Butterball Turkey Breast Crockpot Recipe: Juicy, Tender and So Easy
Herb butter under the skin, a rack of onion and garlic, one cup of broth and six hours on LOW, finished under the broiler with gravy straight from the crock. Times for every size from a 3 pound roast to a 9 pound bone-in breast.
- 15 minutes hands-on
- Bone-in or boneless
- Golden broiled skin
- Printable recipe
Sliced across the grain with the crock gravy spooned over: the slow cooker breast after its four minutes under the broiler.
A Butterball turkey breast crockpot recipe is the easiest way to put juicy turkey on the table, because a sealed slow cooker on LOW is the gentlest heat in the kitchen. The trick is in three details: herb butter pushed under the skin, the breast sitting on a rack of aromatics above the broth, and pulling it at 160 degrees. Four minutes under the broiler gives it roasted-looking skin, and the gravy is already waiting in the bottom of the crock.
In this post:
- Why the slow cooker keeps it juicy
- What each ingredient does
- The recipe, sized for a 3 lb roast, a 6 to 7 lb breast, a 9 lb breast or two
- Cook times by size and doneness temps
- The five rules and six flavor versions
- Leftovers, make-ahead and troubleshooting
- 14 FAQs
Why a Crockpot Turkey Breast Comes Out So Tender
Juicy without trying
A sealed slow cooker on LOW is the gentlest heat in the kitchen. The breast never sees dry, radiating oven heat, so even the thin end stays moist, and the steam bastes it for hours while you are out.
Herb butter where it counts
Two-thirds of the butter goes under the skin, against the meat, so the paprika, garlic and herbs season the turkey itself instead of sliding off into the pot.
Real skin, not pale skin
The breast sits on a rack of aromatics above the broth, so the skin stays dry, then four minutes under the broiler turns it golden and crisp. It looks roasted.
Gravy is already made
The broth, drippings, onion and garlic in the bottom of the crock are a finished gravy base. Strain, thicken, done, or use it to make the packet that came with the breast.
Ingredients for Butterball Turkey Breast in the Crockpot
The turkey breast
Bone-in, 6 to 7 pounds, is the juiciest and feeds 8; the bone insulates the meat. A 3 pound boneless roast in netting is the weeknight size. Fully thawed, always.
Butter
Six tablespoons, softened so it spreads under the skin. It bastes the meat from inside and carries the spices.
Smoked paprika
Color and a roasted depth the slow cooker cannot give on its own. The skin broils to a deep gold because of it.
Garlic, onion powder, thyme, rosemary
Dried herbs survive six hours of heat better than fresh; fresh sprigs go in the crock underneath for aroma.
Salt
Lower than you think: pre-basted breasts are already brined. Natural, unbrined breasts take double, or a 12-hour dry brine the day before.
Lemon zest
The brightness that keeps six hours of butter and broth from tasting heavy. Zest only; the juice goes in the gravy.
Onion, celery, garlic and herb sprigs
A rack that keeps the breast out of the liquid and flavors the gravy. Carrots work too; skip anything that falls apart, like potatoes.
Chicken broth
One cup is enough. The breast releases its own juices; more liquid means boiled turkey and thin gravy.
Cornstarch
Thickens the crock liquid to gravy in two minutes without lumps. Flour works (double it, cook 5 minutes); the packet works too.
Butterball Turkey Breast Crockpot Recipe
The card is set for a 6 to 7 pound bone-in breast in a 6 to 7 quart oval slow cooker. Tap a different cut and everything updates.
Butterball Turkey Breast Crockpot Recipe (Juicy and So Tender)
Herb butter under the skin, a rack of onion, celery and garlic, a cup of broth, and six hours on LOW to a juicy 160 degrees, finished under the broiler with gravy from the crock. Pick your cut and the butter, aromatics and time all update with the printable card.
Which breast?
