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A plate of roasted chicken and mashed potatoes covered in gravy, served with green beans and roasted carrots.
Melissa Jo

Easy Crockpot Turkey Breast with Homemade Gravy

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Whether you’re making this for Thanksgiving because, like me, you need enough food to feed a small village, or you’re just looking for an easy weeknight dinner, this crockpot turkey breast is going to become one of your favorites. It’s buttery, loaded with sage, unbelievably tender, and practically makes itself. And that homemade gravy? Forget about it!
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 8 people
Course: dinner, Main Course
Cuisine: American
Calories: 97

Ingredients
  

Crockpot Turkey Breast

  • 1 (3-pound) Butterball boneless turkey breast, thawed
  • Salt and cracked black pepper to taste
  • 2-3 tablespoons rubbed sage
  • 1 stick salted butter sliced
  • 1 large onion halved
  • 2-3 celery stalks with leaves roughly chopped
  • 5-6 carrots cut into thirds
  • 1½ teaspoons poultry seasoning

Homemade Turkey Gravy

Equipment

Method
 

Crockpot Turkey Breast

  1. Place the halved onion, roughly chopped celery, and carrots in the bottom of your crockpot.
  2. Sprinkle 1½ teaspoons of poultry seasoning evenly over the vegetables. Do not add any liquid.
  3. Season the thawed turkey breast on all sides with salt and cracked black pepper.
  4. Sprinkle approximately 2 tablespoons of rubbed sage over the turkey and gently pat it into the meat.
  5. 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.
  6. Sprinkle the remaining rubbed sage over the turkey, using approximately 2–3 tablespoons total.
  7. Place the turkey breast on top of the vegetables and cover the crockpot.
  8. Cook on LOW for approximately 6–8 hours or HIGH for approximately 3–4 hours, checking early, until the thickest part of the turkey reaches 165°F.
  9. Carefully remove the turkey and allow it to rest for 10–15 minutes. Remove and discard the netting before slicing or serving.
  10. 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

  1. Ladle approximately 1 cup of turkey drippings from the crockpot into a liquid measuring cup. No straining necessary.
  2. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat.
  3. Add 1 cup chopped onion, 1 tablespoon chopped garlic, 1 teaspoon garlic powder, and a sprinkle of salt and cracked black pepper.
  4. Sauté until the onions become translucent and golden.
  5. Add 2 tablespoons salted butter and stir until melted.
  6. Reduce heat to low and sprinkle in 2½ tablespoons all-purpose flour. Whisk continuously for approximately 5 minutes until the flour cooks and the mixture turns golden.
  7. Slowly pour in 1 cup chicken stock, whisking constantly.
  8. Increase heat to medium-low or medium and continue whisking for approximately 5 minutes until the mixture begins to thicken.
  9. Pour in the reserved cup of turkey drippings and whisk until the gravy becomes smooth and reaches your desired consistency.
  10. Add approximately 4 shakes Worcestershire sauce and taste.
  11. Adjust salt and cracked black pepper as needed. Add a tiny amount of Gravy Master if you prefer a darker, richer gravy.
  12. Serve warm over the crockpot turkey breast and your favorite mashed potatoes.

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Nutrition

Calories: 97kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 103mgPotassium: 249mgFiber: 2gSugar: 4gVitamin A: 6546IUVitamin C: 6mgCalcium: 41mgIron: 1mg

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 165°F 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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