Slow Cooker Boneless Turkey Breast
This Slow Cooker Boneless Turkey Breast recipe makes for the most tender and moist turkey! It also makes a delicious gravy, just pair with your favorite sides.
Servings: 10 servings
Calories: 182kcal
Equipment
Ingredients
- 3 lb. boneless turkey breast we use Butterball Boneless Turkey Breast Roast
- 4 tablespoons salt butter softened
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 2 teaspoons flour or cornstarch + 2 teaspoons cold water
Instructions
- Remove the turkey breast from the packaging and discard any sauces or gravies that are included.3 lb. boneless turkey breast
- Place the turkey into the crock of a large slow cooker, slather the turkey with the butter and seasonings. Next, pour the chicken broth into the bottom.4 tablespoons salt butter, 1 1/2 teaspoons granulated garlic, 1 teaspoon parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 cup chicken broth
- Cook on low for 4 hours. The turkey breast should reach 170°F. Remove the turkey and broil for 2 minutes to brown if preferred. Otherwise, rest for 15 minutes before slicing.
- While the turkey breast is resting, make the gravy. Strain the juices in the bottom of the crock pot in a mesh strainer. Add some of the fatty layer to a skillet, about 2 tablespoons and mix with the 2 teaspoons of flour on medium heat to create a roux. Slowly add more of the juices until the flour is fully incorporated. Bring to a low simmer and then carefully add the remaining broth, bring to a simmer again and then remove from the heat and pour into a gravy boat. Alternatively, to make gluten free, you can add a cornstarch slurry to the juice instead of flour. You'll still need to heat on the stove or in the crockpot.2 teaspoons flour
- After resting remove the netting mesh from the turkey and slice the turkey. Serve as desired.
Video
Notes
Use more flour for the gravy if needed. You can also do 2-3 tablespoons to 2-3 tablespoons of butter to make a proper roux.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 1g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 636mg | Potassium: 344mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 218IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg