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Juicy Slow Cooker Turkey with Mashed Potatoes

Slow cooker turkey with mashed potatoes

Using a boneless turkey breast, potatoes, and a handful of simple seasonings you can create the best Juicy Slow Cooker Turkey with Mashed Potatoes that has a flavorful turkey and easy-to-finish potatoes. 

Using a whole turkey breast in the slow cooker, you can create the best juicy turkey breast for a simple turkey dinner recipe and delicious gravy without using a gravy packet. 

This tender turkey breast recipe should give you enough of its own juices to create a flavorful and thicker gravy to serve with the mashed potatoes.

Making the boneless breast or bone-in turkey breast by slow cooker is a great option for an easy weeknight dinner recipe or a great option for a simple Thanksgiving dinner with minimal effort but still producing a delicious turkey and flavorful gravy. 

Ingredients for Slow Cooker Turkey with Mashed Potatoes:

Slow cooker turkey:

Garlic herb butter:

Homemade gravy:

How to make Slow Cooker Turkey with Mashed Potatoes:

Wash and peel the potatoes leave them whole – do not slice or dice the potatoes.

Pat the turkey dry and remove any packets in the turkey (if yours has any).

Mix all of the garlic herbs butter ingredients together in a small bowl.

Rub all of the garlic herb butter under the skin and above the skin of the turkey (if yours has skin).

Place the entire turkey into the slow cooker and place the potatoes around the turkey while the turkey cooks.

If your turkey comes with a packet of gravy also add that in

Cover with a lid and cook on low for 5-8 hours or until the internal temperature reaches 165 degrees and cooked to tender perfection. 

​Mashed potatoes:

Remove the potatoes and place into a large mixing bowl. Add in the butter and milk mash the potatoes with a potato masher until smooth.

Gravy:

Strain the juices carefully into a bowl from the bottom of the crockpot. If you have less than 3 cups add in extra chicken broth to get to the measurement.

When the fat comes to the top spoon off 1/4 cup of it and discard it. if you’d like

To a separate bowl add in the cornstarch and water and whisk well. Set to the side.

Place the liquid into a saucepan over medium heat once it starts to simmer add in the cornstarch slurry and simmer until it thickens 3-4 minutes.

How to store leftover slow cooker recipe:

Fridge: Once the boneless breasts have cooled down to room temperature, place the leftover turkey into one airtight container, as well as the gravy and mashed potatoes into their own containers as well. Store the leftovers of this holiday dinner for up to 5 days in the fridge. 

Freezer: You can also place the crockpot turkey breast recipe leftovers into a freezer bag and store it in the freezer for up to 90 days. 

Tips and tricks for this slow cooker turkey breast recipe: 

Type of turkey breast:

You can use either boneless turkey breasts or bone-in turkey breasts for this recipe. Just be sure to note that the bone-in breast will take longer to cook through to the safe-to-eat temperature.

What temperature does the turkey need to be cooked to:

To be sure the turkey is cooked well, use a meat thermometer and cook the crock pot turkey until it has reached at least 165 degrees F to be safe to eat. 

Type of potatoes to use:

I enjoy using russet potatoes or Yukon gold potatoes in this recipe. They will make for creamy potatoes and delicious flavor.

More favorite side dish recipes:

Juicy Slow Cooker Turkey with Mashed Potatoes

Recipe by Julia Pacheco
Recipe rating: 5.0 from 1 votes
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

6

hours

Juicy slow cooker turkey breast with creamy mashed potatoes and homemade gravy to make the best home-cooked meal for the family.

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Ingredients

  • Turkey
  • 3-8 lb turkey breast (bone-in or boneless)

  • 5-6 large russet potatoes

  • Mashed potato ingredients for the end:
  • 1/2-1 cup milk

  • 2 tbsp butter, sliced

  • Garlic herb butter:
  • 1/2 cup butter, softened

  • 1 1/2 tsp salt

  • 1 tsp pepper

  • 2 tbsp garlic, minced

  • 1 tbsp fresh sage (or 1/2 tsp dried)

  • 1 tbsp fresh rosemary (or 1/2 tsp dried)

  • 1 tbsp fresh thyme (or 1/2 tsp dried)

  • Gravy:
  • 2 tbsp water

  • 2 tbsp cornstarch

Directions

  • Turkey
  • Wash and peel the potatoes leave them whole – do not slice or dice the potatoes.
  • Pat the turkey dry and remove any packets in the turkey (if yours has any).
  • Mix all of the garlic herbs butter ingredients together in a small bowl.
  • Rub all of the garlic herb butter under the skin and above the skin of the turkey.
  • Place the turkey into the slow cooker. If your turkey comes with a gravy packet pour it in.
  • Place the potatoes around the turkey.
  • Cover with a lid and cook on low for 5-7 hours or until the internal temperature reaches 165 degrees and cooked to tender perfection. 
  • Potatoes
  • Remove the potatoes and place into a large mixing bowl. Add in the butter and milk mash the potatoes until smooth.
  • Gravy:
  • Strain the juices carefully into a bowl. If you have less than 3 cups add in extra chicken broth to get to the measurement.
  • When the fat comes to the top spoon off 1/4 cup of it and discard it.
  • To a separate bowl add in the cornstarch and water whisk well. Set to the side
  • Place liquid into a saucepan over medium heat once it starts to simmer add in the cornstarch slurry simmer until it thickens 3-4 minutes.

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