Turkey Loin Crockpot Recipe
A turkey loin in the crockpot gives you tender, sliceable white meat without a whole bird. It cooks in a bath of broth and herbs, and the pan juices make a quick gravy.
6
servings15
minutes6
hoursA boneless turkey loin cooks on top of onions and carrots with broth, garlic and herbs. The juices become a smooth gravy.
Ingredients
1 boneless turkey breast loin (about 3 lb)
1 large onion, cut into wedges
3 carrots, cut into chunks
3 celery stalks, cut into chunks
4 cloves garlic, smashed
1 cup chicken broth
3 tbsp butter, softened
2 tsp dried sage
1 tsp dried thyme
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
3 tbsp cold water
Directions
- Put the onion, carrots, celery and garlic in a 6-quart slow cooker. Pour in the broth.
- Pat the turkey loin dry. Mix the butter, sage, thyme, garlic powder, salt and pepper into a paste.
- Rub the paste over the turkey and set it on top of the vegetables.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours.
- Check the temperature with a thermometer in the thickest part. The turkey is done at 165°F.
- Move the turkey to a cutting board, cover with foil and rest 15 minutes.
- Strain the juices into a saucepan and bring to a simmer.
- Stir the cornstarch and cold water together, then whisk into the juices. Simmer 2 minutes until thick.
- Slice the turkey against the grain and serve with gravy and the cooked vegetables.
Notes
- Turkey loin is lean, so pull it as soon as it hits 165°F. A foil-wrapped piece in the freezer can be thawed in the fridge for two days before cooking. Leftover slices keep 4 days and make good sandwiches. Skin-on turkey breast will brown less in the slow cooker, so crisp it under the broiler if you like.
Why a turkey loin suits the crockpot
A whole turkey is too much for most dinners, and breast meat dries out in the oven. A boneless turkey loin is smaller, fits a 6-quart cooker, and stays moist in the steam trapped under the lid. You get sliceable white meat in about 6 hours.
The vegetables below act as a rack and flavor the juices, which turn into gravy at the end. The whole dinner is a one-pot job, and the oven stays free for stuffing, rolls or pie. It is a good choice for smaller gatherings, when a full bird would mean a week of leftovers and a roasting pan to scrub.
Ingredient notes
Boneless turkey breast loin: About 3 lb is the right size. It is often sold tied or in netting, so remove any netting before cooking unless it is the oven-safe kind.
Butter: Softened butter mixed with the herbs forms a paste that bastes the lean meat as it cooks.
Sage and thyme: Dried works here, and sage gives that classic holiday smell. Do not go overboard, since sage gets strong.
Carrots, celery and onion: Cut them into big chunks so they hold up for the entire cook and flavor the juices.
Cornstarch: Two tablespoons stirred into cold water thicken the juices into a smooth gravy in about two minutes.
Garlic: Four smashed cloves under the turkey perfume the juices without burning, and they soften enough to mash into the gravy.
Tips for the best result
Use a thermometer: Pull the turkey at 165°F in the thickest part. Poultry past that point turns dry and stringy, so check early at 5 hours on LOW.
Rest before slicing: Cover with foil for 15 minutes. The juices settle back into the meat instead of running out on the board.
The most common mistake is skipping the thermometer and going by time: Loins vary in thickness, and a thin one is done well before the thick one. Slice against the grain for the most tender pieces. Do not add extra broth thinking it will keep the turkey moist, since the loin releases its own juices and extra liquid dilutes the gravy.
Swaps and variations
Use thyme and rosemary for a more hearty rub, or lemon zest and garlic for a brighter flavor. Replace the broth with apple cider for a touch of sweetness. Baby potatoes tucked around the vegetables make it a full meal. Bone-in turkey breast works as well, but it needs a longer cook.
A frozen loin does not work. It stays in the unsafe temperature range too long, so thaw it fully in the fridge, which takes about a day for a 3 lb piece. A little poultry seasoning, in place of the sage and thyme, saves a step, and a splash of white wine in the broth adds brightness.
What to serve with it
Serve with mashed potatoes, cranberry sauce, green beans and warm rolls. Pour the gravy at the table so everyone can add what they want. A simple roasted vegetable such as Brussels sprouts rounds out the plate nicely. Warm the plates and gravy boat so the meat stays hot, since sliced turkey cools quickly on the table. Leftover turkey slices freeze well too, so a loin gives you a second meal. Layer them with gravy in a baking dish and cover tightly before storing.
Storing, freezing and reheating
Refrigerate sliced turkey with some gravy for up to 4 days. Reheat slices in a covered skillet with a splash of broth over low heat so they stay moist.
Freeze slices in portions with gravy for up to 3 months. Thaw overnight in the fridge. Cold leftovers make good sandwiches or a base for turkey pot pie filling. Store the gravy separately from the turkey so you can reheat each at the right temperature without overcooking the meat.
Turkey Loin Crockpot Recipe at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless turkey breast loin (about 3 lb), onion, carrots, celery stalks
Tips for Turkey Loin Crockpot Recipe
Turkey loin is lean, so pull it as soon as it hits 165°F. A foil-wrapped piece in the freezer can be thawed in the fridge for two days before cooking. Leftover slices keep 4 days and make good sandwiches. Skin-on turkey breast will brown less in the slow cooker, so crisp it under the broiler if you like.
Turkey Loin Crockpot Recipe FAQ
How long does Turkey Loin Crockpot Recipe take?
Turkey Loin Crockpot Recipe takes 6 hours of cooking after 15 minutes of prep.
How many people does Turkey Loin Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Turkey Loin Crockpot Recipe?
14 ingredients, led by boneless turkey breast loin (about 3 lb), onion, carrots, celery stalks. Amounts are in the recipe card above.
