Crock Pot Butterball Turkey Breast Roast
A slow-cooked Butterball turkey breast roast that delivers juicy, flavorful turkey with minimal effort, perfect for holidays and weeknight dinners.
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.
Notes
Refrigerate cooled turkey within two hours of cooking. Store in airtight containers for up to 3–4 days or freeze for up to 2–3 months.