This slow cooker turkey roast is juicy, flavorful, and much easier than cooking a whole holiday turkey. A boneless roast is coated in a fresh herb and garlic rub, cooked low and slow over vegetables, then finished under the broiler for golden skin. The drippings make an easy homemade gravy! {Gluten-free and dairy-free when made with olive oil and gluten-free broth}
Table of Contents
Why I Make This Instead of a Whole Turkey
Elysia’s Recipe Recap
When I’m cooking for a smaller holiday gathering, I don’t always want to roast an entire bird. This crockpot turkey roast recipe gives you juicy meat, golden skin, and homemade gravy without taking over the oven all day. A boneless roast is coated in a fresh herb and garlic rub, cooked low and slow over vegetables, then finished under the broiler for that oven-roasted look!
I tested this turkey breast roast recipe with a 5-pound (2.3 kg) boneless roast containing both white and dark meat. It takes about 15 minutes to prep, and it frees up valuable oven space at Thanksgiving or Christmas. As a registered dietitian, I also love that turkey is a lean, protein-rich centerpiece that pairs easily with mashed sweet potatoes with coconut milk or garlic mashed potatoes with Greek yogurt, a kale beetroot salad, and cinnamon orange cranberry sauce for a balanced holiday meal.
You can even make your own homemade gravy from the drippings!
Before You Get Started:
- Trust a thermometer, not the clock. Size, shape, starting temperature, and your particular slow cooker all affect timing.
- Use an oval-shaped slow cooker, if possible. It will better fit the roast plus the veggies. I used the Hamilton Beach 6-quart crockpot and it fit the turkey roast perfectly.
- Never cook it from frozen. Thaw the roast completely first.
- Skin-on is worth it. It helps protect the meat and gives you something to crisp up.
- Don’t skip the broiler. The moist environment of the crockpot keeps the turkey tender but can’t brown the skin.
- Keep it compact. If you remove the netting, tuck the meat together so it doesn’t spread apart.
- Watch the salt. Some packaged turkey roasts are already brined or seasoned. If yours is, start with the lower amount of salt in the rub.
For more delicious holiday recipes, be sure to check out this Air Fryer Boneless Turkey Breast, Stuffed Turkey Breast with Orange Honey Glaze or this Christmas Beef Roast recipe!
What is a Boneless Turkey Roast?
A boneless turkey roast is turkey meat that has been removed from the bone and shaped into a compact roast, often held together with netting. Depending on the brand, it may be breast only or a mix of white and dark meat, and some come with the skin attached.
I bought my 5-pound roast fresh from a local butcher, but many grocery stores also sell frozen roasts. A boneless roast is easier to cook and slice than a whole turkey, which makes it especially handy for smaller holiday meals!
Ingredient Notes
For the Slow Cooker Turkey Roast
- Turkey Roast: I used a 5-pound boneless turkey roast, but you can use whatever size roast you require. Feel free to use a bone-in turkey roast if you prefer, but you may need to adjust the cooking time, as they typically take longer to cook. A turkey tenderloin would also work.
- Broth: I typically use a reduced-sodium chicken broth to cut down on the sodium, but vegetable broth would work too.
- Veggies: Onions, carrots, and garlic combine to create a healthy, flavorful slow cooker turkey roast recipe. Some of the cooked veggies are also used to create the gravy at the end for added flavor.
- Seasonings: Garlic, rosemary, sage, thyme, paprika, salt, and pepper infuse flavor into the veggies and meat, ensuring you never have bland turkey ever again.
- Oil: I like to use extra virgin olive oil to help the spice rub stick to the turkey, lock in moisture, and add a boost of healthy fats. If you prefer a more buttery taste, the oil can be substituted with softened butter instead.
For the Gravy
- Cornstarch: Helps to thicken the leftover dripping when combined with water to create the perfect gravy consistency.
- Salt and Pepper: Added for a little extra flavor.
Recipe Variations
- Use butter: swap the olive oil for softened butter for a richer flavor (not dairy-free).
- Switch up the herbs: adjust the combination based on what you have.
- Use dried herbs: fresh gives the best flavor, but dried works in a pinch. Use about one-third the amount: 1 teaspoon each of dried rosemary and sage and 1/3 teaspoon of dried thyme in the rub.
