Description
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow for maximum juiciness. Seasoned with a homemade rub and aromatic herbs, then finished under the broiler for crispy skin, it’s complemented perfectly by a rich homemade gravy made from the slow cooker drippings. Ideal for a comforting family meal with minimal hands-on time.
Ingredients
Units
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, enough to make up 2 cups of liquid
- 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 form a wet paste. This rub will infuse the turkey with deep, savory flavors.
- Season the Turkey: Pat the turkey breast dry thoroughly with paper towels to ensure the rub sticks well. Slather the rub over the turkey, coating the sides and top generously.
- Prepare Slow Cooker Base: Place the horizontally halved garlic head, halved unpeeled onion, and thyme sprigs face down at the bottom of the slow cooker. These aromatics will infuse the cooking liquid and turkey with fragrance.
- Cook the Turkey: Place the rubbed turkey breast on top of the aromatics in the slow cooker, ensuring it is elevated above the bottom. Set the slow cooker to LOW and cook for 6 hours. Begin checking the internal temperature after 5 hours using a meat thermometer; the turkey is done when it reaches 165°F (75°C).
- Rest the Turkey: Once cooked, remove the turkey from the slow cooker and let it rest for 20 minutes. Do not leave it in the slow cooker on warm as that can dry out the meat.
- Crisp the Skin: Preheat the broiler/grill to high heat and position an oven shelf approximately 30 cm (1 foot) from the heat source. Place the rested turkey breast in a heatproof dish and broil for 3 to 5 minutes to crisp the skin. Watch closely as it browns quickly. Serve immediately after crisping.
- Make the Gravy: Strain the cooking liquid into a measuring jug, pressing on the garlic and aromatics to extract all flavor. Add chicken stock or water to make 2 cups of liquid if necessary. Melt butter in a saucepan over medium heat, then add flour and stir to form a smooth paste. Gradually whisk in about 1/2 cup of the liquid to combine, then slowly add the remaining liquid, whisking continuously to avoid lumps. Simmer the gravy until slightly thickened, removing from heat before it reaches final desired thickness as it will continue to thicken. Season to taste with salt and pepper. Serve alongside the turkey breast.
Notes
- Ensure the turkey is completely thawed if frozen before cooking to ensure even cooking.
- Using bone-in turkey breast will often yield more flavor and juiciness than boneless.
- Do not cook the turkey on HIGH setting in the slow cooker; low and slow is key for juicy meat.
- Keep a meat thermometer handy to avoid overcooking.
- The broiling step crisps the skin nicely but watch carefully to prevent burning.
- You can substitute thyme with rosemary or sage for different aroma profiles.
- Gravy can be prepared ahead and reheated gently to serve with leftover turkey.
Nutrition
- Serving Size: 1 serving (approximately 250g turkey with gravy)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
