There’s something quietly comforting about a slow-cooked turkey breast that fills the house with warm, savory aroma without the fuss of a full roast — enter the Butterball Turkey Breast Roast (Crock Pot). If you want juicy, flavorful turkey with minimal hands-on time, a Butterball boneless turkey breast roast in the slow cooker is a seasonal dream: perfect for holidays, weeknight dinners, or anytime you crave holiday-style comfort without the long oven roast. Using simple pantry herbs and a splash of broth, this method delivers tender slices every time and keeps your oven free for sides like roasted mushrooms or other vegetables you love (try this favorite mushroom recipe: Roasted Mushrooms with Browned Butter & Thyme).
Ingredients & Equipment
Ingredients
- 1 Butterball turkey breast roast (3–9 lbs), thawed (boneless or bone-in; see notes below)
- 1 tbsp olive oil or nonstick spray
- Salt (kosher preferred)
- Freshly ground black pepper
- Herbs and spices: thyme, rosemary, garlic powder, paprika (adjust amounts to taste)
- 1/2 cup broth, wine, or water (low-sodium chicken or turkey broth recommended)
Notes:
- Netting: If your Butterball roast is boneless and wrapped in netting, leave the netting on for cooking; remove it after resting and before slicing.
- Seasoning ratios: For a 3–5 lb roast, 1 tsp each of dried thyme and rosemary, 1 tsp garlic powder, 1 tsp paprika, plus 1–2 tsp salt and 1/2 tsp pepper are a good starting point. Scale up for larger roasts.
- Liquid choice: Broth adds savory depth; white wine adds brightness; water works in a pinch and keeps flavors neutral.
Helpful tools
- Instant-read thermometer or probe thermometer (essential)
- Paper towels
- Slow cooker (Crock-Pot) large enough to fit the roast comfortably
- Small bowl for mixing seasonings
- Tongs or silicone spatula
- Aluminum foil for tenting
- Sharp carving knife and cutting board
- Optional: blender for making gravy or smoothing pan juices, roasting tray if you prefer to finish in the oven
- If you plan multiple sides, a roasting pan can free up the slow cooker — try pairing with seasonal garlic roast potatoes (Seasonal Garlic Roast Potatoes).
Step-by-Step Instructions (with tips)
This slow-cooker method is designed to be easy but precise: it yields tender, evenly cooked turkey breast with a beautiful slice every time.
- Prep the turkey
- Remove the turkey from packaging and pat dry thoroughly with paper towels. Dry skin/seared exterior helps seasonings stick and prevents sogginess.
- Keep the netting on if the roast is boneless — it helps the shape stay compact for even cooking. You’ll remove it after resting and before slicing.
Tip: If you have time, let the roast sit at room temperature for 20–30 minutes before cooking; this reduces chilling and can promote even cooking.
- Season
- Lightly brush or spray the roast with olive oil or nonstick spray so seasonings adhere.
- Mix salt, pepper, thyme, rosemary, garlic powder, and paprika in a small bowl and rub the mixture all over the roast. Massage gently to ensure even coverage.
Flavor variations: Add a pinch of cayenne for heat, lemon zest for brightness, or smoked paprika for a deeper, smoky note.
- Place in slow cooker and add liquid
- Set the roast skin-side up (or seam-side up if no skin) in the slow cooker. Pour 1/2 cup of broth, wine, or water into the base — this creates steam and helps keep the meat moist without turning it soupy.
Tip: If your slow cooker is deep, use a trivet or crumpled foil under the roast to lift it out of excessive juices; this helps the exterior stay more roast-like.
- Cook low and monitor temperature
- Cover and cook on LOW for 4 hours. After 4 hours, check the internal temperature with an instant-read thermometer inserted into the thickest part (avoiding bone). At this point it should be roughly 140°F.
- Continue cooking on LOW for another 1–2 hours, checking every 30 minutes. Aim for a final internal temperature of 165°F for safe, fully cooked turkey.
Kitchen tip: Don’t be tempted to cook on HIGH — low and slow keeps the breast tender. Also, because slow cookers vary, rely on temperature rather than time alone.
