Juicy Slow Cooker Turkey with Easy Gravy

Experience the ultimate in convenience and flavor with this slow cooker turkey breast recipe. Perfectly moist and tender, it’s an ideal choice for an easy yet elegant dinner any time of the year. The best part? The rich, savory gravy practically makes itself!

Say goodbye to dry, lackluster turkey! This incredible slow cooker turkey breast recipe will revolutionize the way you think about preparing your holiday bird, and make you want to enjoy turkey far more often than just Thanksgiving. Its foolproof method ensures succulent meat and a rich, flavorful gravy that will impress everyone at your table.

Why Slow Cooker Turkey Breast? The Ultimate No-Fuss Solution

The beauty of this slow cooker turkey recipe lies in its simplicity and the astounding results it consistently delivers. Preparing turkey in a slow cooker eliminates the stress of oven space during holidays and guarantees a remarkably tender and juicy breast every single time. Moreover, the brilliant method for creating an incredibly flavorful gravy directly in the slow cooker with the turkey is truly a game-changer. It’s a two-fold victory: undeniably tasty turkey and a rich, deeply flavored gravy without any last-minute scrambling.

Preparing the Flavorful Gravy Base

The secret to this recipe’s exceptional gravy is building a robust flavor base right from the start. This initial step, though simple, infuses the turkey with incredible taste as it cooks and sets the stage for a luscious, homemade gravy.

To give your gravy a head start and maximum flavor:

1. **Sauté Your Aromatics:** Begin by melting salted butter in a large, nonstick skillet over medium heat. Add coarsely chopped carrots, onions, celery, and finely minced garlic. Sauté these vegetables for 8-10 minutes, stirring occasionally, until the onions become translucent and the other vegetables are lightly browned and slightly tender. This caramelization process is crucial for developing deep, rich flavors that will permeate the gravy.
2. **Build a Roux:** Stir in all-purpose flour to the sautéed vegetables. Cook for an additional 2-3 minutes, ensuring the flour completely coats the veggies and turns a light golden color. This step creates a roux, which will serve as the thickening agent for your gravy, giving it a smooth and creamy texture.
3. **Deglaze and Simmer:** Gradually whisk in one cup of no-salt added or low-sodium chicken broth, continuously whisking to smooth out any lumps and create a thick, cohesive mixture. Once smooth, stir in the remaining broth and water.
4. **Infuse with Seasonings:** Add fresh thyme sprigs (or dried thyme) and bay leaves to the mixture. Bring the liquid to a gentle simmer for a minute or two, allowing the flavors to meld and the mixture to thicken slightly.
5. **Transfer to Slow Cooker:** Carefully scrape this flavorful vegetable and broth mixture into the bottom of your 6- or 8-quart slow cooker. This mixture will not only serve as the base for your gravy but also create a fragrant, moist environment for the turkey to cook in, infusing it with flavor throughout the slow cooking process.

By following this method, your gravy will be practically ready at the end of the cooking time, requiring minimal effort. More importantly, it allows the turkey breast to bask in these savory flavors, resulting in an incomparably moist and aromatic bird.

Selecting and Preparing Your Turkey Breast: Bone-In vs Boneless

This versatile recipe accommodates both bone-in and boneless turkey breasts beautifully, giving you flexibility based on preference and availability. The key to success with either is careful handling and precise temperature monitoring to ensure a tender, moist result every time. For best results, use a turkey breast weighing between 5 and 8 pounds. Smaller breasts will fit in a 6-quart slow cooker, while larger ones will require an 8-quart.

• If you opt for a bone-in turkey breast, place it breast-side down in the slow cooker, nestled in the gravy base. Cooking it breast-side down allows the juices to flow into the breast meat, contributing to exceptional moisture.
• For a boneless turkey breast, it’s highly recommended to keep the twine or netting on the turkey breast while it cooks. This helps the breast maintain its shape and ensures even cooking. Boneless turkey breasts typically cook a bit faster than bone-in versions, so keep an even closer eye on the internal temperature.

