This is my best-ever recipe for juicy, tender, and incredibly delicious Slow Cooker Turkey Breast. Spiced with ginger, cinnamon, and cloves and flavored with a sweet honey and soy glaze, this turkey is perfect for Thanksgiving dinner.
This simple slow cooker turkey breast recipe never disappoints, no matter the occasion. I cook the turkey breast bone-in and skin-on, glazed with a delicious homemade honey-soy marinade, and flavored with warm spices that really come out in the slow cooking process.
- A fuss-free recipe that’s simple enough for everyday cooking yet elegant for special occasions.
- Cooking the turkey breast bone-in ensures a moist, tender, and richly flavored result.
- The slow cooking method simplifies the process and allows the flavors to deepen and meld.
Slow Cooker Turkey Breast Ingredients
- Turkey Breast: I use a six-pound breast for this recipe, bone-in and skin-on.
- Honey: Naturally sweet honey paired with soy sauce really is flavor perfection.
- Soy Sauce: Regular soy sauce or the lighter, low sodium version.
- Vegetable Oil: Alternatively, canola oil.
- Ground Spices: Ground ginger, cinnamon, and cloves for some extra spice in the marinade.
- Garlic Powder
- Salt & Pepper
How to Cook Bone-In Turkey Breast in the Slow Cooker
This recipe is honestly like magic. Just a bit of prep is needed for the ingredients, and then into the slow cooker they go, to emerge hours later in the form of an impressive and totally delicious turkey dinner!
- Marinate the Turkey Breast: Marinate the turkey breast in a mixture of honey, soy sauce, oil, ginger, cinnamon, ground cloves, garlic powder, salt, and pepper for a couple of hours.
- Slow Cook the Turkey: Transfer the turkey breast along with the marinade to the slow cooker, and cook on Low for a few hours. The turkey is done when the internal temperature reaches 165°F.
- Finish in the Oven: Bake the turkey for another 30 minutes to achieve that nice crispy skin and beautiful mahogany color. 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. Don’t forget to baste the turkey as it bakes.
- Make the Turkey Gravy: To make the gravy, collect all the drippings from the bottom of the slow cooker once the turkey is out of the oven. If you’re short of some liquid, you can make up the difference using chicken stock. 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!
Tips For Success
- Finishing in the Oven is Optional: Roasting the turkey breast in the oven is optional for a crispy skin finish; if you’d prefer to skip this step, let the turkey finish cooking in the slow cooker instead, making sure the internal temperature of the thickest part still reaches 165°F.
- Let the Turkey Meat Get to Room Temperature: It’s kind of my rule of thumb with most meats, but allowing the turkey breast to sit out at room temperature as opposed to in the fridge before cooking/while it marinates will ensure an even cook!
- Plan for the Number of Guests: This recipe featuring a 6-pound turkey breast is suitable for 5 to 6 people, so it’s perfect for a smaller Thanksgiving gathering or easy family meal! Smaller or larger turkey breasts will feed less or more accordingly. If you’re looking for a recipe for the whole turkey that will feed a crowd, try my Rosemary Lemon Roasted Turkey!
- Use boneless turkey of the same weight without changing up this recipe too much. Boneless will even cook a little quicker and is easier to slice and serve!
- Give the Turkey Time to Thaw: 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.
- Turkey Leftovers make great additions to Soups, Sandwiches, and even breakfast Frittatas!
You can serve this turkey breast as an effortless dinner or as a downsized Holiday turkey with Heirloom Tomato Salad or Apple Bacon Salad. Make room for these Roasted Potatoes and Carrots and my Easy Garlic Broccolini, too! Don’t forget the Sweet Potato and Cranberry Stuffing, my Slow Cooker Spiced Cranberry Sauce, and Garlic Rosemary Mashed Potatoes, of course.
How to Store and Reheat Leftovers
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 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.
Thanksgiving Turkey Recipes
Whether you’re planning ahead or browsing at the last minute, you can’t go wrong with these delicious ideas for Thanksgiving Turkey.
- Garlic Lemon Butter Roast Turkey Breast
- Rosemary Lemon Roasted Turkey
- Juicy Roast Turkey with Maple Gravy
- Bacon Wrapped Spatchcock Turkey
- Instant Pot Turkey Breast
Slow Cooker Honey-Soy Glazed 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
- 2 cups liquid from turkey drippings
- ¼ cup all-purpose flour
- 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.
- 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.
- Remove ceramic pot from the slow cooker; take the ceramic pot, with the turkey breast in it, and put it in the oven.
- 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 full 2 cups of liquid left over, add chicken broth to make 2 cups.
- Place the flour in a saucepan; slowly pour and whisk in the turkey drippings.
- Set the saucepan over medium-high heat and bring to a boil while constantly whisking.
- Lower the heat to a simmer and continue to whisk until thickened; about 2 minutes.
- Remove from heat and pour it into a gravy boat.
- Serve with the turkey breast.
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.