- Rest and remove netting
- When the thickest part reaches 165°F, remove the roast from the slow cooker and tent loosely with foil. Rest for 15 minutes — carryover cooking will equalize juices and the temperature may rise a few degrees.
- If the roast was boneless and in netting, remove the netting before slicing. Use a sharp carving knife and slice against the grain into even pieces.
Optional finish: For a golden crust, sear the rested slices quickly in a hot skillet with a little butter, or place the whole roast under a hot broiler for 3–5 minutes before resting.
Variations and method swaps
- Oven roast finish: After slow-cooking, transfer the roast to a baking tray and broil for 3–8 minutes to crisp the outside. Watch closely to avoid burning.
- Brining beforehand: For extra juicy meat, brine the turkey breast for 8–12 hours before slow cooking; skip added salt in the rub if you brine.
- Roasting vs slow-cooking: If you prefer a classic oven roast, follow your Butterball packaging for roasting times and temperatures, or use a high-heat sear then roast at 325°F to 350°F until 165°F internal.
- For inspiration on similar holiday poultry techniques, check this step-by-step guide for a holiday chicken breast (Ultimate Holiday Chicken Breast).
Extra tips
- Test early: Because slow cookers vary in heat, check the internal temperature before the suggested finish time so you don’t overcook.
- Save juices: The liquid left behind is great for gravy; skim fat, deglaze with a splash of wine or broth, and thicken with a roux or slurry.
- Avoid opening the lid too often — each peek drops the temperature and increases cooking time.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate cooled turkey within two hours of cooking. Store in airtight containers or tightly wrapped foil/plastic wrap for up to 3–4 days.
- Keep pan juices separately if you plan to make gravy later; they can be strained and refrigerated for 2–3 days.
Freezing
- For longer storage, slice or portion the turkey into meal-sized servings and freeze in freezer bags or airtight containers. Remove as much air as possible to prevent freezer burn. Properly wrapped, cooked turkey lasts 2–3 months in the freezer.
- For best results, freeze with a little cooking liquid to preserve moisture. Thaw in the refrigerator overnight before reheating.
Make-ahead options
- Season and rub the roast up to 24 hours ahead and keep refrigerated (uncovered for a few hours if you want crisper skin before cooking, or covered if brined).
- Cooked turkey can be prepared 1–2 days ahead and reheated gently in a low oven (275°F) covered in foil, or in a slow cooker on LOW with a tablespoon or two of broth to keep it moist.
Reheating tips
- Reheat slices in a covered dish with a splash of broth at 275°F until warmed through (about 15–20 minutes depending on portion).
- Use the microwave for single servings: add a tablespoon of broth, cover, and heat in short intervals to prevent drying.
Portioning advice
- A 3–4 lb boneless turkey breast serves approximately 4–6 people; a 6–9 lb roast can serve 8–12 depending on sides.
- For slicing and even portions, cut uniformly thick slices (about 1/4–1/2 inch) to help with plating and leftovers.
How to Use / Serve This Dish
Classic holiday plating
- Serve slices with gravy, cranberry sauce, and your favorite sides like mashed potatoes, green beans, and stuffing. Use pan juices to make an easy gravy or pair with a tangy herb jus.
Everyday meals
- Thinly slice leftover turkey for sandwiches with cranberry mayo or mustard, add to salads for protein, or toss into a quick turkey pot pie.
- Make a creamy turkey soup: simmer carcass or bones (if any) with veggies and herbs, strain, then add diced leftover turkey and noodles or rice.
Creative variations
- Turkey tacos: Warm strips in a skillet with taco seasoning and serve with tortillas, pickled onions, and avocado.
- Turkey fried rice: Chop and sauté with day-old rice, soy sauce, scrambled egg, and veggies.
- Turkey panini: Layer slices with brie and apples on crusty bread, grill until golden.
Side pairing ideas
- Roasted root vegetables, green bean almondine, sweet potato casserole, or a bright citrus slaw.
- For a savory potato side that complements the Crock Pot method, consider these seasonal garlic roast potatoes (Seasonal Garlic Roast Potatoes).
Make it fancy
- Serve sliced turkey with a compound butter (garlic-herb or cranberry-balsamic) melted over the top for extra gloss and flavor.
