There is a common misconception in the culinary world that turkey is reserved exclusively for Thanksgiving or Christmas. We tend to associate it with massive, 20-pound birds that require hours of basting, stressful timing mathematics, and the inevitable gamble of dry white meat. But what if you could have the savory, comforting taste of a holiday roast on a regular Tuesday night, with barely any effort?
Enter the Butterball Crock Pot Turkey Breast Roast.
Looking at the golden-brown, herb-crusted slices in the image above, you might assume this masterpiece came out of a high-end convection oven after hours of meticulous attention. The truth? This succulent roast is the product of the “low and slow” magic that only a slow cooker can provide. By utilizing a boneless Butterball turkey breast roast and your trusty Crock Pot, you can achieve meat that is impossibly tender, incredibly flavorful, and juicy enough to rival any traditional roasted bird.
In this comprehensive guide, we will walk you through everything you need to know to master this recipe. From preparation tips and seasoning secrets to the final broiling hack that guarantees that irresistible crispy skin, this is the only resource you’ll need.
Why Choose the Crock Pot for Turkey Breast?
Before we dive into the ingredients, it is essential to understand why this method works so well. Turkey breast is lean meat. It lacks the fat content of dark meat (thighs and legs), which makes it prone to drying out in the dry heat of an oven.
When you cook a Butterball turkey breast roast in a Crock Pot, you are essentially braising the meat. The tight seal of the slow cooker traps moisture, creating a humid environment that gently steams the turkey while it cooks in its own juices and aromatics. This method breaks down the proteins gently without evaporating the moisture inside the fibers.
Key Benefits:
- Guaranteed Moisture: It is almost impossible to dry out a turkey breast in a slow cooker if you follow the temperature guidelines.
- Oven Freedom: During the holidays, oven space is premium real estate. Moving the main protein to the counter frees up space for casseroles and pies.
- Hands-Off Cooking: Set it, forget it, and come back to a house smelling like heaven.
- Flavor Infusion: The long cooking time allows herbs and garlic to penetrate deep into the meat, rather than just sitting on the surface.
The Ingredients: Building the Flavor Profile
To replicate the mouth-watering look of the sliced turkey in our inspiration image, you need more than just the meat. You need a symphony of flavors.
The Star of the Show
- 3-4 lb Butterball Boneless Turkey Breast Roast: These usually come in a netting. (We will discuss the netting strategy in the preparation section). Ensure it is fully thawed if bought frozen.
The Aromatics (The “Rack”)
Never place your turkey directly on the ceramic bottom of the slow cooker. It can scorch, and the meat will boil in the liquid rather than roast. Create a natural roasting rack using vegetables.
- 2 Large Onions: Roughly chopped or sliced into thick rings.
- 3 Stalks of Celery: Cut into 3-inch pieces.
- 3 Carrots: Peeled and cut into chunks (optional, but adds sweetness to the gravy).
The Liquid Gold
- 1 Cup Low-Sodium Chicken Broth: You can also use vegetable broth.
- Splash of White Wine (Optional): A dry Sauvignon Blanc adds a lovely acidity that cuts through the richness.
The Herb Butter Rub
This is the secret to the color and flavor seen in the photo.
- 4 tbsp Unsalted Butter: Softened to room temperature.
- 1 tbsp Olive Oil: Helps prevent the butter from burning if you broil later.
- 3 cloves Garlic: Minced finely.
- 1 tsp Dried Thyme: Or 1 tbsp fresh.
- 1 tsp Dried Rosemary: Crushed.
- 1 tsp Smoked Paprika: This gives that beautiful orange-red hue.
- 1/2 tsp Sage: Classic turkey flavor.
- Salt and Black Pepper: Generous amounts, to taste.
Step-by-Step: How to Cook Butterball Turkey Breast Roast in a Crock Pot
Follow these instructions meticulously for the best results.
Step 1: Preparation and Thawing
Most Butterball roasts are sold frozen. For safety and even cooking, you must thaw the roast completely before placing it in the slow cooker.
- Refrigerator Method: Place the roast in its packaging on a tray in the fridge. Allow 24 hours for every 4 pounds.
- Cold Water Method: Keep the roast in its wrapper and submerge it in cold tap water, changing the water every 30 minutes. It takes about 30 minutes per pound.
Step 2: To Net or Not to Net?
This is the most debated question. The netting holds the roast in a tight, round shape.
- Option A (Keep it on): If you want a perfect cylinder shape. You will cut it off after cooking but before browning.
- Option B (Take it off): If you want the seasoning to penetrate the meat better and get more surface area for crispy skin. Recommendation: For the result shown in the image—where the herbs are crusted onto the meat—remove the netting carefully before seasoning.
Step 3: The Vegetable Bed
Place your chopped onions, celery, and carrots at the bottom of the Crock Pot. Pour in the chicken broth and wine. This creates a flavor-infused steam bath.
Step 4: The Compound Butter
In a small bowl, mix the softened butter, olive oil, minced garlic, thyme, rosemary, sage, paprika, salt, and pepper. Mash it with a fork until it forms a smooth paste.
