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.
Ingredients
Scale
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
Instructions
- Prepare the Rub: In a bowl, mix garlic powder, onion powder, paprika, salt, black pepper, and olive oil until it forms a wet paste.
- 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.
- 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.
- 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.
- 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.
- 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.
- Broil the Turkey: Broil for 3-5 minutes, watching closely, until the skin crisps and browns to your liking.
- 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.
- 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
