Juicy Slow Cooker Turkey Breast
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 - 10 people
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Calories
323 kcal
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Course
Main Course, Dinner
Juicy Slow Cooker Turkey Breast
Description
This recipe centers on a turkey breast seasoned with a wet rub made from garlic powder, onion powder, paprika, salt, pepper, and olive oil. Placed on a bed of halved garlic, onion, and thyme sprigs inside a slow cooker, the turkey cooks gently on low for several hours until reaching the safe internal temperature. Slow cooking keeps the meat moist and tender without drying.
After resting, the turkey skin is crisped under a high broiler to add a contrasting crisp texture to the juicy meat. The pan drippings are used to make a comforting gravy with butter and flour, seasoned to taste. This method produces tender meat with a golden, flavorful crust.
The turkey works well for holiday meals or any occasion needing a large, moist roast. Leftovers can be used for soups or sandwiches. For adjustments, note that cooking time varies by breast size, and brined or pre-seasoned turkeys require reduced salt. Slow cooker brands differ, so start checking temperature at the lower end of the suggested cook time.
To store leftovers, refrigerate with gravy for best moisture retention and reheat gently. Crisp skin can be refreshed briefly under a broiler.
Ingredients
- 2 kg / 4 lb turkey breast skin on, bone in or boneless (if frozen, thaw
- 1 garlic head, cut in half horizontally
- 1 onion brown, yellow or white, unpeeled, cut in half
- 5 thyme sprigs 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 black pepper grinds
- 1 1/2 - 2 tbsp olive oil
Gravy
- chicken stock or broth or water, for topping up liquid
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- salt
- black pepper
Instructions
- Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
- Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
- Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
- Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).
- Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
- Preheat gril/broiler to high.
- Place an oven shelf 30cm / 1 foot from the heat source.
- Remove turkey breast from the slow cooker into a heatproof serving dish.
- Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
- Serve immediately with gravy on the side.
Gravy
- Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with 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 mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
- Season to taste with salt and pepper. Serve with turkey.
Notes
- Check if your turkey is brined; reduce salt in the rub accordingly to avoid over-salting.
- Cooking times vary by turkey breast size; begin checking internal temperature early to prevent overcooking.
- Allow the turkey to rest before broiling the skin to keep juices inside the meat.
- Slow cook on LOW to ensure tenderness; HIGH setting is not recommended.
- Make gravy from cooking juices for added flavor and moisture.
- Leftover turkey can be used in soups, pot pies, or sandwiches.
- Bring turkey to room temperature before broiling the skin for crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 163g | |
| Calories | 323cal | 16% |
| Carbohydrates | 2.6g | 1% |
| Protein | 44.7g | 89% |
| Fat | 13.8g | 21% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 8.6g | 51% |
| Cholesterol | 125mg | 42% |
| Sodium | 521mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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