Step 5: Seasoning the Bird
Pat the turkey breast completely dry with paper towels. This is crucial; butter won’t stick to wet meat. Rub the compound butter mixture all over the turkey breast—top, bottom, and sides. Be generous.
Step 6: The Slow Cook
Place the seasoned turkey breast on top of the vegetables. Cover the lid.
- Low Setting: Cook for 5 to 6 hours. (Highly Recommended for tenderness).
- High Setting: Cook for 3 to 4 hours.
Critical Safety Check: Use a meat thermometer. The internal temperature must reach 165°F (74°C) at the thickest part of the roast.
The Secret to Golden, Crispy Skin
One drawback of slow cookers is that they cannot produce crispy skin. The environment is too humid. When you open the lid, the turkey will be pale. To achieve the caramelized, golden-brown crust seen in our header image, you must perform one final step.
- Preheat Broiler: Turn your oven broiler on high.
- Transfer: Carefully remove the turkey from the slow cooker and place it on a foil-lined baking sheet or roasting pan.
- Baste (Optional): Spoon a little of the juices from the pot over the top, or add a tiny pat of fresh butter.
- Broil: Place the turkey in the oven, about 6-8 inches from the heat source.
- Watch Closely: Broil for 3–5 minutes. The sugars in the rub (and the paprika) will caramelize rapidly. Do not walk away, or it will burn.
- Rest: Remove from the oven and let the meat rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the roast.
Flavor Variations to Try
While the classic herb butter is timeless, this Butterball Crock Pot Turkey Breast Roast recipe is incredibly versatile. Try these twists:
1. The Cajun Kick
Swap the thyme and sage for Cajun seasoning, cayenne pepper, and onion powder. Add bell peppers to the vegetable bed for a “Holy Trinity” aromatic base.
2. Citrus & Garlic
Add the zest of one lemon and one orange to your butter rub. Place lemon slices on top of the turkey while it cooks. This adds a bright, zesty flavor that pairs perfectly with spring vegetables.
3. Maple Glazed
For a sweet and savory profile, mix 2 tablespoons of maple syrup and a tablespoon of dijon mustard into your butter rub. The sugars will caramelize beautifully under the broiler.
Serving Suggestions: Completing the Meal
You have the perfect roast; now you need the perfect sides. Based on the rustic appeal of the image, here are the best pairings:
- Garlic Mashed Potatoes: Use the cooking liquid from the slow cooker to make a quick gravy to pour over the potatoes.
- Roasted Root Vegetables: Since the oven is free, roast some Brussels sprouts, sweet potatoes, and parsnips.
- Fresh Green Beans: Sautéed with bacon and slivered almonds.
- Cranberry Sauce: The tartness cuts through the savory richness of the turkey.
Making the Gravy
Don’t throw away the liquid in the pot! Strain the onions and celery out. Pour the liquid into a saucepan. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water (slurry) and whisk it into the boiling liquid. Simmer until thickened.
Storage and Leftovers
If you are lucky enough to have leftovers, this turkey stores beautifully.
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Slice the meat and freeze in freezer bags with a little bit of the gravy to keep it moist. It lasts up to 3 months.
Leftover Ideas:
- Turkey Cranberry Sliders: On Hawaiian rolls with melted swiss cheese.
- Creamy Turkey & Wild Rice Soup: Perfect for chilly weather.
- Turkey Tetrazzini: A creamy pasta bake using the leftover meat.
Frequently Asked Questions (FAQ)
Q: Can I cook the Butterball roast from frozen in the Crock Pot? A: technically, modern slow cookers heat up faster, but the USDA recommends thawing meat completely before slow cooking. Cooking from frozen keeps the meat in the “danger zone” (40°F–140°F) for too long, which can encourage bacterial growth. Always thaw first.
Q: My turkey roast has a gravy packet. What do I do with it? A: Keep it! You can squeeze the packet into the slow cooker liquid for extra flavor during cooking, or save it to prepare separately on the stove if you prefer a thicker, more traditional gravy.
Q: Why is my turkey breast tough? A: If the turkey is tough, it is likely overcooked. Turkey breast is lean; once it passes 170°F, the muscle fibers tighten and dry out. Rely on your meat thermometer, not just the clock.
Q: Do I need to add water if I don’t have broth? A: Yes, you need liquid to generate steam. Water works, but it won’t add flavor. If using water, increase your spices or add a bouillon cube to compensate.
Conclusion
The Butterball Crock Pot Turkey Breast Roast recipe is a game-changer for home cooks. It bridges the gap between the nostalgia of a holiday feast and the convenience required for modern life. By utilizing the slow cooker, you ensure a moist, tender result every single time, while the quick broil at the end provides that visual appeal and texture we all crave.
Whether you are cooking for a small Thanksgiving gathering, a nice Sunday dinner, or just want high-quality protein for meal prepping, this method delivers. So, grab your slow cooker, unwrap that Butterball, and get ready to impress your family with the juiciest turkey they’ve ever tasted.
Happy Cooking!