Ingredients
Scale
- 3 lb boneless turkey breast
- 1 cup water
- 1 (1 oz) envelope brown gravy mix
- 2 (1 oz each) envelopes turkey gravy mix
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp poultry seasoning
- 4 tbsp butter
Instructions
- Place the turkey breast into your slow cooker.
- In a bowl, combine the water, brown gravy mix, 1 envelope of turkey gravy mix, smoked paprika, garlic powder, onion powder, black pepper, and poultry seasoning. Whisk to combine.
- Pour the mixture over the turkey.
- Slice the butter and place it on top of the turkey.
- Cover and cook on low for 3–4 hours, until the turkey reaches an internal temperature of 165°F.
- Remove the turkey from the slow cooker. If you like, remove any bits from the gravy with a slotted spoon.
- Whisk the second packet of turkey gravy into the liquid in the slow cooker.
- Slice the turkey and add it back to the slow cooker. Serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can shred the turkey instead of slicing it, if you prefer.
- A bone-in turkey breast works too, but the cooking time will be slightly longer.
- Feel free to season the turkey however you like.