Juicy Slow Cooker Turkey Breast with Gravy
A juicy slow cooker turkey breast with a garlic and onion rub, crisp broiled skin, and gravy made from the cooking juices.
Equipment
- 6-quart slow cooker
- Small saucepan
- Instant read thermometer
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 4 lb turkey breast skin on, bone in or boneless, thawed
- 1 head garlic cut in half horizontally
- 1 large onion unpeeled, cut in half
- 5 sprigs fresh thyme or 2 tsp dried thyme
- 1 ½ tsp garlic powder for the rub
- 1 ½ tsp onion powder for the rub
- 1 tsp paprika for the rub
- 1 tsp kosher salt for the rub
- ¼ tsp black pepper for the rub
- 1 ½ tbsp olive oil for the rub
- 1 ½ cup low sodium chicken broth to top up the liquid and for the gravy
- 4 tbsp unsalted butter for the gravy
- ¼ cup all purpose flour for the gravy
Instructions
Cooking
- Make the paste. Stir the spices, salt, pepper, and oil into a wet paste.
- Rub. Dry the turkey and spread the paste over the skin and sides.
- Set up. Put the garlic, onion, and thyme in the cooker, cut sides down, and set the turkey on top.
- Cook. Cook on low for 6 hours, checking at 5 hours. The thickest part must read 165 degrees F.
- Crisp. Rest for 20 minutes, then broil a few minutes until the skin is crisp.
- Gravy. Strain and skim the juices, topping up with broth to 2 cups. Cook the butter and flour 1 minute, whisk in the juices, and simmer until thick.
Notes
Substitutions: Use dried thyme if fresh is not available. Water can replace broth for topping up the liquid.
Tips: Pat the turkey dry for better seasoning. Check the temperature at 5 hours to avoid overcooking.
Storage: Refrigerate with gravy for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.