Slow Cooker Turkey
Save time and effort with this Slow Cooker Turkey recipe. Perfect for small families or those who prefer a bone-in turkey breast.
Equipment
- Slow Cooker
- Small Pot
- Whisk
Ingredients
Turkey
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 4 tablespoons salted butter
- 1 teaspoon minced garlic
- 5 pound Organic Prairie Bone In Turkey Breast
- 1 cup chicken broth
Gravy
- 2 tablespoons salted butter
- 1 tablespoon cornstarch
- ½ cup chicken broth (from the slow cooker)
Instructions
- In a small dish, mix together the salt, pepper, and poultry seasoning.
- In a small bowl, mix together the butter and garlic.
- Pat dry the turkey breast with paper towels.
- Add the turkey to a slow cooker and rub the garlic butter over the turkey and sprinkle it with the seasoning mixture.
- Pour the chicken broth into the slow cooker, careful not to get it on the turkey and wash off the butter rub. Put on low and cook for 4 to 6 hours or until the internal temperature is 165°F.
- To make the gravy: Add the butter to a small saucepan and put over low/medium heat and melt the butter.
- Whisk in the cornstarch until it is completely combined and you have a paste. Slowly add in the chicken broth and whisk to combine completely.
- Serve turkey with gravy.
Video
Notes
Tips
- Dry the turkey well: Pat the turkey breast thoroughly with paper towels before applying butter and seasoning. Removing excess moisture will the rub stick and improves browning.
- Go easy with the broth placement: Pour the chicken broth into the slow cooker around the turkey (not over the top) so you don’t wash off the butter + seasoning rub.
- Cook on low (not high): Use the low setting on your slow cooker. Cooking too fast can dry out white meat.
- Check temperature (not just time): The turkey is done when it reaches 165°F internal temperature at its thickest point. Use an instant-read thermometer for accuracy and use the time as an estimate.
- Let it rest before slicing: Resting helps the juices redistribute and prevents excessive juice loss when carving. Even with a slow cooker, a 10–15 minute resting period (you can tent loosely with foil) is beneficial.
Nutrition
Calories: 433kcalCarbohydrates: 4gProtein: 56gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 175mgSodium: 1034mgPotassium: 17mgFiber: 0.1gSugar: 0.2gVitamin A: 271IUVitamin C: 0.1mgCalcium: 9mgIron: 0.2mg
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