Crockpot Turkey Breast

Instructions:

1. Pat the turkey breast dry. Rub thoroughly with softened butter, garlic powder, onion powder, paprika, salt, pepper, thyme, and rosemary.
2. Pour the chicken broth into the bottom of the crockpot and place the seasoned turkey breast inside.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the internal temperature reaches 165°F.
4. Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing.
5. To make the gravy, pour the crockpot juices into a saucepan. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook until thickened to your desired consistency.
6. Slice the turkey and serve with warm herb gravy drizzled generously over the top.

Variations

• Add sliced onions or garlic cloves to the crockpot for more aromatic depth.
• Swap butter for herb garlic butter for an even richer flavor.
• Use turkey tenderloins for a quicker-cooking small-batch version.
• Add a splash of white wine to the broth for extra holiday elegance.

Tips

• For crispy skin, broil the cooked turkey breast for 3–5 minutes until golden and lightly browned.
• Let the turkey rest before slicing to keep it juicy.
• If gravy becomes too thick, thin with extra broth; if too thin, simmer longer.
• Save any leftover turkey and gravy for sandwiches or pot pies the next day.