I know I keep posting recipes AFTER the holiday has occurred, but I figured maybe I could help make someone’s holiday a little easier (and tastier!) next year, so bookmark this one! I’m not a fan of baking a whole turkey because a.) I’ve never done it, so it’s intimidating, b.) Ain’t nobody got time for that, and c.) I just plain don’t want to… I need easy, people!
I searched recipes and I came up with my own based on what I liked from all of the recipes I found. If you’d like to see the main recipe I pulled ideas from, take a look here! I never have time to make my own gravy from the drippings, but I’ll add the instructions in case you’d like to try it.
I love this recipe because you can adapt it easily to make as much (I made 3 3-lb turkey breasts in one slow-cooker the last time I made it!) or as little as you’d like. I also love saving the drippings from this recipe to make a great turkey broth that can be saved to use for soups, hearty turkey and noodles, and more! Check out the instructions below for saving the drippings to create a great broth to freeze or use to create other meals.
- 1 tsp paprika
- 1 tsp dried thyme
- 3/4 tsp poultry seasoning
- 3/4 tsp onion powder
- Kosher salt and ground pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- 2 cups chicken broth
- 3 lb boneless, skinless turkey breast (I used 3 in one slow-cooker to feed a large family, but you can adjust accordingly!)
- 7 Tbsp unsalted butter, divided (reserve 3 Tbsp for gravy), room temperature
- 3 Tbsp all purpose flour (for gravy, if you plan on making gravy from drippings)
- In a small bowl, mix paprika, thyme, poultry seasoning, onion powder, and salt and pepper to taste.
- Add onion and celery to the bottom of the slow-cooker and cover with chicken broth.
- Place the turkey breast(s) on top of the vegetables and broth breast side (fat side) up. If the turkey breast(s) come in a netting, leave the netting on during cooking.
- Cut 4 Tbsp of room temperature butter into thin slices and evenly cover the turkey breast(s). Sprinkle the dry rub mix evenly over the turkey.
- Cook on low 4-6 hours. For a larger amount of turkey, I usually estimate an hour per pound (for example, 9 hours for 9 lbs of turkey breast). Once turkey is thoroughly cooked (internal temperature of at least 165 degrees F), remove the turkey from the slow-cooker and let rest 10-15 minutes before slicing.
- Strain slow-cooker drippings in a fine-mesh sieve and discard any solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
Turkey Broth Directions
- Remove all vegetables and turkey pieces and fat from slow cooker and allow all drippings to fully cool in slow cooker.
- Strain the broth into a fully sealed container and refrigerate overnight.
- Once the drippings have fully cooled in the refrigerator, skim the fat off the top of the drippings with a spoon and discard.
- Use the broth or freeze within a week.