Your New Favorite Weeknight Hero: The Easiest Crockpot Turkey Breast Roast

Hey friends, Beau here! Let’s talk about one of my all-time kitchen crushes: the humble slow cooker. It’s the ultimate teammate for those days when life is moving a mile a minute, but you still crave a meal that tastes like you fussed over it for hours. And if you think a juicy, herb-infused turkey roast is something you can only pull off on a major holiday, I am so excited to prove you wrong.

Today, we’re diving into a recipe that is pure magic in its simplicity: a Crockpot Turkey Breast Roast with Potatoes and Gravy. This isn’t just a meal; it’s a masterclass in easy, hands-off cooking. We’re talking about succulent, boneless turkey, buttery-soft potatoes, and a rich, savory gravy, all coming together in one single pot. The best part? You don’t even need to add any extra liquid. The turkey and its little gravy packet do all the heavy lifting, creating their own delicious broth as they slow-cook to perfection.

This recipe is for the parent juggling after-school activities, the busy professional who’s beat by 6 PM, or anyone who just wants to walk in the door to the incredible smell of a home-cooked meal that’s ready to go. It’s comfort food that’s smart, soulful, and seriously satisfying. So, let’s plug in that crockpot and get ready for a dinner that’s about to become a regular in your rotation. Trust me, your future self will thank you!

The Accidental Masterpiece: How This Recipe Came to Be

I have to share a little story about how this recipe became a Feastical favorite. It was a few years ago, right in the middle of a chaotic week. I had friends coming over for a casual dinner, but my day was packed with work, and I had zero time to stand over a stove. I did a frantic fridge and pantry scan and found a frozen turkey breast roast, a bag of potatoes, and a lone onion staring back at me. Desperation, as they say, is the mother of invention.

I literally threw everything into the slow cooker, crossed my fingers, and hoped for the best. I remember thinking, “Well, if this is a disaster, we’re ordering pizza.” But when I lifted the lid hours later, the most incredible aroma filled my kitchen. The turkey was fall-apart tender, the potatoes had soaked up all those savory juices, and the gravy… oh, the gravy was a game-changer. My friends raved about it, convinced I’d been slaving away all afternoon. I just smiled and kept my little secret. That night taught me a powerful lesson: the most beloved dishes aren’t always the most complicated. Sometimes, they’re just the ones made with a bit of hope and a whole lot of convenience.

Gathering Your A-Team: The Ingredients

Here’s the beautiful part: you only need a handful of simple ingredients to create this flavor explosion. Quality matters, but simplicity is key.

• 1 Butterball Boneless Turkey Breast Roast (with gravy packet): This is the star of our show! I love this particular roast because it’s consistently well-seasoned, stays incredibly juicy, and comes with its own little packet of gravy magic. It’s a huge time-saver. Chef’s Insight: Be sure to leave the netting on the roast! It’s there to help the turkey keep its shape while cooking, ensuring even doneness.
• 4-6 Medium Potatoes, peeled and halved: I’m a fan of Yukon Gold potatoes here. They have a naturally buttery flavor and creamy texture that mashes beautifully or holds its shape if you prefer them sliced. Russets also work great if you want a fluffier mash. Substitution Tip: No time to peel? Baby potatoes, halved with the skins on, are a fantastic, rustic alternative.
• ½ Onion, sliced: The onion isn’t just for flavor; it creates a little aromatic “rack” for the turkey to sit on, allowing the heat and juices to circulate. It adds a subtle sweetness that balances the savory gravy. Chef’s Insight: A sweet yellow onion is perfect, but a white or red onion will work just fine in a pinch.
• Gravy Packet (comes with the roast): Don’t you dare forget this little guy! This is our secret weapon for building a deeply flavorful base without any extra work.

See? I told you it was simple. Now, let’s get cooking!

Let’s Get Cooking: Your Step-by-Step Guide

Follow these steps, and you’re guaranteed a perfect result. I’ve sprinkled in my favorite chef hacks to make you feel like a pro.

1. Prep is a Breeze: First things first, take your turkey roast out of the fridge about 20-30 minutes before cooking if you have time. Letting it come closer to room temperature helps it cook more evenly. Remember our rule: leave the netting on! This is non-negotiable for a pretty, intact roast. While that’s sitting, go ahead and peel your potatoes. Halving them ensures they cook through at the same rate as the turkey. Slice your onion into half-moons. Chef’s Hack: Rinsing your peeled potatoes in cold water removes excess starch, which helps prevent them from getting gluey.
2. Layer with Love: Now, let’s build our flavor foundation. Take your sliced onions and scatter them evenly across the bottom of your slow cooker. This creates a natural bed that will infuse the turkey with flavor from below and keep it from sitting directly on the hot surface. Next, arrange your halved potatoes over the onions in a relatively even layer.
3. The Main Event: Gently place your turkey breast roast right on top of the bed of potatoes and onions. The goal is to let the turkey be the king of the pot, with its juices raining down on the veggies below. Position it so it’s sitting evenly.
4. The Flavor Bomb: Grab that precious gravy packet from the turkey package. Open it up and sprinkle the powder evenly over the top of the turkey roast. Don’t worry if it looks a little dusty; the magic happens as it cooks and mingles with the turkey juices. Here’s the key part: do not add any water or broth! The turkey and vegetables will release plenty of moisture as they cook, creating the most incredible natural broth. Chef’s Hack: For an extra flavor boost, you can rub a little olive oil and a sprinkle of black pepper on the turkey before adding the gravy powder, but it’s truly not necessary. It’s that good on its own.
5. Patience is a Virtue: Pop the lid on your slow cooker. Now, for the cooking times. You have two options:
   • High Setting: Cook for 5-6 hours. This is my go-to when I remember to start lunchtime.
   • Low Setting: Cook for 7-8 hours. This is the “set it and forget it” method for all-day cooking. The low and slow method yields an unbelievably tender texture.
6. The Final Check: However you cook it, the most important step is to check for doneness with a meat thermometer. Insert the thermometer into the thickest part of the turkey breast. You’re looking for an internal temperature of 165°F (74°C). Once it hits that magic number, it’s done! The turkey will be juicy and safe to eat.
7. The Rest is Crucial: Carefully remove the turkey roast from the slow cooker (tongs are helpful here!) and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring every single slice is moist and delicious. Skipping this rest is the number one mistake that leads to dry turkey!

Plating Up Perfection: How to Serve Your Masterpiece

While the turkey is resting, you have the perfect window to put the finishing touches on your sides. You’ve got a few delicious options right in the pot!

Option 1: The Classic Mash: Using a slotted spoon, transfer the now incredibly tender potatoes and onions to a bowl. Add a generous knob of butter, a splash of milk or cream, and mash them until they’re smooth and creamy. They’ll be infused with so much flavor from the cooking liquid.

Option 2: Rustic and Whole: If you prefer your potatoes with more structure, simply serve them as they are, halved and buttery-soft, alongside the sliced turkey.

For the Gravy: Now, for the liquid gold left in the crockpot. Carefully pour the drippings through a fine-mesh strainer into a saucepan to remove any bits. Bring it to a simmer. If you like a thicker gravy, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Whisk this into the simmering drippings until the gravy thickens to your liking.

To serve, slice the turkey against the grain, plate it alongside your mashed or whole potatoes, and drown everything in that glorious homemade gravy. A simple side of steamed green beans or a crisp salad is all you need to complete this comforting feast.

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the basic recipe, feel free to get creative! Here are a few of my favorite twists:

• Herb Garden Delight: Before adding the gravy packet, create a simple herb rub. Mix together 1 tablespoon of olive oil, 1 teaspoon each of dried rosemary, thyme, and sage, and a pinch of garlic powder. Rub this all over the turkey breast for a classic, aromatic flavor.
• The “Everything but the Kitchen Sink” Version: Add more veggies to the pot! Toss in some chopped carrots, celery stalks, or even parsnips along with the potatoes and onions. They’ll cook down and add even more depth to the gravy.
• Citrus Brightness: For a lighter, zesty note, place a few slices of lemon and a couple of sprigs of fresh thyme under the netting on the turkey breast before cooking. The citrus steam will keep the turkey incredibly moist and add a bright flavor.
• Creamy Gravy Finish: After straining the drippings for gravy, finish it off with a splash of heavy cream or a tablespoon of cream cheese for an ultra-rich, velvety sauce.
• Spice It Up: Love a little heat? Add a pinch of red pepper flakes to the gravy powder before sprinkling it over the turkey.

Beau’s Chef’s Notes & Kitchen Stories

This recipe has become such a staple in my home that it’s evolved in little ways over time. I remember one time I was filming a video for the site and I completely forgot to add the gravy packet. I realized it halfway through cooking and had a mini heart attack! I ended up sprinkling it over the top, giving everything a quick stir, and letting it cook for another hour. It turned out fine, but it was a good reminder that even “mistakes” in the kitchen can lead to edible, and sometimes delicious, results. The turkey is so forgiving. The biggest lesson I’ve learned? That 20-minute rest is non-negotiable. I’ve sliced into it too early exactly once, and I regretted it. The patience is always, always worth it.

Your Questions, Answered: FAQs & Troubleshooting

Q: My gravy is too thin. How can I thicken it?
A: No worries! This is a common one. The easiest way is to make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Whisk this into the simmering drippings. It should thicken up within a minute or two. You can repeat with another slurry if you want it even thicker.

