Description
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow to perfection. Using simple herbs, spices, and aromatics, the turkey is infused with mouthwatering savory notes while staying moist and juicy throughout its long cooking time. The slow cooker method ensures easy hands-off preparation, culminating in a deliciously crisped skin and optional homemade gravy for a comforting centerpiece suitable for family dinners or holiday meals.
Ingredients
Scale
Turkey Rub
- 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
Main 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 thyme (or 2 tsp dried thyme leaves)
- Chicken stock or broth (or water), for topping up liquid
Gravy
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper, to taste
Instructions
- Prepare the Rub: In a bowl, combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil to create a wet paste. This mixture will flavor the turkey and form a delicious crust.
- Season the Turkey: Pat the turkey breast dry thoroughly with paper towels. Spread the rub generously all over the turkey, especially on the sides and top, ensuring an even coating for maximum flavor.
- Set Up Slow Cooker: Place the halved garlic head, unpeeled onion halves, and thyme sprigs face down in the bottom of the slow cooker to create a flavorful bed for the turkey.
- Slow Cook the Turkey: Position the seasoned turkey breast on top of the aromatics so it is slightly elevated. Cover and cook on LOW setting for 6 hours, or until the internal temperature reaches 165F (75C) when checked with a thermometer inserted into the thickest part. If possible, check temperature at 5 hours to avoid overcooking.
- Rest the Turkey: Carefully remove the turkey from the slow cooker and let it rest for 20 minutes. Do not keep it warm in the cooker, as this can dry out the meat. Resting allows juices to redistribute for optimal juiciness.
- Crisp the Skin: To crisp the skin, preheat your oven broiler or a hot skillet. Place the turkey skin-side up and broil or sear briefly until the skin is golden brown and crispy. Watch carefully to avoid burning.
- Make the Gravy: Pour the slow cooker liquids through a sieve into a saucepan, discarding solids. Add butter and melt over medium heat. Whisk in flour to form a roux and cook gently to remove the raw flour taste. Gradually whisk in liquid until smooth and thickened. Season with salt and pepper to taste. Serve gravy alongside sliced turkey.
Notes
- Use a meat thermometer to ensure turkey reaches safe internal temperature of 165F (75C).
- Letting the turkey rest before crisping the skin enhances moisture retention.
- If you prefer roasting, you can follow an oven-based turkey breast recipe instead.
- Slow cooking on LOW is crucial to achieving tender, juicy meat; avoid using HIGH setting.
- Adding stock or broth to the slow cooker helps maintain moisture and provides flavorful gravy base.