In both scenarios, avoid overcooking. Turkey breast, especially if lean, can dry out quickly.

The turkey needs to cook until an instant-read thermometer inserted into the thickest part of the breast registers at least 165 degrees F. While 165°F is the safe minimum, I often cook the turkey a bit longer – upwards of 175 to 180 degrees F – and find it remains incredibly tender and delicious, sometimes even more so as the connective tissues break down further. The residual heat during resting will also cause the temperature to rise a few degrees.

Achieving Gravy Perfection: From Slow Cooker to Saucepan

Once your turkey breast is perfectly cooked, the final steps to transform the slow cooker liquid into a velvety, rich gravy are quick and satisfying. The aroma filling your kitchen will be absolutely divine!

After the turkey reaches its ideal internal temperature, carefully remove it from the slow cooker and transfer it to a cutting board or a 9×13-inch pan to catch any juices. Tent it loosely with foil and allow it to rest for at least 15-20 minutes while you finish the gravy. Resting the turkey is crucial for retaining its juiciness and allowing the fibers to relax, making it easier to carve.

Next, strain all the liquid and cooked vegetables from the slow cooker through a fine mesh strainer directly into a saucepan. Discard the spent vegetables, bay leaves, and thyme sprigs – their flavor has already been fully extracted into the broth. Skim any excess fat from the surface of the gravy, if desired, for a lighter consistency.

Bring the strained gravy to a simmer over medium heat and let it gently cook for 10 to 15 minutes, stirring occasionally. This simmering process allows the flavors to concentrate further and the gravy to thicken slightly. You’ll notice it developing a beautiful, silky texture. It may not be as thick as a traditional flour-heavy gravy, but its refined consistency and rich taste are often preferred.

For a thicker gravy, if you prefer a more substantial texture, you can easily achieve this by whisking together a slurry of cornstarch and cold water. For every cup of gravy, combine about one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this slurry gradually into the simmering gravy, continuing to cook for another 2-3 minutes until it reaches your desired thickness. Remember to season the finished gravy with additional salt and pepper to taste, as needed.

Beyond Thanksgiving: The Year-Round Appeal of Slow Cooker Turkey

While turkey is undeniably a star on the Thanksgiving table, this slow cooker turkey breast recipe breaks free from traditional pigeon-holing, proving itself to be an incredibly versatile and convenient meal for any season. Its ease of preparation makes it suitable for a busy weeknight dinner, yet its elegant presentation and rich flavor profile are impressive enough for a formal weekend gathering or Sunday supper.

Think beyond just a holiday roast! This recipe is fantastic for meal prepping. I frequently prepare this slow cooker turkey breast simply to have a ready supply of flavorful turkey meat on hand. It’s perfect for shredding or dicing and incorporating into a variety of dishes throughout the week. Imagine adding this tender turkey to creamy pot pies, hearty turkey sandwiches, crisp salads, or even turning it into a batch of the most comforting leftover turkey soup. This soup, in particular, is so crazy delicious that we find ourselves making it far more often than just the week after Thanksgiving!

By embracing the slow cooker method, you unlock a world of culinary possibilities, making turkey a convenient and delicious protein choice all year long, not just during the festive season.

Slow Cooker Turkey with No-Fuss Gravy

Yield:

8
Servings

Prep Time:

30 minutes
mins

Cook Time:

5-7 hours
hrs

Total Time:

