This slow cooker turkey roast is the best quick and easy herbed turkey recipe for a festive dinner or filling weeknight meal! Featuring a tender and juicy boneless turkey breast roast, lots of herbs, and plenty of veggies, it’s the perfect main course to serve with all your favourite sides this holiday season! {Gluten-free & Dairy-free}
Slow Cooker Turkey Roast – So Juicy!
One common complaint I hear about turkey breast is that it’s bland and dry. Well, not anymore! This slow cooker turkey roast recipe features an herbed rub and a long, slow cooking process to lock in both flavour and moisture for the most delicious turkey ever!
Better yet, it’s paired it with hearty vegetables for an easy thanksgiving dinner or holiday meal you can prepare in no time at all. No more fussing around in the kitchen all day!
This recipe for boneless turkey roast is great served on its own for a healthy low-carb dinner, but also tastes great along with quick sides like mashed potatoes with Greek yogurt and roasted beets and carrots salad.
It requires just 15 minutes of prep work and is a breeze to clean up. No messy oven or carving a whole bird required! Just toss all the ingredients in the slow cooker in the morning, set it and forget it.
You can even make your own homemade gravy from the drippings! It’s the perfect smaller turkey recipe for a smaller crowd or holiday gathering.
For more delicious turkey recipes, be sure to check out this Air Fryer Boneless Turkey Breast and Stuffed Turkey Breast with Orange Honey Glaze!
What is a Boneless Turkey Roast?
Boneless turkey roast is a turkey roast that has had the bones removed either mechanically or by a butcher. As a result, it is easier to prepare, requires less cooking time, and is a breeze to slice.
Why We Love This Crockpot Turkey Breast Roast
- Easy: A super low-maintenance meal, all you have to do is season the turkey, place it in the slow cooker, and whip up the gravy. Plus, it frees up oven space for all your other sides!
- Healthy: On its own, turkey is high in protein and fairly lean, making it a great protein source. However, I’ve also paired it with vegetables for extra nutrients and fibre for a more balanced and filling meal.
- Juicy: Unlike some oven-baked turkey recipes that tend to dry out the meat, the slow cooker locks in the juices for the ultimate delicious, moist and tender turkey breast.
Ingredient Notes
For the Slow Cooker Turkey Roast
- Turkey Roast: I used a 5-pound boneless turkey roast, but you can use whatever size roast you require. Feel free to use a bone-in turkey roast if you prefer, but you may need to adjust the cooking time as they typically take longer to cook. A turkey tenderloin would also work.
- Broth: I typically use a reduced sodium chicken broth to cut down on the sodium, but vegetable broth would work too.
- Veggies: Onions, carrots, and garlic combine to create a healthy, flavourful slow cooker turkey roast recipe. Some of the cooked veggies are also used to create the gravy at the end as well for added flavour.
- Seasonings: Garlic, rosemary, sage, thyme, paprika, salt, and pepper infuse flavour into the veggies and meat ensuring you never have bland turkey ever again.
- Oil: I like to use extra virgin olive oil to help the spice rub stick to the turkey, lock in moisture, and add a boost of healthy fats. If you prefer a more buttery taste, the oil can be substituted with softened butter instead.
For the Gravy
- Cornstarch: Helps to thicken the leftover dripping when combined with water to create the perfect gravy consistency.
- Salt and Pepper: Added for a little extra flavour.
How to Make A Boneless Turkey Breast in Slow Cooker
Step 1 – Prepare the Turkey and Slow Cooker
- Cut the netting off the turkey roast with scissors, and pat down the turkey breast dry with paper towels.
- Place broth, onion, carrots, smashed garlic cloves, fresh rosemary, thyme and sage sprigs across the bottom of the slow cooker.
Step 2 – Season the Crockpot Turkey Roast
- In a small bowl, mix olive oil with minced garlic, chopped rosemary, chopped fresh sage, chopped fresh thyme, paprika, salt, and pepper until combined.
- Rub the mixture over the turkey roast, covering the top, bottom, sides and under the turkey skin.
Step 3 – Cook the Turkey Breast with Vegetables
- Cook for 5-6 hours on low or until internal temperature reaches 155-160 degrees F. Periodically test the internal temperature with an instant-read thermometer. This is an important step to prevent overcooking since the cooking time will depend on the size of the roast and how cold it is when you put it into the slow cooker.
- Once the turkey roast reaches 155-160 degrees F, remove from the slow cooker and place in a roasting pan.
How to Get Crispy Skin
One downside of cooking boneless turkey roast in the slow cooker is that the skin does not crisp up.
To help achieve a similar crispy texture, broil the turkey on low for 5-10 minutes or until the surface is lightly browned and crispy and the internal temperature reaches 165 degrees F. The skin will get nicely browned and crisp right up!
How to Make Gravy From Drippings
- To prepare the gravy recipe, place a fine wire mesh strainer over a blender, and strain the mixture from the bottom of the slow cooker, so that the broth goes into the blender. Add half of the cooked onion and roasted garlic cloves from the bottom of the slow cooker to the blender.
