Description
This Slow Cooker Turkey Breast recipe delivers tender, juicy turkey infused with aromatic herbs and a flavorful spice rub. The turkey slow cooks to perfection, then is finished under the broiler for a crispy skin. A rich gravy made from the drippings complements the dish, making it an ideal comforting meal for any occasion.
Ingredients
Scale
Spice Rub and Turkey
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8 tablespoons butter, divided
- 2 pound boneless, skin-on turkey breast
Aromatics and Liquid
- 2 sprigs fresh thyme
- 1 head of garlic, cut in half horizontally
- 1 yellow onion, cut into quarters
- 1/2 cup white wine
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Spice Paste: Combine kosher salt, paprika, onion powder, garlic powder, and black pepper in a bowl. Melt 1 tablespoon of butter and mix it with the spices until a paste forms.
- Insert Butter Beneath the Skin: Cut 4 tablespoons of butter into small chunks. Pat the turkey breast dry and carefully push the butter chunks under the skin to keep the meat moist and flavorful.
- Apply Spice Rub: Rub the spice paste evenly over both sides of the turkey breast, pressing it into the skin for maximum flavor.
- Prepare Slow Cooker Base: Place fresh thyme sprigs, halved garlic head, and quartered onion at the bottom of the slow cooker. Pour white wine over the aromatics, then put the seasoned turkey breast on top.
- Slow Cook the Turkey: Cook on LOW setting for 3 to 4 hours or until the internal temperature of the turkey reaches 165°F (74°C), ensuring juicy, fully cooked meat.
- Broil to Crisp Skin: Remove the turkey from the slow cooker and transfer to an oven-safe baking dish. Broil on high for 3 to 5 minutes until the skin is browned and crisp.
- Strain Drippings: Pour the slow cooker liquid through a sieve to remove solids, setting aside the clear drippings for gravy preparation.
- Make Gravy Roux: Heat a saucepan over medium-high heat. Add the remaining 3 tablespoons butter and melt it. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
- Prepare Gravy: Gradually add half of the strained turkey drippings to the roux, whisking constantly. Bring to a simmer, reduce heat, and continue adding the remaining drippings as the gravy thickens, cooking for 8 to 10 minutes.
- Slice and Serve: Slice the turkey breast and serve with the rich, homemade gravy for a comforting and flavorful meal.
Notes
- For best results, use a digital meat thermometer to ensure the turkey reaches safe internal temperature without overcooking.
- Broiling at the end crisps the skin nicely; keep a close eye to prevent burning.
- White wine adds brightness but can be substituted with chicken broth if preferred.
- Butter under the skin keeps the turkey moist and adds richness.
