Slow Cooker Turkey Breast Roast {Boneless}
Servings 10 servings
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}
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.
Nutrition
Calories: 246kcalCarbohydrates: 5gProtein: 38gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 189mgSodium: 438mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 3089IUVitamin C: 3mgCalcium: 75mgIron: 4mg
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