If you’re craving a flavorful turkey dinner without the work of roasting in the oven, this Butterball turkey breast roast made in the slow cooker is the perfect answer. It’s juicy, herb-scented, and incredibly simple to prepare. With just a few steps and a handful of ingredients, this crock pot turkey roast becomes a hearty centerpiece for any holiday or weekday meal.
Here, food is about warmth and ease, not complexity. This dish reflects that philosophy perfectly. It’s a comforting, no-fuss recipe that brings delicious results to the table—without hours spent in the kitchen.
Table of Contents
Why You’ll Love This Recipe
This slow cooker turkey roast recipe is ideal for busy cooks who still want to serve something flavorful and satisfying. There’s minimal hands-on time, and the results are consistently juicy and delicious.
- The turkey stays moist thanks to slow, gentle cooking in broth and aromatics.
- A simple herb and garlic rub infuses every bite with savory flavor.
- It’s a practical solution for holiday meals or everyday dinners.
Ingredients You’ll Need
Here’s a breakdown of what you’ll need to make this dish, and why each item matters.
Butterball Boneless Turkey Breast Roast (5 pounds)
This is the main component of the recipe. If your roast has skin, keep it on to lock in moisture. Be sure to thaw it completely before cooking. Butterball roasts are typically pre-seasoned, so taste as you go and adjust the salt.
Low-Sodium Chicken Broth (¾ cup)
Adds moisture and prevents the roast from drying out. It also acts as a base for the optional gravy.
Onion (1 large, chopped into large pieces)
As it cooks, onion releases sweetness and helps build flavor in the broth.
Carrots (3, chopped)
Add a subtle sweetness and color, and double as a vegetable side dish.
Garlic Cloves (4 to 6, smashed)
Whole garlic adds depth as it slowly cooks and softens in the broth.
Fresh Rosemary, Sage, and Thyme (2 sprigs each)
These herbs create the traditional Thanksgiving flavor. Their aroma fills the kitchen as they cook.
For the Seasoning Rub
Olive Oil (2 tablespoons)
Helps the seasoning stick and adds richness. You can substitute with butter if preferred.
Minced Garlic (3 cloves)
Enhances the surface flavor of the roast.
Chopped Rosemary, Sage, and Thyme
Freshly chopped herbs give the rub bold, aromatic character.
Paprika (1 teaspoon)
Contributes a mild smokiness and adds a golden hue during broiling.
Salt (1 to 2 teaspoons)
Adjust depending on whether your turkey is pre-brined.
Black Pepper (1 teaspoon)
Brings a touch of spice and rounds out the flavors.
For Optional Gravy
Cornstarch (2 tablespoons) and Water (2 tablespoons)
This combination thickens the strained broth into a smooth gravy.
Salt and Pepper to Taste
Use to adjust seasoning once the gravy is complete.
How to Make Butterball Turkey Breast Roast in the Crock Pot
Start by removing the netting from the turkey, if present, and pat the roast dry with paper towels. A dry surface helps the rub stick and promotes even cooking.
In the bottom of your slow cooker, layer the chicken broth, chopped onions, carrots, garlic, and fresh herb sprigs. These ingredients form a flavor-packed base that keeps the turkey juicy.
Next, mix together the olive oil, minced garlic, chopped herbs, paprika, salt, and pepper in a small bowl. Rub this mixture all over the turkey breast, including under the skin if you can.
Place the turkey on top of the vegetables and herbs. This lifts the meat off the bottom of the crock pot, allowing heat to circulate evenly.
Cover and cook on low for five to six hours, or until the turkey reaches an internal temperature of 155°F. Use a digital thermometer to monitor progress. Once the roast hits this temperature, move it to a roasting pan.
Broil the turkey for 5 to 10 minutes to develop a golden crust. Once the internal temperature reaches 165°F, remove it from the oven. Let it rest, loosely covered with foil, for about 15 minutes before slicing.
If making the gravy, strain the broth from the slow cooker and blend it with some of the soft onions and garlic. Transfer the mixture to a saucepan, stir in the cornstarch slurry, and heat until thickened.
Step-by-Step Instructions
Step 1: Prep the Turkey
Remove any string netting and dry the roast with paper towels.
Step 2: Build the Base Layer
Add broth, onions, carrots, garlic, and herb sprigs to the bottom of the slow cooker.
Step 3: Make the Rub
Combine olive oil, minced garlic, chopped herbs, paprika, salt, and pepper.
