Ingredients
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3–4 lb boneless turkey breast
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2 tbsp olive oil or melted butter
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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1 tsp dried rosemary
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1 cup chicken broth
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2 tbsp unsalted butter (for gravy)
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2 tbsp all-purpose flour (for gravy)
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1–2 tsp fresh herbs (parsley, thyme, rosemary), chopped
Instructions
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Rub turkey breast with olive oil or butter and season with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
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Place turkey in the crockpot and pour chicken broth around it.
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Cook on Low for 4–5 hours or until internal temperature reaches 165°F (74°C).
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Remove turkey and let rest.
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To make gravy: Pour juices from the crockpot into a skillet, melt butter, whisk in flour to form a roux, and simmer until thickened. Stir in chopped fresh herbs.
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Slice turkey and serve with herb butter gravy.
Notes
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Use a meat thermometer to ensure turkey is perfectly cooked.
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Can add onions, garlic, or carrots to the crockpot for extra flavor.
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Leftover turkey can be shredded for sandwiches or salads.
- Prep Time: 6m
- Cook Time: 5h
Nutrition
- Calories: 450