Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker turkey breast recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook A Turkey Breast In A Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I highly recommend using a probe thermometer (mine beeps when the right temperature is reached), because you want to stop slow cooking when the turkey breast reaches 155-160 degrees F. This will keep it juicy! The temperature will rise another 10 degrees when you broil and let the turkey rest. If you don’t have a probe, a regular meat thermometer will work.
Cut your onion pieces large. I am for 1.5-inch squares. Large pieces will lift the turkey from the bottom of the slow cooker, so it cooks more evenly. Adjust the salt based on turkey weight. The other ingredients are pretty flexible regardless of weight, but salt is an important one to get right! I recommend 3/4 teaspoon of salt per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast. Bringing your turkey breast to room temperature makes the butter easier to spread. I often skip this step when I’m busy, but it does spread better if you let the turkey sit out for 30-60 minutes first. Get some butter underneath the skin. I used to only rub the butter over the skin (like my picture above), but now recommend placing half underneath the skin. Just run your hand under the skin to separate it from the meat, then place a couple dollops of butter underneath and press on the skin to spread. About an hour in, use a pastry brush to spread the melted butter evenly. I love this silicone brush that cleans up easily and doesn’t shed bristles. Don’t melt the butter before cooking, because the butter will run off the cold turkey in the beginning. Do you have to broil it? No, but I highly recommend it to give your Crock Pot turkey breast that crispy skin. If you’ll be skipping that step, make sure it reaches 165 degrees F in the slow cooker. How to carve the turkey breast? Simply cut along both sides of the breastbone, then slice each half. And don’t forget to grab those extra little bits of meat for snacking! How much turkey breast per person? This depends on the appetite of your guests, but a good rule of thumb is 1/2 pound of meat per person. Bone-in turkey breast is about 1/4 bones, so you’ll need 3/4 pound per person (or slightly more) if using bone-in. Want to make a gravy? You’ll have plenty of flavorful turkey drippings underneath the onions. You can pour them into a small saucepan with a tablespoon of cornstarch (or a cornstarch substitute, though amounts needed can vary) and simmer to make gravy. You can also use my low carb gravy recipe.
Sauces – I have instructions above for a gravy, but my fave is healthy cranberry sauce. Potatoes – My mashed sweet potatoes or mashed cauliflower (shown above) are so comforting with slow cooker turkey breast on top, or go all out with my sweet potato casserole. For a quick, everyday option, make my easy roasted potatoes or air fryer potatoes. Veggies – I served garlic green beans above, but highly recommend my new green bean casserole for Thanksgiving. For something different, try whole roasted cauliflower, fried brussels sprouts, or roasted root vegetables. Salads – I recommend a colorful, seasonal one, like my pomegranate salad, Thanksgiving salad, or sweet potato salad. My latest favorite is this fall salad recipe! Appetizers – No small gathering is complete without a cheese ball or festive Thanksgiving charcuterie board. Dessert – Whip up my crustless pumpkin pie or sugar-free pecan pie to finish your holiday meal.
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Turkey breast sizes: The amounts above are based on a 7-pound bone-in turkey breast, which is equivalent to about a 5-pound boneless turkey breast. If yours is smaller, you can scale the entire recipe down by adjusting the number of servings on the recipe card. But, I find it’s fine to use the same ingredient amounts even for smaller turkey breasts. The only exception is the salt — use about 3/4 teaspoon per pound of bone-in turkey breast or 1 teaspoon per pound of boneless turkey breast. Note on onions and nutrition info: I recommend discarding the onions because they won’t have much flavor by the end. Their purpose is to elevate the turkey breast in the slow cooker and add flavor. You can eat them if you like, but they are not included in the nutrition info. The serving size weight is the edible portion, not including bones. Tips: Check out my recipe tips above! I’ve got several tips on getting even cooking for juicy results, how to best spread the butter, info on carving, and even gravy instructions. Storage: Keep leftovers in the fridge for up to 3-5 days. Reheating: Warm in the slow cooker on Low, or in the oven at 300 degrees F, with a little broth to stay juicy. Freezing: Up to 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook! This past weekend, I woke up to my kids making me coffee on a handmade coaster and a sweet little note from them. All the feels. Here’s your reminder to look for those little things to be grateful for. Let me know what they are in the comments below!