- Blend until pureed. The mixture will have a foam on the surface, but this will disappear when you boil it on the stove.
- Transfer the gravy mixture to a small pot over medium heat.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Transfer it to the saucepan, increase the heat, and bring the ingredients to a boil, stirring frequently, until thickened.
- Season the gravy with salt and pepper, to taste.
Pro tip: Don’t skip the step where you let the turkey breast rest under a tent of foil. This allows the juices to infuse back into the turkey. If you slice into it too quickly, it will lose some of its juiciness.
Cooking Time for Turkey Breast Roast
Below, you’ll find some estimated cooking times for cooking a bone-in or boneless turkey roast in the slow cooker. Be sure to periodically check the internal temperature to make sure that it reaches 155-160 degrees F. Remember that we’ll be placing the turkey breast roast in the broiler to crisp up so it will finish cooking then.
You may need to cook it for slightly longer if using bone-in and slightly less time for boneless. The final cooking time will depend on the weight of the turkey. Keep in mind that once the turkey breast is done broiling, you’ll want to the roast to reach a final internal temperature of 165 degrees F.
Approximate Cooking Times:
- 2 lbs: 3 hours on low
- 3 lbs: 4 hours on low
- 4-5 lbs: 5-6 hours on low
- 7-8 lbs: 6-7 hours on low
- 9-10 lbs: 8-9 hours on low
Keep scrolling for the full printable recipe!
Tips for Juicy Turkey Breast Roast
- You can order a turkey breast roast through your local butcher or use a frozen butterball turkey roast if that’s all you can find. The one from the butcher will most likely be fresh, but the butterball turkey is frozen, so you will need to let it thaw for a couple of days before cooking.
- We ordered our boneless turkey roast fresh from the butcher and it was a 5 lb roast with a combination of white and dark meat. You may need to adapt cooking time according to the size of your roast. Follow the same procedure once it’s thawed and patted dry.
- If you’re using a butterball turkey breast, you may wish to reduce the amount of salt added since it’s typically already pre-brined.
- We used a skin-on turkey breast roast, which is recommended as it adds extra moisture for more juicy turkey.
- When removing the netting from the roast, tuck the roast together so that it stays compact, to ensure that the roast doesn’t spread out.
- If possible, use an oval-shaped slow cooker rather than a circular one since it will better fit the roast. I used the Hamilton Beach 6-quart crockpot and it fit the turkey roast perfectly.
- Be sure to check the temperature periodically throughout the cooking time to ensure that it doesn’t overcook, as this will result in a less moist turkey.
- One disadvantage of cooking the turkey roast in a slower cooker is that the skin doesn’t get crispy. That’s why it’s best to put it under the broiler for several minutes to help the skin get browned and crispy like a traditional turkey. It gives it an overall better taste and presentation.
- Don’t skip the step where you tent it with the foil and let it rest, since this allows the juices to infuse back into the turkey. If you slice into it too quickly, it will lose some of its juiciness.
Recipe FAQs
You can usually purchase a boneless turkey roast from a local butcher. Or, frozen butterball turkeys from the store can be used if that’s all you can find.
Yes! However, the USDA does give out a few guidelines for doing so including cutting large turkey roasts into smaller pieces, start the cooking process on high for at least an hour, and use a food thermometer to ensure your turkey reaches a final internal temperature of 165 degrees F before serving.
Yes, just be sure to adjust the cooking time accordingly.
No it isn’t recommended. Cooking any frozen food in the crockpot can pose as a food safety issue and may result in food borne illness.
This recipe for boneless turkey roast tastes best fresh and served right away while it’s still warm. However, you can use leftovers for other recipes like turkey and rice soup and Mini Turkey Meatloaf Muffins!
The amount of turkey consumed, of course, will vary from guest to guest. However, the general rule of thumb is to plan for 1 1/2 pounds per guest for bone-in turkey and 8 ounces per guest for boneless turkey roast.
Storage & Reheating Guidelines
Storing leftovers: Once cooked and cooled, transfer leftover slow cooker turkey roast to an airtight container, and keep it in the fridge for 3-4 days.
To reheat: When you’re ready to eat, add the turkey roast back to the slow cooker on low heat. Or, warm it in the oven at 300 degrees F. For either option, you’ll want to add a little extra broth to keep the turkey juicy and prevent it from drying out.
What to Serve with Turkey Roast
There are so many different options for side dishes to serve with this crockpot turkey breast!
For a filling dinner, try pairing it with cinnamon orange cranberry sauce and homemade turkey gravy without drippings and some of the other options below:
- Turkey Charcuterie Board
- Cranberry Apple Walnut Stuffing
- Green Beans with Cranberries and Almonds
- Sweet Potato Casserole Without Marshmallows
- Air Fryer Butternut Squash Cubes
- Quinoa Salad with Pomegranate
- Healthy Squash Casserole
- Maple Bacon Balsamic Brussel Sprouts
- Crockpot Butternut Squash Mac and Cheese
- Butternut Squash Barley Risotto
- Healthy Mashed Sweet Potatoes
What to Do with Leftover Turkey Breast
Say goodbye to boring leftovers. There are endless ways to repurpose leftover turkey into a completely new dish!
