Crockpot Turkey Breast

By Becky Hardin

Published Sep 29, 2025

A crockpot turkey breast on a plate with orange slices. - 3

Crockpot Turkey Breast is a simple, foolproof way to serve up tender, juicy turkey without the holiday stress. Cooking your turkey in the slow cooker not only frees up precious oven space, but it also locks in flavor and moisture. Nestled on top of vegetables and simmered with chicken broth and fresh herbs, this turkey breast comes out perfectly seasoned and ready to impress, whether it’s Thanksgiving, a smaller holiday gathering, or a cozy Sunday dinner.

5-Star Review

“This was our first year hosting, and I love my Crockpot. I was so happy to find this recipe, and it did NOT disappoint. Everyone was raving. It’s delicious, so juicy, and tender. Perfect turkey. I’ll be doing this every year!” – Lindsey

I started making turkey breast in the crockpot when I got tired of juggling oven space. Since then, it’s been a game-changer! The meat stays moist and flavorful because of the herbs and veggies. Plus, I don’t have to hover in the kitchen all day. Even better, it’s the perfect solution for smaller gatherings. That way, you still enjoy the classic holiday flavor without cooking a whole bird.

Tips for Beginners

Cook turkey safely . Cooking turkey in a slow cooker is just as safe as using the oven. Always thaw the turkey breast before brining and cooking, and make sure the internal temperature reaches 165°F before serving.
Go boneless. A boneless turkey breast is the perfect size for small gatherings. It’s much easier to prepare, cook, and slice than a bone-in breast or whole bird.
Use the right size crockpot . With a 5-pound turkey breast and vegetables, you’ll need a slow cooker that’s at least 6 quarts. This size ensures even cooking and enough room.
Keep it juicy . Turkey breast is lean, which makes it prone to drying out. Brining locks in moisture, and cooking low and slow in the crockpot means it bastes itself as it cooks. This results in tender, flavorful meat without the fuss of constant basting.
Plan ahead . Don’t forget to brine! The turkey breast needs at least 8 hours in the brine before you add it to the crockpot.

Ingredients1x2x3x

For the Brine

▢ 1 quart (or 4 cups) apple juice or apple cider
▢ 1 gallon cold water
▢ 3 stems fresh rosemary
▢ 3 cloves garlic chopped
▢ ¾ cup kosher salt
▢ 1½ cups brown sugar
▢ 2 tbsp whole peppercorns
▢ 4 whole bay leaves
▢ peel of 2 large oranges

For the Turkey

▢ 5 lbs boneless fresh turkey breast thawed, if frozen*
▢ 1 tsp kosher salt
▢ ½ tsp freshly ground black pepper
▢ ½ tsp dried sage
▢ 2 tsp chopped fresh rosemary leaves
▢ zest of 1 large orange
▢ 3 ribs celery each cut into thirds
▢ 2 yellow onions peeled and halved
▢ 3 carrots scrubbed, peeled, and halved lengthwise
▢ 1 cup low-sodium chicken broth
▢ 6 tbsp unsalted butter melted (⅔ stick)

Video

Instructions

Brining the Turkey

Combine all brine ingredients in a large nonreactive pot. Heat and stir, about 5-10 minutes, or until sugar and salt dissolve. Remove from heat and cool completely. Add the turkey breast, cover and refrigerate overnight or at least 8 hours. 1 quart (or 4 cups) apple juice, 1 gallon cold water, 3 stems fresh rosemary, 3 cloves garlic, ¾ cup kosher salt, 1½ cups brown sugar, 2 tbsp whole peppercorns, 4 whole bay leaves, peel of 2 large oranges, 5 lbs boneless fresh turkey breast

