Slow Cooker Turkey Breast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs 20 mins
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Total Time
6 hrs 30 mins
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Servings
8
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Calories
307 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Turkey Breast Recipe
Description
The recipe layers coarsely chopped carrots, celery, onion, garlic, fresh rosemary and thyme at the bottom of the slow cooker, creating a bed of vegetables and herbs infused with white wine. A thick rub of garlic powder, onion powder, smoked paprika, salt, pepper, dried rosemary, thyme, and olive oil is applied to the turkey breast, forming a seasoned crust as it cooks.
Cooking on low for about 6 hours slowly roasts the turkey breast until the internal temperature reaches 165°F, ensuring the meat is juicy and tender without drying out. After resting, the cooking juices are strained to prepare a smooth gravy with butter and flour, enhancing the meal with a rich sauce made from the flavored liquids.
Presented sliced, the turkey pairs well with the gravy and slow-cooked vegetables, making it a hearty entrée for family dinners. The slow cooker technique simplifies roasting and keeps the meat consistently moist.
Ingredients
Turkey:
- ½ cup carrot coarsely chopped
- 2 celery coarsely chopped, ribs
- ½ white onion , sliced
- 2-3 garlic thinly sliced, cloves
- 2 rosemary sprigs, fresh
- 2 thyme sprigs, fresh
- 3-4 pound turkey breast boneless, whole
- 1 cup white wine dry
Rub:
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon kosher salt coarse
- 1 teaspoon black pepper ground
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- 2 tablespoons extra virgin olive oil
Gravy:
- ½ cup chicken broth optional, low-sodium, or vegetable broth
- 4 tablespoons butter unsalted
- ¼ cup flour
Instructions
- Coat the inner pot of a slow cooker with cooking spray or line with a slow cooker liner. Place the carrots, celery, onion, garlic in a layer on the bottom. Place the fresh herbs over the veggies and then pour in the white wine. Set aside.
- In a small mixing bowl, combine the ingredients for the rub, including the garlic powder, onion powder, paprika, salt, pepper, rosemary, thyme and olive oil. Stir to make a paste. Rub this all over the top of the turkey breast in a thick lather.
- Place the turkey breast on top of the veggies and herbs.
- Cook on low for 6 hours or until the internal temperature reaches 165°F. Sizes of the turkey breast and exact temperature of “low” on slow cookers vary, so please double check using a digital meat thermometer.
- Remove the turkey breast and set on a plate tented with aluminum foil to rest.
- Using oven mitts, carefully pour the liquid and turkey drippings out of the slow cooker pot through a fine mesh sieve into a measuring cup. If liquids do not measure 2 cups, add additional chicken or vegetable broth. Discard solids. Set aside.
- In a medium saucepan, melt the butter. Whisk in the flour to make a paste (roux).
- When lightly browned, whisk in the turkey drippings liquid. Keep whisking until the mixture has thickened. Remove from the heat.
- Slice the turkey breast and top with pan gravy.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 863mg | 36% |
| Potassium | 529mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1762IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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