- 3-3.5 lb boneless turkey breast
- 1/4 cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoning salt (I use Lawry’s)
- 1/4 teaspoon black pepper
- For the gravy:
- 1 cup low sodium chicken, turkey or vegetable broth
- 2 tablespoons corn starch
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1 pinch black pepper
Place turkey breast (completely thawed, if it was frozen) in a 2.5-4 quart crockpot. If you’re using a turkey breast roast, be sure to leave the netting in place.
In a small bowl, combine butter, garlic, Italian seasoning, seasoning salt and pepper. Rub all over the turkey breast, both sides (be sure to get under and on top of the skin if your turkey breast has skin).
Cover and cook on low for 5 hours or until the internal temperature of the turkey reaches at least 165 degrees F.
Remove to a cutting board and let rest for 10-15 minutes while you start the gravy.
To make the gravy, strain the juices from the crockpot with a fine mesh sieve into a medium pot.
Whisk together chicken broth and corn starch. Whisk into turkey juices.
Cook on medium heat, whisking often, until thickened. Taste and add recommend seasonings (parsley, thyme and pepper) or adjust seasonings to your tastes.
Thinly slice the turkey breast, and place back into the crockpot on warm to serve later, or serve immediately with gravy.