Slow Cooker Butterball Turkey Breast Roast

If you want holiday-level turkey without babysitting a whole bird, you’re basically taking the best part—the tender Butterball turkey breast roast—and letting the slow cooker do 95 percent of the work. The result is ultra-juicy, sliceable turkey with savory pan juices that turn into gravy in minutes. Your picky eaters will basically inhale this, and you’ll still have energy to make mashed potatoes and a pie.

this recipe

We’re talking simple, repeatable, and weeknight-friendly, with all the pro tips below—how to season a pre-brined roast without over-salting, how to keep it juicy, how to crisp the skin under the broiler, and exactly how long to cook different roast sizes. Pin this one and keep it at the top of your holiday board.

Why a Butterball roast in the slow cooker just works

Butterball turkey breast roasts are typically pre-brined, meaning they’re enhanced with a salt solution that keeps the meat moist. Pair that with the slow cooker’s gentle heat and trapped steam and you get:

• Consistent juiciness with minimal effort
• Sliceable meat for gravy-friendly portions
• Free oven space for sides and pies
• Reliable timing (you’ll find a weight-by-time guide below)

Quick note on salt: because Butterball roasts are already seasoned, we scale back added salt and focus on a flavorful herb-garlic butter rub. You still get gorgeous color and big flavor without an overly salty bite.

What exactly is a Butterball turkey breast roast?

• Usually 2.5 to 3.5 lb boneless roast (some are skin-on and netted, some are netted and skinless).
• Often comes in a mesh net to hold the roast together for even cooking.
• Labeled “boneless turkey breast roast,” sometimes “white & dark meat.” Either works here.

Should I remove the netting?
If the roast feels loose or looks like multiple pieces bound together, keep the net on during the cook so it stays intact. You can always snip and remove it after resting, then slice.

The 5-minute rub that makes it taste like you fussed

You’re mixing soft butter with salt, pepper, garlic powder, thyme, oregano, and paprika until it’s a fragrant paste. Soft butter (not melted) sticks to the roast and helps with browning later under the broiler.

Salt guide for Butterball (pre-brined) roasts

• 2.5–3.5 lb roast: 1 teaspoon kosher salt in the rub is enough
• If your roast is not pre-brined: use 2 teaspoons kosher salt

Step-by-step: Slow Cooker Butterball Turkey Roast

1) Prep the slow cooker

Grease the crock lightly with a dab of the seasoned butter or a little oil. Lay one large onion (sliced) in an even layer as a bed.

2) Pat dry and season

Remove any packaging and leave the netting on if the roast seems assembled from pieces. Pat the roast dry very well with paper towels so the rub adheres. Slather all sides with the herb butter (use about ⅔ on the top and sides, ⅓ on the bottom).

Skin-on roast? If yours has skin, gently loosen it with your fingers and rub a little butter underneath for extra flavor.

3) Cook low and slow

Place the roast on the onions, seam/net side down. Cover and cook on LOW (see time guide below). Do not open the lid early—every peek drops the temp and adds time.

Weight & Time Guide (LOW)

• 2 to 2.5 lb: 3 hours
• 2.5 to 3.5 lb: 4 hours
• 4 to 5 lb: 5 to 6 hours
• Two 3-lb roasts: 5 to 6 hours (crock should be roomy)

Start checking near the earliest time. The thickest center should read 165°F on an instant-read thermometer.

4) Optional: Crisp the top

For that roasted look, carefully transfer the cooked roast to a rimmed baking sheet. Broil 5 to 8 minutes, watching closely, until the top is bronze and lightly crisp. This is where that paprika really shines.

5) Rest, then slice

Tent loosely with foil and rest 15 to 20 minutes so juices redistribute. Snip off the netting. Slice across the grain into neat, generous slices.

Make silky gravy from slow cooker drippings (two ways)

You’ll have about ¾ to 1 cup flavorful juices in the crock (more if you added broth). Pour through a fine strainer into a measuring cup. Skim the fat, or use the fat for a richer roux.

