Juicy Slow Cooker Turkey Breast
A simple and delicious slow-cooked turkey breast prepared with garlic and fresh herbs, resulting in a moist and flavorful dish perfect for family gatherings.
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.
Notes
Make sure to pat the turkey dry before applying the rub for better seasoning adherence. Adjust the spices according to your taste. Ensure you check the turkey’s internal temperature to avoid overcooking.