Slow Cooker Turkey Breast
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 30 mins
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Servings
4 servings
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Calories
843 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Turkey Breast
Description
This recipe begins by combining a flavorful spice rub of brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, onion powder, dried thyme, cumin, and vegetable or olive oil. The turkey breast is patted dry and thoroughly massaged with this rub to season it well. Aromatics including halved onion, garlic head, lemon slices, and fresh thyme and rosemary sprigs line the slow cooker base, imparting herbaceous and citrus notes as the turkey cooks.
Cooking on low for about six hours ensures the turkey breast becomes tender and retains moisture. Once fully cooked to 165°F internal temperature, the turkey is removed, drizzled with oil, and broiled briefly to brown and crisp the skin, adding texture contrast. The reserved cooking liquid is used to make a pan gravy with butter and flour, seasoned with salt and pepper, and finished with cold butter for sheen and richness.
The dish is ideal as a centerpiece for a main course, offering juicy turkey alongside a savory homemade gravy. The method allows for unattended cooking with the slow cooker while still delivering a roasted finish from the broiler. Using an internal meat thermometer is recommended to ensure proper cooking without drying out the meat.
Oven roasting is an alternative method specified in the notes, suggesting a temperature of 375°F and approximate roast time of 20 minutes per pound with basting optional. Resting the turkey before carving lets juices redistribute.
Ingredients
Turkey/Slow Cooker
- 4 lb turkey breast bone-in, skin-on
- 1 large yellow onion peeled and cut in half
- 1 head garlic extra paper skins removed, then cut in half horizontally
- 2 lemon sliced in half lengthwise, plural
- 3 prigs thyme fresh
- 3 prigs rosemary fresh
Seasoning rub/paste
- 1 Tbsp packed light brown sugar
- 1 1/2 tsp smoked paprika
- 3/4 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp thyme dried
- 1/4 tsp cumin ground
- 2 Tbsp vegetable oil or olive oil
Gravy
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
- 2 cups Cooking liquid from bottom of slow cooker
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp butter cold unsalted
Instructions
Prepare slow cooker and turkey
- In a small mixing bowl, combine rub ingredients and stir to combine well.
- Pat turkey breast very dry with paper towels. Spread rub onto turkey breast, using hands to really massage it in.
- To the insert of a slow cooker, add halved onion, garlic and lemon. Add sprigs of fresh thyme and rosemary.
- Place the seasoned turkey breast on top of the onion, garlic and lemon.
Cook the turkey breast
- Cover and cook on LOW for approximately 6 hours, or until an internal thermometer reads 165°F when inserted into the thickest part.
- Remove turkey breast from slow cooker and set aside on a cutting board or rimmed baking sheet.
- Preheat broiler to high and adjust oven rack to the middle position.
- Add turkey breast to a baking dish or rimmed baking sheet. Drizzle turkey breast with a little extra olive or vegetable oil.
- Broil for 3-5 minutes, until skin is golden and crispy. Set aside to rest for 10-20 minutes.
Make gravy
- While turkey breast is resting, strain the cooking liquid out of the slow cooker. If there’s not enough to liquid to get to 2 cups, supplement with chicken broth.
- In a small saucepan, melt butter over MED heat. Once melted, add flour and whisk to combine. Cook approximately 1 minute, then slowly whisk in cooking liquid.
- Stir in salt and pepper, and simmer for several minutes, or until thickened to your liking.
- Remove from heat and whisk in cold butter. Taste and adjust seasoning if needed.
Serve
- Slice turkey into 1/2 inch thick slices and drizzle with gravy (or serve gravy on the side).
Notes
- Use an internal meat thermometer to confirm turkey breast reaches 165°F in the thickest part for safe and moist results.
- Oven roasting alternative: roast at 375°F approximately 20 minutes per pound, basting as desired.
- Rest the turkey breast for 10-20 minutes after broiling or roasting before slicing to retain juices.
- Use the slow cooker liquid to prepare gravy with butter, flour, salt, and pepper for a rich sauce to accompany the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 843 kcal
% Daily Value*
| Calories | 843kcal | 42% |
| Carbohydrates | 26g | 9% |
| Protein | 93g | 186% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 280mg | 93% |
| Sodium | 1985mg | 83% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 43mg | 48% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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