How long does a 3-pound boneless turkey breast take in the slow cooker?

Many recipes estimate 3–4 hours on LOW, but a hot cooker or differently shaped roast may cook faster or slower. Begin checking near the third hour and remove the breast when it reaches 165°F (74°C).

Do I need to add water to slow cooker turkey breast?

Not for the garlic-herb recipe here: onion and garlic support the breast while it releases its own juices. The cranberry version intentionally adds sauce and juice; these are different methods.

Should I cook turkey breast on HIGH or LOW?

LOW is generally more forgiving for a lean breast and is the setting used in both recipes here. The safe endpoint is still 165°F, regardless of setting.

Can I cook frozen turkey breast in a slow cooker?

No. USDA guidance recommends thawing poultry before slow cooking to avoid a prolonged period at unsafe temperatures.

How do I get crispy turkey skin from a slow cooker?

The skin stays soft while slow cooking. Once the breast has reached 165°F, brown it briefly under a closely watched broiler, preferably 3–5 minutes.

Should I remove turkey netting before slow cooking?

For a manufactured boneless roast held in netting, keep the netting during cooking unless the package states otherwise, then remove after resting and before slicing.

What is the safe internal temperature for turkey breast?

165°F (74°C) in the thickest part, measured with a food thermometer. Avoid placing the probe against the bone.

Can I use leftover cooking liquid for gravy?

Yes. Strain the drippings, top up with unsalted broth if necessary and thicken with a butter-and-flour roux or cornstarch. Taste before seasoning.

Slow Cooker Turkey Breast: 2 Juicy Recipes

Name: Garlic-Herb Slow Cooker Turkey Breast with Homemade Gravy
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Ingredients: 1 fully thawed turkey breast, 4–4 1/2 lb (about 2 kg), preferably skin-on and not pre-brined 1 large yellow or brown onion, halved crosswise 1 whole head garlic, sliced in half horizontally 5 sprigs fresh thyme or 2 teaspoons dried thyme 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon paprika Up to 2 teaspoons salt for an unbrined turkey; much less if enhanced or pre-salted About 1/2 teaspoon freshly ground black pepper 1 1/2–2 tablespoons olive oil 2 cups (about 500 ml) strained turkey cooking juices plus unsalted stock if needed, for gravy 4 tablespoons butter (about 50–55 g), for gravy 1/4 cup (about 30–35 g) all-purpose flour, for gravy Fresh black pepper for gravy; salt only after tasting

Description

A tender slow-cooker turkey breast raised on onions, garlic and thyme, with pan juices turned into a simple homemade gravy and an optional broiled skin.

Ingredients

Scale

1 fully thawed turkey breast, 4–4 1/2 lb (about 2 kg), preferably skin-on and not pre-brined

1 large yellow or brown onion, halved crosswise

1 whole head garlic, sliced in half horizontally

5 sprigs fresh thyme or 2 teaspoons dried thyme

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon paprika

Up to 2 teaspoons salt for an unbrined turkey; much less if enhanced or pre-salted

About 1/2 teaspoon freshly ground black pepper

1 1/2–2 tablespoons olive oil

2 cups (about 500 ml) strained turkey cooking juices plus unsalted stock if needed, for gravy

4 tablespoons butter (about 50–55 g), for gravy

1/4 cup (about 30–35 g) all-purpose flour, for gravy

Fresh black pepper for gravy; salt only after tasting

Instructions

Fully thaw the turkey and check the packaging for enhanced, pre-brined or salted meat. Remove any gravy or giblet packets. Dry the meat using clean paper towels.

Put the onion halves, halved garlic head and thyme in the bottom of a suitably sized slow cooker. Set the turkey breast on top so it sits above accumulated juices. Do not add water for this herb-style version.

Mix garlic powder, onion powder, paprika, adjustable salt, black pepper and olive oil into a rub. Coat the top and sides of the turkey evenly.

Cover and cook on LOW for approximately 5–6 hours for a breast of this size, but begin probing the thick center earlier because slow cookers vary greatly.

Remove turkey as soon as the thickest central area reaches at least 165°F (74°C), avoiding contact with bone when taking the reading. Do not leave the finished turkey on WARM for an extended period.

Rest on a rimmed tray or board for about 20 minutes. If skin-on, optionally place beneath a preheated broiler for 3–5 minutes, approximately 12 inches (30 cm) below the heat, watching continuously.

Strain slow-cooker drippings, adding unsalted chicken stock to reach 2 cups. Melt the butter in a saucepan, whisk in flour and cook 1–2 minutes.

Gradually whisk in the strained juices and simmer until smooth and thickened. Taste the gravy before adding any salt. Slice the rested turkey across the grain and serve with gravy.

Prep Time: 15 minutes
Cook Time: 5 hours