Ingredients
Scale
- 3-4 pound boneless turkey breast roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 1 tablespoon cornstarch (optional, for gravy)
- 2 tablespoons cold water (optional, for gravy)
Instructions
- Rub the turkey breast roast with olive oil. In a small bowl, combine salt, pepper, thyme, rosemary, and garlic powder. Sprinkle the spice mixture evenly over the turkey breast.
- Place the seasoned turkey breast in the crock pot. Pour chicken broth around the sides of the turkey.
- Cover and cook on low for 4-6 hours, or until the internal temperature reaches 165°F (74°C).
- Carefully remove the turkey breast from the crock pot and let it rest for 10-15 minutes before slicing. If desired, use the pan drippings to make gravy.
- To make gravy: Whisk together cornstarch and cold water in a small bowl. Pour the pan drippings from the crock pot into a saucepan. Bring to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
Notes
For extra flavor, add sliced onions, carrots, and celery to the bottom of the crock pot before placing the turkey breast. You can also use fresh herbs instead of dried. Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Serve with your favorite sides, such as mashed potatoes, stuffing, and cranberry sauce.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg