This Slow Cooker Turkey Breast with Apple Cider cooks in a sweet, savory apple cider bath until tender and juicy. Then whisk the juices into a silky apple cider gravy that deserves its own spot on the table. It's a holiday main course that is easy enough for any day of the week!
Most people only think about turkey once a year, and I was the same way until I started making it in my slow cooker. Now I make it all fall and into winter. It takes me about fifteen minutes to get everything in the pot, and after that I don't think about it again until the kitchen starts smelling like apples and butter.
This is also what I make when we're keeping the holidays small. A turkey breast this size feeds four to six people, so it's perfect for a cozy Thanksgiving or Christmas dinner without a whole bird taking over the fridge. And the gravy recipe is reason enough to make it outside the holidays!
I like to serve a pitcher of pumpkin apple sangria right alongside the turkey breast.
Ingredients Needed
Check the label on the turkey breast before you buy it. Some are injected with a salt solution or brine, and that salt ends up in your cooking liquid. If yours has been, go easy on the salt when you season the gravy.
A jug of cider holds a lot more than this recipe needs, so I always end up with some left over. Use the rest in my Slow Cooker Apple Cider Glazed Chicken, Apple Cider Beef Stew, or Sheet Pan Cider Glazed Salmon.
Pick a firm apple like Honeycrisp, Gala, Fuji, or Pink Lady. Softer varieties tend to fall apart over the long cook time.
See recipe card for quantities.
How to Make Slow Cooker Turkey Breast
Season the turkey and build the base
Check the package directions to see whether the netting should stay on, then pat the turkey dry. Rub it all over with the salt, pepper, garlic powder, onion powder, and poultry seasoning. Set it on a layer of sliced onion and apple wedges in the slow cooker. In a separate bowl, whisk together the cider, Dijon, brown sugar, and garlic.
Pour in the cider and add the butter
Pour the cider mixture around the turkey instead of over it. Then spread the softened butter across the top of the breast.
Cook the turkey
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. I start checking early, since lean breast meat dries out quickly once the thickest part goes past 165°F. Let the turkey rest for 10 to 15 minutes. If you'd like a golden top, broil it on a foil-lined baking sheet for 3 to 5 minutes.
Make the gravy and slice
Strain the cooking liquid and measure out 2 cups. Melt the butter in a saucepan over medium heat, whisk in the flour for about a minute, then slowly whisk in the liquid. Simmer for 3 to 5 minutes until it thickens, and season with pepper and salt. Slice the turkey against the grain and spoon the gravy over the top.
Variations
- Maple Apple Cider Turkey Breast: Use 3 tablespoons of pure maple syrup instead of the brown sugar.
- Garlic Herb Apple Cider Turkey: Double the garlic and tuck a few sprigs of fresh rosemary into the slow cooker.
- Apple Cider Turkey with Onion Gravy: Save some of the softened onions when you strain the liquid, and blend them into the gravy for a richer, more savory flavor.
- Spiced Apple Cider Turkey: Add a tiny pinch of cinnamon and ground allspice to the cider mixture. Keep it light so the turkey still tastes savory.
Equipment
I use a 6-quart slow cooker, which gives a boneless turkey breast this size enough room to sit on the apples and onions without pressing against the sides.
Turkey breasts vary a lot in shape and thickness, and an instant-read thermometer is the only reliable way to know when yours is done.
A fine-mesh strainer catches all the bits of apple, onion, and garlic so the gravy comes out smooth.
Storage
Store leftover turkey and gravy in separate airtight containers in the refrigerator for up to 4 days. The turkey stays juicier if you spoon a little of the cooking liquid over the slices before you put them away. Reheat it gently in the microwave, or covered in a 300°F oven, until warmed through.
Warm the gravy in a small saucepan over medium-low heat, whisking now and then, and add a splash of apple cider, chicken broth, or water if it has thickened up too much.
To freeze the turkey, slice it first and pack it in a freezer-safe container with a bit of cooking liquid. It keeps for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Pro Tips
- I start checking my 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.
- If your gravy turns out too thick, whisk in a little extra cooking liquid or cider. If it's too thin, let it simmer a few more minutes.
- Tent the turkey loosely with foil while it rests so it stays warm while you make the gravy.
- Pour the strained cooking liquid into a fat separator before measuring, and your gravy won't be greasy.
- A slow cooker liner makes it easier to pour out every bit of the drippings, and cleanup is a lot faster.
FAQ
They work like a small roasting rack. They keep the turkey lifted slightly off the bottom of the pot and flavor the liquid that becomes your gravy.
Yes, as long as it fits comfortably in your slow cooker. Bone-in breasts are often bigger, so you may need a 7- or 8-quart slow cooker. The cook time will also change depending on the size.
Thaw it completely in the refrigerator first. A frozen breast takes too long to reach a safe temperature in a slow cooker. It also releases extra water, which dilutes the gravy.
Either works. Low gives you a wider window before the outside dries out, so use it if you have the time. If you cook on high, start checking at the 3-hour mark.
The 1½ cups of cider is enough. The turkey releases its own juices as it cooks, so you'll still have plenty for 2 cups of gravy. Don't add more, or the gravy will taste watered down.
A larger breast takes longer, so go by temperature, not the clock. Start checking early and keep going until the thickest part reads 165°F.
More Thanksgiving Recipes
Looking for other easy holiday recipes like this? Try these:
Slow Cooker Turkey Breast with Apple Cider
Ingredients
- 3-4 lb boneless turkey breast thawed
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper divided
- 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 packed light brown sugar
- 3 cloves garlic minced
- 7 Tablespoons unsalted butter divided, 4 tablespoon softened
- 3 Tablespoons all-purpose flour
- Fresh sage or thyme for garnish (optional)
- Apple slices for garnish (optional)
Instructions
- Remove the turkey from its packaging, following the package directions for netting, and pat dry. Combine the salt, ½ teaspoon pepper, garlic powder, onion powder, and poultry seasoning, and rub over the turkey.
- Arrange the onion and apple in a 6-quart slow cooker. Place the turkey on top.
- Whisk together the cider, Dijon, brown sugar, and garlic, and pour around the turkey. Spread 4 tablespoon softened butter over the top.
- Cover and cook on LOW 5-6 hours or HIGH 3-4 hours, until the thickest part reaches 165°F. Transfer to a cutting board and rest 10-15 minutes.
- Optional: Broil on a foil-lined baking sheet 3-5 minutes, until golden brown.
- Strain the cooking liquid through a fine-mesh strainer and reserve 2 cups.
- Melt the remaining 3 tablespoon butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Gradually whisk in the reserved liquid and simmer 3-5 minutes, until thickened. Season with the remaining ½ teaspoon pepper and salt to taste.
- Slice the turkey against the grain and top with gravy. Garnish if desired, and serve the remaining gravy on the side.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Tell Us What You Think