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Easy Cozy Crockpot Turkey Breast with Best Homemade Gravy

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This incredibly tender and juicy crockpot turkey breast with homemade gravy is a stress-free, hands-off meal that changes everything. Perfect for cozy dinners or small holiday gatherings, it delivers deep savory flavor with simple pantry ingredients.

Ingredients

Scale
  • 1 (5-6 pound) bone-in, skin-on turkey breast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups reserved cooking liquid (from slow cooker)
  • Salt and pepper to taste
  • Optional: 1/4 cup heavy cream

Instructions

  1. Pat the turkey breast completely dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika. Rub olive oil all over the turkey skin, then generously coat with the spice mixture, including the underside.
  2. Place the quartered onion and smashed garlic cloves in the bottom of the slow cooker.
  3. Pour the chicken broth around the onions and garlic, being careful not to wash the seasoning off the turkey.
  4. Place the seasoned turkey breast, skin-side up, on top of the onions and garlic.
  5. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 3-4 hours, until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 165°F (74°C).
  6. Carefully transfer the turkey breast to a cutting board, tent loosely with aluminum foil, and let rest for at least 15 minutes.
  7. While the turkey rests, pour the liquid from the slow cooker through a fine-mesh strainer into a fat separator or large liquid measuring cup. Discard the cooked onions and garlic. Let the liquid sit for a few minutes so the fat rises to the top. Skim off the fat, reserving 2 cups of the defatted liquid for the gravy.
  8. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smells nutty. Slowly pour in the 2 cups of reserved cooking liquid while whisking constantly to prevent lumps. Bring the gravy to a simmer and cook for 3-5 minutes, until thickened. If using heavy cream, stir it in now. Season with salt and pepper to taste.
  9. Carve the rested turkey breast against the grain into thick slices. Arrange on a platter and pour the warm gravy over the top. Serve immediately with extra gravy on the side.

Notes

Don’t peek! Every time you lift the lid, you release heat and add 15-20 minutes to the cooking time. The skin protects the meat during cooking; it won’t be crispy but is full of flavor. Making a proper roux (cooking the flour in the butter) eliminates raw flour taste and creates a silky gravy. Season generously; a large turkey breast can handle a lot of seasoning. Use a meat thermometer for perfect doneness. This turkey is fantastic made a day ahead; slice and reheat gently in the gravy.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, homemade gravy, juicy turkey, easy turkey recipe, comfort food, Thanksgiving turkey, bone-in turkey breast

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