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Easy Crockpot Turkey Breast with Herb Butter Gravy

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This easy crockpot turkey breast with herb butter and gravy is incredibly moist and tender, made with minimal effort. The herb butter keeps the meat juicy while the slow cooker does all the work, creating a delicious gravy from the pan juices.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1/2 cup low-sodium chicken or turkey broth
  • 1 medium onion, quartered
  • 2 bay leaves
  • Pan juices from crockpot (about 1 1/2 to 2 cups)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt and pepper to taste
  • 1 tablespoon heavy cream or butter (optional)

Instructions

  1. Make the herb butter: In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, salt, pepper, and lemon zest. Mix until evenly distributed. Set aside at room temperature.
  2. Prep the turkey breast: Remove turkey from packaging and pat completely dry with paper towels. Gently loosen the skin from the meat using your fingers, working from the top edge, being careful not to tear the skin.
  3. Apply the herb butter: Spread about half of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the turkey breast, covering every visible surface.
  4. Prepare the crockpot: Place quartered onion and bay leaves in the bottom of a 6 to 7 quart slow cooker. Pour in 1/2 cup broth.
  5. Cook the turkey: Place turkey breast on top of onions, breast side up. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until an instant-read thermometer inserted into the thickest part (without touching bone) reads 160°F.
  6. Rest the turkey: Carefully transfer turkey to a cutting board using tongs and a spatula. Tent loosely with aluminum foil and let rest for 15 to 20 minutes.
  7. Make the gravy: While turkey rests, pour pan juices through a fine-mesh strainer into a glass measuring cup or fat separator. Discard onions and bay leaves. Let liquid sit for a few minutes, then skim off excess fat. You should have about 1 1/2 cups of liquid.
  8. Thicken the gravy: Pour strained juices into a small saucepan over medium heat. In a small bowl, whisk together cornstarch and 2 tablespoons cold water until smooth. Slowly pour slurry into warm juices while whisking constantly. Continue whisking until gravy thickens and becomes glossy, about 2 to 3 minutes. Season with salt and pepper to taste. For extra richness, stir in a tablespoon of heavy cream or butter at the end.
  9. Slice and serve: Remove foil from resting turkey. Carve against the grain into even slices. Arrange on a platter and pour some gravy over the top. Serve remaining gravy on the side.

Notes

Don’t lift the lid during cooking. Pat the turkey dry for better browning. Use a meat thermometer for accuracy. Make extra herb butter and freeze for later use. Season in layers for deeper flavor. Make gravy while turkey rests.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, herb butter turkey, easy turkey recipe, weeknight dinner, Thanksgiving, gluten-free, low-carb

Find it online: https://perkypan.com/easy-crockpot-turkey-breast-with-herb-butter-gravy/