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Easy Crockpot Turkey Breast with Herb Butter and Gravy

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This Easy Crockpot Turkey Breast with Herb Butter and Gravy is the recipe that made me a convert — tender, juicy turkey on a random Wednesday night with almost no effort. The herb butter keeps the meat incredibly moist, the vegetables add depth to the cooking liquid, and the gravy ties everything together in the most satisfying way.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 bone-in turkey breast, about 5-6 pounds (skin-on)
  • 1 cup low-sodium chicken broth (or turkey broth)
  • 1 medium onion, quartered
  • 2 celery stalks, cut into large chunks
  • 2 carrots, cut into large chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt and pepper, to taste
  • Optional: 1/4 cup heavy cream (for richer gravy)

Instructions

  1. Make the herb butter: In a small bowl, combine the softened butter, parsley, rosemary, thyme, minced garlic, salt, pepper, and onion powder. Mix until evenly distributed. Set aside.
  2. Prep the turkey breast: Pat the turkey breast dry with paper towels. Place on a clean cutting board.
  3. Apply the herb butter: Using your fingers, gently loosen the skin from the meat without tearing it. Slide about half of the herb butter under the skin, spreading evenly. Spread the remaining herb butter all over the outside of the turkey.
  4. Layer the vegetables: Place the quartered onion, celery chunks, and carrot chunks in the bottom of your crockpot.
  5. Add the turkey and broth: Carefully place the herb-buttered turkey breast on top of the vegetables, breast side up. Pour the chicken broth around the turkey, not over it.
  6. Cook low and slow: Cover the crockpot and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours. The turkey is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
  7. Rest the turkey: Once the turkey reaches temperature, transfer it to a cutting board using tongs. Tent loosely with foil and let rest for 15-20 minutes.
  8. Make the gravy: Strain the cooking liquid through a fine-mesh sieve into a medium saucepan, pressing on the vegetables. Discard vegetables. Let liquid sit, then skim off excess fat. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water until smooth. Slowly pour the slurry into the simmering liquid, whisking constantly. Cook for 2-3 minutes until thickened. If desired, stir in heavy cream. Season with salt and pepper.
  9. Slice and serve: Carve the turkey breast against the grain into thick slices. Arrange on a platter and pour some gravy over the top. Serve remaining gravy on the side.

Notes

For best results, sear the turkey breast in a hot skillet for 2-3 minutes per side before adding to the crockpot for a golden-brown crust. Use a meat thermometer and pull the turkey at exactly 165°F to avoid dryness. Let the turkey rest for 15-20 minutes before slicing to lock in juices. For a dairy-free version, use plant-based butter and skip the heavy cream. For a lower-sodium version, use unsalted butter and low-sodium broth. Leftovers can be stored separately in airtight containers in the refrigerator for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: crockpot turkey breast, herb butter turkey, slow cooker turkey, easy turkey recipe, turkey breast with gravy, weeknight turkey, gluten-free turkey

Find it online: https://vexifood.com/easy-crockpot-turkey-breast-with-herb-butter-and-gravy/