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Quick Crockpot Turkey Breast with Easy Homemade Gravy

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This quick crockpot turkey breast with homemade gravy is a foolproof weeknight dinner that delivers tender, flavorful turkey and a rich, silky gravy made from the drippings. With just 15 minutes of prep, the slow cooker does the rest, making it perfect for busy nights or a last-minute Sunday dinner.

Ingredients

Scale
  • 1 (3-4 pound) bone-in turkey breast (skin on)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon paprika (optional)
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic, smashed
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • Salt and pepper to taste

Instructions

  1. Pat the turkey breast dry with paper towels. Let it sit on the counter for 15 minutes to take the chill off.
  2. In a small bowl, mix together the salt, pepper, garlic powder, dried thyme, dried rosemary, and paprika. Rub this mixture all over the turkey breast, including under the skin if possible.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the turkey breast skin-side down in the hot pan. Cook undisturbed for 4-5 minutes, until the skin is golden brown and crispy. Flip and sear the other side for 2-3 minutes.
  4. Place the smashed garlic cloves, quartered onion, fresh rosemary sprigs, and fresh thyme sprigs in the bottom of your slow cooker. Pour in the chicken broth.
  5. Carefully transfer the seared turkey breast to the slow cooker, placing it skin-side up on top of the aromatics.
  6. Cover and cook on low for 3-4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. Check the temperature after 2.5 hours.
  7. Once cooked, carefully remove the turkey breast from the slow cooker and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes.
  8. While the turkey rests, pour the liquid from the slow cooker through a fine-mesh strainer into a fat separator or a glass measuring cup. Discard the solids. Let the liquid sit for 5 minutes so the fat rises to the top.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry. In a medium saucepan, melt the butter over medium heat. Pour in the strained cooking liquid (leaving behind the fat). Bring to a gentle simmer. Slowly whisk in the cornstarch slurry. Simmer for 2-3 minutes, whisking constantly, until the gravy is smooth and glossy. Season with salt and pepper to taste.
  10. Remove the foil from the turkey and carve it into thick slices. Serve immediately with the warm gravy poured over the top.

Notes

Don’t skip the sear—it locks in moisture and adds deep flavor. Use a meat thermometer to avoid overcooking; pull the turkey at 160°F and let carryover cooking bring it to 165°F. For a dairy-free gravy, omit the butter or use a dairy-free substitute. The gravy can be made up to 2 days ahead and reheated.

Nutrition

Keywords: crockpot turkey breast, slow cooker turkey, homemade gravy, easy turkey recipe, weeknight dinner, gluten-free turkey

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