Craving a simple holiday main dish that’s still packed with flavor? This juicy turkey breast recipe gives you tender, moist meat with minimal effort. Cooked in the slow cooker, it’s nearly foolproof and comes with a golden skin finish and rich homemade gravy that everyone will love.
Table of Contents
Why you’ll love this juicy turkey breast recipe
A juicy turkey breast is the centerpiece of many Thanksgiving tables, but it often turns out dry or bland. This recipe changes that completely.
The slow cooker locks in moisture, letting the turkey gently cook in its own juices while resting on a bed of garlic, onion, and thyme. That means every bite is infused with savory flavor.
The spice rub adds a punch of paprika, garlic powder, and onion powder for a deep, warming taste. Plus, you don’t need to fuss with a whole turkey, making it perfect for smaller gatherings or anyone who prefers breast meat only.
Best of all, you’ll also get a pot of flavorful juices to turn into the creamiest gravy. With simple prep and almost no babysitting, this is a holiday recipe you’ll make again and again.
Perfect for Thanksgiving or smaller gatherings
This recipe makes just the right amount of turkey to serve 8–10, so it works for both intimate dinners and traditional family feasts.
Beginner-friendly and forgiving
The slow cooker does the hard work for you. Even if you cook it a little longer than planned, the meat stays moist and tender.
Deliciously moist with crispy skin option
The turkey comes out juicy from the slow cooker, and a quick broil adds golden, crispy skin that looks beautiful on your holiday table.
Ingredients you’ll need
Gather just a handful of ingredients to bring this juicy turkey breast to life. The star is, of course, the turkey itself, but the rub and aromatics make it truly special. You’ll also use the slow cooker drippings to create a velvety gravy that ties everything together.
Turkey breast (bone-in or boneless, skin-on)
Choose a 2 kg / 4 lb turkey breast. Keeping the skin helps lock in moisture and gives you that crispy golden finish.
Flavor-packed spice rub
Paprika, garlic powder, onion powder, salt, pepper, and olive oil create a simple but powerful rub that flavors the turkey all over.
Aromatics for slow cooking
Garlic, onion, and thyme form the base in the slow cooker, lifting the turkey up and keeping it from sitting in liquid.
Rich, homemade gravy
Butter, flour, and the cooking juices come together for a smooth, savory gravy that’s perfect for drizzling over turkey and sides.
Step-by-step instructions
Prepare the turkey and rub
Pat the turkey breast dry with paper towels. Mix paprika, garlic powder, onion powder, salt, pepper, and olive oil into a paste. Rub it generously all over the turkey, paying attention to the top and sides.
Layer aromatics in the slow cooker
Place halved garlic, onion, and thyme sprigs at the bottom of your slow cooker. This elevates the turkey and infuses flavor while it cooks.
Slow cook to perfection (with timing and temperature guide)
Set the turkey breast on top of the aromatics. Cook on LOW for 5–6 hours, checking at 5 hours. The internal temperature should reach 165°F (75°C). Cooking on HIGH is not recommended, as it can dry out the meat.
Resting and crisping the skin under the broiler
Once done, remove the turkey and let it rest for 20 minutes. For golden crispy skin, place it under the broiler about 12 inches from the heat for 3–5 minutes.
Making the gravy from cooking juices
Strain the cooking juices, pressing on solids to extract flavor. Top up with broth or water to make 2 cups. In a saucepan, melt butter, stir in flour, then whisk in the juices. Simmer until thickened and season with salt and pepper.
Cooking tips for the juiciest turkey breast
Bone-in vs boneless and skin-on benefits
Bone-in adds flavor and helps the turkey stay moist, while skin-on creates a barrier against drying and delivers that golden finish.
Cooking time and doneness temperature
Always cook low and slow until the turkey reaches 165°F (75°C). Overcooking by an hour or two won’t ruin it thanks to the slow cooker.
Why you should elevate the turkey in the slow cooker
Placing it on garlic and onion keeps the turkey out of excess liquid, preventing sogginess while adding delicious depth of flavor.
What to do if your turkey is brined or pre-seasoned
Reduce the salt in the rub by half if your turkey is brined. If it’s already seasoned, skip the rub to avoid overpowering flavors.
Serving suggestions
Classic Thanksgiving side dishes
This juicy turkey breast pairs beautifully with buttery herb stuffing, creamy mashed potatoes, green beans, and sweet potato casserole with marshmallows. Don’t forget to save room for apple cheesecake bars for your Thanksgiving dessert table.
Leftover ideas: soups, sandwiches, and pot pies
Leftover turkey is versatile. Use it in hearty soups, layer it in sandwiches with cranberry sauce, or bake it into comforting pot pies.
Recipe notes and make-ahead options
Adjusting salt for brined or seasoned turkey
Cut the added salt by half if your turkey is pre-brined. Taste before adding more.
Cooking ahead and reheating
You can cook the turkey earlier in the day, refrigerate it, and then reheat under the broiler to crisp the skin before serving.
Gravy storage and reheating tips
Gravy can be made a day ahead. Store in the fridge and reheat gently on the stove, whisking if it separates.
Flexible cooking time
Don’t worry if your turkey cooks a bit longer. The slow cooker method is forgiving, keeping the meat juicy even with extra time.
FAQ about juicy turkey breast
How do you keep turkey breasts from drying out?
Cook on LOW in the slow cooker and keep the skin on to lock in juices.
What is the secret to a moist turkey?
Slow cooking and resting the meat before slicing are key.
How do I put moisture in my turkey breast?
The slow cooker creates steam and natural juices that keep the turkey tender.
What temperature is a juicy turkey breast?
Always cook until the thickest part reaches 165°F (75°C).
Other recipes you may enjoy
- Buttery herb stuffing to pair with turkey
- How to grill your turkey on Thanksgiving
- Sweet potato casserole with marshmallows
- Apple cheesecake bars for your Thanksgiving dessert table
Conclusion
This juicy turkey breast recipe proves that you don’t need a whole bird to have a festive centerpiece. The slow cooker makes it simple, while the spice rub and aromatics bring incredible flavor. With golden crispy skin, tender meat, and homemade gravy, this dish guarantees a stress-free and satisfying holiday meal. For more inspiration, you can check out my Pinterest recipe collection filled with cozy Thanksgiving ideas.
Juicy Turkey Breast
Equipment
- Slow cooker Large enough to fit the turkey breast
- Broiler For crisping the skin after cooking
- Saucepan For making the gravy
Ingredients
- 2 kg / 4 lb turkey breast (bone-in or boneless, skin-on, thawed if frozen)
- 1 head garlic, halved horizontally
- 1 whole onion, unpeeled and halved
- 5 sprigs thyme (or 2 tsp dried thyme)
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds black pepper
- 2 tbsp olive oil
- 4 tbsp / 50 g butter
- ¼ cup / 35 g flour
- 2 cups turkey cooking juices (topped up with chicken broth if needed)
- salt and pepper to taste
Instructions
- Mix garlic powder, onion powder, paprika, salt, pepper, and olive oil into a paste. Pat turkey dry and rub it all over.
- Layer garlic, onion, and thyme at the bottom of the slow cooker. Place turkey breast on top.
- Cook on LOW for 5–6 hours, checking at 5 hours. Turkey is done when the thickest part reaches 165°F (75°C).
- Remove turkey and let rest for 20 minutes. For crispy skin, broil 12 inches from heat for 3–5 minutes until golden.
- Strain cooking juices and press solids for flavor. Top up to 2 cups if needed. Melt butter in saucepan, whisk in flour, then gradually add juices. Simmer until thickened, season with salt and pepper.
