CrockPot Turkey Breast Recipe
Juicy Slow Cooker Turkey Breast with sweet-savory fig butter, vegetables and golden crispy skin. An easy CrockPot turkey breast recipe that's perfect for a smaller Thanksgiving or holiday dinner.
Servings: 12
Cost: $20
Equipment
- 1 7-quart slow cooker
- measuring cup
- measuring spoons
- chef's knife
Ingredients
- 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
Instructions
- 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 until an instant-read thermometer inserted into the thickest part of the breast, without touching the bone, reaches 165°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.
Video
Notes
- Turkey Size: This recipe was tested with an 8-pound bone-in, skin-on turkey breast. Smaller turkey breasts may cook more quickly, so begin checking the internal temperature earlier.
- Doneness: Turkey breast is done when an instant-read thermometer inserted into the thickest part of the breast, without touching the bone, reaches 165°F.
- Thaw First: Make sure the turkey breast is completely thawed before placing it in the slow cooker.
- Make Ahead: The turkey breast can be coated with the fig butter up to 24 hours in advance. Cover and refrigerate until ready to cook.
- Crispy Skin: For golden, crispy skin, transfer the cooked turkey breast to a baking sheet and broil on HIGH for about 4–5 minutes. Watch closely so the skin doesn’t burn.
- Boneless Turkey Breast: This recipe was tested with a bone-in turkey breast. If using boneless, begin checking the temperature earlier since it may cook more quickly.
- No Extra Liquid Needed: The turkey and vegetables release plenty of liquid as they cook, so you do not need to add broth or water to the slow cooker.
- Save the Drippings: Strain the juices from the bottom of the slow cooker and use them to make turkey gravy.
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze cooled turkey in an airtight freezer-safe container or bag. For best results, add a little gravy or cooking liquid to help keep the meat moist.
- Reheating: Reheat turkey gently with a splash of broth or gravy, covered, just until warmed through to help prevent it from drying out.
Nutrition
Calories: 479kcal | Carbohydrates: 9g | Protein: 67g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 759mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3521IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg