Description
This Juicy Slow Cooker Turkey Breast recipe offers a tender, flavorful turkey cooked low and slow with aromatic garlic, onion, and thyme. Finished under the broiler for irresistibly crispy skin, it’s perfect for an easy, impressive meal accompanied by a rich homemade gravy.
Ingredients
Scale
Turkey and Aromatics
- 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)
Rub
- 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
Gravy
- Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper to taste
Instructions
- Prepare the Rub: Place all the rub ingredients (garlic powder, onion powder, paprika, salt, black pepper, olive oil) in a bowl and mix to combine until it forms a wet paste suitable for slathering on the turkey.
- Apply the Rub: Pat the turkey breast dry thoroughly with paper towels to ensure the rub sticks well. Generously slather the rub all over the turkey, focusing mostly on the side and top surfaces.
- Set up Slow Cooker Base: Place the halved garlic, unpeeled halved onion, and thyme sprigs face down inside the slow cooker. This bed of aromatics will infuse flavor throughout the cooking process.
- Slow Cook the Turkey: Position the turkey breast on top of the aromatics so it is elevated and not sitting directly in any liquid. Cook on LOW for 6 hours, checking the internal temperature around 5 hours if possible. The turkey is done when the internal temperature reaches 165°F (75°C).
- Rest the Turkey: Once cooked, carefully remove the turkey from the slow cooker and place it on a cutting board or heatproof dish. Let the meat rest for 20 minutes before moving on to crisp the skin to allow the juices to redistribute.
- Crisp the Skin Under the Broiler: Preheat your oven’s broiler/grill to high. Place an oven rack about 30 cm (1 foot) from the heat source. Transfer the turkey breast to a heatproof serving dish and broil for 3 to 5 minutes, watching carefully until the skin crisps up and browns nicely. Remove immediately to prevent burning.
- Make the Gravy: Strain the cooking liquid through a sieve or fine mesh into a measuring jug, pressing the garlic and onion to extract all flavors. If needed, top up with chicken broth or water to make about 2 cups of liquid. Melt butter in a saucepan over medium heat, then whisk in flour to make a roux. Gradually add about 1/2 cup of the strained liquid and stir to form a smooth paste. Slowly whisk in the remaining liquid, simmering until the gravy thickens slightly. Season with salt and pepper to taste.
- Serve: Slice the rested turkey breast and serve immediately with the homemade gravy on the side for a juicy, flavorful meal.
Notes
- Ensure the turkey reaches an internal temperature of 165°F (75°C) for safe consumption.
- Do not cook the turkey on the HIGH setting in the slow cooker, as this can dry out the meat.
- Resting the turkey after cooking is essential for juicy meat.
- Keep a close eye while broiling because the skin can brown very quickly and may burn.
- If you don’t have fresh thyme, dried thyme leaves (2 tsp) can be used as a substitute.
- The gravy can be made thicker or thinner by adjusting the amount of flour or liquid used.
Nutrition
- Serving Size: 1/8 of the turkey breast with gravy
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
