I love this recipe because it’s simple but feels special. I only spend a few minutes prepping, and the slow cooker keeps the turkey moist and infused with herb flavor. I also like that it makes its own gravy, which means fewer dishes and a more complete meal. It’s perfect for a small holiday, Sunday dinner, or anytime I want turkey without roasting a whole bird.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 lb turkey breast (bone in) and thawed 1/2 medium onion 1/2 medium lemon 2 tbsp extra virgin olive oil 5 sprigs thyme 6 sage leaves with stems 2 sprigs rosemary 1 1/2 tbsp parsley 4 cloves garlic, peeled salt and pepper to taste 1 1/2 cups water
Turkey Gravy with Drippings 4 tbsp butter 4 tbsp flour 2 cups drippings from slow cooker 1/8 tsp garlic powder salt and pepper to taste
Directions
I start by pouring the water into a large 7- or 8-quart oval slow cooker. I remove the turkey neck or any packaging from the chest cavity. Inside the cavity, I place the onion, lemon, garlic, thyme, rosemary, sage, parsley, and a light sprinkle of salt and pepper.
I place the turkey breast on its side in the slow cooker so the lid fits properly. I season the outside with more salt and pepper, then pour the olive oil over the skin, letting it run into the bottom. I cover the slow cooker and cook on high for 4 hours.
Once the turkey is cooked, I carefully remove and reserve the drippings from the slow cooker. I make sure I have about two cups, adding a little water if needed. I preheat the oven to the broil setting at 500°F, transfer the turkey to a baking dish, and broil it for about 3 minutes to brown the skin, watching closely so it doesn’t burn.
For the gravy, I melt the butter in a medium saucepan over medium-high heat, then stir in the flour to make a roux. I slowly add the turkey drippings, stirring constantly until thickened. I finish with garlic powder, salt, and pepper, then turn off the heat.
Servings and Timing
I get about 10 servings from this turkey breast. Prep takes around 5 minutes, cook time is about 4 hours and 5 minutes, and the total time comes out to roughly 4 hours and 10 minutes.
Variations
I sometimes add sliced carrots and celery to the bottom of the slow cooker for extra flavor in the drippings. When I want a citrus twist, I use orange instead of lemon. I also like experimenting with dried herbs if fresh ones aren’t available, adjusting the amounts to taste.
Storage/Reheating
I store leftover turkey in an airtight container in the refrigerator for up to three days. When reheating, I gently warm the slices with a bit of gravy in a covered dish so the meat stays moist. I usually reheat in the oven or on the stovetop rather than the microwave.
FAQs
Can I use a boneless turkey breast?
I can, but I find that bone-in turkey stays juicier and has more flavor when cooked slowly.
Do I need to brown the turkey after slow cooking?
I don’t have to, but I like broiling it briefly because it gives the skin a nice color and texture.
Can I cook this on low instead of high?
I can cook it on low for about 7 to 8 hours if I need more flexibility with timing.
What if I don’t get enough drippings for the gravy?
I just add a bit of water or low-sodium broth until I reach two cups, and the gravy still turns out great.
Can I freeze the leftovers?
I can freeze the sliced turkey with some gravy for up to two months, which makes future meals easy.
Conclusion
This slow cooker Italian herb turkey breast is one of my favorite ways to enjoy turkey without the stress of traditional roasting. I love how tender the meat turns out and how the herbs, lemon, and garlic come together in both the turkey and the gravy. It’s a comforting, reliable recipe that I’m always happy to make again.
A flavorful and juicy turkey breast slow cooked with lemon, olive oil, garlic, and classic Italian herbs. This easy recipe makes tender meat and rich homemade gravy from pan drippings.
Ingredients
For the Turkey Breast:
6 lb turkey breast (bone-in, thawed)
1/2 medium onion
1/2 medium lemon
2 tbsp extra virgin olive oil
5 sprigs thyme
6 sage leaves (with stems)
2 sprigs rosemary
1 1/2 tbsp parsley
4 cloves garlic, peeled
Salt and pepper to taste
1 1/2 cups water
For the Gravy:
4 tbsp butter
4 tbsp flour
2 cups turkey drippings (from slow cooker)
1/8 tsp garlic powder
Salt and pepper to taste
Instructions
Pour 1 1/2 cups water into a 7 or 8-quart oval slow cooker.
Remove the turkey neck or bag from the chest cavity.
Stuff the turkey cavity with onion, lemon, garlic, thyme, rosemary, sage, parsley, and a bit of salt and pepper.
Place turkey breast on its side in the slow cooker. Season the skin with salt and pepper, then drizzle with olive oil.
Cover and cook on high for 4 hours.
Reserve the drippings from the slow cooker (you should have about 2 cups; if not, add water).
Preheat oven to broil (500°F).
Transfer the turkey breast to a baking dish and broil for about 3 minutes until the skin is browned (watch closely).
To make the gravy: In a saucepan, melt butter over medium-high heat. Whisk in flour to form a roux. Add turkey drippings, garlic powder, and salt and pepper. Stir until thickened. Remove from heat.
Notes
Nutritional information is an estimate.
Store leftovers in the refrigerator for up to 3 days.
Watch carefully when broiling to avoid burning the turkey skin.