Classic Roux Gravy

1. In a saucepan, melt 2 tablespoons butter (or use 2 tablespoons skimmed turkey fat).
2. Whisk in 2 tablespoons flour; cook 1 to 2 minutes to remove raw flavor.
3. Slowly whisk in 1 cup turkey drippings, simmer until glossy and thick, 3 to 5 minutes.
4. Thin with a splash of broth if needed. Season to taste (you may need little to no extra salt).

Gluten-Free Gravy (Cornstarch)

1. Bring drippings to a simmer.
2. Stir 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
3. Whisk slurry into simmering drippings; cook 1 minute until thick and clear.

Color tip: If you used turmeric in the rub, gravy will read golden. For a classic brown color, skip turmeric or darken the roux a bit longer before adding liquid.

Timing, thawing, and food safety (the essentials)

• Thaw in the fridge: Allow 24 hours per 4–5 lb of meat. A 3 lb roast usually needs 1 to 2 days.
• Never slow cook from frozen: the inside won’t reach a safe temp quickly enough.
• Target temperature: 165°F in the thickest center.
• Rest time: 15–20 minutes before slicing for max juiciness.

Flavor upgrades and easy add-ins

• Citrus-herb: Add lemon zest to the rub and tuck a few lemon slices under the roast.
• Savory maple: Brush the top with 1 tablespoon maple syrup for the last 30 minutes in the slow cooker, then broil.
• Garlic & mushrooms: Add 8 oz sliced mushrooms around the onions for umami-rich drippings.
• Fresh herbs: Finish with chopped parsley, thyme, or rosemary for color and aroma.
• Low-sodium broth: Add ½ cup to the crock for extra pan juices if you plan to make a larger batch of gravy.

What to serve with a slow cooker turkey roast

• Creamy mashed potatoes to catch every drop of gravy
• Green beans or roasted Brussels sprouts for color and crunch
• Cranberry sauce for bright, tart contrast
• Buttermilk biscuits or dinner rolls for sopping up the pan juices
• Sweet potato mash when you want a cozy, sweet-savory plate

Make-ahead, leftovers, and freezing

• Make-ahead: Season and place the roast on the onion bed in the crock up to 24 hours in advance. Cover the crock insert and refrigerate. Set the insert into the base and cook next day.
• Leftovers: Store sliced turkey with a little gravy in an airtight container 3 to 4 days in the fridge.
• Freezer: Slice, cool, and freeze with some gravy in freezer bags up to 2 months. Reheat gently, covered, with a splash of broth.
• Meal ideas: Turkey sandwiches with stuffing, turkey cobb salads, or a quick turkey noodle soup using leftover gravy as a base.

Troubleshooting (so nothing derails dinner)

• Dry meat: Usually overcooked or the lid was opened too often. Next time, start checking 30 minutes earlier and don’t peek.
• Underdone center: Your roast was very thick or still a bit icy inside. Keep cooking on LOW until 165°F; cover and let it carryover for 10 minutes.
• Too salty: Butterball roasts are pre-seasoned. Scale your rub salt down (see guide) and lean on herbs, garlic, and paprika for flavor.
• Pale top: Broil briefly after slow cooking and don’t skip paprika—it helps color develop.

The smart way to scale this for a crowd

Cooking two 3-lb roasts? Use a large oval slow cooker (6.5–8 quarts). Stagger them slightly on a double bed of onions. Cook on LOW 5 to 6 hours until both register 165°F. Double the rub and plan for extra gravy.

Conclusion: This is the stress-free turkey you’ll make on repeat

You get tender, sliceable turkey with rich gravy, a happy table, and an open oven for sides. Save this post, and pin one of your favorite step photos or the finished platter shot so it’s right where you need it for holidays and Sunday dinners. If you make it, share your plate on Pinterest and tag your board—can’t wait to see your spin.

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