps up the joy of serving family-style meals.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey sliced or whole (depending on how much) in an airtight container in the fridge for up to 4 days. I always keep the gravy separate in a jar so it doesn’t make the turkey soggy. When reheating, adding a splash of chicken broth helps keep the meat moist.
Freezing
This turkey freezes beautifully! I slice it first and freeze portions in freezer bags, layering pieces with parchment paper so they don’t stick. Frozen turkey breast lasts up to 3 months, making it a lifesaver for quick meals later. The gravy freezes well separately in small containers too.
Reheating
My go-to reheating method is gently warming turkey slices in a covered skillet over low heat with a bit of broth or gravy to keep it juicy. Alternatively, wrapping slices in foil and reheating in a low oven (around 275°F/135°C) works well. Avoid the microwave if possible as turkey can dry out quickly.
FAQs
-
Can I use frozen turkey breast in this Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe?
It’s best to thaw frozen turkey breast completely before starting this recipe to ensure even cooking and to reach safe internal temperatures. Cooking from frozen in a slow cooker can result in uneven texture and longer cook times, so plan ahead for best results.
-
How do I get the skin crispy if I don’t have a broiler?
If your oven doesn’t have a broiler, you can crisp the skin by placing the turkey skin-side down in a hot skillet with a little oil for a few minutes, or roasting at a high temperature (around 450°F/230°C) just until the skin crisps. Watch carefully to avoid burning.
-
Can I freeze the gravy made in this recipe?
Yes! Gravy freezes well when stored in a sealed container or freezer bag. Thaw in the fridge overnight and reheat gently while whisking to restore its smooth texture.
-
What if my slow cooker liquid level is low—can I add broth during cooking?
Generally, the turkey and veggies release enough liquid for slow cooking, but if you notice it drying out early, you can add small amounts of chicken broth to keep things moist. Just don’t add too much so it doesn’t steam the turkey instead of slow roasting it.
Final Thoughts
This Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe has become a staple in my kitchen whenever I want something effortless yet impressive. I love how the slow cooker does the heavy lifting while I relax, and finishing it under the broiler is like a little kitchen secret that turns tender breast into a crispy-skinned masterpiece. If you try this, I know you’ll be amazed at how simple it is to wow your family or guests. Promise me you’ll give it a go—you won’t regret it!
Print
Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow for maximum juiciness. Seasoned with a homemade rub and aromatic herbs, then finished under the broiler for crispy skin, it’s complemented perfectly by a rich homemade gravy made from the slow cooker drippings. Ideal for a comforting family meal with minimal hands-on time.
Ingredients
Turkey and Aromatics
- 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 – 2 tbsp olive oil
Gravy
- Chicken stock/broth or water, enough to make up 2 cups of liquid
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper, to taste
Instructions
- Prepare the Rub: In a bowl, combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil to form a wet paste. This rub will infuse the turkey with deep, savory flavors.
- Season the Turkey: Pat the turkey breast dry thoroughly with paper towels to ensure the rub sticks well. Slather the rub over the turkey, coating the sides and top generously.
- Prepare Slow Cooker Base: Place the horizontally halved garlic head, halved unpeeled onion, and thyme sprigs face down at the bottom of the slow cooker. These aromatics will infuse the cooking liquid and turkey with fragrance.
- Cook the Turkey: Place the rubbed turkey breast on top of the aromatics in the slow cooker, ensuring it is elevated above the bottom. Set the slow cooker to LOW and cook for 6 hours. Begin checking the internal temperature after 5 hours using a meat thermometer; the turkey is done when it reaches 165°F (75°C).
- Rest the Turkey: Once cooked, remove the turkey from the slow cooker and let it rest for 20 minutes. Do not leave it in the slow cooker on warm as that can dry out the meat.
- Crisp the Skin: Preheat the broiler/grill to high heat and position an oven shelf approximately 30 cm (1 foot) from the heat source. Place the rested turkey breast in a heatproof dish and broil for 3 to 5 minutes to crisp the skin. Watch closely as it browns quickly. Serve immediately after crisping.
- Make the Gravy: Strain the cooking liquid into a measuring jug, pressing on the garlic and aromatics to extract all flavor. Add chicken stock or water to make 2 cups of liquid if necessary. Melt butter in a saucepan over medium heat, then add flour and stir to form a smooth paste. Gradually whisk in about 1/2 cup of the liquid to combine, then slowly add the remaining liquid, whisking continuously to avoid lumps. Simmer the gravy until slightly thickened, removing from heat before it reaches final desired thickness as it will continue to thicken. Season to taste with salt and pepper. Serve alongside the turkey breast.
Notes
- Ensure the turkey is completely thawed if frozen before cooking to ensure even cooking.
- Using bone-in turkey breast will often yield more flavor and juiciness than boneless.
- Do not cook the turkey on HIGH setting in the slow cooker; low and slow is key for juicy meat.
- Keep a meat thermometer handy to avoid overcooking.
- The broiling step crisps the skin nicely but watch carefully to prevent burning.
- You can substitute thyme with rosemary or sage for different aroma profiles.
- Gravy can be prepared ahead and reheated gently to serve with leftover turkey.
Nutrition
- Serving Size: 1 serving (approximately 250g turkey with gravy)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
