Description
This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow for 6 hours. Enhanced with a garlic and herb rub, the turkey is elevated on a bed of aromatic garlic, onion, and thyme in the slow cooker to lock in moisture. The flavorful broth is transformed into a rich, silky gravy while the turkey skin is crisped under the broiler for a perfect finishing touch. Ideal for an easy, hands-off main dish that’s perfect for gatherings or a comforting family meal.
Ingredients
Scale
Turkey and Rub
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thawed)
- 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 – 2 tbsp olive oil
Aromatics
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 5 sprigs thyme (or 2 tsp dried thyme leaves)
Gravy
- Chicken stock/broth or water, for topping up liquid (approx. to make 2 cups liquid)
- 4 tbsp / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper, to taste
Instructions
- Prepare the Rub: In a bowl, combine garlic powder, onion powder, paprika, salt, black pepper, and olive oil to form a wet paste. This rub will infuse the turkey with bold flavors.
- Rub the Turkey: Pat the turkey breast dry thoroughly with paper towels. Generously coat the turkey all over with the rub paste, focusing on the sides and top for maximum flavor penetration.
- Set up the Slow Cooker: Place the halved garlic, halved unpeeled onion, and thyme sprigs face down at the bottom of the slow cooker. This will act as a flavorful bed to elevate the turkey, preventing it from sitting in liquid.
- Cook the Turkey: Position the rubbed turkey breast on top of the aromatics so it is elevated. Cover and slow cook on LOW for 6 hours. Begin checking internal temperature at 5 hours; the turkey is done when it reaches 165°F/75°C at the thickest part.
- Rest the Turkey: Remove the turkey breast from the slow cooker carefully and transfer to a plate or heatproof dish. Let it rest uncovered for 20 minutes to redistribute juices and firm up before crisping skin.
- Crisp the Skin: Preheat your grill/broiler to high heat. Place an oven rack about 30cm (1 foot) from the heat source. Position the rested turkey breast on a heatproof serving dish and broil for 3 to 5 minutes until the skin crisps and browns. Watch carefully as it can burn quickly.
- Prepare the Gravy – Strain Liquid: Strain the cooking liquid from the slow cooker into a measuring jug, pressing garlic and onion to extract all flavors. If the liquid is less than 2 cups, add chicken broth or water to make up the difference.
- Prepare the Gravy – Roux: Melt butter in a saucepan over medium heat. Add flour and stir to form a smooth paste. Gradually whisk in about 1/2 cup of the strained liquid, mixing until smooth.
- Prepare the Gravy – Finish: Slowly pour in the remaining cooking liquid, whisking continuously to avoid lumps. Simmer the gravy until it thickens, removing from heat just before it reaches desired thickness as it will continue to thicken while resting.
- Season and Serve: Taste the gravy and season with salt and pepper as desired. Serve the crispy-skinned turkey breast immediately with the rich, homemade gravy on the side.
Notes
- Ensure the turkey breast is completely thawed before slow cooking for even cooking.
- Do not slow cook on HIGH setting as this can dry out the turkey.
- Use a meat thermometer to confirm the turkey has reached a safe internal temperature of 165°F / 75°C.
- Resting the turkey before crisping helps retain juices and improve skin texture.
- Keep a close eye during broiling as the skin can brown very fast and burn easily.
- Adjust gravy thickness by simmering longer for thicker consistency or adding more liquid if too thick.