- Garnish with fresh herbs and citrus slices to brighten the plate.
FAQ
Q: Can I cook a frozen Butterball turkey breast roast in the slow cooker? A: It’s not recommended to cook large frozen roasts in a slow cooker because the meat can remain in the temperature “danger zone” for too long. Thaw completely in the refrigerator first. If you’re in a pinch, Butterball packages sometimes offer frozen boneless roasts designed for specific methods — consult their packaging or product page for guidance before cooking.
Q: What if my roast reaches 165°F early — is it overcooked? A: If the roast hits 165°F, remove it promptly and tent it with foil to rest. Overcooking occurs when internal temps exceed recommended levels by a lot; resting helps redistribute juices. If you need to maintain warmth without further cooking, keep it loosely tented in a low oven (around 200–250°F) for a short period.
Q: Can I substitute the herbs and spices? A: Absolutely. Swap thyme and rosemary for sage and oregano for a different herbal profile. Use fresh herbs in a larger quantity (about three times the dried amount). For a smoky flavor, use smoked paprika; for Mediterranean notes, add lemon zest and oregano.
Q: How long will leftovers last in the fridge and freezer? A: Leftovers last 3–4 days in the refrigerator and 2–3 months in the freezer if properly stored and wrapped.
Conclusion
There’s a quiet joy in carving into a perfectly cooked Butterball Turkey Breast Roast from the Crock Pot — tender, simple, and full of seasonal comfort. Whether you’re feeding a small family on a cozy weeknight or making a centerpiece for holiday gatherings, this slow-cooker method gives you time back in your day without sacrificing flavor. If you’d like to compare other slow-cooker boneless turkey breast recipes for inspiration, see this helpful take on a juicy slow cooker version (Juicy Slow Cooker Boneless Turkey Breast – Bowl of Delicious) and another easy approach (Slow Cooker Boneless Turkey Breast – Courtney’s Sweets). For product details or to choose the right Butterball roast, check the official Butterball product page (Boneless Frozen Turkey Breast Roast | Butterball). If you enjoy a fruity twist, this cranberry-spin on crockpot turkey is a lovely variation to try next time (CROCKPOT BUTTERBALL CRANBERRY TURKEY BREAST).
I’d love to hear how your slow-cooker Butterball turkey turns out — share your photos, favorite seasoning tweaks, or serving ideas. Happy cooking and may your kitchen be warm and delicious!
Crock Pot Butterball Turkey Breast Roast
Ingredients
Main Ingredients
- 1 Butterball turkey breast roast (3–9 lbs), thawed boneless or bone-in
- 1 tbsp olive oil or nonstick spray
- Salt (kosher preferred) to taste
- Freshly ground black pepper to taste
- 1 tsp thyme dried, adjust amount to taste
- 1 tsp rosemary dried, adjust amount to taste
- 1 tsp garlic powder adjust amount to taste
- 1 tsp paprika adjust amount to taste
- ½ cup broth, wine, or water low-sodium chicken or turkey broth recommended
Instructions
Preparation
- Remove the turkey from packaging and pat dry thoroughly with paper towels.
- Keep the netting on if the roast is boneless; it helps the shape stay compact for even cooking.
- If you have time, let the roast sit at room temperature for 20–30 minutes before cooking to promote even cooking.
Seasoning
- Lightly brush or spray the roast with olive oil or nonstick spray so seasonings adhere.
- Mix salt, pepper, thyme, rosemary, garlic powder, and paprika in a small bowl and rub the mixture all over the roast.
Cooking
- Set the roast skin-side up in the slow cooker and pour 1/2 cup of broth, wine, or water into the base.
- Cover and cook on LOW for 4 hours. After 4 hours, check the internal temperature.
- Continue cooking on LOW for another 1–2 hours until the internal temperature reaches 165°F.
Resting
- When the turkey reaches 165°F, remove it from the slow cooker and tent with foil. Let it rest for 15 minutes.
- If the roast was boneless and in netting, remove the netting before slicing.
Serving
- Slice against the grain into even pieces and serve with gravy, cranberry sauce, and your favorite sides.
