Juicy Slow Cooker Turkey Breast

Juicy Slow Cooker Turkey Breast

from recipetineats.com
Poultry
495 min
8 servings
323 kcal / serving

RECIPE VIDEO above. I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, without brining the breast in advance. Plus slow cooking is very forgiving so you don't need to be spot on with the cooking time. SCALE RECIPE by moving slider on Servings to adjust for different turkey weights. Complete your feast - browse the new Thanksgiving Recipe Index! 

Ingredients

  • 2 kg4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (note 1)
  • 1 headgarlic, cut in half horizontally
  • 1onion (brown, yellow or white), unpeeled, cut in half
  • 5 sprigsthyme (or 2 tsp dried thyme leaves)
  • 1 ½ tspgarlic powder
  • 1 ½ tsponion powder
  • 1 tsppaprika
  • 2 tspsalt
  • 5grinds of black pepper
  • 1 ½ tbspolive oil
  • chicken stock/broth (or water), for topping up liquid (see gravy step 1)
  • 4 tbsp50g butter
  • ¼ cup35g flour
  • salt and pepper

Directions

  1. 1

    Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.

  2. 2

    Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

  3. 3

    Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

  4. 4

    Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe). 

  5. 5

    Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Crisp the skin

  1. 1

    Preheat gril/broiler to high.

  2. 2

    Place an oven shelf 30cm / 1 foot from the heat source.

  3. 3

    Remove turkey breast from the slow cooker into a heatproof serving dish.

  4. 4

    Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!

  5. 5

    Serve immediately with gravy on the side.

Gravy

  1. 1

    Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).

  2. 2

    Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.

  3. 3

    Season to taste with salt and pepper. Serve with turkey.