Ingredients
- 3 lb boneless roast6 to 7 lb bone-in breast8 to 9 lb bone-in breasttwo 6 to 7 lb bone-in breasts turkey breast, thawed (netting left on a boneless roast)
- 3 tbsp6 tbsp½ cup¾ cup Herb butter: unsalted butter, softened
- 1½ tsp1 tbsp4 tsp2 tbsp smoked paprika
- 1 tsp2 tsp1 tbsp4 tsp garlic powder
- 1 tsp2 tsp1 tbsp4 tsp onion powder
- ¾ tsp1½ tsp2 tsp1 tbsp dried thyme
- ¾ tsp1½ tsp2 tsp1 tbsp dried rosemary, crushed (or 2× fresh, minced)
- ¾ tsp1½ tsp2 tsp1 tbsp kosher salt (the lower amount for a pre-basted breast)
- ½ tsp1 tsp1½ tsp2 tsp black pepper
- a pinch¼ tsp¼ tsp½ tsp cayenne pepper (optional)
- ½ lemon1 lemon1 lemon2 lemons lemon zest
- ½112 Aromatics: yellow onion, cut in thick wedges
- 2346 celery stalks, cut in thirds
- ½112 head of garlic, halved across
- 2 each3 each3 each6 each sprigs fresh thyme and rosemary
- ½ cup1 cup1 cup2 cups low-sodium chicken broth
- 1 tbsp2 tbsp3 tbsp¼ cup Gravy: cornstarch
- 2 tbsp3 tbsp¼ cup6 tbsp cold water (for the slurry)
- ½ tsp1 tsp1½ tsp2 tsp apple cider vinegar or lemon juice (optional, to finish the gravy)
Pre-basted: most frozen turkey breasts are injected with a salt solution, so the card’s salt is deliberately low; taste the gravy before salting it. Fit: a 6 to 7 pound bone-in breast needs a 6 to 7 quart oval slow cooker with the lid sitting flat.
Instructions
Thaw and dry the breast
Thaw in the fridge: 1 to 2 days for a boneless roast, 2 to 3 days for a bone-in breast. Never start it frozen in a slow cooker. Remove the gravy packet if there is one and save it; leave the netting on a boneless roast. Pat the skin completely dry.
Make the herb butter
Mash the softened butter with the paprika, garlic powder, onion powder, thyme, rosemary, salt, pepper, cayenne and lemon zest. Pre-basted breasts are already salted, so use the lower salt amount on the card; if yours is natural and unbrined, double it.
Butter under the skin and over it
Slide your fingers under the skin from the wide end to loosen it without tearing. Push two-thirds of the herb butter under the skin and smooth it over the meat; spread the rest over the outside. For a boneless roast, rub it all over the outside, through the netting.
Build a rack of aromatics
Put the onion wedges, celery, garlic halves and herb sprigs in the slow cooker and pour in the broth. Set the breast on top, skin side up. It should sit above the liquid, not in it; that is what keeps the skin from going soggy and the meat from boiling.
Cook on LOW to 160°F
Cover and cook on LOW: 5 to 6 hours for a 6 to 7 pound bone-in breast, 3½ to 4½ hours for a 3 pound boneless roast (the table below has every size). Start checking an hour early with an instant-read thermometer in the thickest part, not touching bone. Pull it at 160°F; it climbs to 165°F as it rests. No peeking: every lid lift costs 15 minutes.
Broil for golden skin
Lift the breast onto a foil-lined sheet pan and broil 6 inches from the element for 3 to 5 minutes, until the skin is golden and crisp. Watch it the whole time. Skip this for a skinless boneless roast.
Rest, slice, make the gravy
Rest 15 minutes under loose foil. Meanwhile strain the slow cooker liquid into a saucepan, skim the fat, bring to a boil and whisk in the cornstarch slurry; simmer 2 minutes until glossy, then add the vinegar and salt to taste (or make the gravy packet with this liquid instead of water). Cut the breast meat off the bone in one piece and slice it across the grain, ½ inch thick, with the gravy spooned over.
