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Slow Cooker Turkey Crown

December 1, 2020 by Lucy Parissi 7 Comments

349 shares
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My Slow Cooker Turkey Crown recipe is perfect for a stress-free Christmas! The turkey breast turns out perfectly moist and deliciously tender and the drippings make the best gravy. So easy and perfect for serving a smaller group while freeing up your oven. Serve with my Goose Fat Roast Potatoes!

This recipe is Low Carb, Gluten Free and suitable for the Keto Diet.

Post may contain affiliate links. For more information, check my disclosure

Slow Cooker Turkey breast sliced and arranged on a platter on a bed of herbs and citrus slices and drizzled with gravy

Prefer dark meat? Try my Easy Roasted Turkey Legs!

I shared my recipe for Roast Turkey Crown last November – little did I know so many of us would choose not to roast an entire turkey in 2020...

And while the roast turkey breast is undeniably yummy, this Crockpot Turkey is actually so much easier and, dare I say, tastier. Same goes for mash – have you made Slow Cooker Mashed Potatoes? A revelation!

Using a slow cooker for your turkey results in perfectly tender turkey breast meat – such an easy way to keep your turkey from drying out! You also free up your oven for any side dishes you want to make and you don’t have to baste…

extreme close up on sliced turkey breast topped with gravy

WHY CHOOSE A TURKEY CROWN

A turkey crown is the turkey breast with legs and wings removed. In the UK the breasts are usually sold on the bone, skin on. In the US you can find turkey breast on the bone or boneless.

Making a turkey breast instead of a whole bird is a great idea you are serving fewer people this year. It’s also cheaper, takes up less freezer / fridge space and less intimidating for newbie cooks!

If you allow for a 250g (8.8 oz) serving per person, a 2kg (4.4 lbs) turkey crown will serve 3 to 5, while a slightly larger 2.5kg (5.5lbs) crown will feed 6 to 8. Use the same principle when buying turkey breasts (or breast halves) perhaps allowing for some leftovers too!

HOW TO DEFROST A TURKEY CROWN

Allowing enough time for your turkey to thaw is the only slightly tricky part! Place the crown/ breasts, in their packaging, in a pyrex dish (in case of leaks) and put in the fridge. 

A 2kg / 4 pound turkey will take at least 24 hours to defrost in the fridge, possibly longer, I allowed 36 hours for mine. 

If you are in a hurry you can defrost the turkey at room temperature, aiming for 2 hours per kilo (approx. 2 pounds). Check the underside of the turkey – if it is covered in ice crystals, you will need to leave it to thaw for a bit longer.

Remove all the packaging and discard any collected liquid before cooking. Make sure you wash your hands and any utensils, cutting boards etc. whenever handling raw poultry.

SLOW COOKER TURKEY INGREDIENTS

You only need a handful of ingredients to make a perfectly juicy crockpot turkey breast. The vegetables provide a bed for your turkey, adding flavor to the juices which in turn make an excellent turkey gravy.

Check the turkey fits into your crockpot before attempting this recipe – a 5.6L slow cooker is roomy enough for a 2kg (4.4 lbs) turkey crown, but it might be a squeeze if it is larger. I always recommend using a meat thermometer for best results.

Checking the temperature of a slow cooker turkey crown with a meat thermometer
  • Turkey crown bone in and skin on or two or more turkey breast halves, fully defrosted if frozen
  • Unsalted butter (leave out for a SW version)
  • Onion and garlic powder, lemon zest, paprika, mixed Italian herbs, salt and pepper
  • Onions, skin on, halved. The skin will add some color to the juices, you can remove it if preferred
  • Carrots and celery
  • Parsley stalks, bay leaves
  • Chicken stock cube
  • Dry white wine such as Sauvignon Blanc or dry Vermouth. A small bottle of wine, such as those served in-flight, is perfect if you don’t want to open a full bottle. Replace wine with chicken broth (stock) if you prefer

HOW TO COOK SLOW COOKER TURKEY CROWN

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Gently loosen the skin from your turkey breast using your fingers. Push some butter under the skin and rub the rest over the breast.

pushing butter under the skin of a turkey crown

Combine the onion and garlic granules, lemon zest, mixed herbs, paprika, salt and pepper and rub over the turkey, on both sides.

rubbing turkey with spices and seasoning

Add the vegetables, herbs and bay leaves in a 6L slow cooker.

Place the turkey over them, skin side up. Add the wine and crumbled stock cube. Cover and cook for 3 hours on HIGH, or cook until the turkey registers an internal temperature of 75C (165F) on a meat thermometer tested at the thickest part of the breast. The meat juices should run clear.

Turkey crown in a crock pot with wine being added

Transfer the turkey onto a platter and tent with foil, resting for up to 30 minutes. Your turkey crown will look a little pale due to the moist slow cooking. You can place it under the grill /broiler for a few minutes to brown the skin, basting with butter, if you like.

THE BEST TURKEY GRAVY

I have used Xanthan Gum to make a Keto friendly gravy. You can use cornstarch /cornflour to thicken the gravy instead if you like – take a look at the recipe card notes.

Prepare the gravy while  your slow cooker turkey breast is having a rest. Strain the liquid collected in the crock pot into a saucepan and discard the vegetables.

Add hot chicken (or beef stock you prefer a darker gravy), Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.

Add the Xanthan gum or cornflour slurry and continue cooking, using a balloon whisk to stir, for a further 10 minutes, or until the gravy starts to thicken slightly (it will thicken even more as it cools).

SERVING YOUR TURKEY CROWN

Slice your turkey and arrange on a platter on a bed of citrus slices and herbs for a festive presentation. Drizzle with some of the gravy and serve immediately.

