Instructions
Prepare the slow cooker: Place halved potatoes in the bottom of the slow cooker. Scatter sliced onion on top if using.
Add the turkey roast: Place the turkey breast roast (leave the netting on) directly over the potatoes.
Add gravy mix: Sprinkle the gravy packet contents over the roast. No extra liquid is needed—the turkey will release its own juices as it cooks.
Cook:
On High for 6 hours
Or on Low for 8 hours
Until the turkey reaches an internal temperature of 165°F (74°C).
Rest & finish: Remove the roast and let it rest 10–15 minutes before slicing. While it rests, mash the cooked potatoes in a separate pan with some of the cooking liquid. Whisk remaining juices with the gravy mix to create a rich sauce.
Serve: Slice the turkey, serve with the potatoes, and drizzle with gravy.
Tips
Keep the netting on during cooking to hold the roast together. Remove it just before slicing.
Add carrots or green beans in the last 1–2 hours for a complete one-pot meal.
Leftover turkey is perfect for sandwiches, soups, or a comforting turkey pot pie.
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