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

Description

A sweet-savory boneless turkey roast with whole-berry cranberry sauce, dry onion soup mix and orange juice cooked in a slow cooker.

Ingredients

Scale

1 fully thawed boneless turkey breast roast, about 3 lb (1.35 kg), with its manufacturer’s netting intact while cooking

1 can (14 oz / 400 g) whole-berry cranberry sauce

1 envelope (1 oz / 28 g) dry onion soup mix

1/2 cup (120 ml) orange juice or apple cider

1 teaspoon paprika

1 teaspoon poultry seasoning

1 teaspoon garlic powder

2 teaspoons brown sugar, optional if cranberry sauce is already sweet

Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water, to thicken sauce

Instructions

Check that the boneless turkey roast is completely thawed. Remove any packaged gravy insert, pat the roast dry and leave the netting in place if the manufacturer instructs this.

Grease the slow cooker lightly and set the turkey in the center.

In a separate bowl combine whole-berry cranberry sauce, onion soup mix, orange juice or cider, paprika, poultry seasoning, garlic powder and optional brown sugar. Taste the sauce before it touches raw meat if adjusting sweetness.

Pour cranberry mixture over the turkey, cover and cook on LOW for roughly 3–5 hours. Begin checking early in a fast or modern slow cooker.

When a thermometer in the thickest center reaches at least 165°F (74°C), remove turkey. Rest about 20 minutes before removing netting and carving.

If you want a thicker sauce, transfer the slow-cooker liquid to a saucepan, bring to a simmer, stir in cornstarch mixed with cold water and cook until thickened. Serve over the sliced turkey.

Prep Time: 15 minutes
Cook Time: 3 hours