Slow Cooker Turkey Breast
Recipes Holidays Main Dish Seasonal cooking Slow Cooker
Description
This is an incredible recipe to make turkey and turkey gravy. It's so juicy, the turkey comes out perfectly every single time. Even people who aren't crazy about turkey will appreciate it.
Ingredients
4 lb. turkey breast, skin on, bone in or boneless, thawed if frozen
1 whole head garlic, cut in half horizontally
1 onion, unpeeled, cut in half
5 thyme sprigs (or 2 t. dried thyme)
Turkey Rub:
1 1/2 t. garlic powder
1 1/2 t. onion powder
1 t. paprika
2 t. salt
5 grinds freshly ground black pepper
1 1/2 - 2 T. olive oil
Gravy:
chicken stock, chicken broth or water, for topping up liquid to 2 c., if needed
4 T. butter
1/4 c. flour
salt and pepper, to taste
Directions
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Place rub ingredients in a bowl; stir to combine. It will be a wet paste.
Pat turkey dry all over with paper towels. Slather the rub on all over, using most for the sides and top.
Place garlic, onion and thyme face down in a slow cooker large enough to hold the turkey breast; place turkey on top to elevate it.
Cook on LOW 6 hours (DON'T cook High) or until internal temperature reads 165 degrees with thermometer inserted in the center. Check internal temperature at 5 hours, if possible.
To Roast and Crisp the Skin:
Remove turkey from slow cooker (don't leave in slow cooker on Warm setting) and let rest for 20 minutes before crisping the skin.
To Crisp the Skin:
Preheat gril/broiler to High.
Place an oven shelf 1 foot from the heat source.
Transfer turkey breast from slow cooker to a heatproof serving dish. Place on the oven shelf; broil 3 - 5 minutes until skin is crispy, keeping an eye on it since it browns very quickly.
Serve immediately with gravy on the side.
8-10 servings.
Gravy:
Strain liquid from the slow cooker into a measuring cup, squishing garlic etc. to extract all flavor. If short of 2 cups, top off with chicken broth.
Melt butter in a saucepan over medium heat; add flour; stir well to combine. Pour about 1/2 c. liquid into the flour mixture; stir until a paste is formed. Slowly add remaining liquid, continually stirring. Use a whisk or fork to make the gravy smooth. Simmer until thickened, taking it off heat just before it reaches desired thickness because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.