This easy slowcooker turkey breast is a quick and easy way to make a smaller turkey for a holiday gathering or even a busy weeknight dinner. All white meat slices neatly for turkey sandwiches and makes great leftovers.
Be sure you're starting with a completely thawed turkey breast. Open the packaging in the kitchen sink, the turkey will be wrapped in a netting. Leave the net on during the cooking but drain all the packing juices from the meat before placing it in the bowl of a 4qt slowcooker.
Place the softened butter in a small bowl. Add the garlic salt, Italian seasoning, pepper, and the zest from the lemon to the bowl. Mash it all together with a fork. Save the lemon for when you make the gravy later.
Spread the butter the best you can over the top of the turkey. It will be a little difficult at first but the butter will melt and be easier to work with later.
Place the lid on the slowcooker and cook the turkey for 5 - 6 hours on LOW. Baste the turkey with the butter as it melts once an hour.
The turkey is done when the internal temperature reads 165°F when you test it at the thickest part of the meat.
To make the gravy, first transfer the cooked turkey breast to a cutting board and loosely cover it with aluminum foil. Let it rest while you prepare the gravy.
Pour the butter and turkey drippings from the slowcooker through a strainer into a large measuring cup with a spout.
In a large saucepan, add 1/4 cup of the butter and turkey drippings over medium high heat. Add the flour and whisk it together until it bubbles. Slowly drizzle the remaining butter and turkey drippings into the pan while whisking the whole time.
Add the chicken stock and the juice from just half of the reserved lemon to the gravy and whisk it in. Continue to cook over medium-high heat until it bubbles. Reduce the heat to medium-low and continue to stir it until thickened. You can add a splash of chicken stock to thin it out again if needed. Taste and adjust the seasonings as needed.
Remove the netting from the turkey using a chef knife or kitchen scissors. Slice the turkey breast and serve with a drizzle of gravy.