Crock Pot Turkey Breast

Crock Pot Turkey Breast is tender and juicy and makes for a great small Thanksgiving (or anytime) meal. It's easy to make and is good for feeding a small group of guests of up to 4-6 people depending on appetite.
Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings


  • 1 (5-6 lb) bone-in Turkey Breast, fresh or defrosted
  • cooking spray
  • 1/2 cup water
  • 1 carrot , rough chopped
  • 1 stalk of celery , rough chopped
  • 1/2 onion , rough chopped
  • House Blend Seasoning Salt (to taste)
  • 2 cups pan drippings , reserved from cooking
  • 1/2 to 1 teaspoon ground poultry seasoning
  • 2 tablespoons butter
  • 1/4 cup (4 tablespoons) all-purpose flour
  • turkey broth , if needed for pan gravy


  • Clean and rinse the turkey under cold water and pat dry. Coat the turkey with oil or fat free cooking spray. Season with House Blend Seasoning Salt all over turkey. If desired, add also some ground poultry seasoning.
  • Add vegetables and 1/2 cup water to the bottom of the Crock Pot, then transfer the Turkey into a 6-quart slow cooker. Cover and cook on LOW for 5-6 hours or until tender and the internal temperature reaches 165°F and the juices run clear.
  • Remove turkey from Crock Pot and strain the liquid, discarding the vegetables. Reserve at least 2 cups of drippings for the pan gravy. If there is not enough drippings to fill 2 cups of liquid, use chicken or Turkey broth to make up the difference.
  • Add butter into a small saucepan and melt. Next add the flour and coat it in the butter. This forms a roux which makes a smooth gravy.
  • Whisk in the 2 cups of pan drippings and season with House Seasoning Blend and ground poultry seasoning.
  • Bring gravy to a boil over medium-high heat, whisking constantly - removing any lumps. Once you reach a boil, turn the heat down to a simmer and cook until the gravy thickens to your desired consistency, about 2 minutes. If the gravy becomes too thick you may opt to thin it out with some turkey stock or water.


To crisp up the skin, place turkey breast on a sheet pan or baking dish under broiler till you get the desired crispness on the skin. Be sure to key an eye on it, as a broiler can burn food quickly.

Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.