Turkey Roast in Crockpot with Herbs
A turkey roast in crockpot style is the easy answer to a small holiday or Sunday dinner. A boneless roast cooks evenly in the slow cooker, stays juicy in broth and herb butter, and gives you real gravy at the end.
6
servings15
minutes6
hoursA boneless turkey roast cooks on onions and carrots in broth with an herb butter rub. The juices make a simple gravy.
Ingredients
1 boneless turkey breast roast (3 to 4 lb), thawed
3 tbsp butter, softened
3 cloves garlic, minced
1 tbsp chopped fresh sage
1 tsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 cup low-sodium chicken broth
2 tbsp cornstarch mixed with 3 tbsp cold water
1 tsp Worcestershire sauce
Directions
- Remove the netting or string from the turkey roast only if it comes off cleanly. Otherwise leave it on and cut it off after cooking.
- Mix the butter, garlic, sage, thyme, salt and pepper into a paste.
- Pat the roast dry and rub the paste all over the outside.
- Scatter the onion, carrots and celery on the bottom of a 6-quart slow cooker and pour in the broth.
- Set the turkey on top of the vegetables.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Start checking at 5 hours on LOW. The turkey is done when the thickest part reads 165°F.
- Move the roast to a cutting board, tent with foil, and rest for 15 minutes.
- Strain the juices into a saucepan, bring to a simmer, and whisk in the cornstarch slurry and Worcestershire for 2 minutes.
- Slice the turkey against the grain and serve with the gravy.
Notes
- A frozen roast must be fully thawed in the fridge first, which takes about 24 hours. For crispy skin on a skin-on roast, broil it 3 to 4 minutes after cooking. Leftover turkey keeps 4 days and makes excellent sandwiches and soup. Freeze sliced turkey in gravy for 2 months.
Why a turkey roast is easier in the slow cooker
A whole turkey takes hours and a big oven. A boneless turkey breast roast is a much easier choice, and the slow cooker keeps it juicy. The butter and herb paste flavors the outside, and the vegetables underneath make a base for gravy.
This is a good plan for a small holiday dinner, a Sunday meal, or a week of sandwiches. It leaves your oven free for sides, and the turkey comes out moist because it cooks gently in steam. A roast also slices neatly, so each plate looks tidy, which a pulled whole turkey rarely does.
Ingredient notes
Boneless turkey breast roast: Choose a 3 to 4 pound roast, either skinless or with the skin on. Check the label to see whether it has been injected with broth, since that changes how much salt you need.
Butter: Soft butter mixed with garlic and herbs rubs onto the surface and keeps the breast moist as it cooks.
Sage and thyme: Fresh sage is the classic turkey herb. Fresh thyme adds a floral note. Use dried at one third the amount if that is all you have.
Onion, carrots and celery: Cut into big chunks. They flavor the juices and keep the turkey off the bottom.
Chicken broth: Low-sodium, one cup. It makes the steam and the base for gravy.
Worcestershire sauce and cornstarch: A teaspoon of Worcestershire gives the gravy meaty depth, and the cornstarch slurry thickens it into a glossy sauce with no lumps.
Tips for juicy turkey
Thaw completely: A frozen roast must be fully thawed in the fridge first, which takes about 24 hours. A partly frozen roast cooks unevenly and is not safe.
Check the temperature: The most common mistake is overcooking. Start checking at 5 hours on LOW. Pull the turkey at 165 degrees F in the thickest part, because turkey breast dries out quickly after that.
Rest before slicing: Fifteen minutes under foil lets the juices settle. Slice against the grain for tender pieces. Remove the netting only if it slides off easily, since cutting it away early can loosen the roast. A thin slice from the thickest part is the best way to check the doneness before serving.
Swaps and variations
For crispy skin on a skin-on roast, broil it for 3 or 4 minutes after cooking. Swap the herbs for rosemary and lemon zest. A few spoonfuls of cranberry sauce stirred into the gravy makes a sweet-tart finish.
Do not use a whole frozen turkey in a standard slow cooker. It will not fit, and it cannot reach a safe temperature quickly enough. Lemon zest stirred into the butter paste adds a fresh note, and white wine can replace half the broth.
What to serve with it
Serve slices with the gravy, mashed potatoes, green bean casserole, stuffing and cranberry sauce for a small holiday dinner. For an easy weeknight meal, serve with roasted Brussels sprouts and rolls. A bowl of warm dinner rolls and a simple green salad dressed with vinegar balance the rich gravy.
Storing, freezing and reheating
Refrigerate sliced turkey in its gravy for up to 4 days. The gravy keeps it from drying out.
Freeze sliced turkey with gravy for up to 2 months. Thaw in the fridge overnight and reheat gently in a covered pan. Leftover turkey makes excellent sandwiches, pot pie filling, and soup. Pour a little extra gravy over the slices before you reheat them. Add a few spoonfuls of broth when reheating to keep the slices tender.
Turkey Roast in Crockpot with Herbs at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless turkey breast roast (3 to 4 lb), butter, garlic, chopped fresh sage
Tips for Turkey Roast in Crockpot with Herbs
A frozen roast must be fully thawed in the fridge first, which takes about 24 hours. For crispy skin on a skin-on roast, broil it 3 to 4 minutes after cooking. Leftover turkey keeps 4 days and makes excellent sandwiches and soup. Freeze sliced turkey in gravy for 2 months.
Turkey Roast in Crockpot with Herbs FAQ
How long does Turkey Roast in Crockpot with Herbs take?
Turkey Roast in Crockpot with Herbs takes 6 hours of cooking after 15 minutes of prep.
How many people does Turkey Roast in Crockpot with Herbs serve?
This recipe makes 6 servings.
What do I need to make Turkey Roast in Crockpot with Herbs?
13 ingredients, led by boneless turkey breast roast (3 to 4 lb), butter, garlic, chopped fresh sage. Amounts are in the recipe card above.
