Juicy Slow Cooker Turkey Breast with Crispy Skin and Homemade Gravy Recipe

Introduction

This juicy slow cooker turkey breast is perfect for a hands-off meal that results in tender, flavorful meat. Cooked low and slow with garlic, herbs, and spices, it’s easy to prepare and makes a delicious centerpiece for any dinner.

Ingredients

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it)
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds of black pepper
• 1 1/2 – 2 tbsp olive oil
• Chicken stock or broth (or water), for topping up liquid
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper, to taste

Instructions

1. Step 1: In a bowl, mix garlic powder, onion powder, paprika, salt, black pepper, and olive oil to create a wet paste for the rub.
2. Step 2: Pat the turkey breast dry with paper towels and slather the rub all over the top and sides of the turkey.
3. Step 3: Place the garlic halves, onion halves, and thyme sprigs face down in the slow cooker. Lay the turkey breast on top so it is elevated above the vegetables.
4. Step 4: Cook on LOW for 6 hours, or until a meat thermometer inserted into the thickest part reads 165°F (75°C). Check at 5 hours if possible. Avoid using HIGH heat.
5. Step 5: Remove the turkey breast from the slow cooker and let it rest for 20 minutes before crisping the skin.
6. Step 6: Preheat your broiler to high and position a rack about 30 cm (1 foot) from the heat source.
7. Step 7: Transfer the turkey to a heatproof serving dish and place it under the broiler for 3 to 5 minutes, until the skin crisps. Watch carefully to prevent burning.
8. Step 8: Serve immediately with the gravy (see next steps).
9. Step 9 (Gravy): Strain the cooking liquid into a measuring jug, pressing the garlic and onion to extract flavor. Add chicken broth if needed to make 2 cups of liquid.
10. Step 10: Melt butter in a saucepan over medium heat. Stir in flour and cook to form a paste.
11. Step 11: Gradually whisk about half a cup of the liquid into the paste until smooth, then slowly add the remaining liquid, stirring constantly. Simmer until thickened.
12. Step 12: Season the gravy with salt and pepper to taste and serve alongside the turkey.

Tips & Variations

• For extra flavor, add a splash of white wine to the gravy liquid before thickening.
• If you prefer, use dried thyme instead of fresh; just reduce the quantity accordingly.
• Always use a meat thermometer to ensure the turkey is cooked safely and remains juicy.
• To keep the turkey warm after cooking, loosely tent with foil while crisping the skin under the broiler.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. Gravy can be stored separately in the fridge and reheated on the stovetop, adding a splash of broth if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen turkey breast in this recipe?

Yes, but be sure to fully thaw the turkey breast before cooking to ensure even cooking and food safety.

Why should I cook the turkey on low instead of high in the slow cooker?

Cooking on low allows the turkey to cook gently and stay juicy without drying out, while high heat can make the meat tough.

Juicy Slow Cooker Turkey Breast with Crispy Skin and Homemade Gravy Recipe

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★★★★★

4.4 from 98 reviews

• Author: Noah
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings 1x

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Description

This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow for six hours. Enhanced with a robust garlic and herb rub, the turkey is cooked in a slow cooker, then finished under the broiler to crisp the skin to golden perfection. The accompanying rich, homemade gravy made from the cooking juices completes this effortless and delicious meal, perfect for a family dinner or holiday feast.

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Ingredients

Scale 1x2x3x

Turkey and Rub

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (thawed if frozen)
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds black pepper
• 1 1/2 – 2 tbsp olive oil

Gravy

• Chicken stock/broth (or water) to top up liquid if needed
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper to taste

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Instructions

1. Prepare the Rub: In a bowl, mix garlic powder, onion powder, paprika, salt, black pepper, and olive oil until it forms a wet paste.
2. Season the Turkey: Pat the turkey breast dry with paper towels. Thoroughly slather the rub over the turkey’s skin and meat, covering the sides, top, and bottom.
3. Set Up Slow Cooker: Place the garlic halves, onion halves, and thyme sprigs face down at the bottom of the slow cooker to create a flavorful bed.
4. Cook the Turkey: Place the seasoned turkey breast on top of the garlic, onion, and thyme, elevating it. Cover and slow cook on the LOW setting for 6 hours, or until the internal temperature registers 165°F (75°C). Start checking internal temperature at around 5 hours to avoid overcooking.
5. Rest the Turkey: Carefully remove the turkey from the slow cooker and let it rest for 20 minutes to redistribute juices, keeping it out of the slow cooker to prevent sogginess.
6. Crisp the Skin: Preheat your oven’s broiler to high. Position an oven rack about 30 cm (1 foot) from the heat source. Place the turkey breast in a heatproof dish under the broiler.
7. Broil the Turkey: Broil for 3-5 minutes, watching closely, until the skin crisps and browns to your liking.
8. Make the Gravy: Strain the cooking liquid into a measuring jug, pressing on the solids to extract maximum flavor. Add chicken broth if the liquid is less than 2 cups. Melt butter in a saucepan over medium heat and whisk in flour to make a roux. Gradually add liquid while whisking to a smooth consistency. Simmer until slightly thickened, then season with salt and pepper.
9. Serve: Carve the turkey and serve immediately with the rich gravy on the side.

Notes

• Ensure the turkey is fully thawed before cooking if frozen.
• Do not use the high slow cooker setting to avoid drying the meat.
• Resting the turkey after cooking is crucial for juicy meat.
• Keep a close eye while broiling as skin crisps quickly and can burn.
• Use a meat thermometer to accurately check doneness.
• The gravy can be adjusted in thickness by varying simmer time.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker turkey breast, juicy turkey breast, slow cooked turkey, turkey gravy, holiday turkey, tender turkey breast