Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and “roasted” in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears.
My family isn’t really shrinking – they are just disappearing to other regions – which makes holiday gatherings smaller and smaller as our family has scattered across the globe. This crockpot turkey breast with fresh herb butter recipe is a great way to enjoy all of the Thanksgiving flavors you love, but without making a massive whole turkey.
Why wouldn’t you want a full bird? So many reasons!
- It is less expensive to buy just a breast versus a whole turkey.
- Using the slow cooker lets you “set it and forget it,” so once the turkey is in the crock you can be hands-off.
- Slow cooking the turkey frees up the oven to make other side dishes, rolls, and desserts for dinner.
- The breast is just the right size to feed 4-6 people. Therefore, you don’t wind up with a fridge and freezer packed with an overwhelming amount of leftovers.
Besides being convenient, my crockpot boneless turkey breast is absolutely delicious! Before slow cooking the bird is slathered in a thick, rich herb butter made with fresh parsley, thyme, sage, and rosemary. This blend infuses the meat with a bright and festive flavor, and pairs perfectly with the apple cider gravy made with turkey drippings and heavy cream.
Then to really kick up the yumminess I quickly sauté seasonal pears in browned butter. The pears become beautifully sweet and nutty, soft and tender, and simply delightful to serve alongside the savory turkey and gravy. All together you have a gourmet meal that makes any dinner a celebration!
Recipe Ingredients
- Herb butter – butter, nutmeg, fresh parsley, thyme, sage, and rosemary
- Turkey – boneless breast with skin-on, onion, pear, carrot, fresh parsley and thyme, salt and pepper
- Cider herb gravy – turkey stock, apple cider vinegar, turkey drippings, fresh herbs, flour, cream, salt and pepper
- Brown butter pears – Bosc pears and butter
Tip: Purchase a boneless, skin-on turkey breast. I have a local grocer that removes the breast from a large turkey and keeps the skin intact. I like an all natural breast that has not been preseasoned or brined.
How to Make Crockpot Turkey with Brown Butter Pears
First, Make the Herb Butter
Chop 3 tablespoons of parsley, sage, and thyme and 1 tablespoon fresh rosemary. Combine fresh herbs and 1/4 teaspoon nutmeg. Reserve 2 tablespoons of the mixture to add to the gravy.
Mix remaining herbs into softened 1/2 cup butter. Set aside while preparing turkey breast.
Next, Assemble the Crockpot Turkey
Carefully lift the skin from a 3 1/2 – 4 lb turkey breast. Spread the herb butter over the breast reserving 2 tablespoons for the outside of turkey.
Cover with the skin flap, rub remaining herb butter mixture on top and underneath the breast. Tie the skin on with twine or string.
To the bottom of a crockpot and 1 peeled carrot, 1 onion cut in half, and 1 pear cut in half, along with a few sprigs of parsley and thyme.
Place turkey breast on top of veggies and pears. Cover with a lid and cook on low for 4-6 hours (depending on the size of the turkey breast) or until internal temperature reaches 160-165F degrees. An instant-read thermometer comes in handy for testing the temp.
Meanwhile, Start the Gravy Prep
In a saucepan combine 3 cups turkey stock or turkey bone broth with 1/2 cup fresh apple cider or juice.
Simmer until the mixture has reduced to 2 cups.
Tip: This can be made in advance and refrigerated for a few days.
Turkey is Done! Time to Make the Gravy
One the turkey has reached 160-165 degrees, remove from crockpot and allow to sit while making the gravy. Letting the turkey sit before carving allows the juices to settle in the meat and not run out while carving.
Remove turkey from crockpot and allow to sit. Pour the liquid and solids that remain through a strainer. Discard solids. Carefully remove as much of the fat/butter that you can and reserve.
Tip: Cooking a turkey in a crockpot does not crisp the skin. If you like a nice crisp skin, place turkey on a baking sheet and place under the broiler for about 5 minutes. I use the lowest rack in my oven and watch carefully.
In a saucepan, add 1/3-1/2 cup of fat/butter. Stir in 1/3 -1/2 cup flour depending on how thick you like your gravy. I like my gravy on the thin side. Stir together and cook for a minute or two to cook the flour taste out of the mixture.
Add reserved broth/cider mixture and whatever liquids you have from the crockpot. Stir until smooth. Then add reserved fresh herbs and 1/4 cup cream (optional, but good).
Lastly, Make the Brown Butter Pears
Peel, core and cut pears into quarters.
Add 3 tablespoons butter to a saucepan and melt over medium/low heat. Add the pears and brown on all sides. While the pears are sauteeing the butter will begin to brown and caramelize the pears.
Tip: The pears can actually be made while the turkey is cooking and set aside.
