Slow Cooker Turkey Breast Recipe
This Slow Cooker Turkey Breast Recipe produces tender, juicy turkey with a savory rub, aromatic garlic and thyme, crisped skin, and homemade gravy.
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Servings: 8 people
Ingredients
For the Turkey
- 2 kg / 4 lb turkey breast skin-on, bone-in or boneless, fully thawed if frozen
- 1 head garlic cut in half horizontally
- 1 brown yellow, or white onion, unpeeled and cut in half
- 5 sprigs fresh thyme or 2 tsp dried thyme leaves
For the Rub
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds black pepper
- 1 1/2 to 2 tbsp olive oil
For the Gravy
- Chicken stock chicken broth, or water, as needed to top up the cooking liquid
- 4 tbsp / 50 g butter
- 1/4 cup / 35 g flour
- Salt and pepper to taste
Instructions
Prepare the Turkey
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, black pepper, and olive oil.
- Mix until a wet paste forms.
- Pat the turkey breast dry on all sides with paper towels.
- Coat the turkey breast evenly with the prepared rub, using most of the mixture on the top and sides.
- Place the halved garlic head, halved onion, and thyme sprigs face down in the bottom of the slow cooker.
- Place the seasoned turkey breast on top of the garlic, onion, and thyme so the turkey is slightly elevated.
- Cover the slow cooker and cook on LOW for approximately 6 hours, or until the internal temperature reaches 165°F / 75°C when measured in the thickest part of the breast.
- Begin checking the internal temperature after 5 hours, if possible, as cooking times may vary depending on the size of the turkey breast and the slow cooker.
- Remove the turkey breast from the slow cooker once it reaches the correct internal temperature.
- Do not leave the turkey breast in the slow cooker on the warm setting, as this may cause the meat to overcook.
- Allow the turkey breast to rest for 20 minutes before crisping the skin.
Crisp the Skin
- Preheat the grill or broiler to high.
- Position an oven rack approximately 30 cm / 1 foot from the heat source.
- Transfer the turkey breast to a heatproof serving dish.
- Place the turkey breast under the broiler for 3 to 5 minutes, or until the skin is golden and crisp.
- Watch carefully, as the skin can brown quickly.
- Serve immediately with gravy on the side.
Prepare the Gravy
- Strain the liquid from the slow cooker into a measuring jug, pressing the garlic, onion, and thyme to extract as much flavor as possible.
- Measure the strained cooking liquid. If there is less than 2 cups, top it up with chicken stock, chicken broth, or water.
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir until fully combined.
- Pour approximately 1/2 cup of the strained liquid into the butter and flour mixture.
- Stir until a smooth paste forms.
- Slowly add the remaining liquid, stirring continuously.
- Use a whisk if necessary to make the gravy smooth.
- Simmer the gravy until thickened.
- Remove the gravy from the heat just before it reaches the desired thickness, as it will continue to thicken as it stands.
- Season with salt and pepper to taste.
- Serve the gravy with the sliced turkey breast.
Notes
To make this Slow Cooker Turkey Breast Recipe gluten free, replace the all-purpose flour in the gravy with a gluten-free all-purpose flour blend or cornstarch slurry.
Confirm that the chicken stock, chicken broth, paprika, garlic powder, onion powder, and all seasonings are labeled gluten free.
If using cornstarch for the gravy, mix cornstarch with a small amount of cold water before adding it to the strained cooking liquid.
Use clean utensils, cutting boards, cookware, and serving dishes to prevent cross-contamination.
For guests with celiac disease, use certified gluten-free ingredients whenever possible.