Use up any leftovers to make my Leftover Turkey Pasta, Leftover Turkey Casserole, mild Turkey Korma Curry or in place of chicken in soup recipes and pasta dishes.

COMPLETE YOUR TURKEY MEAL 

These side dishes are perfect for rounding off your Thanksgiving or Christmas turkey feast!

  • Braised Red Cabbage
  • Creamy Brussels Sprouts with Bacon (keto friendly)
  • Scalloped potatoes
  • Greek Lemon Potatoes
  • Honey roasted squash and sweet potatoes

HAVE YOU MADE MY SLOW COOKER TURKEY RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Slow Cooker Turkey Crown with Best Ever Gravy

Lucy Parissi | Supergolden Bakes
My Slow Cooker Turkey Crown recipe is the answer to a stress-free Christmas! The turkey breast turns out perfectly moist and deliciously tender and the drippings make the best ever gravy. So easy and perfect for serving a smaller group while freeing up your oven.
4.67 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Crockpot Turkey, Slow Cooker Turkey Breast, Slow Cooker Turkey Crown
Prep Time: 15 minutes
Cook Time: 3 hours
Resting Time: 20 minutes
Total Time: 3 hours 35 minutes
Servings: 6 – 8
Calories: 561kcal

Ingredients

For the turkey

  • 2 kg (4.4 pounds) turkey crown, bone in, skin on or 2 turkey breast halves, skin on
  • 3 tbsp unsalted butter , softened
  • 1 lemon zest only
  • 1 tsp paprika
  • 1 tsp mixed dried Italian herbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 onions , skin on, halved
  • 4 celery ribs , cut into thirds
  • 4 carrots
  • 2 bay leaves
  • Handful parsley stalks
  • Sprig fresh thyme
  • 1 chicken stock cube , crumbled
  • 120 ml (½ cup) dry white wine or vermouth (sub with chicken stock)

For the gravy

  • All the liquid from the crock pot strained
  • 480 ml (2 cups) chicken or beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon or English mustard
  • 2 tbsp unsalted butter
  • ½ tsp lemon juice
  • ½ tsp Xanthan Gum see notes for alternative

To dress (optional)

  • Orange and lemon slices
  • Fresh herbs such as thyme , rosemary and sage

Instructions

Prepare the turkey

  • Gently loosen the skin from your turkey breast using your fingers. Push some butter under the skin and rub the rust over the breast.
  • Combine the onion and garlic granules, mixed herbs, paprika, salt and pepper and rub over the turkey, seasoning on both sides.
  • Add the vegetables, herbs and bay leaves in a 6L slow cooker. Place the turkey over them, skin side up. Add the wine and crumbled stock cube.
  • Cover and cook for 3 hours on HIGH, or cook until the turkey registers an internal temperature of 75C (165F) on a meat thermometer tested at the thickest part of the breast. The meat juices will run clear.
  • Transfer the turkey onto a platter and tent with foil, resting for up to 30 minutes, while you prepare the gravy.

Crisp the skin (optional)

  • Your turkey crown will look a little pale due to the most slow cooking. You can place it under a hot grill /broiler for a few minutes to brown the skin, basting with butter, so that it gets a bit of colour. Don't overdo it however – you risk drying out your lovely moist turkey breast!

Make the gravy

  • Strain the liquid collected in the crock pot into a saucepan and discard the vegetables.
  • Add hot chicken or beef stock, Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.
  • Add the Xanthan gum or cornflour slurry and continue cooking, using a balloon whisk to stir, for a further 10 minutes, or until the gravy starts to thicken slightly (it will thicken even more as it cools).

Serving your turkey

  • Slice your turkey and arrange on a platter on a bed of citrus slices and herbs for a festive presentation. Drizzle with some of the gravy and serve immediately.

Video

Notes

Gravy using cornstarch (cornflour)
  • Dilute one tablespoon of cornstarch (cornflour) in two tablespoons cold water to make a slurry.
  • Drain the liquid from the crock pot into a saucepan, add hot stock, Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.
  • Stir in the slurry and cook until gravy thickens

TURKEY LEFTOVERS

Keep any leftovers in the fridge in an airtight container for up to 4 days, storing as soon as they have cooled down. Or transfer to a freezer safe container and freeze for up to 2 months.
SLIMMING WORLD TURKEY
Mist the turkey with olive oil and rub with the seasonings. Follow the recipe as written, replacing the wine with chicken stock.
Omit the butter in the gravy and you are done!

Nutritional Info

Calories: 561kcal | Carbohydrates: 14g | Protein: 67g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 203mg | Sodium: 1494mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7266IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Danielle says

    March 01, 2021 at 3:11 pm

    Hi I am looking for the spicy yellow pepper sauce recipe. I can’t find it on here

    Reply
    • Lucy Parissi says

      March 02, 2021 at 10:13 am

      Hi Danielle I honestly didn’t think anyone was visiting that page ever! I can send it to you on email

      Reply
      • Lori says

        September 02, 2022 at 2:51 pm

        I’m here for the spicy turkey recipe too! When I clicked it on Yummly it brought me here. I need that recipe! haha can you send it to me via email too?

        Reply
        • Lucy Parissi says

          September 03, 2022 at 6:49 am

          Hi Lori not sure about Yummly but you can do a search on my turkey recipes

          Reply
          • Lori says

            September 03, 2022 at 8:45 pm

            Was looking for the spicy yellow pepper sauce, which I couldn’t find.

          • Lucy Parissi says

            September 04, 2022 at 11:31 am

            Hi Lori, it is an old recipe that I have temporarily unpublished in order to update

  2. Nic says

    December 08, 2020 at 10:49 am

    5 stars
    Such a great away to cook the turkey 🙂

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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