Slow Cooker Turkey Breast and Gravy

Jump to comments (1)

Thanksgiving Food Whenever You Want It

Tender white-meat turkey and savory herb gravy make this an easy Sunday dinner when you have a taste for Thanksgiving food. Serve it over mashed potatoes, egg noodles, or rice, or make a batch to add extra white meat to your holiday table.

Sometimes I want a Thanksgiving dinner without making a whole turkey. These boneless turkey breast roasts are a really nice option for a Sunday dinner, especially with mashed potatoes and a couple of your favorite holiday sides.

They are also a great option for a smaller Thanksgiving on a budget or a family who only likes white meat. If your family is like mine, where there never seems to be enough white meat, you can make these alongside your regular turkey. Everyone gets what they like, and you have something delicious for leftovers.

The Turkey Breasts I Used

I bought two Butterball Boneless Turkey Breast Roasts at Aldi. Each package is labeled 48 ounces, or 3 pounds, including the gravy packet. These are breast-meat roasts, and each one comes with its own packet of gravy.

At my Aldi, they were in the low freezer case in the middle of the aisle rather than the upright freezer cases. I believe I paid around $12 to $14 each. Prices and availability will vary, but I keep an eye out for sales and buy a couple to keep frozen for another meal.

With side dishes, I would plan on about four to six servings per roast, depending on appetites and how many leftovers you want.

A Little Extra Seasoning

I rub the thawed turkey with a little avocado oil and season it well with poultry seasoning, dried sage, a little rosemary, black pepper, and a small amount of celery salt. The poultry seasoning gives it that familiar holiday flavor, and the extra sage makes it taste even more like Thanksgiving to me.

You can cook the turkey after seasoning it, or loosely cover it and refrigerate it overnight for more flavor. Keep it refrigerated while the seasonings sit rather than leaving it on the counter.

The included gravy packets are a convenient starting point. I whisk them with water, more herbs, black pepper, a little white pepper, turkey bouillon, and dried parsley. The parsley is mostly for color, but it makes the finished gravy look pretty.

Be careful with the bouillon and celery salt. The turkey and gravy packets already contain salt, and different bouillon brands vary quite a bit. I used about a heaping tablespoon of turkey bouillon, but you may need much less. Start small and adjust the finished gravy after cooking.

Leave the Netting On or Take It Off?

I removed the string netting before slow cooking because I like a mixture of bigger pieces and tender turkey that falls apart into the gravy. That is my favorite kind to spoon over mashed potatoes.

If you want the roasts to hold their shape for slicing, leave the cooking netting on. Remove all outer packaging either way. Once the turkey is cooked, let it rest, carefully remove the netting, and slice. Even with the netting, very tender turkey may break into some smaller pieces.

If You Like a Thicker Gravy

I liked the gravy just as it was because I do not love a super thick turkey gravy. If you prefer yours thicker, transfer the gravy to a saucepan and bring it to a simmer.

Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water. Slowly whisk this slurry into the simmering gravy and cook until thickened. Repeat with a little more slurry if needed. You can also use Wondra flour according to its package directions. If using ordinary all-purpose flour, whisk it with cold water first and simmer the gravy long enough to cook out the raw flour taste.

Return the hot gravy to the turkey and keep everything hot for serving.

Make It Ahead for Thanksgiving

This is a helpful recipe to make a day or two before Thanksgiving. Slice or break up the cooked turkey and store it with the gravy in shallow containers. Refrigerate promptly and use within three days.

For a longer head start, make it a couple of weeks ahead and freeze the turkey in its gravy in freezer-safe containers. Leave room for expansion and thaw in the refrigerator before reheating. For best quality, plan to use the frozen turkey and gravy within two to three months.

To reheat, place the turkey and gravy in a covered baking dish in a 325°F oven until the turkey reaches 165°F throughout. Stir carefully as needed and add a splash of water if the gravy has thickened too much. Gravy reheated separately should come to a boil. Once hot, transfer everything to a preheated slow cooker to hold at 140°F or above for serving. Use the stove, oven, or microwave to reheat refrigerated leftovers before holding them warm in the slow cooker.

Turkey Sandwiches and Sliders

The leftovers make wonderful hot turkey sandwiches. Pile turkey onto bread or rolls and spoon a little gravy over the top. You can also make an open-faced sandwich with mashed potatoes on the side.