Serving Suggestions
Slice the slow cooker boneless turkey breast and serve with plenty of herb gravy and brown butter pears.
And oh, the side dishes… Because the oven is free to use you can really go crazy with lots of delicious sides. Try my Southern Yams, Fresh Herb Stuffing, Potato Gratin, Grandma’s Famous Mac and Cheese, and Roasted Asparagus. Don’t forget the Buttery Parker House Rolls or Pumpkin Buns with Herb Butter!
Regardless of other dishes you make, I highly suggest serving boneless turkey breast with plenty of Easy No-Cook Cranberry Apple Relish for the perfect bite. It’s my favorite and I’m sure you will love it, too!
Frequently Asked Questions
Yes, it is completely safe to cook boneless turkey breast in the crockpot. Like all poultry, turkey needs to reach an internal temperature of 165°F to be considered safe to eat.
The breast should be set skin side up in the crock of the slow cooker.
Cooking low and slow practically guarantees that the bird will be super moist and tender!
Cooked turkey can be kept in the refrigerator for up to 3 days.
To keep the turkey for longer, store in an airtight bag in the freezer for up to 3 months.
More Recipes to Try
- Vanilla Cider Pork with Pears
- Oven Roasted Turkey with Apple Cider Gravy
- My Favorite Herb Roasted Chicken
- Slow Cooker Barbacoa Beef
- Roasted Chicken Pot Pie
Fresh Herb Crockpot Turkey Breast with Brown Butter Pears
This recipe is perfect for a smaller but still impressive Thanksgiving dinner. It features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears.
Ingredients
Herb Butter:
- 1/2 cup butter softened
- 3 tbsp parsley chopped
- 3 tbsp thyme chopped
- 3 tbsp sage chopped
- 1 tbsp rosemary chopped
- 1/4 tsp nutmeg
Turkey:
- 1 4 lb Boneless Turkey breast skin on
- 1 lrg onion cut in half
- 1 pear cut in half
- 1 carrot peeled
- 2 sprigs parsley
- 4 sprigs thyme
- salt and pepper to taste
Cider Herb Gravy:
- 2 cups turkey or chicken stock
- 1/2 cup apple cider
- reserved liquid from crockpot turkey
- 1/2 cup butter drippings from Turkey
- 2 tbsp flour
- 2 tbsp reserved fresh herb mixture
- 1/4 cup cream optional
- salt and pepper to taste
Brown butter Pears:
- 2-3 pears Bosc
- 3 tbsp butter
Instructions
Herb Butter:
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Chop fresh herbs and toss together with nutmeg. Reserve 2 tablespoons fresh herbs for gravy.
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Blend fresh herbs with softened butter.
Turkey:
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Carefully fold the skin of the turkey off of the breast meat. Spread with herb butter reserving 2 tablespoons. Lay skin back on top of the butter. Rub reserved butter over skin and bottom part of the breast. Season top with salt and pepper Tie with baking twine. Set aside.
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In the bottom of the crockpot arrange onion halves, pear halves, carrot, parsley, and thyme. Place turkey breast on top. Cover with crockpot lid and cook on low heat for 5-6 hours or until internal temperature reaches 160-165 degrees F.
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Remove from crockpot and place on a baking sheet. Allow turkey to rest at least 10 minutes before slicing.
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For crisp skin: Place turkey breast, skin side up, on a baking sheet under a broiler set on the lowest oven rack for 5 minutes.
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Serve with herb gravy and brown butter pears.
Cider Herb Gravy:
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In a saucepan add turkey stock and apple cider. Bring to a simmer and reduce liquid to 2 cups. Set aside until ready to make gravy. This can be done ahead of time.
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When ready to make gravy, drain solids from crockpot through a strainer. Discard solids and skim off any butter/fat. Combine juices and reserve stock/cider mixture and bring to a simmer. In a saucepan add 1/2 cup butter/fat mixture and flour to make a roux. Add hot stock and whisk constantly until gravy mixture is smooth. Add 2 tablespoons reserved herb mixture and 1/4 cream (optional).
Brown Butter Pears:
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Peel and core pears. Cut into quarters.
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Melt butter in a large skillet. Add peeled and quartered pears. Saute until brown on all sides. Serve with turkey breast.
Recipe Notes
Cooked turkey can be kept in the refrigerator for up to 3 days.
To keep the turkey for longer, store in an airtight bag in the freezer for up to 3 months.
If you try and like this recipe please leave a comment and give the recipe a rating at the bottom of this page. Enjoy your Holiday season.
This looks wonderful!
A few questions:
What Size crOck pOt?
What setting For crock pot?
Thanks for Sharing Your fantastic
Recipes! XO
Thank you, Michelle. My crockpot is a 7-quart. It only has 2 settings High and Low. I cooked the Turkey breast on the low setting. I hope this helps.