Juicy Slow Cooker Turkey Breast is a simple and delicious way to prepare a flavorful turkey dish without spending hours in the kitchen. This recipe uses a slow cooker to keep the turkey moist and tender, making it perfect for family dinners or special occasions. With aromatic garlic and fresh herbs, this turkey will become a favorite in your home.
Why Make This Recipe
This Juicy Slow Cooker Turkey Breast recipe is excellent for busy weeknights or festive gatherings. The slow cooking process allows the flavors to meld perfectly, resulting in tender turkey that practically falls apart. Plus, using a slow cooker means minimal hands-on time and easy cleanup. You can set it and forget it, leaving you free to enjoy your day!
How to Make Juicy Slow Cooker Turkey Breast
Ingredients
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
- 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)
- 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
- 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
Directions
- In a bowl, combine the rub ingredients to make a wet paste.
- Pat the turkey dry using paper towels. Spread the rub all over the turkey, focusing most on the sides and top.
- In the slow cooker, place the garlic, onion, and thyme, cut sides down. Then, place the rubbed turkey breast on top.
- Slow cook on LOW for 6 hours. Check the internal temperature at 5 hours; it should read 165°F/75°C when inserted into the thickest part of the turkey.
- Once cooked, remove the turkey from the slow cooker. Let it rest for 20 minutes before crisping the skin.
- To crisp the skin, you can place the turkey under the broiler for a few minutes or in a hot oven.
- For gravy, use the drippings from the slow cooker, adding butter and flour to make a simple sauce.
How to Serve Juicy Slow Cooker Turkey Breast
Slice the turkey breast and serve it warm. It pairs well with mashed potatoes, steamed vegetables, or a fresh salad. Drizzle the gravy over the turkey for added flavor. This dish is perfect for a family meal or a holiday feast.
How to Store Juicy Slow Cooker Turkey Breast
Store any leftover turkey in an airtight container in the refrigerator. It will last for up to 3-4 days. For longer storage, you can freeze the turkey slices. Just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Juicy Slow Cooker Turkey Breast
- Make sure to pat the turkey dry before applying the rub. This helps the seasoning stick better.
- Feel free to adjust the spices based on your taste preferences. Adding herbs like rosemary or sage can add additional depth.
- Ensure you check the turkey’s internal temperature to avoid overcooking.
Variation
If you want to add a bit of a twist, consider adding cranberries or orange slices to the slow cooker while cooking. This will give your turkey a lovely hint of sweetness.
FAQs
1. Can I use a frozen turkey breast?
Yes, you can use a frozen turkey breast, but make sure to thaw it completely before cooking to ensure even cooking.
2. Can I cook this turkey breast on high in the slow cooker?
It’s recommended to cook the turkey on LOW for the best results. Cooking on high may dry out the turkey.
3. How can I make a larger portion?
You can double the recipe and use a larger slow cooker. Just ensure there is enough space for the turkey to cook evenly.
Enjoy making this Juicy Slow Cooker Turkey Breast! It is sure to be a hit at your dinner table.
Juicy Slow Cooker Turkey Breast
Ingredients
For the Turkey
- 2 kg 2 kg / 4 lb turkey breast, skin on, bone in or boneless If using frozen, thaw it.
- 1 head 1 head of garlic, cut in half horizontally
- 1 1 onion, unpeeled, cut in half Brown, yellow, or white onion.
- 5 sprigs 5 sprigs of thyme Alternatively, use 2 tsp dried thyme leaves.
- 1.5 tsp 1 1/2 tsp garlic powder
- 1.5 tsp 1 1/2 tsp onion powder
- 1 tsp 1 tsp paprika
- 2 tsp 2 tsp salt
- 5 grinds 5 grinds of black pepper
- 1.5-2 tbsp 1 1/2 – 2 tbsp olive oil
- Chicken stock/broth (or water), for topping up liquid Refer to gravy step 1.
For the Gravy
- 4 tbsp 4 tbsp / 50g butter
- ¼ cup 1/4 cup / 35g flour
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, combine the rub ingredients to make a wet paste.
- Pat the turkey dry using paper towels. Spread the rub all over the turkey, focusing most on the sides and top.
Cooking
- In the slow cooker, place the garlic, onion, and thyme, cut sides down. Then, place the rubbed turkey breast on top.
- Slow cook on LOW for 6 hours. Check the internal temperature at 5 hours; it should read 165°F/75°C when inserted into the thickest part of the turkey.
- Once cooked, remove the turkey from the slow cooker. Let it rest for 20 minutes before crisping the skin.
- To crisp the skin, place the turkey under the broiler for a few minutes or in a hot oven.
- For gravy, use the drippings from the slow cooker, adding butter and flour to make a simple sauce.
