Slow Cooker Turkey Breast with Gravy

Name: Slow Cooker Turkey Breast with Gravy
Prep time: 10 min
Cook time: 5 h
Total time: 13 h 10 min
Yield: 6 serving
Ingredients: 10-12 cups water; ¼ cup fine sea salt; ½ orange; 1 lemon; 1 sprig of fresh sage; 4-5 pound turkey breast; 1 cup chicken broth; 1 large yellow onion; 3 small carrots; 2 ribs celery; 1 head garlic; 1 tablespoon olive oil; 1 teaspoon fresh sage; 1 teaspoon fresh thyme; ½ cup butter + 1 tablespoon; ½ teaspoon smoked paprika; ½ teaspoon garlic salt; ½ teaspoon onion powder; ¼ teaspoon ground pepper; ¼ teaspoon xanthan gum; Optional: sprigs of fresh thyme and sage

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs
Brining
8 hrs
Total Time
13 hrs 10 mins
Servings
6
Calories
311 kcal
Course
Main Course
Cuisine
American

Slow Cooker Turkey Breast with Gravy

Iris Warren

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This turkey breast is seasoned to perfection, then cooked effortlessly in a slow cooker! It's tender, juicy and absolutely delicious!

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Ingredients

Servings

For the Brine

10-12 cups water
¼ cup fine sea salt
½ orange sliced
1 lemon sliced
1 sprig of fresh sage

For the Turkey

4-5 pound turkey breast bone in, skin on
1 cup chicken broth
1 large yellow onion cut in quarters
3 small carrots cut into thirds
2 ribs celery cut into thirds
1 head garlic cut in half
1 tablespoon olive oil
1 teaspoon fresh sage chopped
1 teaspoon fresh thyme chopped
½ cup butter + 1 tablespoon divided, room temperature
½ teaspoon smoked paprika
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon ground pepper
¼ teaspoon xanthan gum
Optional: sprigs of fresh thyme and sage

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Instructions

To Brine the Turkey

Add all the brine ingredients to a large bowl or pot, that's large enough to hold your turkey breast submerged in the brine.
Cover and chill in the fridge for 8 hours or overnight.

To Make the Turkey Breast

Remove the turkey from the brine and pat it dry.
Spray the insert of your slow cooker with nonstick spray. Place the carrots, celery, onion and garlic in the bottom of your slow cooker insert. Pour in the chicken stock with the optional sprigs of sage and thyme.
Add the sage and thyme in a bowl with the butter and stir to combine. Rub ½ the butter mixture under the turkey skin on each side. Then pat the outside skin with paper towels until completely dry.
In a small bowl, mix together the garlic salt, pepper, onion powder, smoked paprika and olive oil. Rub the mixture all over the outside of the turkey, then place in the slow cooker, on top of the vegetables, skin side up.
Cover and cook on low for 4-5 hours or until it reaches an internal temperature of 165°F, when checked with a meat thermometer.
Remove the turkey breast from the slow cooker and place in a baking dish that’s been sprayed with nonstick spray. Broil for 3-4 minutes or until the skin has crisped up nicely. Watch it closely, because it can go from crispy to burnt quickly. Allow the turkey to rest for 15-20 minutes before slicing, while you make the gravy.

To Make the Gravy

Take the drippings from the crockpot and strain in a fine mesh sieve, pressing out all the liquid and flavor from the vegetables. Pour into a saucepan and heat to medium high.
Once it comes to a simmer, add in the 1 tablespoon of butter. Once the butter melts, whisk in the xanthan gum and continue cooking until thickened to your liking. Serve over your sliced turkey.

Notes

If you don't have time or want to skip the brining, the turkey will still be delicious. I have found that brining turkey always makes it more tender and juicy. You can also add other flavorings, herbs, spices, etc. to give it even more flavor.
If you don't like using Xanthan gum, you can use the Keto friendly thickener of your choice instead.