Easy Crockpot Turkey Breast with Homemade Gravy (Juicy & Tender!)
Listen, Iโm a Sicilian woman, and there is one thing you need to know about me. If you come to my house for Thanksgiving, you are NOT leaving hungry! Not only are you going to eat until you canโt move, but youโre also leaving with enough leftovers to feed yourself for the next three days. Thatโs just how we do things around here!
Every Thanksgiving, I make my Whole Roasted Turkey in the oven. But do you really think thatโs the only turkey Iโm serving? Absolutely not! I need copious amounts of food. The thought of running out of turkey while people are still eating would send me over the edge!
So, while my traditional turkey is roasting away in the oven, I make this unbelievably juicy, buttery, sage-seasoned turkey breast right in my crockpot. And when I tell you it comes out UN-FLIPPIN-BELIEVABLE, I mean it!
This recipe is actually very similar to my Oven-Bag Turkey Breast. It has that same delicious flavor profile, except this version cooks low and slow in the crockpot until itโs tender, moist, and practically falling apart.
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And hereโs the best part: It takes about FIVE minutes to get everything into the crockpot! Thatโs it! No complicated prep, no babysitting the oven, and absolutely no liquid needed.
Now, donโt think this recipe is just for Thanksgiving. You can make it in the spring, summer, fall, or winter. Throw it in the crockpot on a random weeknight, make some mashed potatoes, and youโve got yourself one heck of a dinner.
And because I consider myself the gravy master, Iโm also showing you how to make the most delicious homemade turkey gravy using the drippings from the crockpot. No gravy packet necessary, honey!
Why Youโll Love This Crockpot Turkey Breast
- Only 5 minutes of prep: Just roughly chop a few vegetables, season the turkey, add the butter, and let your crockpot do the work.
- Unbelievably juicy: The turkey cooks over vegetables with an entire stick of salted butter and plenty of sage.
- No added liquid: The turkey and vegetables release their own flavorful juices as they cook.
- Perfect for Thanksgiving: Make your traditional turkey in the oven and this turkey breast in the crockpot for extra servings and leftovers.
- Great for weeknights: Thereโs no reason to wait until November to enjoy this recipe.
- Homemade gravy included: Those delicious drippings become the base for the easiest, richest turkey gravy.
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Throw your onion halves, celery, and carrots right into the bottom. Sprinkle poultry seasoning evenly over the vegetables. Thatโs it! No broth, no water, no wine. NOTHING!
Take your thawed 3-pound Butterball turkey breast and leave the cooking-safe netting on.
Season the turkey all over with salt & cracked black pepper.
Sprinkle over your rubbed sage seasoning.
Take your stick of salted butter and slice it into pieces.
Gently tuck those butter slices underneath the turkey netting, distributing them all around the breast. You want butter in as many spots as possible!
Place your seasoned, butter-covered turkey breast right on top of the vegetables. If you have a little extra sage, sprinkle it over the top.
The turkey is finished when a meat thermometer inserted into the thickest part reaches 165ยฐF.
Once your turkey is cooked, grab a ladle and scoop those beautiful drippings from the bottom of your crockpot. Pour them into a liquid measuring cup.
Sautรฉ everything until the onions become translucent and start turning a beautiful golden color.
Add in seasonings and butter.
Reduce the heat to low and sprinkle in flour. Grab a small whisk and start whisking! Continue cooking and whisking for approximately 5 minutes.
Slowly pour in chicken stock while whisking continuously.
Keep whisking as the mixture begins to thicken.
Now pour in your reserved cup of crockpot turkey drippings.
Continue whisking over medium heat until everything combines and the gravy reaches your desired consistency.
Add some shakes of Worcestershire sauce and whisk everything together and give it a taste. Add more salt and cracked black pepper only if needed. Now, sometimes I add a tiny bit of Gravy Master to my homemade gravy. It gives it a deeper color and a little extra richness.
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Recipes to Serve with My Crockpot Turkey!
Melissaโs Tips!
- Resist the urge to add liquid! The turkey and vegetables naturally release plenty of juices as they cook. You donโt need water, broth, or anything else in the crockpot.
- Use a thawed turkey breast. Never put a frozen turkey breast directly into the slow cooker. Thaw it safely in the refrigerator first.
- Keep the cooking-safe netting on. It helps the turkey maintain its shape while cooking. Remove it before serving.
- Donโt skip the sage. Rubbed sage is what gives this turkey its classic holiday flavor.
- Use the celery leaves. They add so much flavor!
- Save the carrots. Theyโre delicious after cooking in all those buttery turkey juices.