- Add a touch of sweetness: stir a little brown sugar or coconut sugar into the rub for a sweet-and-savory twist.
- Change the vegetables: parsnips or celery can go under the turkey too.
How to Cook a Turkey Roast in a Crock Pot
1. Prep the turkey. Take the turkey out of its packaging. Follow the package instructions for the netting. If you remove it, tuck the meat together so the roast stays compact while it cooks. Pat the turkey dry with a paper towel. Pour the broth into a 6-quart (5.7 L) slow cooker, then add the veggies and herbs.
2. Make the herb rub. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, sage, and thyme, paprika, salt, and pepper. Rub the mixture all over the turkey: top, bottom, and sides. If your roast has skin, gently work some of the rub underneath it where you can.
Step 3. Slow cook the turkey and veggies: Set the turkey on top of the vegetables and herbs, then cover and cook on LOW for about 5-6 hours for a 4 to 5-pound roast. Start checking early with an instant-read thermometer in the thickest part, and take the turkey out at about 155-160°F (68-71°C).
How to Get Crispy Skin
Carefully lift the turkey roast in crock pot and place it into a roasting pan with two spatulas, pat the skin dry, and broil on low for 5-10 minutes, watching closely, until golden and crisp. The thickest part must reach 165°F (74°C) before serving. Tent loosely with foil and rest for 15 minutes before slicing so the juices stay in the meat.
How to Make Gravy From Drippings
- To prepare the gravy recipe, place a fine wire mesh strainer over a blender and strain the mixture from the bottom of the slow cooker so that the broth goes into the blender. Add half of the cooked onion and roasted garlic cloves from the bottom of the slow cooker to the blender.
- Blend carefully. Hot liquid expands, so don’t fill the blender more than halfway, and leave the lid vented (remove the center cap and cover it with a towel). Blend until smooth. Any foam on top will settle as the gravy cooks.
- Transfer the gravy mixture to a small pot over medium heat.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Transfer it to the saucepan, increase the heat, and bring the ingredients to a boil, stirring frequently, until thickened.
- Season the gravy with salt and pepper, to taste.
Pro tip: Don’t skip the step where you let the turkey breast rest under a tent of foil. This allows the juices to infuse back into the turkey. If you slice into it too quickly, it will lose some of its juiciness.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe FAQs
Check your local butcher or the meat department at your grocery store. Frozen boneless roasts are common in supermarkets, especially around Thanksgiving and Christmas.
Yes, as long as you use an appropriately sized roast and cook it thoroughly. Use a food thermometer to confirm the thickest part reaches 165°F (74°C) before serving.
It may work if it fits comfortably in your slow cooker, but the timing will be different. Go by internal temperature rather than the time listed here.
No. Thaw it completely in the refrigerator first, allowing about 24 hours per 5 pounds, and follow any thawing instructions on the package.
This recipe for boneless turkey roast tastes best fresh and served right away while it’s still warm. However, you can use leftovers for other recipes like turkey and rice soup or this turkey wrap recipe!
The amount of turkey consumed, of course, will vary from guest to guest. However, the general rule of thumb is to plan for 1 1/2 pounds per guest for bone-in turkey and 8 ounces per guest for a boneless turkey roast.
Storage & Reheating Guidelines
Storing leftovers: Once cooked and cooled, transfer leftover slow cooker turkey roast to an airtight container, and keep it in the fridge for 3-4 days.
To freeze: Pack cooled, sliced turkey into an airtight, freezer-safe container or freezer bag with a little gravy or broth. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: When you’re ready to eat, add the turkey roast back to the slow cooker on low heat. Or, warm it in the oven at 300 degrees F. For either option, you’ll want to add a little extra broth to keep the turkey juicy and prevent it from drying out.
What to Serve with Turkey Roast
There are so many different options for side dishes to serve with this crockpot turkey breast!
For a filling dinner, try pairing it with homemade turkey gravy without drippings and sides like Green Beans with Cranberries and Almonds, Maple Bacon Balsamic Brussel Sprouts, Butternut Squash Apple Bake and Sweet Potato Casserole Without Marshmallows.
What to Do with Leftover Turkey Breast
Say goodbye to boring leftovers. There are endless ways to repurpose leftover turkey into a completely new dish!