For sliders, tuck the turkey into small rolls with a little stuffing or cranberry sauce if you have it. Keep extra gravy on the side for dipping. This is one of those meals where I am just as happy to have leftovers as I am to eat dinner the first night.

Turn It Into Turkey Stew

For a heartier meal, add a couple of drained cans of new baby potatoes during the last two hours of cooking. Add frozen mixed vegetables at the same time, following any package cooking instructions, or add drained canned mixed vegetables closer to the end so they do not become overly soft. Allow extra time if needed for everything to become piping hot and the turkey to reach 165°F.

A bag of frozen pearl onions adds even more flavor. Add these with the potatoes, allowing enough time for them to become tender. I also like frozen peas, which can go in near the end and cook according to their package directions.

The potatoes may give the gravy a little more body, but you can still thicken it separately if you want. Boil egg noodles in a separate pot and serve them on the side, then spoon the turkey stew over them. Keeping the noodles separate also keeps them from soaking up all the gravy.

Oven-Roasted Option

For an oven alternative, completely thaw the roasts, leave the inner cooking netting on, and rub with oil and the turkey seasonings. Place them apart in a shallow roasting pan and roast uncovered at 325°F until each center reaches 165°F. Butterball’s guide for one thawed 3-pound roast is about 1¾ to 2 hours; two roasts and your oven may change the timing, so check each separately. Rest for 10 minutes before removing the netting and slicing.

Make the gravy separately on the stovetop using the packets’ liquid amounts and cooking directions, adding sage, poultry seasoning, pepper, parsley, and a little bouillon to taste. Add cooked pan juices if desired, accounting for them in the total liquid. This is a suggested oven adaptation; the slow cooker version is the method I made.

What to Serve With It

Mashed potatoes would be my first choice, but this turkey and gravy is also delicious over egg noodles or rice. Add a vegetable, some stuffing, or a few of your favorite holiday sides and you have a really nice dinner.

Frequently Asked Questions

Do I need to thaw the turkey before putting it in the slow cooker?
Yes. Completely thaw the turkey breasts in the refrigerator before making this recipe. Even if your package includes freezer-to-oven instructions, those directions do not apply to the slow cooker.

Do I remove the netting before cooking?
You can do either. I removed the string netting because I like tender turkey that breaks into chunks in the gravy. Leave the cooking netting on if you want the roasts to hold together better for slicing, then remove it after cooking and resting. Always remove the outer packaging before cooking.

Does the turkey really need eight hours?
Mine took about eight hours on LOW, but cooking time varies by slow cooker and the size of the turkey pieces. Begin checking earlier. Both roasts need to reach an internal temperature of 165°F in their centers.

Can I make this with just one turkey breast?
Yes. Use one roast, its included gravy packet, 1 cup of water, and approximately half the remaining ingredients. Use an appropriately sized slow cooker and begin checking for doneness earlier.

Can I use chicken bouillon instead of turkey bouillon?
Yes. Chicken bouillon works if that is what you have. Start with a small amount because the turkey and gravy packets already contain salt. Taste the fully cooked gravy before adding more.

How do I make the gravy thicker?
Transfer the gravy to a saucepan and bring it to a simmer. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, then slowly whisk it into the gravy. Simmer until thickened and repeat if needed. You can also use Wondra flour according to its package directions.

Can I make this ahead for Thanksgiving?
Yes. Make it a day or two ahead, refrigerate the turkey and gravy promptly in shallow containers, and reheat in the oven or on the stovetop until the turkey reaches 165°F. Once hot, you can transfer it to a preheated slow cooker to keep it at 140°F or above for serving.

Can I freeze the cooked turkey and gravy?
Yes. Freeze the turkey with its gravy in freezer-safe containers, leaving room for expansion. For best quality, use within two to three months. Thaw in the refrigerator before reheating.

What can I add to make turkey stew?
Add drained canned baby potatoes and frozen mixed vegetables during the last two hours, allowing enough time for everything to become hot and tender. Frozen pearl onions add more flavor. Add frozen peas near the end, following their package cooking directions. Serve over separately cooked egg noodles.

What should I serve with this turkey?
Mashed potatoes are my favorite, but egg noodles and rice are delicious, too. Add stuffing, cranberry sauce, or a vegetable side for an easy Thanksgiving-style dinner.

How long do leftovers last?
Refrigerate promptly in shallow, covered containers and use within three days. Reheat the turkey to 165°F. Leftovers are wonderful for hot turkey sandwiches, sliders, or another plate of turkey and mashed potatoes.