Savory Slow Cooker Turkey Breast

Why This Savory Slow Cooker Turkey Breast Works

During the long, low cooking time, the turkey has a chance to slowly warm all the way through without drying out. The slow cooker acts like a gentle oven, so the heat moves in little by little. As the turkey warms, the fat under the skin softens and melts, and that melted fat keeps the meat moist instead of letting it dry and toughen.

While it sits in the slow cooker, the salt and spices on the outside start to sink into the meat. The chicken broth at the bottom steams up around the turkey, so the outside doesn’t dry out, and the inside stays juicy. The broth also catches any juices that drip out, so the turkey is surrounded by moisture the whole time.

Once the turkey is done and comes out of the slow cooker, resting it for a few minutes lets the hot juices settle back into the meat. Because of that pause, the slices stay moist instead of leaking juice all over the cutting board.

Mistakes To Avoid

Letting the turkey cook way past 165°F on low makes the meat stringy and dry. The slow cooker keeps steaming it, so the breast loses moisture and ends up tough and hard to slice cleanly, especially on the thinner end.

Putting the turkey in the slow cooker still wet from rinsing or not drying it well leaves water on the surface. That extra moisture washes off some of the oil and seasoning, and the meat steams in its own liquid instead of slowly roasting, so the outside stays pale and the seasoning tastes weak.

Starting with the turkey breast skin side down in the slow cooker causes the skin to sit in the broth the whole time. Instead of staying a bit firm on top, the skin turns soft and rubbery and can slide off when slicing.

Skipping the rest at the end sends the juices rushing out as soon as the meat is cut. The slices then look dry and crumbly, even though the turkey was cooked to the right temperature.