Slow Cooker Turkey Breast
User Reviews
4.9
168 reviews
Excellent
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Prep Time
20 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Course
Main Course
Slow Cooker Turkey Breast
Report
This slow cooker turkey breast recipe uses a blend of spices and butter spread under the skin for moist, flavorful meat. Cooking on low heat with aromatics and broth results in tender turkey with a rich pan sauce made from the cooking drippings. It's a hands-off method delivering juicy turkey breasts without oven use.
Description
The Slow Cooker Turkey Breast recipe involves seasoning two boneless, skin-on turkey breast halves with a paprika, thyme, poultry seasoning, and onion powder mix. Butter is placed beneath the skin to baste the meat during the slow cooking process along with onion, celery, chicken stock, and white wine for aromatics and moisture.
Cooking on low for 3-4 hours brings the turkey to an internal temperature of 165°F, ensuring thorough doneness and tender texture. The resting period lets juices redistribute.
The drippings are strained and thickened into a gravy by whisking flour into melted butter and gradually adding the drippings, creating a smooth sauce to accompany the turkey.
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Ingredients
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion sliced, large
- 2 celery cut into thirds, ribs
- ¾ cup chicken stock
- ¼ cup white wine dry
- 2 turkey breast about 1 1/2-2 pounds each, boneless, skin-on halves
- 8 tablespoons butter at room temperature and divided, unsalted
- 3 tablespoons all-purpose flour
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6-qt slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.
Genuine Reviews
User Reviews
Overall Rating
4.9
168 reviews
Excellent
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