Description
This Crock-Pot Turkey Breast recipe offers a tender, juicy turkey breast cooked low and slow with a flavorful blend of spices and a sweet-savory glaze. Finished under the broiler for a crispy, golden skin, it’s perfect for an easy, hands-off meal that delivers exceptional taste.
Ingredients
Scale
Turkey and Spice Rub
- 1 (about 6 lb.) bone-in, skin-on turkey breast, room temperature
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid Mixture
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. honey
Garnish
- 2 Tbsp. freshly chopped parsley
Instructions
- Prepare Slow Cooker and Rack: Grease a large slow cooker with cooking spray to prevent sticking. Then, roll a large piece of aluminum foil into a rope and fold it into an oval shape to create a rack inside the slow cooker. This rack lifts the turkey above the bottom surface for even cooking.
- Season the Turkey: In a small bowl, whisk together the brown sugar, chili powder, smoked paprika, and garlic powder. Pat the turkey breast dry thoroughly with paper towels, then season generously with kosher salt and freshly ground black pepper. Press the spice mixture evenly all over the skin of the turkey breast for maximum flavor.
- Place Turkey in Slow Cooker: Position the seasoned turkey breast, skin side up, on the foil rack inside the slow cooker.
- Add Liquid Mixture: Whisk together the low-sodium chicken broth, soy sauce, and honey until well combined. Pour this liquid mixture into the bottom of the slow cooker around the turkey to keep it moist and infuse flavor as it cooks.
- Slow Cook the Turkey: Cover and cook on the low setting for 3 to 4 hours. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast registers 165°F, ensuring the meat is safe to eat and juicy.
- Crisp the Skin Under Broiler: Preheat the broiler in your oven. Carefully transfer the turkey breast to a rimmed baking sheet and broil for 3 to 4 minutes, or until the skin becomes crispy and golden brown. Watch closely to prevent burning.
- Rest and Serve: Let the turkey rest for 15 minutes to allow juices to redistribute, then garnish with freshly chopped parsley. Slice and serve warm.
Notes
- Allow the turkey to come to room temperature before cooking to ensure even cooking throughout.
- Make sure to monitor the broiling step closely as skin can burn quickly under high heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use a meat thermometer to guarantee the turkey is safely cooked without overcooking.
- You can substitute the soy sauce with coconut aminos for a gluten-free option.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey breast)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
