Slow Cooker Turkey Breast Recipe (2024)

FAQs

How long do you cook an 8 pound turkey breast in a slow cooker? ›

Place the turkey breast on top so it is elevated. Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can.

Then turn the cooker to "Low," if desired (or continue cooking on High). Do not remove the cover during cooking. It can take 20 to 25 minutes to regain the lost steam and temperature if the cover is removed. Make sure the turkey reaches 165 °F as measured with a food thermometer.

The best way to get an evenly thawed turkey is the slow and gentle way.

How Much Turkey Breast to Buy. One (3-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat.

Stick to the cook time indicated on your recipe

Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.

There are different thoughts about how low to go, but I like 170-180°F for smaller turkeys and 200°F for larger turkeys (20-24 pounders). Some recipes suggest starting at a high heat for an hour and then lowering it for the remainder of the time but I prefer to keep it simple and keep it low until the very end.

It is not safe to cook any meat or poultry in an oven set lower than 325 °F. At lower temperatures, meat stays in the Danger Zone (between 40 °F and 140°F for too long.

It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time.

Does a turkey breast cook faster than a turkey? ›

How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!

Unlike other meats that get more tender the longer they cook, turkey gets tough and dry the longer it cooks. Why does the meat thermometer say 180–185˚F degrees for poultry? Research shows that bacteria are destroyed at 165˚F degrees.

Our recommendation is to plan for one pound of turkey per person, or ½ pound per person for a boneless turkey breast.

Here are a few quick numbers to reference: 4 people = 2 pound turkey breast. 8 people = 4 pound turkey breast. 10 people = 5 pound turkey breast.

Thaw in refrigerator (not at room temperature).

Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours.

In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Stuff the bird with lemon and herbs, then roast low and slow for 10 hours, basting frequently. An hour before dinner starts, crank up the heat and finish the turkey for that crispy, golden skin. This foolproof method ensures a turkey with snappy skin and juicy meat.

The light, tender breast meat is prone to overcooking, while dark meat portions of the bird needs extra time. A simple solution is to flip the bird over and roast the turkey upside down. This technique protects the white meat from drying out, and cooks the thigh meat faster.