Cooking Times for Turkey Breast in the Crockpot
Getting the cooking times for turkey breast in the crockpot right is the whole game. Too short and it is unsafe, too long and it turns dry and stringy. This recipe gives you exact hours on LOW and HIGH for a bone-in breast, plus a simple herb butter that keeps the meat juicy.
8
servings15
minutes6
hours40
minutesA bone-in turkey breast cooks on a bed of onions with herb butter until it reaches 165°F. Rest it, slice it, and use the juices for a quick gravy.
Ingredients
1 bone-in turkey breast (4 to 5 lb), thawed, patted dry
4 tbsp unsalted butter, softened
3 cloves garlic, minced
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh sage, chopped
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 large yellow onion, cut into thick wedges
2 celery ribs, cut into chunks
2 carrots, cut into chunks
1/2 cup low-sodium chicken broth
2 tbsp cornstarch mixed with 3 tbsp cold water, for gravy
Directions
- Make sure the turkey breast is fully thawed. Pat it very dry with paper towels, inside and out.
- Mash the butter with the garlic, thyme, sage, salt, pepper and paprika in a small bowl.
- Loosen the skin gently with your fingers and push about two-thirds of the butter under it. Rub the rest over the outside.
- Place the onion, celery and carrots in the bottom of a 6-quart slow cooker. Pour in the broth.
- Set the turkey breast on top of the vegetables, skin side up. The vegetables lift the meat out of the liquid.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Check from the earliest time, since cookers run differently.
- Insert a thermometer into the thickest part without touching the bone. The turkey is done at 165°F.
- Lift the breast to a cutting board, tent loosely with foil, and rest for 15 minutes so the juices settle.
- Strain the cooking liquid into a saucepan, skim off excess fat, and bring to a simmer. Whisk in the cornstarch slurry until thickened.
- Slice the turkey against the grain and serve with the gravy. For crisp skin, broil the breast for 3 to 4 minutes before resting.
Notes
- A boneless breast cooks faster, about 3 to 4 hours on LOW. Never cook a frozen breast in the slow cooker. Refrigerate leftovers within 2 hours and use within 4 days. Freeze sliced turkey with some gravy for up to 3 months. Use the carcass bones and vegetables for a quick stock.
Turkey breast timing at a glance
For a 4 to 5 lb bone-in breast in a 6-quart cooker, plan 6 to 7 hours on LOW or 3 to 4 hours on HIGH. A smaller 3 lb breast needs about 5 hours on LOW. Always cook to temperature, not time. The thickest part must read 165°F on a thermometer.
The slow cooker is gentle on lean meat. Turkey breast has almost no fat, so fast, dry heat tends to wring it out. Moist, steady heat brings it up slowly and keeps the slices tender, as long as you pull it when it hits temperature. Here is a quick guide. A 3 lb breast takes about 5 hours on LOW or 2 1/2 hours on HIGH. A 6 lb breast is too big for most 6-quart cookers, so cut it in half or roast it instead.
Ingredient notes
Turkey breast: Choose a bone-in breast that fits comfortably with the lid closed. The bone slows the cooking and adds flavor. Check the label, because some are injected with a salt solution, which means you should use less salt.
Butter: Softened butter under the skin protects the meat from drying. Cold butter will not spread, so leave it out for 30 minutes.
Fresh herbs: Thyme and sage are the classic pair. Dried herbs work at one-third the amount, but fresh gives better flavor.
Vegetables: The onion, carrots and celery act as a rack. They also flavor the juices that become your gravy.
Broth: Just half a cup is enough. The turkey releases plenty of its own liquid.
Tips for juicy slices
Thaw it completely: Cooking a partly frozen breast is the most common mistake. The outside overcooks while the center stays in the unsafe zone for hours. Thaw in the fridge for 24 hours per 4 to 5 lb.
Use a thermometer: Cooking times are estimates. A digital probe thermometer tells you exactly when to stop, and it prevents dry turkey better than any recipe.
Rest before slicing: Fifteen minutes under foil lets the juices redistribute. If you cut immediately, they run out onto the board. Finally, keep the lid on. Each peek costs 15 to 20 minutes of cooking time, and with a lean cut you want the heat as steady as possible.
Swaps and variations
For a lighter plate, use olive oil instead of butter and add lemon zest. For an apple and sage flavor, tuck two apple wedges into the vegetables. For a spicy version, replace the paprika with a Cajun blend.
Cooking the breast with the skin off does not work well. The meat dries out on top and turns gray. If you dislike skin, remove it after cooking. For a sweeter dinner, brush the skin with maple syrup and mustard for the last 30 minutes. For a garlic and lemon twist, tuck lemon halves into the vegetables and add a few extra garlic cloves.
What to serve with turkey breast
Serve it as a small holiday dinner with mashed potatoes, green beans and cranberry sauce, or slice it thin for sandwiches during the week. The gravy from the pot goes over everything. Keep the oven free for stuffing or rolls while the turkey cooks in the slow cooker.
Storing, freezing and reheating
Slice the turkey and refrigerate it within 2 hours of cooking. Store the slices in some gravy or broth in an airtight container for up to 4 days, so they do not dry out.
Freeze portions with gravy in zip bags for up to 3 months. Thaw in the fridge, then reheat gently in a covered skillet or the microwave at 50 percent power with a splash of broth until steaming. Turkey sandwiches with cranberry sauce and a little stuffing are the best second meal from this pot.
Cooking Times for Turkey Breast in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours 40 minutes
- Servings: 8 servings
- Ingredients: 13, led by bone-in turkey breast (4 to 5 lb), unsalted butter, garlic, fresh thyme leaves
Tips for Cooking Times for Turkey Breast in the Crockpot
A boneless breast cooks faster, about 3 to 4 hours on LOW. Never cook a frozen breast in the slow cooker. Refrigerate leftovers within 2 hours and use within 4 days. Freeze sliced turkey with some gravy for up to 3 months. Use the carcass bones and vegetables for a quick stock.
Cooking Times for Turkey Breast in the Crockpot FAQ
How long does Cooking Times for Turkey Breast in the Crockpot take?
Cooking Times for Turkey Breast in the Crockpot takes 6 hours 40 minutes of cooking after 15 minutes of prep.
How many people does Cooking Times for Turkey Breast in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Cooking Times for Turkey Breast in the Crockpot?
13 ingredients, led by bone-in turkey breast (4 to 5 lb), unsalted butter, garlic, fresh thyme leaves. Amounts are in the recipe card above.
