Introduction
Creating a delicious turkey breast using a slow cooker is an easy and rewarding process. With the right ingredients and a few simple steps, you can achieve a tender, flavorful centerpiece for your meal. This recipe not only ensures the turkey is juicy and perfectly seasoned, but it also allows for savory homemade gravy that will elevate your dining experience.
Turkey Breast
– 2 kg / 4 lb turkey breast, skin on, bone-in or boneless (thawed if frozen)
Rub
– 1½ teaspoons garlic powder
– 1½ teaspoons onion powder
– 1 teaspoon paprika
– 2 teaspoons salt
– 5 grinds of black pepper
– 1½ to 2 tablespoons olive oil
Aromatics
– 1 head of garlic, halved horizontally
– 1 onion (brown, yellow, or white), unpeeled and halved
– 5 sprigs of thyme (or 2 teaspoons dried thyme leaves)
Gravy
– Chicken stock/broth (or water), for topping up liquid
– 4 tablespoons / 50g butter
– ¼ cup / 35g flour
– Salt and pepper, to taste
Prep Time
30 minutes
Cook Time
6 hours
Total Time
6 hours 30 minutes
Yield
Serves 6 to 8
This recipe is perfect for family gatherings or special occasions, ensuring that you serve up a succulent turkey breast accompanied by a rich, homemade gravy.
Detailed Directions and Instructions
Prepare the Rub:
In a bowl, combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil to form a wet paste.
Season the Turkey:
Pat the turkey breast dry with paper towels. Evenly slather the rub over the turkey, focusing on the sides and top.
Assemble in Slow Cooker:
Place the halved garlic head, onion, and thyme sprigs face down in the slow cooker to create a base. Position the seasoned turkey breast on top of the aromatics.
Slow Cook:
Cover and cook on LOW for approximately 6 hours, or until the internal temperature reaches 165°F (75°C). Begin checking the internal temperature at the 5-hour mark.
Rest the Turkey:
Once cooked, remove the turkey from the slow cooker. Let it rest for 20 minutes before proceeding to crisp the skin.
Crisp the Skin:
Preheat the oven’s broiler to high. Place an oven rack about 12 inches (30 cm) from the heat source. Transfer the turkey breast to a heatproof dish. Broil for 3 to 5 minutes until the skin becomes crispy and golden. Monitor closely to prevent burning.
Prepare the Gravy:
Strain the cooking juices from the slow cooker into a measuring jug, pressing the solids to extract maximum flavor. If the liquid is less than 2 cups, add chicken broth to make up the difference. In a saucepan over medium heat, melt the butter. Stir in the flour to form a paste. Gradually whisk in the strained cooking juices, ensuring a smooth consistency. Simmer until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Serve:
Slice the turkey breast and serve with the prepared gravy on the side.
Notes
Ensure the turkey breast is fully thawed before cooking.
Cooking times may vary based on the size of the turkey breast; always use a meat thermometer to confirm doneness.
For a richer gravy, you can use the turkey drippings without adding extra broth.
Cook techniques
Preparing the Rub
In a bowl, mix garlic powder, onion powder, paprika, salt, black pepper, and olive oil until a wet paste forms.
Seasoning the Turkey
Dry the turkey breast with paper towels and apply the rub evenly over the turkey, ensuring all sides and the top are coated.
Assembling in Slow Cooker
Create a base in the slow cooker by placing halved garlic, onion, and thyme sprigs face down, then set the seasoned turkey breast on top.
Slow Cooking
Cover the slow cooker and cook on LOW for about 6 hours or until the turkey reaches an internal temperature of 165°F (75°C).
Resting the Turkey
Remove the turkey from the slow cooker and allow it to rest for 20 minutes before crisping the skin.
Crisping the Skin
Preheat the broiler to high, transfer the turkey to a heatproof dish, and broil for 3 to 5 minutes until the skin is crispy and golden.
Preparing the Gravy
Strain cooking juices into a jug, add broth if necessary, melt butter in a saucepan, and whisk in flour and the strained juices until the gravy thickens.
Serving
Slice the turkey breast and serve it with the prepared gravy on the side.
FAQ
Can I use a frozen turkey breast?
It’s essential to fully thaw the turkey breast before cooking to ensure even cooking.
How do I know when the turkey is cooked?
Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
What if I have less cooking liquid for the gravy?
If you have less than 2 cups of liquid, add chicken broth to make up the difference.
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme. Use 2 teaspoons of dried thyme leaves in place of fresh.
How can I achieve a richer gravy?
For a richer gravy, use the turkey drippings directly instead of adding extra broth.
Conclusion
The slow-cooked turkey breast is a delicious and tender dish that excels in flavor, thanks to the blend of spices and aromatics used in the cooking process. The crispy skin and rich gravy complement the succulent meat, making it a perfect centerpiece for any meal. This preparation is not only straightforward but also allows for flexibility in seasoning and serving options.
More recipes suggestions and combination
Herb-Crusted Chicken Thighs
Use the same rub and aromatics to prepare chicken thighs, adjusting the cooking time to ensure they reach safe internal temperatures.
Citrus Salmon Fillets
Replace the turkey with salmon fillets and use a mixture of olive oil, lemon juice, and dill for a fresh flavor profile.
Pork Loin with Apples
Substitute the turkey with a pork loin and add sliced apples into the slow cooker for a sweet and savory twist.
Vegetable and Quinoa Bowl
Create a vegetarian dish by mixing quinoa with roasted vegetables seasoned with the same rub and served over a bed of greens.
Beef Brisket with Smoky Spice Rub
Use a similar spice blend to prepare beef brisket, slow-cooking it until tender and serving it with a smoky barbecue sauce.
Spicy Shrimp Tacos
Adapt the rub for shrimp, sautéing them with lime juice and serving in corn tortillas with avocado and onion for a delicious taco option.
Stuffed Bell Peppers
Combine ground turkey or beef with the rub and other vegetables, stuffing into halved bell peppers and baking until tender.
