A slow cooker turkey breast is cooked on low heat typically for about 5 to 6 hours until the internal temperature reaches 165°F (75°C). To prepare, the turkey breast is often seasoned with a spice rub or paste and placed on a bed of onion, garlic, or vegetables inside the slow cooker to infuse flavor and keep it moist. After slow cooking, the turkey can be briefly broiled or grilled to crisp the skin. Cooking low and slow in the cooker locks in moisture, resulting in tender, juicy turkey breast. For best results, use a meat thermometer to check the temperature in the thickest part. Some recipes also suggest resting the turkey for 5 to 10 minutes before slicing and serving with gravy made from the slow cooker juices.

Here is a simple overview of the method:

• Pat the turkey breast dry and apply a spice rub (example: garlic powder, paprika, poultry seasoning, salt).
• Place garlic, onion, and herbs at the bottom of the slow cooker.
• Put the turkey breast on top, breast side up, elevated above liquid/vegetables.
• Cook on LOW for 5 to 6 hours until internal temp is 165°F.
• Optional: broil 3-5 minutes to crisp skin.
• Let rest 5-10 minutes before slicing.

This method yields juicy, flavorful turkey breast with minimal hands-on effort, ideal for Thanksgiving or any meal requiring succulent turkey.

If desired, the slow cooker liquid can be strained and turned into a rich gravy for serving. This is a reliable way to ensure moist turkey breast without drying out, perfectly suited for slow cooker preparation.