Ingredients
- 1 (3–4 lb) boneless turkey breast, thawed
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika (sweet or smoked)
- 1 tsp kosher salt (more to taste)
- ½ tsp freshly ground black pepper
- 2 Tbsp olive oil
- 1 cup chicken broth (low sodium)
- 1 head garlic, halved crosswise
- 1 medium yellow onion, thickly sliced
- Optional for gravy: 2 Tbsp unsalted butter, 1–2 Tbsp flour or 1 Tbsp cornstarch + 1 Tbsp water
- Optional herbs: 1–2 tsp dried thyme/rosemary or a few sprigs fresh
Equipment
- 6-quart slow cooker (or similar)
- Cutting board and sharp knife
- Small bowl for spice rub
- Instant-read thermometer (for perfect doneness)
- Skillet/saucepan (if making gravy)
Step-by-Step Instructions
- Prep the cooker: Arrange the onion slices and halved garlic in an even layer in the slow cooker. Pour in the chicken broth. If using fresh herbs, tuck them around the sides.
- Make the rub: In a small bowl, mix garlic powder, onion powder, paprika, kosher salt, and pepper. Stir in the olive oil to form a paste.
- Season the turkey: Pat the turkey breast very dry with paper towels. Rub the paste all over, including under any loose skin if present.
- Slow cook: Set the breast on top of the onions/garlic (skin side up if there is skin). Cook on LOW 4–6 hours (best for juiciness) or HIGH 2½–3½ hours, until the thickest part reaches 160–162°F (71°C). Carryover heat will bring it to the USDA-safe 165°F (74°C).
- Rest & slice: Transfer turkey to a board, tent loosely with foil, and rest 15 minutes. Slice across the grain.
- Make quick gravy (optional): Strain the cooking juices. Melt butter in a saucepan over medium heat, whisk in flour 1–2 minutes, then slowly whisk in 1½–2 cups strained juices; simmer until glossy and slightly thickened. For a gluten-free shortcut, whisk cornstarch with water, stir into simmering juices, and cook 1 minute.
- Serve: Arrange slices on a platter, spoon over warm gravy, and garnish with chopped parsley if desired.
Why You’ll Love This Recipe
- Hands-off cooking: Season, set, and forget—ideal for holidays when the oven is packed.
- Consistently juicy: Cooking over onions with broth creates steam that keeps the breast moist.
- No special tools: Pantry spices + a slow cooker = show-stopping turkey.
- Small-gathering friendly: No whole bird required; easy slicing and zero waste.
- Meal-prep winner: Fantastic for sandwiches, bowls, salads, and wraps all week.
Pro Tips for Success
- Start with thawed turkey: For food safety and even cooking, never slow-cook from frozen.
- Mind the temp: Pull at 160–162°F; resting brings it to 165°F and keeps juices in the meat.
- Keep the lid on: Every peek adds ~20 minutes; use your thermometer instead of guessing.
- Skin-on option: If your breast has skin, broil it 3–5 minutes after cooking for crispness.
- Salt to taste: Broth brands vary. Taste the juices before making gravy and adjust salt at the end.
Flavor Variations
- Lemon-Herb: Add lemon zest and juice of 1 lemon, plus 1 tsp dried thyme & rosemary.
- Smoky BBQ: Swap paprika for smoked paprika, add 1 tsp brown sugar and a splash of BBQ sauce to the juices.
- Butter-Basted: Replace olive oil with 3 Tbsp softened butter for a richer rub.
- Cajun: Use your favorite Cajun seasoning (reduce added salt accordingly).
- Veggie bed: Add carrots and celery under the onions for a built-in side and sweeter gravy.
Serving Ideas
- Classic: mashed potatoes, green beans, cranberry sauce, and warm gravy.
- Light: garlicky roasted vegetables and a crisp fall salad with apples and pecans.
- Leftovers: turkey sandwiches with stuffing, turkey cobb salads, grain bowls, or creamy turkey noodle soup.
Storage & Make-Ahead
- Make-ahead: Season the breast up to 24 hours in advance; keep covered and refrigerated.
- Refrigerate: Sliced turkey and gravy keep 3–4 days in airtight containers.
- Freeze: Up to 3 months. Freeze with some gravy to prevent dryness; thaw in fridge overnight.
- Reheat: Gently warm slices in a covered skillet with a splash of broth or gravy until hot.
Frequently Asked Questions
Can I use bone-in turkey breast?
Yes. A 4–5 lb bone-in breast usually needs 5–7 hours on LOW. Always rely on internal temperature, not time. Can I double the spices for a larger breast?
Absolutely—scale the rub and salt proportionally. Keep broth at 1–1½ cups so the cooker doesn’t flood. My slow cooker runs hot—what should I do?
Cook on LOW and start checking at the earliest time. If your unit runs very hot, consider adding ½ cup extra broth. How do I keep slices extra juicy for serving?
Toss slices in a bowl with a little warm gravy or strained juices before plating.
Approximate Nutrition (per 6 oz cooked turkey, without gravy)
~220 calories • 38g protein • 6g fat • 0g carbs • ~520mg sodium (varies with broth and salt).
Recipe Card (Copy-Friendly)
Ingredients: 1 (3–4 lb) boneless turkey breast; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp paprika; 1 tsp kosher salt; ½ tsp black pepper; 2 Tbsp olive oil; 1 cup chicken broth; 1 head garlic (halved); 1 yellow onion (sliced). Optional: herbs, butter + flour or cornstarch for gravy.
Directions: Layer onion, garlic, and broth in slow cooker. Mix spices with olive oil; rub over turkey. Cook LOW 4–6 hrs (or HIGH 2½–3½ hrs) to 160–162°F. Rest 15 mins (to 165°F). Strain juices and make gravy if desired. Slice and serve.
Safety note: Refrigerate leftovers within 2 hours. Reheat to 165°F.