Are you tired of serving dry turkey breasts? Fortunately, it can be avoided and we are here to show you how.
Turkey breast meat is thick yet super lean (minimal fat). Due to the thickness, turkey breasts typically need about two hours to cook all the way through. If you cooked fatty meat for that long, the fat would melt during the cooking process, lubricate the muscle fibers, and keep the meat juicy. Since the typical turkey breast contains little fat, it can dry out during long cooks.
You can avoid serving dry turkey breasts by wet or dry brining before cooking, but that won’t be feasible if you don’t have the time or fridge space to brine a turkey breast. If brining is not an option, consider cooking your turkey breasts in a slow cooker.
NOTE: We highly recommend using a meat thermometer to ensure doneness as every slow cooker cooks differently. Internal temperature needs to be 165°F in both the thickest part of the breast (without touching the bone) and in the thighs to ensure doneness and food safety.
Slow cooking a turkey breast in the oven is a great hands-off way to enjoy delicious, tender turkey without having to cook a whole bird. When done right, the low, gradual heat of the oven results in a super juicy and flavorful turkey breast, perfect for smaller gatherings or meal prepping. In this complete guide, I’ll walk you through the entire process of slow cooking turkey breast in the oven step-by-step, from choosing the right size breast to getting perfect doneness. Keep reading for pro tips and tricks to help you make the most flavorful, moist oven-roasted turkey breast ever!
Choosing the Right Size Turkey Breast
When shopping for a turkey breast to slow cook, you’ll want to choose a bone-in, skin-on breast half that’s around 2 to 3 pounds. Having the bone and skin intact adds moisture and flavor as the turkey cooks. A boneless breast can work too but may dry out easier. For serving 2 to 4 people, a 2 to 3 pound turkey breast half is the ideal size. You’ll want around 3/4 pound per person for bone-in and 1/2 pound per person for boneless.
Prepping the Turkey Breast
Proper prep is key for maximizing juiciness when slow roasting. Here are the steps I recommend:
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Pat the turkey breast dry and rub it all over with olive oil or melted butter. Get some under the skin too. This helps prevent drying and promotes browning.
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Generously season under and over the skin with salt, pepper, herbs like sage or rosemary, and spice blends or rubs
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For extra moisture and flavor, you can also spread a compound butter or herb paste under the skin.
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Let the seasoned breast sit at room temperature for 30 mins to an hour before cooking The salt will draw out moisture
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You can also refrigerate overnight for more flavor infusion if you have time
How to Slow Cook Turkey Breast in the Oven
Follow these simple steps for perfect slow roasted turkey breast every time:
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Preheat your oven to 300°F. This low temp ensures gradual, even cooking.
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Place the turkey breast skin-side up on a rack in a roasting pan. Add 1 cup of broth or water to the bottom to prevent drying out.
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Tightly cover the turkey breast with foil, trapping in moisture and steam.
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Roast for about 2 hours until the internal temperature reaches 160°F when tested with a meat thermometer.
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Remove the foil, baste with the pan juices, and increase the oven temperature to 400°F. Roast 10-15 minutes more until 165°F for food safety.
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Let rest 15-20 minutes before slicing to allow juices to redistribute so your turkey stays nice and moist.
Tips for Maximum Juiciness
Use these tips for ensuring your slow cooked turkey breast turns out super juicy and delicious:
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Brine the turkey breast ahead of time for lots of extra moisture and flavor.
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Baste every 30-45 minutes with pan drippings, broth, or melted butter.
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Use a meat thermometer and don’t overcook. Cook to 160°F then let carryover cooking bring it to 165°F.
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Tent foil over any thicker sections to prevent uneven cooking.
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Let it rest before slicing for the juiciest meat possible.
Serving and Leftover Ideas
Serve your roasted turkey breast with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. Or make turkey sandwiches, salads, enchiladas, pot pie, and more with the leftovers!
Troubleshooting Issues
Having issues with dry, unevenly cooked turkey breast? Follow these troubleshooting tips:
If it’s drying out: Cook at a lower temp (300°F), use a thermometer to prevent overcooking, keep covered with foil while roasting, and let rest before slicing.
If it’s undercooked: Raise the oven temp to 325°F and use a meat thermometer to check doneness. 165°F is ideal.
If it’s cooking unevenly: Tie the breast into an even shape or tent foil over any thicker sections.
If the skin isn’t crisping: Make sure skin is dry before roasting, rub with oil, and broil at the end if needed.
Frequently Asked Questions
What temperature should I cook turkey breast at? 300-325°F is ideal for slow, even cooking without drying it out. High heat causes drying.
How long does it take to roast? Cook a 2-3 pound bone-in breast for around 2-3 hours until 160°F, then tent and broil.
Do I need to brine or marinate? It’s optional, but brining or marinating really helps ensure a juicy, flavorful turkey breast!
Do I need to cover it while cooking? Yes, cover with foil to trap in steam and moisture. Remove foil at the end if you want crisper skin.
What temperature should it be when done? Cook to 160°F then let rest to 165°F for food safety and ideal juiciness.
The Perfect Slow Cooked Turkey Breast
When done properly, slow roasting turkey breast results in incredibly tender, juicy meat with amazing flavor. With the right size breast, proper seasoning and prep, low oven temp, and proper final temperature, you’ll get amazing results every time. Give this easy method a try for your next holiday meal or family dinner!
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Instant Pot® or Electric Pressure Cooker
Unlike a slow cooker, instant pots and electric pressure cookers, cook food quickly. Since these fast cookers lock in steam and cook food quickly, you can use them to make flavorful and moist turkey breasts. An Instant Pot® also has a slow cooker setting for cooking turkey breasts with low heat.
Learn more about how to cook turkey breast in an Instant Pot® or electric pressure cooker here.
Slow Cooker or Crock Pot
Crockpot and slow cooker can mean the same thing. Crock-Pot® is the brand name of the first-ever slow cooker. Other brands now make slow cookers, and like Crock-Pot® slow cookers, these cookers have three primary components – a pot, a transparent lid, and a heating element.
Follow these tips to cook perfect turkey bone-in breasts in a Crock-Pot® or another slow cooker.
- Place a turkey breast skin side up inside the cooker. If the skin is facing upwards, it’s less likely to tear when removing the turkey breast from the slow cooker. Also, keeping the skin out of the broth will allow it to develop a delectable color.
- Before placing the turkey breast in the slow cooker, brush the skin with cooking oil before rubbing your seasonings. The oil will help the seasonings adhere to the body and enhance the flavor. It will also help the skin brown beautifully during the cook.
- Add half a cup of liquid (water, broth, or wine) to the base of the slow cooker. The turkey breast will absorb the flavor and moisture of the liquid while cooking. It will also help prevent the meat from sticking to the base of the pot. For more flavor, place halved garlic, onions, and your other favorite ingredients at the bottom of the pot.