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Best Crockpot Turkey Breast with Homemade Gravy

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This foolproof crockpot turkey breast is incredibly juicy and tender, with a built-in gravy base that makes for the most incredible homemade gravy. Perfect for holidays or a comforting weeknight dinner, it’s a hands-off recipe that delivers show-stopping results with minimal effort.

Ingredients

Scale
  • 1 (5-7 pound) bone-in, skin-on turkey breast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • Salt and pepper to taste

Instructions

  1. Pat the turkey breast dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika. Rub the olive oil all over the turkey breast, then generously coat it with the spice mixture, getting it under the skin if possible.
  2. Place the quartered onion and smashed garlic cloves in the bottom of your slow cooker. Pour in the chicken broth and white wine. Add the fresh thyme sprigs and the bay leaf.
  3. Place the seasoned turkey breast on top of the onions and garlic, skin-side up. Cover the crockpot and cook on LOW for 5-6 hours, or on HIGH for 2.5-3.5 hours, until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) registers 165°F (74°C).
  4. Carefully transfer the turkey to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15 minutes. While the turkey rests, strain the cooking liquid through a fine-mesh strainer into a fat separator or a large measuring cup. Discard the solids.
  5. Let the strained liquid sit for a minute, then pour or spoon off the fat, reserving about 2 tablespoons of the fat in a small saucepan. Place the saucepan over medium heat. Whisk in the cornstarch slurry and cook, whisking constantly, until the gravy thickens and comes to a simmer, about 2-3 minutes. Season with salt and pepper to taste.
  6. After the turkey has rested, carve it against the grain into slices. Arrange on a platter and pour some of the gravy over the top. Serve the remaining gravy on the side.

Notes

For best results, always thaw the turkey breast completely before cooking. Don’t lift the lid during cooking, as it releases heat and extends cooking time. The skin will be soft, not crispy; if desired, broil for 3-5 minutes after cooking. Double the gravy recipe if you want extra. Leftovers keep well for up to 4 days in the refrigerator.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, homemade gravy, Thanksgiving turkey, easy turkey recipe, juicy turkey breast

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