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This butterball turkey breast roast made in the slow cooker revolutionized my holiday meal prep. No more hovering over a hot oven or stressing about dry meat—just set it, forget it, and enjoy incredibly juicy turkey with minimal effort.
I discovered this method three Thanksgivings ago when my oven unexpectedly died the night before. What started as a desperate solution has become our preferred way to prepare turkey breast, even for regular Sunday dinners.
Ingredients
- Butterball turkey breast roast choose boneless for easiest slicing or bone-in for slightly more flavor
- Olive oil or nonstick spray creates a barrier that helps seasonings stick and promotes browning
- Salt and pepper the essential foundation for any good turkey seasoning
- Herbs and spices like thyme, rosemary, garlic powder, and paprika create that classic holiday flavor profile
- Broth, wine, or water generates steam to keep the meat moist while creating drippings for gravy
Step-by-Step Instructions
- Prepare the Turkey
- Pat your turkey breast completely dry with paper towels. This crucial step ensures seasonings adhere properly and promotes better browning. If using a boneless roast, leave the netting in place as it helps the turkey maintain its shape during cooking.
- Season Generously
- Brush or spray the entire turkey surface with oil, getting into all the crevices. Mix your seasonings in a small bowl, then apply liberally all over the turkey, gently massaging them into the meat. Be especially generous on the skin side for maximum flavor.
- Position Properly
- Place the turkey breast skin-side up in your slow cooker. This position allows the skin to render fat and develop some color while protecting the meat below. Pour your half cup of liquid around the sides, not over the top, to maintain the seasoning.
- Cook Low and Slow
- Cover and cook on LOW setting only—HIGH will toughen the meat. After 4 hours, check the internal temperature at the thickest part. It should read around 140°F at this point. Continue cooking, checking every 30 minutes until it reaches the food-safe temperature of 165°F.
- Rest Before Slicing
- Remove the turkey carefully to a cutting board and tent loosely with foil. This 15-minute rest period is non-negotiable—it allows juices to redistribute throughout the meat instead of running out when sliced. Remove any netting before carving.
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The first time I served this to my mother-in-law, a traditional roast turkey purist, she asked for the recipe before dinner was even over. The rosemary and thyme combination reminds me of my grandmother's holiday table, but the preparation is infinitely simpler.
Making Perfect Gravy
The liquid gold sitting in your slow cooker after cooking makes extraordinary gravy with minimal effort. Strain the drippings into a saucepan and bring to a simmer. In a separate bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly whisk this slurry into the simmering drippings and cook for 2-3 minutes until thickened. Season to taste with additional herbs, salt and pepper.
Complete Meal Options
Transform this into a one-pot feast by adding vegetables to the bottom of your slow cooker before placing the turkey on top. Small red potatoes, chunky-cut carrots, quartered onions, and celery create a flavorful base that cooks in the turkey juices. If using vegetables, increase your liquid to 1 cup and expect a slightly longer cooking time, usually about 30 additional minutes.
Storage and Leftovers
Properly stored in airtight containers, leftover turkey will stay fresh in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in freezer paper, then aluminum foil, and freeze for up to 3 months. The cooked turkey reheats beautifully when gently warmed with a splash of broth to maintain moisture. Leftover turkey makes wonderful sandwiches, soups, and casseroles—I particularly love using it in turkey tetrazzini the day after a holiday meal.
Why Butterball Works Best
Butterball turkey breasts come pre-brined, which gives them a significant advantage in slow cooking. The brining process helps the meat retain moisture during the long cooking time, resulting in exceptionally juicy meat without any additional preparation. Their consistent sizing also makes cooking times more reliable than random grocery store brands.
Recipe Q&A
- → Can I cook a frozen turkey breast in the slow cooker?
No, you should always thaw your Butterball turkey breast completely before cooking in a slow cooker. Cooking from frozen can lead to uneven cooking and food safety issues as the meat may remain in the temperature danger zone for too long.
- → How long does it take to cook a turkey breast in a slow cooker?
A Butterball turkey breast typically takes 4-6 hours on the LOW setting in a slow cooker. The exact time depends on the size of your turkey breast (3-9 lbs). Always use a meat thermometer to confirm it has reached 165°F internally before serving.
- → Should I keep the netting on my turkey breast while cooking?
Yes, if your Butterball turkey breast is boneless, keep the netting on during cooking to help the turkey breast maintain its shape. Just remember to remove it before serving, after the meat has rested.
- → What herbs work best with slow cooker turkey breast?
Classic poultry herbs like thyme, rosemary, sage, and garlic powder work beautifully with turkey breast in the slow cooker. You can also add paprika for color and a touch of flavor, along with salt and pepper for seasoning.
- → Can I add vegetables to the slow cooker with the turkey breast?
Yes, you can place chopped vegetables like carrots, celery, and onions in the bottom of the slow cooker before adding the turkey breast. The vegetables will flavor the cooking liquid and can be served as a side dish with the turkey.
- → Why do I need to let the turkey breast rest after cooking?
Resting the turkey breast for 15 minutes allows the juices to redistribute throughout the meat, resulting in a more tender, juicy final product. If you slice it immediately, much of the moisture will run out onto your cutting board.