Impossibly tender, moist, and juicy this Slow Cooker Turkey Breast will surpass your expectations! Perfect for a smaller holiday gathering, it frees up your oven and is a cinch to prepare and a cinch to clean up. Honestly, what could be better?
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Ingredients
For The Butter Rub
2 tablespoonsvery soft unsalted butter
3tablespoonschopped fresh herbs; such as thyme, rosemary, and sage
1/2teaspoon kosher salt
1/4teaspoon freshly ground pepper
For The Spice Rub
2Tablespoonsolive oil
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika(use regular paprika)
3tablespoonschopped fresh herbs; such as thyme, rosemary, and sage
1teaspoon kosher salt
1/4teaspoonfreshly ground pepper
For The Slow Cooker:
1(4-pound)bone-in, skin-on turkey breastsplit or whole (*see notes)
2medium yellow onionssliced thickly
1medium carrotpeeled and sliced lengthwise into 3 or 4 pieces
4clovesof garlicpeeled and left whole
4sprigs fresh thyme
1bay leafoptional
1teaspoon whole black peppercornsoptional
For The Gravy
2tablespoonsbutter
2tablespoonsall-purpose flour
1-2cupschicken stock or turkey stock
¼cupdry white wineoptional
Instructions
Place butter, chopped herbs, salt, and pepper in a small bowl and mix to combine.
In a separate small bowl, combine olive oil, garlic powder, onion powder, paprika, chopped herbs, salt, and pepper.
Pat the turkey dry all over with paper towels. Carefully separate the skin from the meat. Spread the butter mixture evenly all over the meat that is under the skin. Now rub the olive oil mixture all over the skin and underside of the turkey breast.
Place the sliced onions and carrots on the bottom of the slow cooker to create a bed for the turkey breast to sit on. Scatter the garlic cloves and thyme so]prigs all around and add the bay leaf and peppercorns, if using. Place the turkey breast on top.
Cover the slow cooker and cook on LOW for about 4 to 6 hours or until internal temperature reaches 165ºF. When ready, remove turkey from slow cooker and transfer to a baking sheet with a rack.
Crisp The Skin
Place an oven rack about 10 to 12-inches from the top. Preheat broiler to high.
Broil turkey breast for 2 to 4 minutes or until nice and golden and skin has turned crispy. Keep an eye on it, it browns very quickly.
Loosely cover with foil and let sit for 15 minutes, or so, before slicing. Cut into ½-inch thick slices and serve with homemade gravy, if desired.
Gravy
Strain the liquid and vegetables into a large measuring cup, pushing on everything with a large spoon to extract all the flavour. Top up with chicken broth to get 2 cups of liquid.
Melt butter in a medium saucepan over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Slowly pour in the wine, if using, and the broth mixture, whisking as you pour to ensure you have a very smooth mixture. Simmer until thickened, about 4 to 5 minutes longer, adding a little more broth to loosen, if necessary. Taste and adjust seasoning with a little more salt and pepper, if needed.
Notes
*This recipe works great with a half or whole turkey breast. However, some whole turkey breasts can be very large so make sure it will fit in your slow cooker. How do you know when the turkey is ready?Use an instant read thermometer to check the temperature. This is the best way to make sure your turkey will not be undercooked, or overcooked. For a small turkey breast (2-3 pounds), check the temperature at 3 hours. For a larger turkey breast (4-6 pounds) start checking at 4 hours. When the temperature reaches 165ºF, the turkey is perfectly cooked.