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Butter Herb Crock Pot Turkey Breast with Gravy

A boneless turkey breast cooked in a slow cooker with herb butter, yielding extremely moist meat and a rich, thick pan gravy.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Holiday, Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crock Pot Turkey Breast
  • 1 Boneless, Skinless Turkey Breast 3-4 lb
  • 0.5 cup Chicken or Turkey Broth
  • 4 tbsp Unsalted Butter softened
  • 1 tbsp Fresh Rosemary finely chopped
  • 1 tbsp Fresh Thyme finely chopped
  • 1 tsp Garlic Powder or 2 minced cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
For the Thick Turkey Gravy
  • All Turkey Drippings from the crock pot
  • 0.25 cup Cornstarch
  • 0.25 cup Cold Water
  • 0.5 cup Milk or Heavy Cream optional, for richness
  • Salt and Pepper to taste

Equipment

  • 6-quart slow cooker
  • Heavy-bottom saucepan

Method
 

  1. Prep Turkey: Mix butter, rosemary, thyme, garlic, salt, and pepper to create herb butter.
  2. Season: Pat turkey dry and rub the herb butter generously all over the breast.
  3. Slow Cook: Pour broth into the crock pot. Place turkey on top. Cook on LOW for 4-5 hours or HIGH for 2.5-3 hours (until 165°F).
  4. Rest: Remove turkey, cover loosely with foil, and let rest for 10-15 minutes before slicing.
  5. Make Gravy: Pour turkey drippings into a saucepan and bring to a boil.
  6. Thicken: Whisk cornstarch and cold water to form a slurry. Slowly whisk into boiling drippings. Simmer 1-2 minutes until thick, heavy, viscous, and glossy. Stir in milk/cream if using.
  7. Serve: Slice the moist turkey and serve immediately, generously drizzled with the thick, gooey gravy over mashed potatoes and sides.

Notes

For a crispy skin finish, place the cooked turkey under the broiler for 3-5 minutes before resting. Ensure the turkey is cooked to 165°F (74°C) internal temperature for safety.