Crock Pot Turkey Breast

Seasonings
A blend of salt, pepper, paprika, thyme, and garlic powder is mixed with olive oil to create a paste and rubbed onto both sides of the meat for maximum flavor transfer. If you have time to plan ahead, you can brine the turkey breast beforehand to infuse more flavor and increase the juiciness.
Cooking time
I find it best to use the LOW setting for this slow cooker turkey breast recipe to prevent the meat from drying out. Adjust the cooking time if the portion is smaller or larger than 2 pounds. Check for the proper doneness temperature using a meat thermometer, targeting around 160°F (71°C). This will allow for carryover cooking to reach 165 degrees after resting.

Optionally, right before serving the turkey, transfer it to the oven and broil. This process helps crisp the skin to add another layer of texture and deepens the color to a golden brown.
Making a turkey gravy
The turkey breast is cooked on a bed of onions, garlic, and rosemary. This adds aromatics to the protein, and the turkey juices simmer with these ingredients to make a flavorful gravy. The gravy is a must, especially when there are so many incredible flavors just sitting at the bottom of the slow cooker.
Simply strain the juices and separate them from the vegetables. Then make a quick pan sauce using a roux as a thickener for the gravy. Trust me, the gravy is delicious, and it will be hard to resist drizzling it all over your meal.

Side dishes to serve
. Mashed potatoes
. Green bean casserole
. Cranberry sauce
Frequently asked questions
Is it better to cook a turkey breast low or high?
Always cook a turkey breast in the Crockpot on low setting. The lean protein can dry out quickly, especially for thicker and larger breasts on the high setting.
Can you put frozen breasts in a Crockpot?
It’s best to defrost the turkey before slow cooking. This will make cooking the turkey breast in the crock pot more effective from time and evenness. This also prevents the outer meat from drying out because the center is gradually thawing.