Slow Cooker Bone-In Turkey Breast
Nov 16, 2016, Updated Nov 15, 2023
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This is my best-ever juicy crock pot turkey breast recipe! Cooked with the bone-in, with a sweet, spiced honey and soy glaze, this easy turkey dinner is perfect for a smaller Thanksgiving crowd.
Whenever I don’t have the oven capacity (or the crowd) for a full roast turkey, I cook this easy crock pot turkey breast, and it hasn’t let me down yet! Bone-in and skin-on, glazed with a delicious homemade honey-soy marinade, this bird is LOADED with flavor. I add a few warm spices to the sauce, too, that really come out in the slow-cooking process. It’s incredible!
The Crock Pot Turkey Breast Recipe for All Occasions
- The bone-in difference. Cooking the turkey breast with the bone in ensures super-moist, tender, and flavorful results. It’s harder to overcook than boneless turkey breast.
- Great for smaller crowds. This easy crock pot recipe is great if you’re craving a turkey dinner on any given Sunday (with leftovers!), and special enough to make for the holidays. I love using my crock when we’re cooking turkey for a smaller Thanksgiving crowd.
- Fuss-free. Slow cooking makes cooking a perfect turkey breast SO simple. Plus, it gives the meat ample time to soak up all the delicious, sweet-savory flavors in the sauce. I even show you how to turn those leftover cooking juices into the most AMAZING turkey gravy. All very, very easy to do!
What You’ll Need
This is an overview of the ingredients in this easy crock pot turkey recipe. Scroll to the printable recipe card for the full amounts, followed by step-by-step instructions.
- Turkey Breast – I use a six-pound breast for this recipe, bone-in and skin-on. You may need to adapt the size of your turkey breast depending on the number of people you’re cooking for and the size of your slow cooker.
- Honey – Naturally sweet honey paired with soy sauce really is flavor perfection.
- Soy Sauce – Regular soy sauce or the lighter, low-sodium version. Substitute tamari or coconut aminos as needed.
- Vegetable Oil – Alternatively, canola oil.
- Ground Spices – Ground ginger, cinnamon, and cloves add cozy flavor to the marinade. You could also replace the individual spices with pumpkin pie spice.
- Garlic Powder – Or freshly minced garlic. You’ll need about 2 cloves in this case, or to taste.
Can I Use Boneless Turkey Breast?
Sure thing. You can use boneless turkey breast of the same weight without changing the recipe aside from the cooking time. Boneless meat will cook a little quicker, and slicing will be easier. One thing to remember: Boneless turkey is quicker to overcook, too, so check it early to be on the safe side. Refer to my boneless slow cooker turkey breast recipe for tips.
Slow Cooking Tips
- Finishing in the oven is optional. I roast my turkey breast in the oven for a crispy skin finish. If you’d prefer to skip this step, allow the turkey to finish cooking in the slow cooker instead.
- Take the chill off. This is my rule of thumb with most meats. Taking the turkey breast out of the fridge 30 minutes before cooking/while it marinates, ensures an even cook.
- Plan for your guest count. This recipe features a 6-pound turkey breast, which is suitable for 6 (or up to 8) people. It’s perfect for a smaller Thanksgiving gathering or an easy family meal! Smaller or larger turkey breasts will feed fewer or more people, respectively.
- Thaw frozen turkey fully. If you’re using a frozen turkey breast, make sure to give it enough time to thaw completely, which can be longer than you think! Depending on the weight, this can take nearly 2 full days (approx. 24 hours per 4lbs of turkey); so let it defrost in the fridge thoroughly before prepping and cooking. Never cook meat from frozen in the slow cooker!
Serving Suggestions
Serve this slow-cooked bone-in turkey breast as an effortless family dinner or as a downsized holiday turkey, smothered with homemade gravy, with a few delicious sides. I love my quick and easy air fryer carrots or broccoli, Macedonian dinner rolls (kifli), and mashed potatoes. Don’t forget the stuffing!
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Crock Pot Turkey Breast
Ingredients
For the Turkey Breast
- 6 pound skin-on, bone-in turkey breast
- ½ cup honey
- 1 cup low sodium soy sauce
- ¼ cup vegetable oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- salt and fresh ground black pepper,, to taste
For the Turkey Gravy
- 2 cups liquid from turkey drippings
- ¼ cup all-purpose flour
Instructions
- Marinate the turkey. Place the turkey breast in a large bowl. In a mixing bowl, whisk the honey, soy sauce, oil, ginger, cinnamon, ground cloves, garlic powder, salt, and pepper. Pour the honey mixture over the turkey breast and marinate at room temperature for 1 hour; turn the turkey and continue to marinate the breast-side up for 1 more hour.
