Description
This Juicy Slow Cooker Turkey Breast with Crispy Skin and Gravy recipe offers a tender and flavorful turkey breast cooked low and slow with aromatic herbs and spices. The turkey is slow-cooked to juicy perfection, then finished under the broiler for a crispy skin. A homemade gravy made from the slow cooker drippings adds a luscious accompaniment to the dish, making it perfect for a comforting family meal or festive occasion.
Ingredients
Turkey and Rub
- 2 kg / 4 lb turkey breast, skin on, bone in or boneless (thawed if frozen)
- 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 and Slow Cooker Base
- 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)
Gravy
- Chicken stock/broth or water, enough to make up 2 cups of 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 deep, savory flavors.
- Season the Turkey: Pat the turkey breast dry thoroughly with paper towels to ensure the rub sticks well. Slather the rub over the turkey, coating all sides generously.
- Prepare Slow Cooker Base: Place the halved garlic head, halved unpeeled onion, and thyme sprigs face down at the bottom of the slow cooker. These aromatics will infuse the cooking liquid and turkey with fragrance.
- Cook the Turkey: Set the rubbed turkey breast on top of the aromatics, elevated above the bottom of the slow cooker. Cook on LOW for 6 hours. Begin checking internal temperature after 5 hours with a meat thermometer; turkey is done at 165°F (75°C).
- Rest the Turkey: Remove turkey from slow cooker and let rest for 20 minutes. Avoid leaving it in the cooker on warm to prevent drying out the meat.
- Crisp the Skin: Preheat the broiler to high and position an oven rack about 30 cm from heat source. Place the rested turkey breast in a heatproof dish and broil for 3 to 5 minutes until skin is crispy and golden. Watch closely to avoid burning.
- Make the Gravy: Strain the cooking liquid into a measuring jug, pressing garlic and aromatics for maximum flavor. Add chicken stock or water to make 2 cups of liquid if needed. Melt butter in a saucepan over medium heat, then whisk in flour to form a roux. Gradually whisk in about 1/2 cup of liquid to combine, then slowly add remaining liquid, whisking continuously to prevent lumps. Simmer until slightly thickened, remove from heat before final desired thickness as it thickens further. Season with salt and pepper to taste. Serve alongside turkey.
Notes
- Ensure the turkey breast is completely thawed before cooking for even results.
- Use a meat thermometer to avoid overcooking and drying out the turkey.
- Broiling time for skin crisping is short; watch carefully to prevent burning.
- Leftover turkey and gravy can be refrigerated for up to 3 days or frozen for longer storage.
- For a stronger herb aroma, fresh thyme sprigs are preferred over dried.
