Description

This Juicy Slow Cooker Turkey Breast recipe delivers tender, flavorful turkey cooked low and slow to perfection. Using a simple rub of garlic, onion, and herbs, the turkey breast is slow cooked with aromatics to keep it moist and juicy. The final step crisps the skin under the broiler for a deliciously golden finish. A rich homemade gravy made from the cooking liquid complements the dish perfectly. Ideal for holiday meals or any special occasion, this easy recipe ensures a delightful turkey centerpiece without the fuss of roasting.

Ingredients

Scale

Turkey and Aromatics

2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thawed)
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
4 tbsp / 50g butter
1/4 cup / 35g flour
Salt and pepper, to taste

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Instructions

Prepare the rub: In a bowl, mix the garlic powder, onion powder, paprika, salt, black pepper, and olive oil to form a wet paste.
Apply rub to turkey: Pat the turkey breast dry thoroughly with paper towels. Slather the rub generously all over the turkey, concentrating on the sides and the top for maximum flavor.
Arrange aromatics in slow cooker: Place the cut garlic, onion halves, and thyme sprigs face down at the bottom of the slow cooker to serve as a bed and flavor base for the turkey.
Place turkey in slow cooker: Set the rubbed turkey breast on top of the aromatics, elevated from the bottom to allow steaming in its own juices.
Slow cook the turkey: Cook on LOW setting for approximately 6 hours, or until the internal temperature reaches 165°F (75°C). Begin checking the temperature at 5 hours to avoid overcooking. Do not cook on high, as this may dry out the meat.
Rest the turkey: Remove the turkey from the slow cooker and let it rest for 20 minutes to redistribute juices and improve texture. Avoid leaving the turkey in the slow cooker on ‘warm’ to prevent sogginess.
Crisp the skin: Preheat your grill or broiler to high. Place an oven rack about 30 cm (1 foot) from the heat source. Put the rested turkey breast in a heatproof serving dish and broil for 3 to 5 minutes until the skin crisps and browns nicely. Watch carefully as it can brown quickly.
Prepare the gravy: Strain the liquid from the slow cooker into a measuring jug, pressing the garlic and onion to extract maximum flavor. If needed, top up the liquid to 2 cups with chicken broth.
Make the roux and gravy: Melt butter in a saucepan over medium heat. Stir in flour and cook to combine. Gradually add about 1/2 cup of the liquid to form a smooth paste, then slowly whisk in the remaining liquid. Simmer the gravy until it thickens to desired consistency but remove slightly early as it will thicken more upon standing.
Season and serve: Taste the gravy and adjust seasoning with salt and pepper as necessary. Serve the crispy-skinned turkey breast immediately with the freshly made gravy on the side.

Notes

Turkey breast size and cuts vary greatly; adjust cooking times accordingly. Small boneless breasts (around 1 kg) need about 4-5 hours on low, while large bone-in breasts (up to 5 kg) may require 8-9 hours.
If using pre-brined turkey (check packaging or butcher), reduce added salt by half to avoid oversalting.
For best moisture retention, do not skip elevating the turkey on garlic and onion to prevent direct contact with the cooker base.
Making ahead: Slow cook the turkey but skip broiling/crisping step. Refrigerate covered overnight and reheat gently before broiling the skin just before serving.
Slow cooker used combines slow and pressure cooking but for this recipe use only the slow cooker function for best results.
Leftovers can be repurposed in recipes like White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie, or Muffulettas.
No additional water is necessary; turkey will steam in its own juices to stay moist.

Nutrition

Serving Size: 1 serving (approximately 150g cooked turkey with gravy)
Calories: 320 kcal
Sugar: 1 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 38 g
Cholesterol: 110 mg