Every Thanksgiving, without fail, my kitchen turns into a chaotic dance of flavors and aromas – a clumsy waltz between the oven and slow cooker. This year, I’m ditching the usual turkey chaos for a slow cooker turkey breast that promises tenderness beyond belief. Trust me, if you’ve ever been let down by a dry turkey, this juicy revelation will be your new holiday savior, turning skeptics into believers with every mouthwatering bite.
Steps
- Combine the rub ingredients in a bowl to form a wet paste. Pat the turkey breast dry with paper towels and generously coat it with the rub, focusing the application on the top and sides.
- In the slow cooker, place halved onions, garlic, and thyme at the bottom. Position the turkey breast on top of these ingredients to keep it elevated.
- Set the slow cooker to LOW and cook the turkey for about 5 to 6 hours, or until the internal temperature reaches 165°F (75°C). It’s advisable to check the temperature at the 5-hour mark.
- Once done, remove the turkey from the slow cooker and allow it to rest for 20 minutes. Preheat the broiler to high during this time.
- Transfer the turkey to a heatproof dish and broil for 3 to 5 minutes until the skin is crisp, monitoring closely to prevent burning.
- To prepare the gravy, pour the cooking juices through a strainer into a measuring jug, pressing the solids to release flavor. Add chicken broth if needed to make 2 cups of liquid.
- In a saucepan, melt butter over medium heat, then add flour to form a paste. Gradually whisk in the strained liquid and simmer until thickened. Season the gravy with salt and pepper to taste and serve alongside the turkey.
Ingredients
- 2 kg (4 lb) turkey breast, skin on, bone-in or boneless (thaw if frozen)
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow, or white), unpeeled and halved
- 5 sprigs of thyme (or 2 teaspoons dried thyme leaves)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 grinds of black pepper
- 1 1/2 to 2 tablespoons olive oil
- Chicken stock or water, for topping up liquid
- 4 tablespoons (50g) butter
- 1/4 cup (35g) flour
- Salt and pepper to taste
Nutritional Values
Calories: 2584cal | Carbohydrates: 20.8g | Protein: 357.6g | Fat: 110.4g | Saturated Fat: 41.6g | Polyunsaturated Fat: 68.8g | Cholesterol: 1000mg | Sodium: 4168mg
FAQ
- What size turkey breast should I use for this recipe?
- The recipe is versatile and works with turkey breasts of varying sizes, from 1.5 kg (3 lb) to over 5 kg (10 lb). Just ensure the turkey breast fits in your slow cooker and adjust the cooking time accordingly.
- Can I use a boneless turkey breast for this recipe?
- Yes, both bone-in and boneless turkey breasts can be used. However, it’s recommended to use a turkey breast with skin, as the fat under the skin helps to baste the turkey, adding flavor and moisture.
- How do I know when the turkey breast is cooked through?
- The turkey breast is done when its internal temperature reaches 165°F (75°C). It’s advisable to start checking the temperature at around 5 hours of cooking.
- Do I need to add water to the slow cooker?
- No additional water is needed. The turkey breast will steam in its own juices, but make sure to elevate it with onion and garlic to ensure even cooking.
- How can I achieve crispy skin on the turkey breast?
- After slow cooking, briefly broil the turkey breast in the oven for 3 to 5 minutes until the skin becomes crispy. Keep a close eye on it, as it can brown quickly.
Tips
- Elevate the Turkey: Place the turkey breast on a bed of halved garlic and onion in the slow cooker. This not only imparts additional flavor but also keeps the turkey elevated, preventing it from poaching in its own juices.
- Crisp the Skin: After slow cooking, briefly broil or grill the turkey breast to achieve a crispy, flavorful skin. This step is quick but adds a lot of extra taste and texture.
- Use the Juices for Gravy: The turkey’s juices collected in the slow cooker serve as an excellent base for a rich and flavorful gravy. This is essentially homemade stock and enhances the dish significantly.
- Monitor Internal Temperature: Aim for an internal temperature of 165°F (75°C) to ensure the turkey is perfectly cooked and juicy. This is crucial for achieving the best texture and flavor.
Equipment
- Slow Cooker – A slow cooker is essential for this recipe. The recipe mentions a Breville Fast-Slow Cooker, which is a multi-function cooker that can also work as a pressure cooker.
- Meat Thermometer – To accurately check the internal temperature of the turkey breast to ensure it is cooked perfectly.
- Broiler or Grill – For crisping the turkey skin after slow cooking, although most ovens come with a broiler function.
