Description
A delicious and juicy slow cooker turkey breast recipe that ensures tender meat infused with garlic, onion, and thyme flavors. Slow cooked to perfection and finished under the broiler for crispy skin, served with a rich homemade gravy.
Ingredients
Scale
Turkey and Herbs
- 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 (about 2 cups total)
- 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, mixing to form a wet paste.
- Season the Turkey: Pat the turkey breast dry with paper towels, then slather it all over with the rub, making sure to cover the sides and top.
- Arrange Aromatics in Slow Cooker: Place the garlic halves, onion halves, and thyme sprigs face down in the bottom of the slow cooker to create a bed.
- Slow Cook the Turkey: Place the turkey breast on top of the aromatics so it is elevated. Cook on LOW for about 6 hours (do not use HIGH), or until the internal temperature reaches 165°F (75°C). Check the temperature at 5 hours if possible.
- Rest the Turkey: Remove the turkey from the slow cooker and let it rest for 20 minutes. Do not leave it on the warm setting inside the cooker.
- Crisp the Skin: Preheat the grill/broiler to high and position an oven rack about 30 cm (1 foot) from the heat source. Place the turkey breast in a heatproof serving dish under the broiler for 3-5 minutes until the skin crisps and turns golden brown. Watch carefully to avoid burning.
- Make the Gravy: Strain the cooking liquid into a measuring jug, pressing the garlic and onion to extract flavor. Add chicken broth if needed to make about 2 cups of liquid. In a saucepan over medium heat, melt butter, then stir in flour to form a paste. Gradually whisk in the strained liquid, simmering until thickened. Season with salt and pepper to taste.
- Serve: Serve the turkey breast immediately with the homemade gravy on the side.
Notes
- Turkey breast sizes vary; adjust cooking times accordingly (e.g., 1 kg/2 lb for 4-5 hours on low, 2-3 kg/4-6 lb for 5-6 hours). Always ensure internal temp reaches 165°F/75°C.
- Skin-on turkey breast is recommended for a better color and crispiness but you can use skinless if preferred.
- If using pre-brined turkey (usually frozen, boxed), reduce the salt in the rub by half. If pre-seasoned, either remove that rub or skip this recipe’s rub.
- You can prepare turkey ahead by slow cooking it, then refrigerating without crisping the skin. Reheat gently in a microwave on low before crisping under the broiler.
- The turkey cooks in its own juices; no added water is necessary, but make sure to elevate the breast on garlic and onion to prevent burning.
- If leftovers remain, they can be used in recipes like White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie, or Muffulettas.
- Nutrition values are for servings including gravy.
Nutrition
- Serving Size: 1 serving (approx. 150g cooked turkey with gravy)
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 110mg
