Description
This Juicy Slow Cooker Turkey Breast recipe offers a succulent and tender turkey cooked low and slow with aromatic garlic, onion, and thyme. The turkey is seasoned with a flavorful rub and slow-cooked to perfection, then finished under the broiler for a crispy skin. Served with a rich homemade gravy made from the cooking juices, this recipe makes an ideal centerpiece for a comforting family meal.
Ingredients
Scale
Turkey and Aromatics
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (thawed if frozen)
- 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 as needed
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper to taste
Instructions
- Prepare the Rub: In a bowl, mix the garlic powder, onion powder, paprika, salt, black pepper, and olive oil to create a wet paste that will season the turkey thoroughly.
- Season the Turkey: Pat the turkey breast dry with paper towels. Rub the prepared paste generously all over the turkey, focusing on the sides and top to ensure full flavor coverage.
- Arrange in Slow Cooker: Place the halved garlic, onion, and thyme face down in the base of the slow cooker to create an aromatic bed. Elevate the turkey breast on top of these ingredients to allow even cooking and prevent sticking.
- Slow Cook the Turkey: Cook on LOW setting for approximately 6 hours, or until the internal temperature reaches 165°F / 75°C. Check the temperature starting at 5 hours to prevent overcooking. Avoid using the HIGH setting as it can dry out the meat.
- Rest the Turkey: Remove the turkey from the slow cooker and let it rest for 20 minutes. This allows juices to redistribute for moist meat.
- Crisp the Skin: Preheat your grill or broiler to high. Place an oven rack about 30cm / 1 foot from the heating element. Transfer the turkey breast to a heatproof dish and broil for 3 to 5 minutes until the skin crisps up and browns nicely. Watch closely to prevent burning.
- Make the Gravy: Strain the cooking liquid into a measuring jug, pressing the garlic and onion to extract maximum flavor. Add chicken broth or water to make up 2 cups of liquid if necessary. In a medium saucepan, melt butter over medium heat, then whisk in flour to form a roux. Gradually add the strained liquid, whisking constantly until smooth. Simmer until thickened, then season with salt and pepper to taste.
- Serve: Slice the rested turkey breast and serve immediately with warm gravy on the side for a comforting, flavorful meal.
Notes
- Turkey sizes vary; adjust cooking times accordingly: 1 kg (2 lb) takes 4-5 hours, 2-3 kg (4-6 lb) takes 5-6 hours, 4 kg (8 lb) takes 6-7 hours, and 5 kg (10 lb) takes 8-9 hours on low heat.
- Ensure the turkey has skin on for beautiful browning during broiling, though skinless will still be delicious.
- If using brined turkey, reduce the added salt in the rub by half to avoid over-salting.
- Do not cook on high in the slow cooker as this can dry out the turkey.
- Make-ahead tip: cook turkey in slow cooker but do not crisp the skin. Refrigerate covered, then reheat gently in microwave on low before broiling to crisp skin.
- The turkey steams in its own juices; no additional water is necessary.
- The slow cooker used is a Breville Slow Fast Cooker with a slow cooker function; do not pressure cook for this recipe.
- Use leftover turkey in soups, pot pies, or sandwiches for delicious second meals.
Nutrition
- Serving Size: 1/8 of recipe (about 250g turkey with gravy)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
