Turn a boneless turkey breast into a delicious dinner with the help of your slow cooker. This crockpot apple cider turkey breast is perfect as a special Sunday supper or even a small Thanksgiving dinner. The best part is that it is easy to make and the oven is free for other things.
If you only make turkey on Thanksgiving, you are missing out. There are so many tasty ways to turn a turkey breast into a fabulous meal without gobs of leftovers.
This recipe is one of those ways. The addition of apple and apple cider make it taste and smell like fall.
Like most crockpot recipes, you basically toss everything in to the slow cooker and let it do its thing. If you are feeling a little bit fancy, finish it under the broiler for extra color and flavor.
Whether or not you do that step is completely up to you. If you have the time and gumption, it is worth it. If not, it is good either way.
There is something magical that happens when meat slow cooks in a flavorful gravy. We love things like crockpot pork loin roast and gravy, slow cooked honey mustard pork loin and creamy chicken and gravy.
It is fun to add new recipes to that mix and this one is such a tasty addition. The turkey breast is juicy and tender with all of that flavor soaking in as it cooks.
Not to mention how good your house smells as it simmers away. It is hard to beat that sweet and savory mix of aromas.
Thaw The Turkey Breast First
A frozen turkey breast takes too long to reach a safe temperature in a slow cooker. It also releases extra water, which dilutes the gravy. So make sure to put the frozen turkey breast in the fridge a couple of days in advance to give it time to thaw completely.
Carlee’s Tips and Tricks
Make sure you use apple cider (the drink), not apple cider vinegar and not hard cider (though hard cider might be good as well!) If you can’t find cider, apple juice will also work well.
Try to pick a boneless turkey breast that is in the 3-4 pound range. It will fit well in a standard 6-quart crockpot. If it is much bigger or smaller than that, you’ll need to adjust the cook time accordingly.
Use a firm apple such as Honeycrisp, Gala, Fuji, or Pink Lady so the pieces don’t completely disappear during cooking. Not only do they add flavor, they act as a cooking rack of sorts under the turkey breast.
Start checking the turkey breast with a thermometer at the early end of the cook time window. Lean breast meat dries out fast once it goes much past 165°F in the thickest part. So, keeping an eye on it helps to ensure the tastiest possible dinner.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
If your gravy turns out too thick, whisk in a little bite more cooking liquid or cider. If it’s too thin, let it simmer a few more minutes until you get your desired consistency.
Taste the cooking liquid before seasoning the finished gravy. Depending on the turkey you purchase, it may already contain added salt or a brining solution.
If you want a less apple forward flavor in the gravy, you can substitute half of the cider with chicken broth.
Feel free to use maple syrup in place of the brown sugar if you want to. It is wonderful either way.
Okay, I’m getting hungry just thinking about it. Let’s make dinner!
What To Serve With Your Turkey Breast
Crockpot Apple Cider Turkey Breast
Ingredients
Turkey Breast
- 1 3-4 pound boneless turkey breast thawed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 large yellow onion sliced
- 1 large apple cored and cut into thick wedges
- 1½ cups apple cider
- 2 Tablespoons Dijon mustard
- 2 Tablespoons light brown sugar packed
- 3 cloves garlic minced
- 4 Tablespoons unsalted butter softened
Apple Cider Gravy
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups reserved slow cooker cooking liquid
- ½ teaspoon black pepper
- salt to taste
- Optional: sage and/or thyme
Instructions
- Remove 1 3-4 pound boneless turkey breast from its packaging. If it is wrapped in netting, check the package directions to determine whether the netting should remain on during cooking. Pat the turkey dry with paper towels.
- In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon poultry seasoning.
- Rub the seasoning mixture all over the turkey breast.
- Arrange the sliced onion and apple wedges in the bottom of a 6-quart slow cooker.
- Place the seasoned turkey breast on top of the apples and onions.
- In a medium bowl, whisk together 1½ cups apple cider, 2 Tablespoons Dijon mustard, 2 Tablespoons light brown sugar, and minced 3 cloves garlic.
- Pour the apple cider mixture around the turkey breast.
- Spread 4 Tablespoons unsalted butter evenly over the top of the turkey.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the thickest part of the turkey reaches 165°F. Begin checking toward the earlier end of the cooking range to avoid overcooking.
- Carefully transfer the turkey breast to a cutting board or baking sheet and let it rest for 10–15 minutes.
Optional Broiled Finish
- For a beautifully browned exterior, transfer the cooked turkey breast to a foil-lined baking sheet.
- Place under the broiler for 3–5 minutes, watching it closely, until the outside is golden brown.
- Remove from the oven and allow the turkey to rest while you prepare the gravy.
Apple Cider Gravy
- Strain the liquid from the slow cooker through a fine-mesh strainer into a measuring cup. Reserve 2 cups of the cooking liquid. (You may want to save a little more just in case.)
- Melt 3 Tablespoons unsalted butter in a medium saucepan over medium heat.
- Sprinkle in 3 Tablespoons all-purpose flour and whisk continuously for about 1 minute.
- Slowly pour in the 2 cups reserved slow cooker cooking liquid, whisking constantly to keep the gravy smooth.
- Bring the mixture to a gentle simmer and cook for 3–5 minutes, whisking frequently, until the gravy has thickened.
- Season with ½ teaspoon black pepper and taste before adding additional salt.
To Serve
- Slice the turkey breast against the grain.
- Arrange the turkey slices on a serving platter and spoon some of the warm apple cider gravy over the top.
- Garnish with parsley and additional apple slices, if desired. Serve the remaining gravy on the side.
Notes
- If you want, you can pour the cooking liquid into a fat separator before using in the gravy.
- Store leftover turkey and apple cider gravy in an airtight container in the refrigerator for up to 4 days.
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