Q: Can I use a frozen turkey breast roast?
A: I don’t recommend it for food safety reasons. A frozen roast will take too long to come up to a safe temperature, potentially staying in the “danger zone” (40°F – 140°F) for too long. Always thaw your roast completely in the refrigerator before cooking for the best and safest results.

Q: My turkey reached 165°F, but it’s a bit dry. What happened?
A: The most likely culprit is overcooking. Even though 165°F is the safe temperature, turkey breast can start to dry out if it goes much higher. Another factor could be not letting it rest, which causes the juices to run out immediately upon slicing. Next time, try taking it out at 160°F or 162°F. The residual heat will carry it to 165°F as it rests, resulting in a juicier bird.

Q: Can I add other vegetables like broccoli?
A: I’d advise against adding soft vegetables like broccoli or zucchini at the beginning. They’ll turn to mush. If you want to add them, stir them in during the last 30-60 minutes of cooking so they just become tender.

Crockpot Turkey Breast Roast with Potatoes & Gravy

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• Author: BeauCollier

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Description

Crockpot Turkey Breast Roast with Potatoes & Gravy

Juicy turkey, tender potatoes, and savory gravy—all cooked in one slow cooker. Perfect for weeknights or a stress-free dinner that tastes like a holiday feast.

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Ingredients

Scale 1x2x3x

• 1 Butterball Boneless Turkey Breast Roast (with gravy packet)

• 4–6 medium potatoes, peeled and halved (Yukon Gold or Russets)

• ½ onion, sliced

• Gravy packet (included with turkey)

Optional flavor boosts:

• 1 tbsp olive oil, black pepper, dried herbs (rosemary, thyme, sage)

• Lemon slices or fresh thyme sprigs

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Instructions

• Prep:

  • Remove turkey from fridge 20–30 min before cooking. Keep netting on.

  • Peel and halve potatoes; slice onion into half-moons. Rinse potatoes if desired to remove starch.

• Layer:

  • Scatter onions in bottom of slow cooker.

  • Layer potatoes over onions.

  • Place turkey roast on top.

• Add Gravy & Season:

  • Sprinkle gravy packet evenly over turkey.

  • Optional: rub turkey with olive oil, black pepper, and herbs.

• Cook:

  • High: 5–6 hours

  • Low: 7–8 hours

  • Check internal temperature: 165°F (74°C)

• Rest:

  • Remove turkey and tent with foil for 15–20 min before slicing.

• Serve:

  • Mash or serve potatoes whole.

  • Make gravy: strain drippings, simmer, thicken with cornstarch slurry if desired.

  • Slice turkey against the grain, serve with potatoes and gravy.

Notes

• Extra Veggies: Add carrots, celery, or parsnips with potatoes.

• Herb & Citrus: Rub turkey with herbs or place lemon slices under netting for flavor.

• Creamy Gravy: Stir in a splash of cream or cream cheese to finished gravy.

• Spicy Twist: Add red pepper flakes to the gravy mix.

Nutrition

• Calories: 380 Cal per serving
• Fat: 15g
• Carbohydrates: 22g
• Protein: 35g

Nutritional Information (Approximate)

Let’s be real, we eat this for the soul-warming comfort, but it’s always good to know what’s going into our bodies! Here’s a rough breakdown per serving (based on 4-6 servings). Please note, this is an estimate and can vary based on the specific size of your roast and potatoes.

• Calories: ~380
• Protein: 35g (Turkey is an excellent source of lean protein!)
• Fat: 15g
• Carbohydrates: 22g (Primarily from the potatoes, a great energy source.)
• Sodium: 850mg (A good portion comes from the gravy packet. If you’re watching sodium, you can use a low-sodium gravy mix or make your own from scratch.)

This meal is a wonderfully balanced plate, providing high-quality protein for muscle repair, complex carbs for energy, and it’s all cooked in one pot, which, in my book, counts as a major win for your sanity!

Final Thoughts from My Kitchen to Yours

Friends, this Crockpot Turkey Breast Roast is more than just a recipe; it’s a ticket to an easier, more delicious weeknight. It proves that you don’t need a special occasion to enjoy a celebratory-feeling meal. It’s the kind of dish that fills your home with warmth and your belly with contentment.

And let’s not forget the leftovers! They are legendary. Shred the leftover turkey for incredible sandwiches, toss it into a hearty soup, or my personal favorite: use it as the base for an epic turkey pot pie. The possibilities are endless.

I hope this recipe brings as much joy and ease to your table as it has to mine. If you make it, I’d love to hear about it! Tag me on social @Feastical or leave a comment on the blog