Crockpot Turkey Breast Cook Times by Size
The breast on its rack of onion, celery, garlic and herbs, herb butter under the skin, before the lid goes on.
| Cut and size | Setting | Time | Notes |
|---|---|---|---|
| Cut and sizeBoneless roast, 2 to 3 lb | SettingLOW | Time3 to 4 hours | NotesNetting on; check at 3 |
| Cut and sizeBoneless roast, 3 to 4 lb | SettingLOW | Time3½ to 4½ hours | NotesThe common frozen roast size |
| Cut and sizeBone-in breast, 4 to 5 lb | SettingLOW | Time4 to 5 hours | NotesFits a 6 quart |
| Cut and sizeBone-in breast, 6 to 7 lb | SettingLOW | Time5 to 6 hours | NotesThe recipe size; 6 to 7 quart oval |
| Cut and sizeBone-in breast, 8 to 9 lb | SettingLOW | Time6 to 7 hours | NotesNeeds an 8 quart oval |
| Cut and sizeAny size on HIGH | SettingHIGH | TimeAbout half the LOW time | NotesDrier and stringier; use only in a pinch |
When It Is Done
| Stage | Temperature | Notes |
|---|---|---|
| StagePull from the slow cooker | Temperature160°F in the thickest part, not touching bone | NotesClimbs to 165°F while resting |
| StageSafe to serve | Temperature165°F | NotesJuices run clear; meat is opaque |
| StageOvercooked | Temperature175°F and above | NotesDry and stringy; the usual result of HIGH or no thermometer |
| StageRest | Temperature15 minutes, loose foil | NotesSlices cleanly; juices stay in the meat |
The Five Rules for a Juicy Slow Cooker Turkey Breast
Thawed, never frozen
A frozen breast spends hours in the 40 to 140°F danger zone before the slow cooker heats it through. Two to three days in the fridge first.
LOW, not HIGH
HIGH boils the outside before the center is done and makes the breast stringy. LOW for the whole cook is why the pin says so tender.
Above the liquid, not in it
The aromatics are a rack. Turkey sitting in broth is poached turkey with soggy skin.
Thermometer, not the clock
Slow cookers vary by 50 degrees between brands. Start checking an hour early and pull at 160°F.
Rest, then slice across the grain
Fifteen minutes under loose foil, then take the whole breast off the bone and slice it crosswise. Sliced with the grain it chews; against it, it melts.
Six Ways to Flavor It
After the broiler: golden paprika skin, the herb butter melted through, juices pooling on the board.
Same method, different butter. Tap a version:
Boneless Turkey Roast with the Gravy Packet
The 3 pound frozen boneless roast comes in netting with a gravy packet. Thaw 1 to 2 days, leave the netting on, rub the herb butter all over, and cook on LOW 3½ to 4½ hours to 160°F on the same rack of aromatics with ½ cup broth. Snip off the netting after resting. Make the gravy packet with the strained crock liquid in place of water; it tastes homemade.
Cranberry Orange Crockpot Turkey Breast
Swap the lemon zest for orange zest and add 1 cup of whole-berry cranberry sauce, the juice of the orange and 1 tablespoon of brown sugar to the broth. Baste once at the end with the crock liquid before broiling. Thicken the strained liquid into a sweet-tart cranberry gravy. The Thanksgiving version.
Garlic Herb Butter Turkey Breast
Leave out the paprika and cayenne and add 4 cloves of grated garlic, 2 tablespoons of chopped parsley and 1 tablespoon each of fresh thyme and sage to the butter. Classic roast-turkey flavor; the skin broils paler, so give it an extra minute.
Lemon Pepper Turkey Breast
Use 2 tablespoons of coarsely cracked black pepper and the zest of 2 lemons in the butter, drop the paprika, and put the squeezed lemon halves in the crock with the aromatics. Finish the gravy with a tablespoon of lemon juice. Bright and sharp for sandwiches all week.
Maple Dijon Turkey Breast
Whisk 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard into the herb butter and keep the paprika. Brush the breast with 1 more tablespoon of maple before it goes under the broiler; the skin lacquers to deep amber. Sweet, tangy and the best cold leftovers.