Step 4: Season the Turkey
Coat the entire roast with the herb mixture, including under the skin if possible.
Step 5: Cook in Slow Cooker
Set the turkey on top of the vegetables and herbs. Cover and cook on low for 5 to 6 hours.
Step 6: Broil the Roast
Once the turkey hits 155°F, broil in the oven until golden and it reaches 165°F internally.
Step 7: Let It Rest
Tent with foil and let it rest for 15 minutes before slicing.
Step 8: Prepare the Gravy (Optional)
Strain the broth, blend with softened onion and garlic, and thicken with the cornstarch slurry.
Helpful Tips
- Use a meat thermometer to avoid overcooking.
- Let the turkey rest before slicing to keep it moist.
- An oval-shaped slow cooker works best for large roasts.
- If using a frozen roast, be sure to thaw it fully in the fridge.
- Skin-on turkey retains more moisture during cooking.
Details
Flavor: Rich, herby, and savory
Texture: Moist, fork-tender with a crispy finish
Occasion: Ideal for holidays or a cozy weekend meal
Prep Time: 15 minutes
Cook Time: 6 hours
Broil Time: 10 minutes
Rest Time: 15 minutes
Notes and Variations
- If fresh herbs aren’t available, substitute with dried. Use one-third the amount.
- You can swap olive oil for butter in the rub.
- This method also works with boneless pork roast, with slight timing changes.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 246 kcal |
| Protein | 38 g |
| Carbohydrates | 5 g |
| Sugar | 1 g |
| Fat | 6 g |
| Saturated Fat | 0.4 g |
| Unsaturated Fat | 2.3 g |
| Cholesterol | 189 mg |
| Sodium | 438 mg |
| Fiber | 1 g |
Frequently Asked Questions (FAQ)
How long does it take to cook a Butterball turkey breast in a crock pot?
Generally, 5 to 6 hours on low heat for a 5-pound roast.
Should I use the high or low setting for turkey breast in a slow cooker?
Low is recommended. It ensures a tender, juicy texture.
Do I need to add liquid when cooking a turkey breast in the slow cooker?
Yes. A small amount of broth helps generate steam and keeps the roast moist.
How do I keep the turkey breast from drying out?
Monitor the temperature closely and allow it to rest after cooking to retain juices.
Storage Instructions
Let the roast cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze sliced turkey for up to 3 months. Reheat gently with a splash of broth for best results.
Print
Butterball Turkey Breast Roast (Crock Pot) | Juicy & Effortless Holiday Main
- Total Time: 6 hrs 15 mins
- Yield: 10 servings 1x
Description
Juicy Butterball turkey breast made in the slow cooker with a garlic-herb rub, fresh vegetables, and optional homemade gravy.
Ingredients
5 lb boneless Butterball turkey breast roast
¾ cup low-sodium chicken broth
1 large onion, chopped
3 large carrots, chopped
4–6 garlic cloves, smashed
2 sprigs rosemary
2 sprigs sage
2 sprigs thyme
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp chopped rosemary
1 tbsp chopped sage
1 tsp chopped thyme
1 tsp paprika
1–2 tsp salt
1 tsp black pepper
2 tbsp cornstarch
2 tbsp water
Salt and pepper to taste
Instructions
1. Remove any netting and pat the turkey dry.
2. Add broth, vegetables, garlic, and herbs to the slow cooker.
3. Mix oil, garlic, herbs, paprika, salt, and pepper into a rub.
4. Apply the rub all over the turkey, including under the skin.
5. Place turkey in slow cooker on top of the vegetables.
6. Cook on low for 5 to 6 hours or until internal temperature hits 155°F.
7. Transfer to baking dish and broil until golden and 165°F.
8. Let rest under foil for 15 minutes before slicing.
9. Blend broth and vegetables. Thicken on stove with cornstarch slurry.
10. Season gravy and serve with sliced turkey.
Notes
Use thawed Butterball turkey breast.
Oval slow cookers work better for large roasts.
Let the meat rest before slicing for best results.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 246
- Sugar: 1g
- Sodium: 438mg
- Fat: 6g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 189mg
Conclusion
This Butterball turkey breast roast made in the crock pot delivers on all fronts—it’s simple, full of flavor, and makes any meal feel special. Whether you’re planning a holiday menu or just need a reliable dinner idea, this recipe offers rich flavor with little effort. Try it once and it might just become a new tradition in your kitchen.