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Easy Crockpot Turkey Breast with Homemade Gravy

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This crockpot turkey breast is incredibly tender and flavorful, thanks to a simple dry brine and a quick sear. The homemade gravy made from the slow cooker drippings is rich and silky, making this a perfect meal for any occasion.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, quartered
  • 3 carrots, cut into 2-inch chunks
  • 3 celery stalks, cut into 2-inch chunks
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary (optional)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups reserved cooking liquid
  • Salt and pepper to taste
  • Optional: 1/4 cup heavy cream or milk

Instructions

  1. Dry brine the turkey: Pat the turkey breast completely dry with paper towels. In a small bowl, mix the kosher salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. Rub this mixture all over the turkey, getting under the skin where you can. Place the turkey on a plate, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight.
  2. Prep your aromatics: Quarter the onion, chop the carrots and celery into rough chunks, and smash the garlic cloves. Place these in the bottom of your slow cooker. Pour in the chicken broth and add the fresh rosemary sprigs if using.
  3. Sear the turkey: About 30 minutes before cooking, take the turkey out of the fridge to come to room temperature slightly. Pat it dry again with paper towels. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, carefully place the turkey breast skin-side down. Cook undisturbed for 4-5 minutes until the skin is deep golden brown and crispy. Use tongs to flip and sear the other side for 2-3 minutes.
  4. Transfer to the slow cooker: Place the seared turkey breast on top of the vegetables in the slow cooker, skin-side up. Don’t submerge it—the skin should stay above the liquid.
  5. Cook low and slow: Cover and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours, until the internal temperature reaches 160°F in the thickest part of the breast.
  6. Rest the turkey: When the turkey reaches 160°F, carefully transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes.
  7. Make the gravy: Strain the cooking liquid from the slow cooker through a fine-mesh strainer into a measuring cup or bowl. Discard the vegetables. Let the liquid sit for a minute, then skim off the fat that rises to the top. You should have about 2 cups of liquid.
  8. Finish the gravy: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells nutty and turns light golden. Slowly pour in the reserved cooking liquid, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened. If desired, stir in the heavy cream or milk at the end. Season with salt and pepper to taste.
  9. Carve and serve: Remove the turkey from the bone by running a knife along the bone. Slice against the grain into even pieces. Arrange on a platter and pour some of the gravy over the top. Serve the remaining gravy on the side.

Notes

For best results, dry brine the turkey overnight. Do not lift the lid during cooking. If the skin softens, broil for 3-4 minutes before serving. Double the gravy for leftovers. Check the turkey label—if pre-brined, reduce or skip the salt in the dry brine.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, homemade gravy, easy turkey recipe, Thanksgiving turkey, turkey breast recipe

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