Cooking the Turkey

Set slow-cooker to HIGH and spray the interior with nonstick spray.
Remove the turkey from the pot and rinse it thoroughly with cold water, and pat it dry with paper towels.
Place the celery, onions, and carrots in the bottom of the slow-cooker, and pour the broth over the vegetables. 3 ribs celery, 2 yellow onions, 3 carrots, 1 cup low-sodium chicken broth
Set the turkey breast on top of the vegetables and pour melted butter over the turkey. 6 tbsp unsalted butter
Sprinkle the breast with salt, black pepper, sage, rosemary and orange zest. 1 tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp dried sage, 2 tsp chopped fresh rosemary leaves, zest of 1 large orange
Cover the slow-cooker and cook on HIGH 2 hours, reduce the temperature to LOW and cook an additional 1-2 hours or until the internal temperature of the middle of the turkey breast registers 165°F-168°F.
Remove the breast from the slow-cooker, cover with foil and let it rest 15 minutes.
Cut into ½-inch slices and serve. Enjoy!

Equipment

Crockpot

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Crockpot Turkey Breast

Make the brine: In a large nonreactive pot, combine 1 quart (4 cups) apple juice or apple cider, 1 gallon cold water, 3 stems fresh rosemary, 3 cloves chopped garlic, ¾ cup kosher salt, 1½ cups brown sugar, 2 tbsp whole peppercorns, 4 whole bay leaves, and the peel of 2 large oranges. Heat and stir for about 5–10 minutes, or until the sugar and salt are fully dissolved. Remove the pot from the heat and allow the mixture to cool completely. Add the boneless fresh turkey breast (thawed, if frozen) to the cooled brine, cover, and refrigerate overnight or for at least 8 hours.

spraying a slow cooker with cooking spray - 7

Prep the slow cooker: Set your slow cooker to HIGH and spray the inside with nonstick spray. Remove the brined turkey from the pot, rinse it thoroughly with cold water, and pat it completely dry with paper towels.

vegetables and broth including onion, celery, and carrots - 8

Add vegetables and broth: Place 3 ribs of celery (cut into thirds), 2 yellow onions (peeled and halved), and 3 carrots (scrubbed, peeled, and halved lengthwise) in the bottom of the slow cooker. Pour in 1 cup of low-sodium chicken broth.

orange zest being sprinkled to season a turkey - 9

Season the turkey: Set the turkey breast on top of the vegetables and pour 6 tbsp melted unsalted butter (about ⅔ stick) evenly over the top. Sprinkle the turkey with 1 tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp dried sage, 2 tsp chopped fresh rosemary leaves, and the zest of 1 large orange.

Cook the turkey: Cover the slow cooker and cook on HIGH for 2 hours. Then reduce the heat to LOW and continue cooking for another 1–2 hours, or until the internal temperature in the thickest part of the turkey breast reaches 165°F–168°F.

turkey plated with orange slices under it - 11

Rest and serve: Carefully remove the turkey breast from the slow cooker, cover it loosely with foil, and let it rest for 15 minutes before slicing. Cut into ½-inch slices and serve warm. Enjoy!

Flavor Variations

Switch up the flavor by seasoning your turkey breast with any of these tasty options:

Turkey rub
Chicken seasoning
Creole seasoning
Italian seasoning
Blackened seasoning
Herbs de Provence

How to Store and Reheat

Store leftover crockpot turkey breast in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey in a baking pan with some turkey stock or pan drippings and bake at 350°F for about 30 minutes, or until warmed through.

Freeze crockpot turkey breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Now that the turkey’s happily cooking away in the slow cooker, you’ve got plenty of time to focus on the sides. I love serving it with roasted Brussels sprouts for a crispy, caramelized bite, or creamy mashed potatoes to soak up all the gravy. A tart and tangy cranberry sauce adds the perfect pop of freshness, while sweet potato casserole brings a touch of sweetness. And for something a little unexpected butternut squash stuffing makes a hearty, flavorful addition to the table.

Our Crockpot Turkey Breast recipe was originally published 10/16/23. It was retested, reworked, and republished to be better than ever 9/29/25.

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Equipment

Crockpot