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Turkey breast with Gravy on a platter
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5 from 1 vote

Slow Cooker Turkey Breast with Gravy

Bone-in, skin-on whole turkey breast seasoned with compound butter, cooked in a slow-cooker on a bed of fruits, vegetables,herbs, and white wine. Flavorful cooking stock is thickened for gravy.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: American
Keyword: slow cooker turkey breast gravy
Servings: 10


  • slow cooker


  • 1/2 cup unsalted butter softened
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Fresh sage minced
  • 1 tsp fresh thyme minced
  • 2 carrots cut in large chunks
  • 2 celery stalks cut in large chunks
  • 1 sweet onion cut in large chunks
  • 1 orange cut in large chunks
  • 5 - 6 sprigs fresh thyme
  • 2 - 3 springs fresh sage
  • 1 bone-in, skin-on whole turkey breast approx. 5 - 6 pounds
  • 3/4 cup water
  • 1/4 cup white wine
  • kosher salt and ground black pepper for sprinkling
  • 1 1/2 tbsp cornstarch
  • 1/2 cup water


Make the compound butter

  • To softened butter, stir in next six ingredients. Set aside.
    Butter with herbs and spices in a bowl.

Prepare and cook the turkey

  • Add next six ingredients to a large slow-cooker. There's no need to trim or peel the produce. All of it will be removed from the cooking stock and discarded at the end.
    Fruits, vegetables, and herbs in an enamel bowl.
  • Place turkey on top of produce. Loosen the skin and smear compound butter under the skin as best you can. Smear remaining butter on top of the skin. Be sure to place the turkey in the slow cooker before you begin the butter smear process. It gets messy and you don't want to handle the turkey after it's coated.
    turkey breast in a slow cooker
  • Add water and wine around the edges of the turkey.
  • Sprinkle top with additional kosher salt and pepper, if desired.
  • Cover. Cook on high for approximately 4 hours or to an internal temperature of at least 165 degrees.
    Slow cooker

Make the gravy

  • Remove turkey from slow-cooker.
  • Strain cooking stock into a medium size sauce pan. Bring to a boil.
  • Dissolve cornstarch in cold tap water. Stir into boiling stock. Add additional dissolved cornstarch if necessary to achieve desired thickness of gravy. Serve hot with sliced turkey.
    Turkey breast with gravy on a platter
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