Easy Slow-Cooker Turkey Breast with Savory Sage Gravy Tips, FAQ & printable recipe

Tips for success

For a deeper color in your gravy, you can lightly sear the turkey breast in a pan with a little oil before placing it in the slow cooker. While this adds one extra step, it creates a more complex, roasted flavor profile that many prefer. If you choose to do this, ensure the pan is hot and brown each side for about two minutes, then transfer it immediately to the slow cooker to continue the recipe.

If you prefer a thinner gravy, adjust the amount of cornstarch slurry you add to the drippings. You can start with half of the mixture and add more until you reach your desired consistency.

Additionally, you can whisk in a small knob of cold butter at the very end to give the gravy an extra glossy, restaurant-quality finish. This simple technique adds a touch of richness that balances the savory notes of the sage and turkey broth perfectly.

Variations

• Garlic-Infused Turkey: Add six cloves of smashed garlic to the slow cooker insert along with the herbs. The garlic will soften during the five-hour cook time and can be mashed into the pan drippings to create a robust, savory garlic gravy that pairs beautifully with the turkey.
• Lemon and Thyme Turkey: Replace the sage with fresh thyme sprigs and add two thin slices of lemon to the top of the turkey breast before cooking. The citrus acidity brightens the dish, creating a lighter, more vibrant flavor profile that is excellent for a spring or summer dinner.

Storage and make-ahead

Fridge

Keep leftovers in the refrigerator for up to 3 days in an airtight container.

Freezer

Freeze the cooked turkey in a heavy-duty freezer bag for up to 2 months; thaw in the refrigerator overnight.

Reheat

Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture.

Store any leftover turkey in an airtight container to keep it from drying out in the refrigerator. It is best to store the meat separately from the gravy if possible, as the meat can absorb too much liquid if left soaking for an extended period.

If you have a large amount of gravy, store it in a separate sealed jar or container. This ensures that the turkey maintains its texture and the gravy remains smooth when you are ready to enjoy it again.

You can prepare the gravy base ahead of time by simmering the broth and herbs, then thickening it with the cornstarch slurry and cooling it. However, the turkey itself is best cooked fresh to ensure the optimal texture.

If you must cook it in advance, slice the turkey and store it in a container with a small amount of the gravy to help it retain moisture. When reheating, add a splash of water or extra broth to prevent the meat from becoming tough.

Serving ideas

Serve the sliced turkey breast over a bed of creamy mashed potatoes, which are the perfect vessel for soaking up the savory sage gravy. You can also pair it with roasted root vegetables or steamed green beans for a balanced and colorful plate. The presentation of the medallions fanned out over the potatoes, with a ribbon of gravy poured over the top, makes for a visually stunning main course that is perfect for any occasion.

If you are serving this for a holiday dinner, consider adding a side of cranberry sauce to contrast with the savory notes of the sage and turkey. A crisp, light salad with a vinaigrette dressing can also help cut through the richness of the gravy.

Regardless of the side dishes chosen, the star of the plate will undoubtedly be the tender, herb-crusted turkey breast, which brings a sense of comfort and home-cooked warmth to your dining table.

Frequently asked questions

Recipe card

Easy Slow-Cooker Turkey Breast with Savory Sage Gravy

Prep 10 minCook 5 hRest 10 minTotal 5 h 20 minServes 6

Ingredients

• 3 lb boneless skin-on turkey breast
• 4 tbsp herb butter
• 1 bunch fresh sage leaves
• 2 sprigs fresh rosemary
• 1 cup turkey bone broth
• 1 tbsp cornstarch

Instructions

1. Place the turkey breast into the ceramic insert of the slow cooker. Add the herb butter, fresh sage leaves, rosemary sprigs, and pour the turkey bone broth over the meat to provide moisture for the cooking process.
2. Cover the slow cooker with the lid. Set the device to low heat and cook for 5 hours. The turkey is ready when it is tender and reaches an internal temperature of 165°F (74°C) at its thickest part.
3. Carefully remove the turkey breast to a cutting board and let it rest for 10 minutes. In a small bowl, mix the cornstarch with a splash of cold water, then whisk this slurry into the hot pan drippings until the gravy thickens to a velvety consistency.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

4 g

Fat

18 g

Fiber

0.5 g

Sugar

0.5 g

Sodium

450 mg

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