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Juicy Slow Cooker Turkey Breast
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Brief Description
Juicy turkey breast with lots of flavor; made in the slow cooker or crock pot.
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Main Ingredient
turkey breast
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 480 min(s)
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Recipe Type: Public
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Source:
https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/
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Tags:
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Notes:
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Posted By: jkandsf2d
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Posted On: Sep 19, 2018
Number of Servings:
Ingredients:
- 4 pounds - turkey breast, skin on, bone in or boneless thawed, if using frozen
- 1 heads - garlic cut in half horizontally
- 1 - onion (brown, yellow or white) unpeeled, cut in half
- 5 sprigs - thyme (OR 2 tsp. dried thyme)
- 1 1/2 teaspoons - garlic powder
- 1 1/2 teaspoons - onion powder
- 1 teaspoons - paprika
- 2 teaspoons - salt
- 5 - grinds of black pepper
- 1 1/2 tablespoons - to 2 tablespoons olive oil
- - chicken stock or broth (or water) for topping up liquid
- 4 tablespoons - butter
- 1/4 cups - flour
- - salt and pepper
Directions:
Place the rub ingredients into a bowl and mix well to combine (into a wet paste). Using paper towels, pat the turkey dry all over. Cover the turkey with the rub, using most of it on the side and top.
Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top of them, so that the turkey breast is elevated.
Cook on LOW heat for 6-7 hours (do not use HIGH, or the turkey will dry out).
Check it at 6 hours with a meat thermometer (it's ready when thermometer reads 165F/75C when inserted into the middle; it is usually done at 6 hrs for a single breast, but even up to 7 hours is fine).
Remove turkey from the slow cooker (not recommended to leave in slow cooker even on Warm setting), and let it rest for 20 minutes before crisping the skin (meanwhile - make the gravy - bel0w).
To crisp the skin, preheat grill/broiler to high heat and place an oven shelf about 1 foot from the heat source. Place turkey breast in a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep a close eye on it, as it will brown very quickly! Serve immediately with gravy on the side.
To make the Gravy:
Strain the liquid from the slow cooker into a measuring cup, squeezing the garlic to extract all the flavor. If you have less than 2 cups of liquid, fill it up to 2 cups by adding chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and whisk together until it forms a paste. Slowly add remaining liquid, stirring (preferably with a whisk) as you go. Simmer until thickened (remove from heat before it is quite as thick as you want since it will continue to thicken as it sits). Season to taste with salt and pepper. Serve with turkey.
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