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Juicy Crockpot Turkey Breast with Garlic Herb Gravy

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This Juicy Crockpot Turkey Breast with Garlic Herb Gravy is proof that you don’t need a special occasion or a full day in the kitchen to enjoy the flavors of a holiday meal. It’s the recipe I turn to when I want something that feels impressive but requires almost no effort—the kind of meal that makes you look like a hero without breaking a sweat.

Ingredients

Scale
  • 1 (3-4 lb) bone-in turkey breast (skin-on preferred)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage (optional)
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine (optional)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions

  1. Pat the turkey breast dry with paper towels.
  2. Season the turkey all over with salt, pepper, garlic powder, thyme, rosemary, and sage. Rub the seasonings into the skin and under the skin if possible.
  3. Heat olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the turkey breast skin-side down. Sear for 3-4 minutes until deeply golden. Flip and sear the other side for another 3 minutes.
  4. Transfer the seared turkey to your slow cooker, skin-side up.
  5. In the same skillet, reduce heat to medium. Add the butter and minced garlic. Cook for 30 seconds until fragrant.
  6. Pour in the chicken broth and white wine (if using). Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  7. Whisk in the flour until smooth. Let the mixture simmer for 2-3 minutes until it thickens slightly.
  8. Pour the gravy mixture over the turkey in the crockpot. It should come about halfway up the sides of the breast. Add more broth if needed.
  9. Cover and cook on LOW for 4-5 hours, or on HIGH for 2.5-3 hours. Start checking internal temperature at the 4-hour mark on LOW.
  10. Check for doneness: The turkey is ready when an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 160°F (71°C). Carryover cooking will bring it to 165°F (74°C) as it rests.
  11. Carefully transfer the turkey to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes.
  12. While the turkey rests, finish the gravy: Strain the cooking liquid through a fine-mesh sieve into a saucepan (or use an immersion blender right in the crockpot if you like a rustic texture). Stir in the fresh parsley and lemon juice. Taste and adjust salt and pepper. If the gravy is too thin, simmer it on the stovetop for 5-10 minutes until it reduces. If it’s too thick, whisk in a splash of broth.
  13. Carve the turkey against the grain into thick slices. Spoon the garlic herb gravy generously over the top.

Notes

Don’t skip the sear; it builds flavor. Use a meat thermometer for best results. Resist the urge to peek during cooking. For gluten-free gravy, swap flour for 1 tbsp cornstarch mixed with 2 tbsp cold water. For dairy-free, replace butter with olive oil or plant-based butter.

Nutrition

Keywords: crockpot turkey breast, garlic herb gravy, slow cooker turkey, juicy turkey breast, easy turkey recipe

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