Some of my favourite ways to use it include:
- Making Leftover Turkey Rice Soup
- Replacing the chicken with turkey in this Cranberry Walnut Chicken Salad
- In a Healthy Turkey Wrap
- As the protein in stuffed peppers
- Using turkey instead of chicken for Turkey Noodle Soup
Recipe Variations
- Adapt herbs: Feel free to adjust the amount of herbs used or mix and match your favourites to enhance the flavour of this slow cooker turkey breast with vegetables even more! You can also sub in dried herbs and garlic powder instead of the fresh ingredients if preferred.
- For a hint of sweetness: Add coconut sugar or brown sugar to the spice rub.
- Sub in chicken: If you’re not a fan of turkey, use boneless chicken breasts instead.
More Healthy Slow Cooker Recipes
- Slow Cooker Thanksgiving Chicken
- Slow Cooker Ham with Pineapple
- Creamy Chicken Enchilada Soup
- Easy Lazy Lasagna Soup
- Hearty Italian White Bean Soup
- Buffalo Chicken Chili
- BBQ Shredded Chicken Sandwiches
Did you make this recipe? Scroll down to leave a star rating and review!
Slow Cooker Turkey Breast Roast {Boneless}
Ingredients
- 5 pound boneless turkey roast
- 3/4 cup reduced sodium chicken broth
- 1 large onion cut into chunks
- 3 large carrots cut into chunks
- 4-6 garlic cloves smashed
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh sage
- 2 sprigs of fresh thyme
For the turkey roast rub:
- 2 tablespoons olive oil (or use softened butter)
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon paprika
- 1-2 teaspoons salt
- 1 teaspoon black pepper
For the gravy (optional):
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Cut the netting off the turkey roast with scissors if desired and pat down the turkey breast dry with paper towels.
- Place broth, onion, carrots, smashed garlic cloves, fresh rosemary, thyme and sage sprigs across the bottom of the slow cooker.
For the turkey roast rub:
- In a small bowl, mix olive oil with minced garlic, chopped rosemary, chopped fresh sage, chopped fresh thyme, paprika, salt, and pepper until combined. Rub the mixture over the turkey roast, covering the top, bottom, sides and under the skin.
- Place the turkey on top of the vegetables and herbs in the slow cooker. This allows for air circulation around the roast, which will help ensure that nothing sticks to the bottom of the crockpot.
- Cook for 5-6 hours on low or until internal temperature reaches 155 degrees F. Periodically test internal temperature with a meat thermometer. This is an important step to prevent overcooking since the cooking time will depend on the size of the roast and how cold it is when you put it into the slow cooker.
- Once the turkey roast reaches 155-160 degrees F, remove from the slow cooker and place in a roasting pan. Broil on low for 5-10 minutes or until the surface is lightly browned and crispy and the internal temperature reaches 165 degrees F.
- Remove from the oven and tent it with foil for 15 minutes before cutting, to allow the juices to infuse back into the meat.
For the optional gravy:
- Meanwhile, for the gravy, place a fine wire mesh strainer over the blender and strain the mixture from the bottom of the slow cooker, so that the broth goes into the blender. Add half of the cooked onion and roasted garlic cloves from the bottom of the slow cooker to the blender. Blend until pureed. It will have a foam on the surface, but this will disappear when you boil it on the stove.
- Transfer gravy mixture in blender to a small pot over medium heat. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Transfer to the saucepan, increase heat and bring to a boil, stirring frequently, until thickened.
- Season gravy with salt and pepper, to taste. Slice turkey and serve with gravy and cranberry sauce, if desired.
Notes
- You can order a turkey breast roast through your local butcher or use a frozen butterball turkey roast if that’s all you can find. The one from the butcher will most likely be fresh, but the butterball turkey is frozen, so you will need to let it thaw for a couple of days before cooking.
- We ordered our boneless turkey roast fresh from the butcher and it was a 5 lb roast with a combination of white and dark meat. You may need to adapt cooking time according to the size of your roast. Follow the same procedure once it’s thawed and patted dry.
- If you’re using a butterball turkey breast, you may wish to reduce the amount of salt added since it’s typically already pre-brined.
- We used a skin-on turkey breast roast, which is recommended as it adds extra moisture for more juicy turkey.
- When removing the netting from the roast, tuck the roast together so that it stays compact, to ensure that the roast doesn’t spread out.
- If possible, use an oval-shaped slow cooker rather than a circular one since it will better fit the roast. I used the Hamilton Beach 6-quart crockpot and it fit the turkey roast perfectly.
- Be sure to check the temperature periodically throughout the cooking time to ensure that it doesn’t overcook, as this will result in a less moist turkey.
- Don’t skip the step where you tent it with the foil and let it rest, since this allows the juices to infuse back into the turkey. If you slice into it too quickly, it will lose some of its juiciness.
Fabulous! Ths turkey breast was so flavorful and moist!
So happy you loved it Jo! I appreciate you returning to leave a review :)