- Cook. Transfer the turkey and the marinade to the insert of your slow cooker. Cover with the lid and cook on Low for 5 to 6 hours. The turkey is done when it reaches 165°F in the thickest part of the breast meat.
- Preheat the oven to 400˚F.
- Transfer the turkey to the oven. Remove the ceramic pot from the slow cooker; take the ceramic pot, with the turkey breast in it, and put it in the oven.
- Bake. Cook for 30 minutes, basting the turkey breast every 5 minutes until the pop-up timer in the turkey breast pops. Remove the turkey from the oven and reserve 2 cups of the liquid. If you don't have the full 2 cups of liquid left over, add chicken broth to make 2 cups.
For the Turkey Gravy
- Add flour. Place the flour in a saucepan; slowly pour and whisk in the turkey drippings.
- Boil. Set the saucepan over medium-high heat and bring to a boil while constantly whisking.
- Simmer. Lower the heat to a simmer and continue to whisk until thickened, about 2 minutes. Remove from the heat and pour it into a gravy boat. Serve with the turkey breast.
Notes
- Putting the turkey in the oven is completely optional; if you don’t want to do that, just let the turkey finish cooking in the slow cooker until the pop-up timer in the turkey breast pops up.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Cook Bone-In Turkey Breast in the Crock Pot
This recipe is honestly as close to kitchen magic as it gets. You need a total of 15 minutes to prep the ingredients, and then everything goes into the slow cooker. Fast forward a few hands-free hours, and you have an impressive, totally delicious turkey breast ready to carve. Let’s get started:
- Marinate the turkey. Start by combining the turkey breast with a mixture of honey, soy sauce, oil, ginger, cinnamon, ground cloves, garlic powder, salt, and pepper. Marinate at room temperature for 1 hour. Then, turn the turkey and let it marinate in the fridge for another hour.
- Cook. Now, transfer the turkey breast to the crock pot or slow cooker along with the marinade. Cook on Low for 5-6 hours. The turkey is done when the internal temperature reaches 165°F.
- Finish in the oven. If your slow cooker has a removable ceramic pot, you can pop the whole thing in the oven; otherwise, transfer the turkey and all the juices to an oven-safe pan. Bake the turkey at 400ºF for 30 minutes to achieve that nice crispy skin and beautiful brown color. Don’t forget to baste the turkey as it bakes!
How Can I Tell When Bone-In Turkey Is Done?
Turkey is finished cooking when the internal temperature of the thickest part reaches 165°F. I love my instant-read thermometer for this purpose.
Make Turkey Gravy From the Drippings
- Collect the drippings. Once the turkey is out of the oven, collect all the drippings from the bottom of the slow cooker. If you’re short of some liquid, you can make up the difference using chicken stock.
- Combine with flour. Combine the drippings with flour in a saucepan to thicken, and whisk until the mixture is completely blended.
- Serve! Dish up the gravy in a gravy boat alongside your tender and juicy, glazed turkey breast. Carve, drizzle, and serve!
How to Store and Reheat Leftovers
- Refrigerate. Leftover turkey can be stored in the fridge for 3 to 4 days or in the freezer for 2 to 3 months, sealed in an airtight container.
- Reheat. Reheat in a 300°F oven, and warm the turkey breast wrapped in foil with a few spoonfuls of liquid or gravy to help with moisture.
- What can I make with leftovers? Turn your turkey leftovers into turkey noodle soup, sandwiches, and even pasta dishes, like turkey tetrazzini!
Absolutely Amazing! My family was a bit skeptical, but it was one of your recipes so it had to be good. We were not disappointed. Thank you so much for all the hard work and creativity you put into making these wonderful recipes.
I’m so glad to hear that your family enjoyed it! Thank you for the kind words and support! ๐
Am I able to make this recipe with turkey tenderloins?
Yes, but the tenderloins will only need about 3 to 4 hours in the slow cooker. If you can, use an instant read meat thermometer to check for doneness – turkey tenderloins are cooked through when internal temperature registers at 165หF.
Thank you! Yes, when I make โtraditionalโ seasoned turkey tenderloins it takes approx 3 hours to reach 165. Thank you again for the quick reply; weโre excited to try this this weekend!