Crockpot Turkey Breast with Gravy

This Crockpot turkey breast recipe has become my answer to easy but elevated holiday dinners. The slow cooker method keeps every bite juicy and tender while letting the herbs and citrus infuse deep flavor. There is no need to babysit the oven or fuss with complicated steps. Just a few minutes of prep and you get turkey worthy of a celebration.

This recipe turned slow cooker skeptics in my family into true believers. The first time I served it for Thanksgiving the kids were so taken by the citrusy aroma that now they ask for it at Easter too.

Ingredients

• Bone-in turkey breast: around six to seven pounds with skin intact the skin helps lock in moisture
• Oranges or a mix of orange and lemon: cut into quarters for a bright and subtle flavor boost choose fruit that is firm and heavy for juiciness
• Fresh thyme sprigs and rosemary sprigs: tuck these at the bottom for aromatic depth always go for perky green sprigs
• Olive oil: coats the breast to encourage a flavorful crust use extra virgin for best taste
• Chopped fresh thyme and rosemary: sprinkle across the turkey for extra herbal flavor chop right before using for the freshest punch
• Fine sea salt and freshly ground black pepper: to season such a simple step makes a world of difference try to use fine sea salt for even distribution
• Low-sodium chicken broth or stock: keeps everything juicy apple cider brings a hint of sweet tang especially in the colder months

Step-by-Step Instructions

Prep the Turkey:

Pat the turkey breast dry with paper towels and remove any packaging. This step helps the skin crisp and ensures the seasoning sticks well.

Layer the Aromatics:

Scatter quartered oranges and the sprigs of thyme and rosemary across the bottom of your slow cooker. These will perfume the meat as it cooks.

Season the Turkey:

Drizzle the olive oil over the turkey breast. Sprinkle the chopped thyme rosemary salt and pepper all over. Rub the seasonings thoroughly into the skin to coat every bit.

Place Turkey and Add Liquid:

Nestle the turkey breast on top of the citrus and herbs then carefully pour the chicken broth around the meat not over the top.

Slow Cook to Perfection:

Place the lid on your slow cooker and cook on low for five to seven hours. The turkey is ready when a thermometer inserted in the thickest part reads one hundred sixty-five degrees Fahrenheit. Patience is your friend here.

Rest and Optional Browning:

Remove the turkey carefully and tent with foil for twenty minutes so the juices redistribute. If you want golden skin pop it under the broiler for a few minutes watching closely to prevent burning.

Slice and Serve:

Carve the turkey and arrange on a platter. Pour the cooking juices over the slices or use them as the rich base for gravy.

Pin

My favorite part is using fresh rosemary from my backyard. My daughter loves helping me snip the sprigs before holiday dinners. The smell always reminds me of cozy winter Sundays gathered around the table.

Storage Tips

Once cool store the leftover turkey in an airtight container in the fridge where it will stay juicy for up to four days. For longer storage freeze slices in freezer-safe bags removing as much air as you can. Thaw overnight in the fridge and reheat gently with a splash of broth to keep things moist.

Ingredient Substitutions

You can swap the oranges for tangerines or even a mix of grapefruit and lemon for a twist. If you are out of fresh herbs dried will do in a pinch though you should use only about a third as much. Apple cider works beautifully as a stand-in for broth if you like a subtle sweetness.

Serving Suggestions

This turkey shines with a classic side like mashed potatoes but it is just as delicious with roasted root vegetables or a simple grain salad. For my family the leftovers are perfect for making turkey sandwiches with a smear of cranberry sauce the next day.

Pin

Cultural and Historical Context

Cooking turkey breast in a crockpot is a modern twist on the traditional whole roasted bird. It is especially popular for smaller gatherings where a full turkey feels like too much. Slow cooking was a favorite of my grandmother who loved how it made even the toughest cuts tender and full of flavor.

Recipe FAQs

→ What size slow cooker works best for turkey breast?

A 6 to 7 quart oval slow cooker fits most 6-7 pound bone-in turkey breasts comfortably, allowing for even cooking and space for onions or citrus at the bottom.

→ How do I keep turkey breast succulent in the slow cooker?

Using bone-in breast, adding citrus and fresh herbs, and slow cooking on low heat preserve moisture and infuse the meat with delicate flavor.

→ Can I use chicken broth or apple cider for cooking?

Chicken broth lends savoriness, while apple cider adds subtle sweetness. Either option provides moisture and enhances the overall taste.

→ How can I achieve golden brown skin on turkey breast?

After slow cooking, place the turkey breasts under the broiler for 3-5 minutes. Monitor closely for the perfect golden finish.

→ Is it possible to prepare the turkey breast in advance?

Yes, you can season the turkey in advance and store it covered in the refrigerator overnight for enhanced flavor and convenience.

→ How long do leftovers last and can they be frozen?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Thaw and reheat gently.

→ How do I make gravy from slow cooker juices?

Strain the liquid after cooking and thicken it in a saucepan with flour or cornstarch, whisking until smooth for a savory, rich gravy.