Easy Crockpot Rosemary Butter Turkey Breast Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the turkey breast in a skillet with a little oil before placing it into the slow cooker.

This caramelizes the surface of the meat, adding a complex, savory depth that contrasts beautifully with the tender, steamed interior. If you choose this step, ensure the skillet is very hot and sear each side for about two minutes.

If you prefer a thicker sauce, you can remove the turkey breast once it is cooked and whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker. Turn the setting to high and let the liquid simmer for a few minutes until it thickens into a rich, flavorful gravy that can be drizzled over the sliced turkey.

Variations

• Garlic Herb Turkey: Add four cloves of minced garlic along with the rosemary to introduce a pungent, aromatic punch that pairs perfectly with the savory onion and turkey.
• Lemon Rosemary Turkey: Place thin slices of fresh lemon on top of the turkey breast before covering. The acidity of the lemon brightens the dish and cuts through the richness.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe bag for up to 2 months; thaw in the refrigerator overnight.

Reheat

Gently reheat in a skillet with a splash of broth over low heat until warmed through.

Store any leftover turkey in an airtight container to maintain its moisture. It is best to keep the meat in some of the cooking juices to prevent it from drying out while stored in the refrigerator.

Consume the leftovers within three days for the best quality and flavor. Always ensure the turkey is cooled to room temperature within two hours of cooking before placing it in the fridge.

You can prepare the ingredients in advance by slicing the onions and measuring the broth and herbs. Keep the turkey refrigerated until the very moment you are ready to assemble the slow cooker.

While you can assemble the cooker in the morning, do not let the raw meat sit in the appliance for more than 30 minutes before turning it on to ensure food safety.

Serving ideas

Serve this turkey breast alongside classic comfort sides like mashed potatoes, roasted root vegetables, or a crisp green salad. The juices from the slow cooker can be strained and served as a light jus, or thickened into a gravy to pour over the sliced meat. Arrange the slices on a warm plate to keep them succulent until they reach the table.

Consider pairing the turkey with steamed green beans or sautéed kale. The simplicity of the turkey allows it to complement a wide range of flavors, from bright, citrusy sides to more robust, earthy options.

If you are serving a crowd, place the sliced turkey in a large serving dish and pour a portion of the warm cooking liquid over the top to keep everything moist.

Frequently asked questions

Recipe card

Easy Crockpot Rosemary Butter Turkey Breast

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 1 lb turkey breast
• 1 cup yellow onion, sliced
• 1 tbsp crushed rosemary
• 1/2 cup chicken broth

Instructions

1. Place the raw turkey breast into the bottom of your slow cooker. Ensure the turkey breast is placed flat for even cooking. Scatter the sliced yellow onions over and around the turkey breast to provide a flavorful base that steams the meat while it cooks.
2. Sprinkle the crushed rosemary over the turkey breast and onions. Carefully pour the chicken broth into the slow cooker, pouring it around the edges so as not to wash away the rosemary seasoning from the surface of the turkey.
3. Cover the slow cooker and set it to cook until the turkey is fully cooked through. Once finished, remove the turkey breast and let it rest for 10 minutes before slicing. Ensure the internal temperature reaches 165°F (74°C) to confirm it is safe to serve.

Estimated nutrition per serving

Calories

210

Protein

32 g

Carbohydrates

3.5 g

Fat

6.5 g

Fiber

0.5 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.