Crock Pot Turkey

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4.75 from 4 votes

Super Juicy Crock Pot Turkey Breast

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: American

Keyword: crock pot recipes, turkey, turkey breast

Servings:

Calories: 497kcal

Equipment

crockpot/slow cooker

Ingredients

2 tbsp butter
1 tbsp soy sauce divided
2 tsp garlic powder
2 tsp ground ginger
2 lb boneless skin-on turkey breast roast or 4lbs bone-in
1 head garlic cloves peeled
2-3 shallots quartered
1 whole ginger root scrubbed and halved lengthwise
2 tbsp cornstarch
1-2 cups chicken stock no sodium preferred

Instructions

In a small bowl, mix together 2 tbsp butter with the 1.5 teaspoons soy sauce, the garlic powder, ginger power, 1 teaspoon of salt, and 1/2 teaspoon pepper. Pat the turkey breast with paper towels until dry. Optionally tie the breast so it keeps it’s roll shape. Dot the butter mix on the breast, concentrating on the top and sides.
Place the garlic, shallots, and ginger into the bottom of the crock pot. Position the turkey breast skin up so it’s sitting on top.
Cover and slow cook on low for 3-5 hours (for a 2 lb breast) or until the internal temperature reaches 165°F. When done, remove from the crock pot and place in an oven proof dish and let rest for 10 minutes.
While the turkey is resting, make the gravy: Strain the drippings with a fine mesh strainer into a large liquid measuring cup, pushing down on the solids to squish out any extra flavor. You’ll need 1 3/4 cups of liquid for the gravy so if you need to, add a bit of chicken stock or water to top it up.
Add the the drippings plus stock to a sauce pan over medium heat. In a small bowl, whisk the cornstarch with 1/4 cup cold water. When the stock comes to a simmer, whisk in the cornstarch slurry and let bubble and thicken. Remove from the heat and stir in the remaining 1.5 teaspoons of soy sauce, taste and season with salt and pepper.
If desired, crisp up the turkey skin. Turn your oven on broil high and place the turkey on the top rack and broil for 3-5 minutes or until the skin is crispy and golden, keeping an eye on it so it doesn’t burn. Slice and serve with gravy and/or the optional scallion oil.

Notes

Optional Scallion Oil

1/2 cup thinly sliced scallions
1/4 cup neutral oil
1/2 tsp salt (or to taste)

In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.

Other Notes

Serves 6 generously.

If your turkey breast is bigger than 2 pounds, cook it for 4-6 hours on low. Check the internal temperature with an instant read thermometer at 4 hours, aiming for 165°F in the thickest part.

Estimated nutrition doesn't include optional scallion oil.

Nutrition