Crockpot Turkey Breast
This Crock Pot Turkey Breast is perfect for a stress-free Thanksgiving or holiday dinner. Choose between two delicious versions: a festive Cranberry Orange turkey or a savory Garlic Butter turkey that’s packed with rich, comforting herbs. It’s a foolproof, oven-free way to serve the best slow cooker turkey!
Servings: 6
Ingredients
Garlic Butter Turkey Breast:
- 3 to 4 lb. Boneless Turkey Breast (Butterball or Jennie-O)
- 1/2 to 1 cup Chicken Broth
- 1 Onion (cut into quarters)
- 8 Tablespoons (1 stick) Salted Butter (softened)
- 4 Garlic Cloves (finely minced)
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 teaspoon Fresh Italian Parsley (finely minced)
- Optional herbs: sage and rosemary)
Cranberry Turkey Breast:
- 3 to 4 lb. Boneless Turkey Breast (Butterball or Jennie-O)
- (1) 14-ounce can Whole Berry Cranberry Sauce
- 1 packet Onion Soup and Dip Mix
- 1/2 cup Apple Cider
- 1/4 cup Orange Juice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
Instructions
Garlic Butter Turkey Breast:
- Defrost turkey breast. If the boneless turkey breast is frozen, allow it to defrost.
- Make the garlic herb butter. In a bowl, mix softened butter, garlic, salt, pepper, thyme, rosemary, and parsley (if using). Mix until you have a smooth, spreadable paste.
- Prep the crockpot base. Place the onion quarters in the bottom of the slow cooker. Pour in ½–1 cup broth, enough to cover the bottom.
- Prepare the turkey. Pat the boneless turkey breast dry. If there is netting on it, I prefer to remove it, but it does help keep the turkey together. Rub half of the garlic butter all over the outside of the turkey, reserving the other half to put on the turkey after cooking. Lightly sprinkle with a bit more salt and pepper.
- Cook. Place the turkey breast on top of the onions. Cover and cook: On LOW: 5–7 hours, or on HIGH: 3–4 hours, until the internal temperature reaches 165°F. Slice turkey breast. Remove the turkey drippings to make a homemade gravy, if you would like.
- Heat the remaining butter until melted. Drizzle the garlic-herb-butter all over the turkey breast. Garnish with extra herbs.
Cranberry Turkey Breast:
- Defrost turkey breast. If the boneless turkey breast is frozen, allow it to defrost.
- Prep the crockpot base. Add cranberry sauce, apple cider, orange juice, garlic, onion soup mix, cinnamon, thyme, salt, and pepper.
- Pat the boneless turkey breast dry with paper towels. Lightly season all over with extra salt and pepper. Add the turkey to the crockpot. Nestle the turkey breast on top of the onion/cranberry mixture. Spoon some of the liquid over the top.
- Cover and cook: On LOW: 5–7 hours, on HIGH: 3–4 hours, until the internal temperature reaches 165°F.
- Rest the turkey. Carefully remove the turkey breast to a cutting board. Tent loosely with foil and let it rest 10–15 minutes.Serve. Slice turkey and spoon the warm cranberry-apple-cider sauce over the top.
- Garnish with fresh parsley or a little orange zest if you’re feeling fancy.If you want more cranberry sauce topping, you can make a homemade cranberry orange sauce.
Notes
I love to use the turkey drippings to make a simple gravy.
See the recipe post to find photos and descriptions of which boneless turkey breasts to buy and the differences between them.
Here's a recipe for homemade cranberry sauce.
