Easy Slow Cooker Turkey Breast
Easy slow cooker turkey breast that's unbelievably moist and delicious. Once you try it, you may never go back to the fussy way of cooking turkey again.
Ingredients
- 6 to 8 pound bone-in turkey breast see note
- salt and pepper
- 1 cup water
Instructions
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Prepare turkey breast by rinsing in sink, removing neck and giblets in the center cavity and gravy packet (if applicable). Pat dry with paper towels and season with salt and pepper all over (inside and out).
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Add 1 cup water to the slow cooker. Place the turkey to a large slow cooker breast side down (I use a 7 quart oval slow cooker). Cover and cook on LOW for 4-7 hours (see note) until the internal temperature of the turkey breast reaches 165 degrees.
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Transfer turkey breast to a large deep dish (like a 9 x 13-inch baking dish) and tent with foil to rest and keep warm while preparing gravy.
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Strain the liquid in the slow cooker into a saucepan for the gravy. I usually follow the instructions on the gravy package if there is one. Adjust the seasonings to your liking adding more or less salt and pepper and/or chicken bouillon (see note) if needed. To thicken you can make a cornstarch slurry by mixing cornstarch with water in a separate bowl and whisk it in the hot gravy until it's to your liking.
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Carve the turkey and serve with the warm gravy.
Recipe Notes
1. It's okay if the turkey breast is still slightly frozen. I usually thaw mine in the refrigerator 2-3 days before cooking.
2. Every slow cooker cooks differently. Mine is old and cooks pretty hot even on low. A 6-pound turkey breast that was still partially frozen cooked to 165 degrees in about 4.5hours. It's always better to plan extra time to cook the turkey than not enough.
3. If the turkey breast doesn't fit completely in the slow cooker with the lid on that's okay. Instead of using the lid, cover the slow cooker insert with a couple of layers of aluminum foil, sealing it as best you can to keep the steam inside. It works great.