Go Back
–+ servings
Slow Cooker Turkey Breast slice and on a platter with orange slices, herbs, and gravy.

Easy Slow Cooker Boneless Turkey Roast

Whether you’re planning a small holiday gathering, a casual weeknight dinner, this slow cooker boneless turkey breast is the perfect solution for a stress-free, flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 778 kcal

Ingredients
  

  • 3 to 4 lb boneless turkey roast
  • 1 packet of gravy mix
  • 1 large onion peeled and cut in half
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon poultry seasoning
  • 1 teaspoon salt
  • Black pepper
  • ¼ teaspoon rubbed sage
  • 1 cup chicken broth
  • ¼ cup white cooking wine optional
  • 2 orange slices
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 2 –3 sprigs fresh thyme

Instructions
 

  • Line a 6 quart slow cooker with a slow cooker liner. Place the two halves of the onion on the bottom of the slow cooker liner. This serves as a natural roasting rack.
  • Remove the turkey roast from plastic wrap. Set the gravy packet aside. Place turkey roast, fat cap side up. Sprinkle the top of the roast with freshly ground black pepper.
  • Pour the contents of the gravy packet, chicken broth, and white wine onto the bottom of the slow cooker liner.
  • In a small bowl, combine garlic powder, onion powder, paprika, thyme, sage, poultry seasoning and salt. Mix. Sprinkle on top of the turkey roast and gently rub into the top of the turkey roast.
  • Lay two orange slices on top of the seasoned turkey roast with rosemary, thyme, and sage sprigs.
  • Gather the edges of the slow cooker liner and fold over 2–3 times to seal the bag shut. Use a metal clip to hold the bag together. Place the lid on top of the slow cooker. Set the slow cooker to low and cook for 4 hours until the internal temperature reaches 165°.
  • Carefully open the bag and lay the edges over the side of the slow cooker. Reserve the juices for the gravy. Remove the roast using large tongs or meat forks. Place the roast on a cutting board. Remove the orange slices, herbs, and netting. Slice and serve.

Notes

To make the gravy, strain the juice into a large sauce pan. Remove the strainer and contents. Place the pan over medium-high heat and bring it to a low boil. In a large measuring cup, add 1½ cups of water and 3 tablespoons of cornstarch. Mix until combine. Slowly add the cornstarch mixture to the boiling turkey juices, stirring constantly until the mixture thickens and becomes semi-translucent.

Nutrition

Serving: 2gCalories: 778kcalCarbohydrates: 8gProtein: 98gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 25gTrans Fat: 1gCholesterol: 372mgSodium: 552mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!