Thanksgiving Turkey Breast for Two
Use a 2 pound boneless breast half or a 1½ to 2 pound tenderloin pair, a third of the herb butter, half an onion and ½ cup broth in a 3 to 4 quart slow cooker on LOW for 2½ to 3½ hours to 160°F. Dinner for two with sandwiches tomorrow and no 15 pound bird in the fridge.
Leftovers, Make-Ahead and Keeping It Warm
| What | How long or how | Notes |
|---|---|---|
| WhatFridge, sliced | How long or how4 days | NotesStore in a little gravy or broth so it reheats moist |
| WhatFreezer, sliced | How long or how3 months | NotesFreeze flat in bags with a spoonful of gravy |
| WhatReheat | How long or howCovered, 325°F, 15 minutes with broth | NotesOr a covered skillet on low; the microwave at half power for one plate |
| WhatKeep warm for guests | How long or howUp to 2 hours | NotesSliced, in the slow cooker on WARM with the gravy spooned over |
| WhatCook ahead | How long or how1 day | NotesCook, cool, refrigerate whole in its juices; slice cold, reheat in gravy |
| WhatThe bones | How long or howStock | NotesSimmer with the spent aromatics for 2 hours; soup base for the week |
What to Serve with It
The slow cooker breast on the holiday table with crock gravy, cranberry sauce and the oven sides.
A slow cooker breast frees the oven for everything else:
- Gravy from the crock, cranberry sauce and mashed potatoes
- Corn casserole without the boxed mix or cheesy corn casserole
- Brown sugar skillet sweet potatoes or green beans
- Prefer the oven? The oven-roasted turkey breast
- Want a wet brine first? The turkey breast brine
- For the smoker crowd: smoked turkey with a maple BBQ rub
- Leftovers: turkey cranberry sliders and leftover turkey noodle casserole
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemDry, stringy meat | Likely causeCooked on HIGH or past 165°F | FixLOW only; pull at 160°F with a thermometer |
| ProblemSoggy, pale skin | Likely causeBreast sat in the liquid, or no broil | FixBuild the aromatic rack; broil 3 to 5 minutes |
| ProblemToo salty | Likely causePre-basted breast salted like an unbrined one | FixUse the lower salt; dilute the gravy with unsalted broth |
| ProblemBland | Likely causeButter only on the outside | FixTwo-thirds under the skin; salt the gravy at the end |
| ProblemTook much longer than the table | Likely causeStarted cold from the fridge, or lid lifted | FixAllow an extra hour; no peeking |
| ProblemGravy thin | Likely causeToo much broth, or not enough slurry | FixOne cup broth only; whisk in more slurry a teaspoon at a time at a boil |
| ProblemLid would not sit flat | Likely causeBreast too big for the crock | FixAn 8 quart oval for 8 pounds and up, or cut the breast in half along the bone |
Nutrition (approximate, per serving)
Estimates for about 6 ounces of breast with skin and 3 tablespoons of gravy, one of eight servings. No pork, no alcohol; gluten-free as written.
Crockpot Turkey Breast: FAQs
How long do you cook a Butterball turkey breast in a crockpot?
On LOW, 5 to 6 hours for a 6 to 7 pound bone-in breast and 3½ to 4½ hours for a 3 pound boneless roast, until a thermometer in the thickest part reads 160°F. Slow cookers vary, so start checking an hour early. The time table above covers every size from 2 to 9 pounds.
Should I cook a turkey breast on HIGH or LOW in the slow cooker?
LOW, for the whole cook. HIGH boils the outside before the center is done and leaves the breast stringy. If you are short on time, a boneless roast on HIGH takes about half the LOW time, but it will not be as tender.
Can I cook a frozen turkey breast in a crockpot?
No. A frozen breast spends hours between 40 and 140°F before the slow cooker heats it through, which is not safe, and it cooks unevenly. Thaw it in the fridge first: 1 to 2 days for a boneless roast, 2 to 3 days for a bone-in breast. In a hurry, thaw it in cold water, changing the water every 30 minutes, about 30 minutes per pound.
