Description
These tender, flavorful turkey breasts deliver everything I love about slow‑cooked comfort food—moist, well‑seasoned, and effortlessly delicious.
Ingredients
Units
Scale
- 3 pound boneless turkey breast roast
- 1 small onion, cut into large chunks
- 4 tablespoons salted butter
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- 1 tsp dried parsley flakes
- 1 cup low‑sodium chicken broth
Optional Turkey Gravy:
- 1 cup turkey drippings
- 2 tbsps butter
- 2 tbsps flour
- Water or extra chicken broth as needed
Instructions
- Pat the turkey breast dry using a paper towel.
- Place the onion chunks in the bottom of the slow cooker.
- Slather the turkey all over with the salted butter.
- Place the turkey, butter‑side up, into the crockpot.
- Pour the chicken broth around the turkey (not over the top).
- Sprinkle the sea salt, garlic powder, onion powder, black pepper, sweet paprika and dried parsley flakes evenly over the turkey.
- Cover and cook: on High for 2–3 hours OR on Low for 4–6 hours, until the internal temperature reads 165 °F.
- Remove the turkey and let it rest for 5–10 minutes before slicing.
- Optional Turkey Gravy: Strain 1 cup of drippings, skim fat, melt 2 tbsps butter in a pan, add 2 tbsps flour, whisk, then slowly add drippings and extra broth or water as needed until smooth and desired consistency is reached.
Notes
Use a thermometer to check doneness, rest turkey before slicing, and try flavor variations like fresh herbs or smoked paprika. Store leftovers in the fridge up to 4 days or freeze up to 3 months.