Juicy Slow Cooker Turkey Breast

By rhodges8

Ingredients

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)
• Rub
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds of black pepper
• 1 1/2 - 2 tbsp olive oil
• Gravy
• Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper
• Instructions

Preparation

Step 1

Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

Slow Cook on LOW for 6-7 hours (do not use HIGH, will dry out, do not use pressure cooker, my slow cooker looks like a pressure cooker because it also has that function but not it's not an Instant. To roast, follow this recipe).

I check at 6 hours with a meat thermometer - it's ready when it reads 165F/75C when inserted into the middle, mine is usually done at 6 hrs for a single breast, but don't stress, even 7 hours is fine (video was 7 hours).

Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Crisp the Skin