Carve and serve this flavorful, healthy slow-cooker lemon herb turkey breast with gravy. It’s an easy, wholesome dinner any night of the week and a simple, scaled-down option for holiday meals. You get all the classic seasonal flavors without heating the oven, making it ideal for year-round cooking.
This is a hands-off recipe: season the turkey, place it in the slow cooker, and let it cook while you get on with your day. It’s especially useful when you want a healthy, protein-rich meal but don’t have time to stand at the stove.
Because the oven isn’t required, this recipe is great for warm-weather holidays or any night you prefer to keep the house cool.
It’s also an excellent way to make a holiday-style meal for one or two people without preparing a large bird.
What is Slow Cooker Lemon Herb Turkey Breast
This recipe features a turkey breast seasoned with aromatics and herbs, slow-cooked until tender and juicy, and finished with a simple gravy. The result is moist meat with bright lemon and herb notes—perfect for slicing and serving with your favorite sides.
What Ingredients Do I Need to Make Turkey Breast With Lemon?
- turkey breast
- onion powder
- garlic powder
- salt
- thyme
- black pepper
- lemons
- water
- chicken broth
- butter
- flour
- rosemary
Weight Watchers Points for Herb Turkey Breast
This recipe is 2 points on the WW Plan 2024 when served as a 4-ounce portion (about two slices). You can track it in the WW app.
What Should I Eat with this Turkey Recipe?
The turkey pairs well with classic holiday sides—mashed potatoes, stuffing, roasted or steamed green beans—or simpler everyday sides like baked potatoes, pasta salad, or baked beans. Leftover turkey is great in salads or in a comforting turkey noodle soup.
How Long Does Turkey Last?
Store cooked turkey in the refrigerator for 3–4 days. If you want to keep it longer, freeze slices and gravy (store gravy separately) for up to 3 months.
How Do I Store Turkey and Gravy?
Keep gravy and turkey in separate airtight containers in the fridge for up to four days. Reheat gently—either in the microwave, on the stovetop, or covered in the oven—to avoid drying the meat.
Can I Freeze Turkey and Gravy?
Yes. Place turkey and gravy in freezer-safe containers or wrap turkey slices tightly before placing them in freezer bags. Freeze up to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes. A boneless breast will cook faster, so monitor the internal temperature and remove it when it reaches 165°F to prevent drying.
If your slow cooker can’t accommodate a large breast, use a smaller cut or consider cooking multiple smaller birds like Cornish hens.
Fresh herbs work well. As a rule of thumb, use 2–3 times the amount of fresh herbs to replace dried for a similar flavor intensity.
You can, but cooking on low is preferred to keep the meat moist. High heat may shorten cooking time but risks drying the turkey.
Yes. The gravy adds flavor, but the turkey itself is flavorful and can be served without it.
How to Make Slow Cooker Turkey and Gravy
Below is a concise overview of the method for preparing the turkey breast and gravy in a slow cooker.
This version uses a bone-in turkey breast. If you choose boneless, reduce the cooking time and check internal temperature more frequently so it doesn’t dry out.
Step 1: Add Lemon Slices and Herbs To Slow Cooker
Spray the inside of the slow cooker with nonstick spray and add about 3/4 cup water to the bottom. Arrange lemon slices and fresh herbs around the bottom and sides to infuse the turkey with bright, aromatic flavor.
Step 2: Season Turkey Breast
Mix onion powder, garlic powder, salt, thyme, and black pepper to make a dry rub. Gently separate the skin from the meat and rub half the seasoning under the skin and the rest over the skin, covering as much surface as possible.
Step 3: Slow-cook the Turkey Breast
Cook on Low until the internal temperature reaches 165°F. For a 5-pound bone-in breast this is usually about 6 hours, but always verify temperature with a meat thermometer.
Step 4: Let the Turkey Rest and Prepare the Gravy
Remove the turkey from the slow cooker and let it rest for about 10 minutes before carving. If you prefer crispier skin, transfer the turkey to a baking sheet and briefly broil for a few minutes until golden.
To make the gravy, carefully ladle usable drippings from the slow cooker into a measuring cup and add chicken broth to equal about 4 cups of liquid. Melt butter in a saucepan, whisk in flour to make a roux, then slowly whisk in the liquid until smooth. Add dried rosemary and thyme, simmer until thickened, and season to taste.
Slice the turkey and drizzle with gravy before serving.
Healthy Slow Cooker Lemon Herb Turkey Breast with Gravy
Ingredients
For Turkey
- 5 pound turkey breast bone-in
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 whole lemons washed and sliced
- 3/4 cup water
For Gravy
- 4 cups chicken broth (You might not need it all.)
- 2 Tablespoons butter or margarine
- ¼ cup flour use white flour for the smoothest texture, or substitute whole wheat or gluten-free flour
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme leaves
Instructions
For Turkey
-
Spray the slow cooker with nonstick spray and pour the water into the bottom.
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Arrange lemon slices and fresh herbs around the bottom and sides.
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Combine onion powder, garlic powder, salt, thyme, and black pepper to make a rub.
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Rub half the seasoning under the skin and the rest over the skin, covering the turkey evenly.
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Cook on Low for about 6 hours or until the internal temperature reaches 165°F.
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Remove the turkey from the slow cooker.
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(Optional) For crispier skin, broil the turkey on a baking sheet for a few minutes until golden.
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Allow turkey to rest for 10 minutes, then carve and serve.
For Gravy
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Ladle drippings from the slow cooker into a cup and add chicken broth until you have about 4 cups total liquid.
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Melt butter in a saucepan over medium heat, whisk in flour to form a smooth roux, then reduce heat.
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Slowly whisk in the liquid until smooth. Add rosemary and thyme, simmer and stir until the gravy thickens, about 5 minutes.
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Serve sliced turkey with the gravy.
WW Information
Notes
Nutrition
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