Crockpot Turkey Breast Recipe

4.53 from 184 votes

This crockpot turkey breast recipe is an easy way to make tasty, juicy turkey for your Thanksgiving meal. Making turkey in a slow cooker is just genius!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time4

Brine8

Total Time12 20

Course: Main Course

Cuisine: American

Servings: servings

Author: Becky Hardin

Equipment

Crockpot

Ingredients

For the Brine

1 quart (or 4 cups) apple juice or apple cider
1 gallon cold water
3 stems fresh rosemary
3 cloves garlic chopped
¾ cup kosher salt
1½ cups brown sugar
2 tbsp whole peppercorns
4 whole bay leaves
peel of 2 large oranges

For the Turkey

5 lbs boneless fresh turkey breast thawed, if frozen*
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried sage
2 tsp chopped fresh rosemary leaves
zest of 1 large orange
3 ribs celery each cut into thirds
2 yellow onions peeled and halved
3 carrots scrubbed, peeled, and halved lengthwise
1 cup low-sodium chicken broth
6 tbsp unsalted butter melted (⅔ stick)

Instructions

Brining the Turkey

Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours.
1 quart (or 4 cups) apple juice, 1 gallon cold water, 3 stems fresh rosemary, 3 cloves garlic, ¾ cup kosher salt, 1½ cups brown sugar, 2 tbsp whole peppercorns, 4 whole bay leaves, peel of 2 large oranges, 5 lbs boneless fresh turkey breast

Cooking the Turkey

Set slow-cooker to HIGH and spray the interior with nonstick spray.
Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels. 
Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables. 
3 ribs celery, 2 yellow onions, 3 carrots, 1 cup low-sodium chicken broth
Set the turkey breast on top of the vegetables and pour melted butter over the turkey. 
6 tbsp unsalted butter
Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest.
1 tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp dried sage, 2 tsp chopped fresh rosemary leaves, zest of 1 large orange
Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.
Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.
Cut into ½-inch slices and serve. Enjoy!

Video

Notes

*To thaw keep in the refrigerator for about 24 hours. The general rule is 24 hours for every 4–5 pounds of turkey. If you use a bone-in turkey, add 2+ hours to the cooking time on LOW.

Nutrition