Do I add water to the slow cooker for a turkey breast?
A cup of chicken broth, not water, and not more. The breast releases plenty of its own juices. It should sit on the aromatics above the liquid, not in it, so the meat does not boil and the skin stays dry for broiling.
Do I take the netting off a boneless turkey breast before slow cooking?
No. The netting holds the roast in shape while it cooks; rub the herb butter over it and snip it off after the rest. Remove the gravy packet before cooking and make it afterward with the strained crock liquid.
Bone-in or boneless turkey breast for the crockpot?
Bone-in is juicier and feeds more; the bone insulates the meat and the skin broils golden. Boneless is faster, slices neatly and fits a smaller slow cooker. Both follow the same method; only the time changes.
How do I get crispy skin on a slow cooker turkey breast?
Keep the breast above the liquid on the aromatics so the skin stays dry, then move it to a sheet pan and broil 3 to 5 minutes, 6 inches from the element, after cooking. The smoked paprika in the butter helps it color fast. Watch it; it goes from golden to scorched in a minute.
What internal temperature should a crockpot turkey breast reach?
Pull it at 160°F in the thickest part, not touching bone; it rises to the safe 165°F during a 15 minute rest. Cooked to 175°F and beyond, breast meat turns dry and stringy, which is the most common slow cooker mistake.
Why is my slow cooker turkey breast dry?
It was cooked on HIGH, cooked too long, or cooked without a thermometer. Slow cookers vary by as much as 50 degrees. Cook on LOW, start checking an hour early, pull at 160°F, and rest 15 minutes before slicing across the grain.
How do I make gravy from the crockpot drippings?
Strain the liquid into a saucepan, skim the fat, bring it to a boil and whisk in 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Simmer 2 minutes until glossy, add a teaspoon of cider vinegar or lemon juice, and salt to taste. Or make the gravy packet with this liquid instead of water.
Can I put vegetables in with the turkey breast?
Onion, celery, carrots and garlic, yes; they are the rack the breast sits on and they flavor the gravy. Potatoes and soft vegetables turn to mush over 6 hours; cook those separately. Whole baby potatoes added for the last 2 hours work in a boneless-roast batch.
Can I make a crockpot turkey breast ahead for Thanksgiving?
Yes. Cook it the day before, cool it in its juices, refrigerate whole, then slice cold and reheat the slices covered in the gravy at 325°F for 15 to 20 minutes. On the day, sliced turkey holds on WARM in the slow cooker with gravy for 2 hours without drying.
What size slow cooker do I need for a turkey breast?
A 6 to 7 quart oval for a 6 to 7 pound bone-in breast with the lid sitting flat; an 8 quart oval for 8 pounds and up; a 4 to 6 quart for a 3 pound boneless roast. If the lid does not seal, the cooker cannot hold temperature and the time table will not apply.
What do you serve with a slow cooker turkey breast?
Gravy from the crock, cranberry sauce, mashed potatoes and a corn casserole or sweet potatoes, all of which can use the oven the turkey is not occupying. The serving section above has the recipes, plus what to do with the leftovers.
Save the pin so the time table and the herb butter are one tap away.
More Turkey Breast
The oven version, the brine, the smoker, the sides and the leftovers.
Butterball Turkey Breast Roast
The same breast, roasted. See the recipe → Before CookingTurkey Breast Brine
For an unbrined breast, the night before. See the brine → ShowstopperSmoked Turkey with Maple BBQ Rub
For when the smoker comes out. See the recipe → On the SideCorn Casserole Without the Box
Creamy, golden, oven free for it. See the recipe → Day AfterTurkey Cranberry Sliders
What sliced breast was made for. See the recipe → LeftoversLeftover Turkey Noodle Casserole
The second dinner from one breast. See the recipe →Butter under the skin, breast on the aromatics, one cup of broth, LOW to 160, broil four minutes, rest, slice across the grain, gravy from the crock.
Pin this Butterball turkey breast crockpot recipe for Thanksgiving, Christmas and every Sunday the oven is busy.
