Juicy Crockpot Turkey Breast (with easy gravy)

🧂 Ingredients

• 6-7 pound bone-in turkey breast

  fully thawed
• 1-2 large onions

  peeled and cut into wedges
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1/4 cup unsalted butter

  softened
• 1/2 Tablespoon fresh sage

  minced
• 1 teaspoon fresh thyme

  minced
• 1 teaspoon fresh rosemary

  minced
• 1/2 teaspoon salt
• black pepper

  to taste
• 1-2 garlic cloves

  minced
• chicken stock

  only needed if juices from cooking the turkey is less than 2 cups
• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• salt and pepper

  to taste

Instructions

• 1 Use paper towels to thoroughly pat dry the thawed turkey breast. Combine 2 tsp
  salt, 1 tsp black pepper, and 1 tsp poultry seasoning in a small bowl. If your
  turkey breast has an internal cavity, sprinkle the spice rub generously on the
  inside of the turkey breast, leaving more to sprinkle on the outside later. If
  your turkey breast does not have an internal cavity, move on to step 2.
• 2 Combine the herb butter ingredients in a small bowl. Loosen skin from the breast
  meat of the turkey by running a small spatula gently underneath the skin. Spread
  about half of the herb butter underneath the skin. Use your fingers to smush it
  around on top of the skin.
• 3 Rub the remaining herb butter all over the outside of the turkey and on top of
  the skin. Generously sprinkle more of the seasoning mix over the buttered
  turkey.
• 4 Place the onion wedges in the bottom of the crockpot, and then place the
  prepared turkey on top.
• 5 Cover the crockpot and cook on low heat until a thermometer inserted into the
  breast meat reaches 160-165 degrees, about 4-6 hours. You can also cook on high
  heat for 3-4 hours, just be sure to keep an eye on the internal temperature of
  the turkey.
• 6 Preheat your oven broiler and place the top rack close to the heat source
  leaving enough room for the turkey to fit underneath. Remove the turkey to a
  roasting pan and broil for 3-6 minutes, watching closely to make sure it doesn’t
  burn. You just want a nice golden brown color on the skin. Remove from the oven
  and allow the turkey to rest for 10-15 minutes before slicing and serving.
• 7 To make the gravy, strain the drippings (excluding the onions) from the crockpot
  into a liquid measuring cup using a mesh strainer. If you do not have 2 cups of
  drippings, then add enough chicken stock into the measuring cup to make 2 cups
  of liquid. I had right at 2 cups of drippings from my turkey and did not need
  any extra chicken stock.
• 8 In a small saucepan, melt ¼ cup (½ stick) of unsalted butter over medium low
  heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute.
• 9 Slowly pour the turkey drippings while whisking constantly to avoid lumps. Cook
  until simmering and thickened. Taste, and add salt and pepper to taste if
  necessary. Serve immediately with the sliced turkey.

Nutrition Info