Thanksgiving Slow-Cooked Turkey Breast with Fresh Herbs and Homemade Gravy

Prep Time 15

Cook Time 5

Total Time 5 15

Course Main Course

Cuisine American

Servings 6

Crockpot / Slow Cooker (6-quart) This size comfortably fits a 3 to 4-pound turkey breast. If you’re using a larger roast like a Butterball turkey breast roast, ensure your slow cooker is roomy enough for even cooking.
Mixing bowl For preparing the herb butter.
Small Whisk or Fork To blend your butter and herbs evenly.
Tongs For placing and removing the turkey from the crockpot.
Meat Thermometer A must for ensuring safe internal temperature (165°F).
Medium saucepan For preparing the gravy.
Fine mesh strainer To strain out solids from the cooking liquid for a smooth gravy.

1 3 to 4 lb crock pot turkey breast boneless or bone-in (both work great, but boneless is easier to slice)
3 tablespoons unsalted butter softened
4 cloves garlic minced
1 tablespoon fresh rosemary finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika optional, for a hint of color and smoky flavor
1 small onion quartered
2 stalks celery chopped into large pieces
2 medium carrots chopped
1 cup low-sodium chicken broth or turkey broth, if you have it

In a small bowl, mix softened butter with minced garlic, rosemary, thyme, sage, salt, pepper, and paprika (if using). This mixture will act as a flavor bomb, infusing the turkey with fresh, herbaceous notes while keeping it moist.

Pat the turkey breast dry with paper towels—this helps the herb butter stick. Gently loosen the skin (if your breast still has it) and rub about half the herb butter underneath, directly onto the meat. Rub the remaining butter all over the outside of the turkey breast.

Place the chopped onion, celery, and carrots in the bottom of the crockpot. These not only add flavor but also elevate the turkey slightly, helping it cook more evenly. Pour the chicken broth over the vegetables.

Set the prepared turkey breast on top of the vegetables, skin-side up if applicable. Cover and cook on low for 5 hours, or until the internal temperature reaches 165°F. For a Butterball turkey breast roast or any store-bought variety, be sure to check doneness using a thermometer inserted into the thickest part.

Once fully cooked, carefully transfer the turkey to a cutting board and tent it with foil. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.

Strain the cooking liquid through a fine mesh strainer into a bowl or measuring cup. Discard solids. In a saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk constantly for about 1 minute to make a roux. Gradually pour in 1½ to 2 cups of the strained cooking liquid, whisking to prevent lumps. Simmer for 5–7 minutes, until thickened to your liking. Season with salt and pepper as needed.

Slice the turkey breast and pour the gravy over top. Serve hot alongside your favorite sides.