Some of my favorite ways to use it include:
- Replacing the chicken with turkey in this Cranberry Walnut Chicken Salad
- As the protein in stuffed peppers
- Using turkey instead of chicken for Turkey Noodle Soup
More Healthy Slow Cooker Recipes
- Slow Cooker Whole Chicken and Veggies
- Slow Cooker Ham with Pineapple
- Creamy Chicken Enchilada Soup
- Lazy Lasagna Soup
- BBQ Shredded Chicken Sandwiches
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Crockpot Turkey Roast Recipe
Ingredients
- 5 pound boneless turkey roast
- 3/4 cup reduced sodium chicken broth
- 1 large onion cut into chunks
- 3 large carrots cut into chunks
- 4-6 garlic cloves smashed
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh sage
- 2 sprigs of fresh thyme
For the turkey roast rub:
- 2 tablespoons olive oil (or use softened butter)
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon paprika
- 1-2 teaspoons salt
- 1 teaspoon black pepper
For the gravy (optional):
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Cut the netting off the turkey roast with scissors if desired and pat down the turkey breast dry with paper towels.
- Place broth, onion, carrots, smashed garlic cloves, fresh rosemary, thyme and sage sprigs across the bottom of the slow cooker.
For the turkey roast rub:
- In a small bowl, mix olive oil with minced garlic, chopped rosemary, chopped fresh sage, chopped fresh thyme, paprika, salt, and pepper until combined. Rub the mixture over the turkey roast, covering the top, bottom, sides and under the skin.
- Place the turkey on top of the vegetables and herbs in the slow cooker. This allows for air circulation around the roast, which will help ensure that nothing sticks to the bottom of the crockpot.
- Cook for 5-6 hours on low or until internal temperature reaches 155 degrees F. Periodically test internal temperature with a meat thermometer. This is an important step to prevent overcooking since the cooking time will depend on the size of the roast and how cold it is when you put it into the slow cooker.
- Once the turkey roast reaches 155-160 degrees F, remove from the slow cooker and place in a roasting pan. Broil on low for 5-10 minutes or until the surface is lightly browned and crispy and the internal temperature reaches 165 degrees F.
- Remove from the oven and tent it with foil for 15 minutes before cutting, to allow the juices to infuse back into the meat.
For the optional gravy:
- Meanwhile, for the gravy, place a fine wire mesh strainer over the blender and strain the mixture from the bottom of the slow cooker, so that the broth goes into the blender. Add half of the cooked onion and roasted garlic cloves from the bottom of the slow cooker to the blender. Blend until pureed. It will have a foam on the surface, but this will disappear when you boil it on the stove.
- Transfer gravy mixture in blender to a small pot over medium heat. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Transfer to the saucepan, increase heat and bring to a boil, stirring frequently, until thickened.
- Season gravy with salt and pepper, to taste. Slice turkey and serve with gravy and cranberry sauce, if desired.
Notes
- You can order a turkey breast roast through your local butcher or use a frozen butterball turkey roast if that’s all you can find. The one from the butcher will most likely be fresh, but the butterball turkey is frozen, so you will need to let it thaw for a couple of days before cooking.
- We ordered our boneless turkey roast fresh from the butcher and it was a 5 lb roast with a combination of white and dark meat. You may need to adapt cooking time according to the size of your roast. Follow the same procedure once it’s thawed and patted dry.
- If you’re using a butterball turkey breast, you may wish to reduce the amount of salt added since it’s typically already pre-brined.
- We used a skin-on turkey breast roast, which is recommended as it adds extra moisture for more juicy turkey.
- When removing the netting from the roast, tuck the roast together so that it stays compact, to ensure that the roast doesn’t spread out.
- If possible, use an oval-shaped slow cooker rather than a circular one since it will better fit the roast. I used the Hamilton Beach 6-quart crockpot and it fit the turkey roast perfectly.
- Be sure to check the temperature periodically throughout the cooking time to ensure that it doesn’t overcook, as this will result in a less moist turkey.
- Don’t skip the step where you tent it with the foil and let it rest, since this allows the juices to infuse back into the turkey. If you slice into it too quickly, it will lose some of its juiciness.
Nutrition
This recipe was originally posted in November 2022 and the text and formatting were updated in October 2026.
Fabulous! Ths turkey breast was so flavorful and moist!
So happy you loved it Jo! I appreciate you returning to leave a review :)