Slow Cooker Turkey Breast and Gravy
Description
Having a small group for Thanksgiving or other type of gathering, or maybe just for your own family? Try using your slow cooker to make a delicious, juicy, tender turkey breast which is perfect for a small group.
Ingredients
Turkey Breast:
2 T. butter, melted
2 t. chopped fresh rosemary
2 t. chopped fresh thyme
2 t. paprika
1-2 t. seasoned salt
1-2 t. garlic powder
1-2 t. onion powder
black pepper, to taste
6-8 lb. bone-in turkey breast
1/2 c. chicken broth/stock
Gravy:
2 c. juices from slow cooker
3 T. butter
3 T. flour
Directions
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In a small bowl, combine melted butter, rosemary, thyme, paprika, salt, garlic and onion powders and pepper; rub all over and under the skin of the turkey breast and on the outside. Place in a 6 quart slow cooker; add chicken broth/stock. Cover; cook on Low for 5-7 hours.
The turkey will be done when the thickest part of the breast reads 165 degrees F on a meat thermometer. Allow it to rest for 15-20 minutes before carving.
Gravy:
Pour juices from crockpot into a liquid measuring cup, adding more chicken broth/stock if needed, to make 2 cups; set aside.
In a medium saucepan, melt 3 T. butter; stir in 3 T. flour; cook while stirring for 1 minute. Whisk in the reserved juices/broth; cook until thickened. If it's too thick, stir in a little more broth/stock.
6-8 servings.
*For crispy skin: After removing meat from the slow cooker, allow to rest 15-20 minutes. Remove breast from the bone; place on a baking sheet. Place under the broiler for a few minutes, watching carefully because it's easy to burn the skin.
**Thaw turkey breast in the refrigerator 2 days before cooking, or thaw in a sink full of cold water, changing the water every 30 minutes. Allow 30 minutes for every pound.
***I don't recommend cooking this on high if wanting tender and juicy meat- low and slow is the best method.