- Use a meat thermometer. The turkey must reach 165ยฐF in the thickest part. Donโt rely on cooking time alone.
- Donโt rush your roux. Let the flour cook with the butter and onions until it develops a nice golden color.
- Taste the gravy before adding extra salt. The salted butter, seasoned turkey drippings, and chicken stock already contribute salt.
- Keep Gravy Master on hand. Itโs a great little trick for adding deeper color and flavor when your gravy needs it.
- Adjust the gravy consistency. If itโs too thick, whisk in a splash of additional chicken stock. If itโs too thin, let it simmer gently until it reduces.
๐ค Common Questions
No! And please donโt! The turkey, butter, and vegetables release their own natural juices while cooking. Those drippings are packed with flavor, and weโre using them to make homemade turkey gravy.
I leave the netting on because it helps the turkey hold its shape and makes it easier to slice. Just make sure the netting is approved for cooking according to the package directions. Remove it before serving.
Absolutely! Thatโs exactly what weโre doing here. All you need are the crockpot turkey drippings, onion, garlic, butter, flour, chicken stock, and a little Worcestershire sauce. Itโs incredibly flavorful and easy to make from scratch.
Easy Crockpot Turkey Breast with Homemade Gravy
Ingredients
Equipment
Method
Crockpot Turkey Breast
- Place the halved onion, roughly chopped celery, and carrots in the bottom of your crockpot.
- Sprinkle 1ยฝ teaspoons of poultry seasoning evenly over the vegetables. Do not add any liquid.
- Season the thawed turkey breast on all sides with salt and cracked black pepper.
- Sprinkle approximately 2 tablespoons of rubbed sage over the turkey and gently pat it into the meat.
- Slice one stick of salted butter and tuck the slices underneath the cooking-safe turkey netting, distributing them around the breast. Gently press the butter against the turkey.
- Sprinkle the remaining rubbed sage over the turkey, using approximately 2โ3 tablespoons total.
- Place the turkey breast on top of the vegetables and cover the crockpot.
- Cook on LOW for approximately 6โ8 hours or HIGH for approximately 3โ4 hours, checking early, until the thickest part of the turkey reaches 165ยฐF.
- Carefully remove the turkey and allow it to rest for 10โ15 minutes. Remove and discard the netting before slicing or serving.
- Reserve approximately 1 cup of the flavorful crockpot drippings for the homemade gravy. Serve the turkey with the tender carrots and gravy.
Homemade Turkey Gravy
- Ladle approximately 1 cup of turkey drippings from the crockpot into a liquid measuring cup. No straining necessary.
- Heat 1 tablespoon olive oil in a small saucepan over medium-low heat.
- Add 1 cup chopped onion, 1 tablespoon chopped garlic, 1 teaspoon garlic powder, and a sprinkle of salt and cracked black pepper.
- Sautรฉ until the onions become translucent and golden.
- Add 2 tablespoons salted butter and stir until melted.
- Reduce heat to low and sprinkle in 2ยฝ tablespoons all-purpose flour. Whisk continuously for approximately 5 minutes until the flour cooks and the mixture turns golden.
- Slowly pour in 1 cup chicken stock, whisking constantly.
- Increase heat to medium-low or medium and continue whisking for approximately 5 minutes until the mixture begins to thicken.
- Pour in the reserved cup of turkey drippings and whisk until the gravy becomes smooth and reaches your desired consistency.
- Add approximately 4 shakes Worcestershire sauce and taste.
- Adjust salt and cracked black pepper as needed. Add a tiny amount of Gravy Master if you prefer a darker, richer gravy.
- Serve warm over the crockpot turkey breast and your favorite mashed potatoes.
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Nutrition
Notes
- Do not add any liquid to the crockpot.
- Use rubbed sage, not ground sage.
- Make sure the turkey is fully thawed before cooking.
- Follow the Butterball package directions for the cooking netting.
- For neat slices, remove the turkey once it reaches 165ยฐF and allow it to rest.
- The gravy thickens as it cools. Add a splash of chicken stock if needed.
- The recipe uses salted butter and seasoned drippings, so taste before adding extra salt.
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Refrigerator: Allow the turkey and gravy to cool slightly, then refrigerate in separate airtight containers within 2 hours of cooking. Store for up to 3โ4 days.
Freezer: Freeze the cooked turkey and gravy in separate freezer-safe containers for approximately 2โ3 months for best quality.
Reheating: Place the turkey in a covered baking dish with a little gravy or chicken stock to help keep it moist. Warm in a 325ยฐF oven until the turkey reaches 165ยฐF. Reheat the gravy separately in a saucepan, adding a splash of chicken stock if it needs thinning.
