Crockpot Turkey Breast
If you’re serving Thanksgiving to a smaller crowd this year, consider making the BEST Crockpot Turkey Breast! A bone-in turkey breast is covered with the most delicious fig butter before being slowly cooked to tender perfection with a medley of carrots, celery, and onions. Don’t forget to broil it right at the end for the best crispy skin!
Crockpot Turkey Breast
Can you believe that turkey day is almost here?! I feel like this year is truly flying by… And I don’t mind, because the holiday season is my favorite! If you love Thanksgiving as much as I do but are intimidated by cooking a whole bird, this is definitely the recipe for you. It’s also great for those who are serving a smaller gathering of friends and family as opposed to a large crowd.
The flavor of this turkey breast recipe is really what makes it stand out among other recipes. Have you ever had dry, bland turkey on Thanksgiving that you practically had to smother with gravy to enjoy? With this easy recipe, those days are long gone! The butter that covers the turkey breast is flavored with sweet fig jam and a medley of savory seasonings that are guaranteed to make your mouth water.
When you use the Crockpot to slowly cook a bone-in turkey breast, the meat becomes more tender and juicy than you could ever imagine. And if you’re worried about not having that signature crispy skin we all know and love, don’t be! The turkey breast is transferred from the slow cooked to the oven to broil for just 4-5 minutes to create that delicious golden brown skin.
How to Cook a Turkey Breast in the Crockpot
On a crazy busy day like Thanksgiving (otherwise known as the Olympics of cooking), make your life a little less stressful by cooking your turkey breast in the slow cooker!
Make the butter. Combine the butter, fig jam, and seasonings until combined.
Prepare the turkey breast. Pat the turkey breast dry with a paper towel. Then, rub the entire bird under the skin with the butter. Spread the remaining butter over the top of the skin. Don’t worry if it’s not even since the butter will melt and cover all of the bird as it cooks.
Cook the turkey breast and veggies. Place the veggies on the bottom of the Crockpot bowl to form a roasting rack. Place the buttered turkey breast, bone side down, on top of the vegetables so it sits upright. Cook on high for 3 hours or low for 5-6 hours until an instant read thermometer reaches 160˚F.
Broil the turkey breast. Preheat the broiler. Place the turkey breast on a baking sheet with the veggies and broil for 4-5 minutes.
Rest, then enjoy! Let the turkey breast rest for about 15-20 minutes before slicing and serving it.
How do I know when the turkey is fully cooked?
I always recommend using an instant read meat thermometer. After about 3 hours of cooking on high or 5 hours on low, insert the thermometer into the thickest part of the turkey. Once it reads 160°F, the turkey is fully cooked and safe to eat. Just don’t forget to broil it for that crispy skin of course!
Is the fig butter sweet?
The fig jam that’s mixed with the butter has certainly got a little touch of sweetness to it, but it’s well balanced by the garlic powder, black pepper, and pinch of salt. The turkey breast will have a light note of fruity sweetness to it, but it’s not overly sweet by any means! The flavor palate here is mostly savory with just a note of sweet fig.
You can purchase fig jam at a well stocked grocery store or make your own with my favorite recipe!
What To Serve It With
Looking for more easy turkey recipes? You’ve found them!
- Turkey Noodle Soup
- Easy Roasted Sage Pesto Turkey
- Citrus Herb Roasted Turkey
- Cheesy Turkey Sliders with Cranberry
- Thanksgiving Turkey Stromboli
Get the Recipe: CrockPot Turkey Breast Recipe with Fig Butter
- 1/4 cup softened butter
- 1/4 cup fig jam
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 8 pound bone-in turkey breast
- 4-5 whole carrots
- 4-5 whole celery stalks
- 1 onion, quartered
- 1 slow cooker
- In a small bowl, combine the butter, jam, garlic powder, salt and pepper until well blended.
- Pat the surface of the turkey dry with a paper towel and place the turkey breast on a flat work surface.
- Rub the butter under the skin by carefully separating the skin from the meat of the breast and spreading the butter over the meat. Spread the remaining butter over the skin. (It’s ok if the butter isn’t evenly spread, it will melt during the cooking process.)
- Arrange the carrots, celery and onion on the bottom of the slow cooker to form a roasting rack.
- Place the turkey breast, bone side down, on top of the vegetables so it sits upright.
- Cover and cook the turkey on high for 3 hours or low for 5-6 hours until an instant read thermometer reaches 160˚F.
- Preheat the broiler.
- Remove the turkey from the slow cooker and arrange on a baking sheet.
- Transfer the vegetables to the baking sheet and transfer to the oven with the broiler set to high.
- Brown the turkey breast until golden and crispy, approximately 4-5 minutes.
- Rest the turkey breast for 15-20 minutes before slicing.