Description
This Crockpot Turkey Breast recipe offers a simple, hands-off way to prepare a juicy and flavorful turkey breast. Seasoned with garlic, Italian herbs, and a blend of spices, the turkey cooks slowly in the crockpot to retain moisture and tenderness. The natural juices are transformed into a delicious gravy thickened with cornstarch, making this dish perfect for an easy family meal or holiday gathering.
Ingredients
Scale
Turkey and Seasoning
- 3-3.5 lb boneless turkey breast
- 1/4 cup unsalted butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoning salt (such as Lawry’s)
- 1/4 teaspoon black pepper
- 1 pinch black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
Gravy
- 1 cup low sodium chicken, turkey, or vegetable broth
- 2 tablespoons cornstarch
Instructions
- Season the Turkey: Place the boneless turkey breast in the crockpot. In a small bowl, combine the softened butter, garlic powder, Italian seasoning, seasoning salt, and black pepper. Rub this mixture evenly all over the turkey breast to ensure it is well coated with the flavorful seasoning.
- Cook the Turkey: Cover the crockpot with its lid and set it to cook on low heat for 5 hours. Cook until the turkey breast reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Make the Gravy: Once the turkey is cooked, strain the juices from the crockpot into a separate pot. In a small bowl, whisk together the low sodium broth and cornstarch until smooth. Pour this mixture into the turkey juices and cook on the stovetop over medium heat, whisking continuously until the gravy thickens. Adjust seasoning with dried parsley, thyme, and black pepper to taste.
- Serve: Let the turkey breast rest for a few minutes before slicing. Serve the sliced turkey warm with the freshly made gravy spooned over the top.
Notes
- Make sure the turkey reaches an internal temperature of 165°F for safe consumption.
- For extra flavor, you can add fresh herbs such as rosemary or thyme to the butter mixture.
- The gravy can be made thicker or thinner by adjusting the amount of cornstarch used.
- Use low sodium broth to control the saltiness of the gravy and overall dish.
- Letting the turkey rest before slicing helps retain juices and improves the texture.
