Name: Crockpot Turkey Breast
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 50 min
Yield: 8 servings
Ingredients: 6 pound bone-in turkey breast (skin-on, fully thawed); 4 tablespoon unsalted butter (softened); 4 clove garlic cloves (minced); 1 tablespoon fresh rosemary (finely chopped); 1 tablespoon fresh thyme leaves; 1 tablespoon fresh sage (finely chopped); 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon smoked paprika; 1 large yellow onion (cut into thick slices); ½ cup low-sodium chicken broth; 1 ½ cup turkey drippings (from the crockpot; add broth if needed); 2 tablespoon cornstarch; 2 tablespoon cold water; ¼ teaspoon kosher salt (if needed)

Instructions

Herb butter
Herb butter:
In a small bowl, mash together 4 tablespoons softened unsalted butter, 4 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh sage, 1½ teaspoons kosher salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika.
Prep the turkey
Prep the turkey:
Pat the 6-pound turkey breast dry with paper towels. Gently loosen the skin with your fingers and spread half of the herb butter directly on the meat under the skin, then rub the remaining herb butter all over the outside.
Load the crockpot
Load the crockpot:
Arrange 1 thickly sliced large yellow onion in the bottom of a 6- or 7-quart oval crockpot and pour in ½ cup low-sodium chicken broth. Set the turkey breast on the onions, skin side up.
Slow cook
Slow cook:
Cover and cook the crockpot turkey breast on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours, until an instant-read thermometer inserted into the thickest part (not touching the bone) reads 165°F. Avoid lifting the lid while it cooks.
Crisp the skin
Crisp the skin:
Transfer the turkey to a foil-lined baking sheet. Broil on high for 4 to 5 minutes, watching closely, until the skin is golden and crisp. Tent loosely with foil and let rest for 15 minutes.
Gravy
Gravy:
Strain the drippings from the crockpot into a saucepan and measure 1½ cups, adding chicken broth if needed. Bring to a simmer over medium heat. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, whisk it into the simmering drippings, and cook for 2 to 3 minutes, until thickened. Taste and add up to ¼ teaspoon kosher salt.
Slice and serve
Slice and serve:
Slice the turkey breast against the grain and serve with the warm gravy.

Tips

Make sure your turkey breast fits in the crockpot with the lid closed; a 6- or 7-quart oval slow cooker works best. Never cook a frozen turkey breast in a slow cooker, because it stays in the unsafe temperature zone too long; thaw it in the refrigerator for 2 to 3 days first. For a 3-pound boneless turkey breast, cook on LOW for 4 to 5 hours.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Freeze sliced turkey with a little gravy for up to 3 months. Reheat covered at 325°F with 2 tablespoons broth for 15 to 20 minutes.

Serving suggestions

Serve crockpot turkey breast with mashed potatoes, stuffing, cranberry sauce, green bean casserole, and roasted vegetables. Use leftovers for turkey sandwiches, turkey soup, or pot pie.