Description
This Crockpot Turkey Breast recipe offers a simple, hands-off way to prepare a succulent and flavorful turkey breast with a homemade gravy. Seasoned with garlic, Italian herbs, and seasoning salt, the turkey breast cooks slowly to retain moisture and tenderness, making it perfect for family dinners or holiday meals.
Ingredients
Scale
Turkey
- 3-3.5 lb boneless turkey breast
- 1/4 cup unsalted butter (softened)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoning salt (such as Lawry’s)
- 1/4 teaspoon black pepper
Gravy
- 1 cup low sodium chicken, turkey, or vegetable broth
- 2 tablespoons corn starch
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 pinch black pepper
Instructions
- Season the Turkey: Place the boneless turkey breast in the crockpot. In a small bowl, mix together the softened unsalted butter, garlic powder, Italian seasoning, seasoning salt, and black pepper. Rub this seasoned butter mixture thoroughly over the entire surface of the turkey breast to ensure even flavor.
- Cook the Turkey: Cover the crockpot with its lid and cook on the low setting for 5 hours, or until the internal temperature of the turkey breast reaches 165°F, indicating that it is safely cooked through and tender.
- Make the Gravy: Carefully strain the cooking juices from the crockpot into a saucepan. In a separate bowl, whisk together the low sodium broth and corn starch until smooth, then gradually whisk this mixture into the turkey juices over medium heat. Add dried parsley, dried thyme, and a pinch of black pepper. Cook while stirring until the gravy thickens to your desired consistency. Adjust seasonings to taste.
- Serve: Allow the turkey breast to rest for a few minutes before slicing. Serve the sliced turkey with the freshly made gravy poured over the top for a delicious and comforting meal.
Notes
- Make sure to use a meat thermometer to check that the turkey breast reaches an internal temperature of 165°F for safety.
- For extra flavor, you can add fresh herbs under the skin before rubbing with butter.
- Leftover turkey and gravy can be refrigerated for up to 3 days or frozen for longer storage.
- If desired, thicken the gravy with additional corn starch slurry (1 tablespoon corn starch mixed with 1 tablespoon cold water) for a thicker consistency.
- To reduce sodium, opt for low sodium or homemade broth in the gravy.