6-8 hours
hrs 30 mins
mins

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Ingredients

• 
  3 tablespoons
  
  salted butter
• 
  1 medium
  
  onion, coarsely chopped
• 
  1 large
  
  carrot, peeled and coarsely chopped
• 
  1 stalk
  
  celery, coarsely chopped
• 
  4 cloves
  
  garlic, finely minced
• 
  ⅓ cup
  
  all-purpose flour
• 
  2 ½ cups
  
  no-salt added or low-sodium chicken broth
• 
  ½ cup
  
  water
• 
  2 sprigs
  
  fresh thyme or 1/2 tablespoon dried thyme
• 
  2
  
  bay leaves
• 
  5 to 8 pound
  
  bone-in or boneless turkey breast (see note)
• 
  Salt and pepper

Instructions

• In a large, nonstick skillet, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Cook for 8-10 minutes, stirring occasionally, until the onion is translucent and the vegetables are lightly browned and slightly tender.
• Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens slightly. Stir in the remaining broth and water. Add the thyme and bay leaves.
• Scrape the entire mixture into a 6- or 8-quart slow cooker (a smaller turkey breast will fit in a 6-quart; larger ones will need the space in an 8-quart slow cooker).
• Season the turkey breast on all sides lightly with salt and freshly ground black pepper (refer to the notes below regarding salt content). Place the turkey in the slow cooker (breast side down if using a bone-in turkey breast).
• Cover the slow cooker and cook on low for 5-7 hours. The cooking time will vary depending on the size and type (bone-in vs. boneless) of your turkey breast. Cook until the internal temperature of the turkey breast reaches at least 165 degrees F when measured with an instant-read thermometer inserted into the thickest part.
• Carefully transfer the cooked turkey breast to a cutting board (or a 9X13-inch pan to catch any flavorful juices). Tent it loosely with foil and let it rest for 15-20 minutes while you prepare the gravy. Resting allows the juices to redistribute, ensuring a moist and tender turkey.
• Strain the liquid and all solids from the slow cooker through a fine mesh strainer into a medium saucepan. Discard the cooked vegetables, bay leaves, and thyme sprigs, as their flavor has already been fully extracted.
• Skim any excess fat from the surface of the gravy, if desired. Bring the gravy to a gentle simmer over medium heat and cook for 10 to 15 minutes, stirring often, until it is slightly thickened and develops a silky consistency. It will be flavorful and slightly thick, though typically not as dense as a traditional, roux-heavy gravy. For a thicker gravy, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Stir this slurry into the simmering gravy and continue to cook for 2-3 minutes, stirring continuously, until it reaches your desired thickness.
• Taste the gravy and adjust seasoning as needed, adding additional salt and pepper to taste.
• Slice the rested turkey breast against the grain and serve immediately with the warm, luscious gravy. Enjoy!

Notes

Salt: It’s important to monitor the salt content throughout this recipe. If you cannot find “no-salt added” chicken broth and opt for “low-sodium” instead, be cautious not to over-salt the turkey breast initially, as the resulting gravy may become too salty. It is always easier to add salt gradually at the end, to taste, rather than attempting to rectify an overly salty dish.

Turkey Breast: This recipe yields excellent results with both bone-in and boneless turkey breasts. Here are a few important considerations: If using a bone-in turkey breast, ensure it is placed breast-side down in the slow cooker; this helps keep the breast meat exceptionally moist. If you’re using a boneless turkey breast, keep the twine or netting on the breast during cooking to help it maintain its shape and ensure even cooking. For both types, I’ve successfully used turkey breasts weighing less than 5 pounds. However, regardless of the type or size, it is crucial to avoid overcooking, as this is the primary cause of dry turkey. Always rely on an instant-read thermometer to gauge doneness.

Author:
Mel

Course:
Main Course

Cuisine:
American

Method:

Slow Cooker

Nutrition Information

Serving:
1
Serving

,

Calories:
500
kcal

,

Carbohydrates:
11
g

,

Protein:
69
g

,

Fat:
22
g

,

Saturated Fat:
8
g

,

Cholesterol:
193
mg

,

Sodium:
686
mg

,

Fiber:
1
g

,

Sugar:
1
g

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Recipe Source: This exceptional recipe was adapted from a recommendation by a long-time reader, Rebecca L., who discovered it in America’s Test Kitchen Slow Cooker Revolution. A huge thank you to Rebecca for sharing such a gem!

Recipe originally posted November 2013; thoughtfully updated November 2024 with fresh photos, enhanced recipe notes, and additional helpful tips to ensure your continued success.