Can I use a bone-in turkey breast instead?

Absolutely! Bone-in turkey breasts work wonderfully and often have even more flavor. Just add about 30-60 minutes to the cooking time and make sure to check the internal temperature reaches 165°F. The meat closest to the bone may take longer to cook properly.

What if I can't find turkey gravy packets?

Chicken gravy packets make a great substitute. You can also use 3 tablespoons of flour mixed with 3 tablespoons of butter (melted) to create a roux, then add to the liquid in the slow cooker after removing the turkey.

Can I cook this on high to save time?

While possible, I don't recommend it. Cooking on low creates a more tender, juicy turkey breast. If you're in a hurry, cooking on high for about 2 hours might work, but watch carefully with a meat thermometer to avoid overcooking.

Is this recipe gluten-free?

Standard gravy mixes typically contain gluten. For a gluten-free version, look for specifically labeled gluten-free gravy packets, or make your own gravy with cornstarch or gluten-free flour alternatives.

Slow Cooker Turkey Breast with Gravy Recipe

Description

This Slow Cooker Turkey Breast with Gravy is a succulent and flavorful dish that’s perfect for a cozy family dinner or a holiday meal. It’s incredibly easy to prepare, requiring minimal effort yet delivering maximum taste. The slow cooker ensures the turkey breast turns out tender and juicy, while the homemade gravy adds a savory, comforting finish.

Ingredients

Units Scale

Turkey

3 pound boneless turkey breast

Gravy Mixture

1 cup water
1 ounce envelope brown gravy mix
2 (1 ounce) envelopes turkey gravy mix (divided)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/2 teaspoon black pepper

Toppings

4 tablespoons butter

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Instructions

Prepare the Slow Cooker
Place the boneless turkey breast into your slow cooker. This will serve as the base for a flavorful and moist dish.
Ingredient used: 3 pound boneless turkey breast.
Mix the Gravy Mixture
In a bowl, combine water, brown gravy mix, 1 envelope of turkey gravy mix, smoked paprika, garlic powder, onion powder, poultry seasoning, and black pepper. Whisk until the ingredients are fully dissolved and well blended.
Ingredients used: 1 cup water, 1 ounce envelope brown gravy mix, 1 envelope turkey gravy mix, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning, ½ teaspoon black pepper.
Pour and Top with Butter
Pour the gravy mixture evenly over the turkey breast in the slow cooker. Then, slice the butter into small pieces and arrange the slices on top of the turkey.
Ingredient used: 4 tablespoons butter.
Cook the Turkey
Cover the slow cooker and cook on low for 3-4 hours, or until the turkey’s internal temperature reaches 165°F. Avoid lifting the lid to maintain heat and moisture. Use a meat thermometer to check for doneness.
Remove and Rest
Carefully remove the turkey from the slow cooker and set it aside. This allows the flavors to settle and keeps the meat juicy.
Prepare the Gravy
If desired, remove any large bits from the gravy using a slotted spoon. Whisk in the second envelope of turkey gravy mix and cook the mixture on high for approximately 15 minutes, or until it thickens.
Slice and Serve
Slice the turkey into portions and add it back to the slow cooker to keep it warm. Serve with the thickened gravy and enjoy immediately.

Notes

Use a Meat Thermometer: Ensure the turkey reaches an internal temperature of 165°F for safe eating.
Don’t Lift the Lid: Keep the slow cooker closed during cooking to maintain heat and moisture.
Customize Seasonings: Adjust the spices or add fresh herbs to suit your taste preferences.
Make Extra Gravy: Double the gravy ingredient quantities for more sauce if you’re a gravy lover.
Let It Rest: Allow the turkey to rest after cooking before slicing to maximize juiciness.

Nutrition

Serving Size: 6 ounces
Calories: 280
Sugar: 1g
Sodium: 750mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 30g
Cholesterol: 95mg