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Enjoy flavorful and moist turkey any time with this Crockpot Express Turkey Breast. It’s quicker than the oven and can be cooked from frozen, too!
If you have no desire to wrestle a 20 pound turkey into the oven, but don’t want to miss out on turkey dinner (and leftover sandwiches) then something like this Crockpot Express Turkey Breast is the answer!
Most years, my mom will make the turkey for Thanksgiving because we gather at her house for the holiday. Sadly, this means that the leftover turkey doesn’t usually make its way home with us (if there are any leftovers!)
This year, I’m going to keep my eyes open for sales on turkey breasts, rather than whole turkeys. They cook up quickly in the pressure cooker, and stay tender and moist. Plus, I don’t have to fight off my siblings for the leftovers the next day. 😉
I purchased this 3 pound turkey breast at my local grocery store. I know it says “no thaw-freezer to oven” but I thawed it anyway. I wanted to add flavor to the meat before it cooks, and I wanted to keep the cook time short. You can cook from frozen, but for the most flavorful results, let it thaw.
It’s not pretty, I know! I left the string wrap around the breast because I was thinking it would be easy to remove from the pot that way. I completely forgot about the fact that my trivet with handles made that superfluous.
If you don’t have a trivet like mine, I’d suggest leaving on the string for easy handling. But seriously, you should just invest in this trivet with handles. It makes life with a Crockpot Express so much easier!
I slathered the turkey breast with butter, salt and pepper and some seasoning before placing it on the trivet. You can use either water or stock as the liquid in the pot. Then I closed the lid and let the magic pot do its work!
My favorite turkey seasonings:
- salt and pepper
- garlic powder (everything tastes better with a little garlic)
- onion powder
- rosemary
- celery salt (this flavor reminds me of stuffing)
- Other options: sage, thyme or poultry seasoning
Can you reheat Turkey Breast in the CPE?
I actually made the turkey breast earlier in the day when I had some time free. After I took pictures, I put it in the refrigerator. I didn’t want to dry it out when I reheated it for dinner, and it needs to be reheated to an internal temperature of 165 according to the USDA.
You can reheat in the oven (be sure to add some butter to help retain moisture) or just put it back in the Crockpot Express. I added my cooked turkey to the pot (on top of the trivet) and put a small pat of butter on each slice.
I set the time to 3 minutes and then did a natural pressure release for 5 minutes before releasing the rest of the steam. I tested my thickest slice with an instant read meat thermometer and made sure it was back up to 165 degrees. The best part was the reheated slices still stayed moist and tender!
My kids thought it was fun to have a mini Thanksgiving dinner in October. Be sure to whip up a batch of Crockpot Express Cranberry Sauce to go with the turkey breast! It’s easy to make and the tart flavor goes so nicely with turkey. Yum!
You can make a delicious gravy using the drippings from the pot! Many of the packaged turkey breasts come with a gravy pouch. Instead of using water to mix with the gravy, use the dripping. Or you can make your own.
Make a roux with butter and flour in a pan on the stove and add the drippings, stirring constantly as it thickens. Another option is to turn the pot on to Brown/Saute and cook off some of the liquid. Add a cornstarch slurry to thicken and simmer for a bit.
Crockpot Express Turkey Breast
Ingredients
- 3 lbs boneless turkey breast thawed
- 1/4 cup butter softened
- 1 tbsp rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp celery salt
- salt and pepper to taste
Instructions
- Remove thawed turkey from wrapping. Place on cutting board.
- Mix spices together in a small bowl. Rub turkey all over with the softened butter. Sprinkle the spices evenly around the turkey.
- Add 1 cup of water or broth to the inner pot. Place the turkey on the trivet and lower it down into the pot.
- Close and lock the lid, turning the steam release valve to closed. Press "Poultry" and adjust time to 25 minutes (high pressure.) Press Start/Stop. When cooking cycle is done, allow 15 minutes of natural pressure release and then open the valve to remove any remaining steam.
- Remove the turkey from the pot and set aside to rest for at least 5 minutes before cutting.
- Slice and serve with traditional Thanksgiving sides.
Notes
Nutrition
Don’t forget dessert!
Crockpot Express Pumpkin Pie Bites
- Chocolate Orange Cookies - November 2, 2024
- Nutella Banana Bread - October 14, 2024
- Bacon Onion Dip - September 13, 2024
Stephie says
Hello. A crockpot is not a pressure cooker. Pressure Cooker should be in the recipe wording. The title is very misleading. It’s a really good thing that I’m experienced in the kitchen and actually READ your pressure cooker instructions that has zero to do with an actual Crockpot. Totally different cooking methods. I will pass using your recipe.
Nicole Burkholder says
Hello. A Crockpot is a BRAND. A slow cooker is what you are referring to as a crockpot. This recipe is for the Crockpot EXPRESS which is the name of the pressure cooker/slow cooker/multi-cooker for the Crockpot brand. It’s basically the same thing as an Instant Pot, which is a pressure cooker/multi-cooker/slow cooker as well. Just a different brand name.
I’m sorry you were confused by the use of the brand name, but just as Kleenex is a brand that we widely use for the term “tissue” Crockpot has become synonymous with slow cookers. It can be confusing for some people.
Fortunately people who own the crockpot express are aware that it is a pressure cooker and thus are looking for recipes created for it. That is what this is for.
I don’t really know how much more clear I can be with the title- it’s exactly what it claims to be. The photos and instructions are all also very obviously for a pressure cooker- the Crockpot Express.
Fortunately your common sense and experience saved the day, because that definitely would NOT be enough cook time
in a slow cooker. 😉
Renee says
Excellent and professional reply Nicole, which is nothing less than what we would expect! You’ve always been my go-to for all my CPE (Crockpot Express) recipes.
Jen says
You’re right. THIS ISN’T a crockpot! It clearly states this recipe is for the Crockpot Express which is a Pressure Cooker AND a crockpot. The NAME of the appliance is Crockpot Express. Crockpot is a brand name of slow cookers. This is one of their newer small appliances.
Like la Batdorff says
Your instructions for cooking yhe turkey breast state “Pour one cup of water or broth to the inner pot.” Sounds like you meant to title this recipe “ Instapot Express Turkey Breast”.
Nicole Burkholder says
Nope 🙂 It’s titled correctly. Crockpot EXPRESS is the crockpot brand of pressure cooker. Just like and instant pot 🙂
Renee says
No, she meant it exactly as she wrote it. The Crockpot Express is the brand of pressure cooker she uses, hence the use of the words “Crockpot Express” and CPE. This entire site is based off the use of this kitchen appliance so I’m not sure where everyone’s confusion is coming from. Nicole has AMAZING recipes for the CPE. Take an unbiased look thru them, I’m sure you’ll find some that you’ll enjoy 🙂
Kr says
Mine was not done after 25 mins it was 3lb turkey breast adding 20 mins extra and hopefully it cooks all the way.
Nicole Burkholder says
What setting did you use? Is it a bone-in or boneless turkey breast?
Jackie says
Hi Nicole,
Here in Australia, we have frozen turkey breast, weighing 1 or 2 kg, It is wrapped in alfoil (aluminium foil) and directions is to cook in oven with alfoil on. Would this recipe work with foil on, with the same time frame??, and obviously without the added seasoning and butter.
Nicole Burkholder says
Yes, you can still keep the foil on-it’s fine to use when slow cooking or pressure cooking 🙂
brent says
Hi Nicole, I see where you’ve told people more time for bone-in. Please help me dial in how much.
My butcher had a bunch of 2LB half-breasts on the cheap today so I grabbed a couple. I want to eat one.
My plan: blacken skin both sides in cast iron. Then to CPE for your boneless time of 25/15npr.
Have a hunch that might work (because it’s small) but would love your thoughts. Thank you.
Nicole Burkholder says
If you’re going to start by searing first, you could probably lessen the time a bit. Think of it like a whole bone-in chicken. One of those (about 5 pounds) is done in about 35 minutes. So I think 20 minutes would be more than enough time for the turkey breast (plus NPR)
Jan says
How long to cook for 7lb Turku breast??
Nicole Burkholder says
Is it boneless? That will make a difference in cook time. For a boneless 7 pound I would go with 45-50 mintues, full NPR and then test for doneness with a meat thermometer. You can always add more time if needed afterwards. It’s safer than overcooking and drying it out. But if it’s bone in, that affects the cook time a bit.
brent says
thanks Nicole, I really needed to visualize it like you said. Seared it in the CPE then add liquid and trivet. 20 was the magic number along with the npr. I used your spices and butter. Really good, Now I know what the sweet spot is for smaller breasts. Mine was 1.8lb. Appreciate your knowledge very much.
Nicole Burkholder says
I’m glad to hear it worked out! Thanks for reporting back, as that will help others with questions in the future. And thank you for the 5 star rating because that helps me! 😀
James says
Sorry to say 25 min didn’t cut it. It was 144 after 25 min of cool and 15 min of natural pressure release.
Nicole Burkholder says
The weight and thickness of the breast will have an effect on the timing. So while it may have been perfect for my 3 pound breast, if yours was larger or thicker, it would need a few more minutes. Adding a few extra minutes is simple-just test the temperature (which is always wise to do!) and then if it’s not done, you can close it back up and try 3-5 more minutes. It will reheat and pressurize very quickly because everything is hot already. It wouldn’t take long at all to finish those last 20 degrees. It’s better to err on the side of underdone and add time than to overcook and dry out your turkey. No amount of gravy can fix dry turkey 😉
Pat says
Is a crock pot express
the same as an instant pot?
Nicole Burkholder says
Basically, yes. It’s the Crockpot Brand “multi-cooker” which just means it’s a pressure cooker as well as rice cooker, slow cooker, yogurt maker, etc. The biggest difference is the inner pot is non-stick instead of stainless steel like the Instant Pot.
Nan H says
Hi Nicole, You are my go to person! I love everything about your site; your methods, articles, recipes, suggested products, absolutely everything. I never look for a recipe without going to your site first. Usually I find exactly what I’m looking for (and more). Among my family, 9 of us own the CPE, and that’s all thanks to you, and your site. You just might be the CPE Queen, lol. That being said; I have a question for you regarding the CPE Turkey Breast recipe.
What do I do differently, if the turkey breast is not boneless? Thank You
Nicole Burkholder says
Thank you for the kind words!!! I’m sorry for the delayed response. I’ve been out sick all week. If the turkey breast isn’t boneless, you’ll need longer cook time. Treat it more like you would a whole chicken-about 6 minutes per pound and natural pressure release.