This Slow Cooker Turkey Breast is a delicious and easy-to-make dish that’s perfect for special occasions or a cozy family dinner. The turkey is cooked with a mix of aromatic herbs, garlic, and a hint of citrus, making it flavorful and tender. The slow cooker ensures that the turkey stays moist, and the optional step of broiling gives the skin a perfect crispy finish. Serve with homemade gravy made from the turkey drippings for an extra touch of comfort.
Ingredients
Turkey:
- 1 large white or yellow onion, peeled and diced into 1-inch chunks
- One 7-pound bone-in turkey breast, with skin on*
- 4 tablespoons unsalted butter, softened to room temperature
- 2 to 3 cloves garlic, finely minced
- 2 teaspoons fresh thyme leaves, chopped**
- 2 teaspoons fresh rosemary, chopped**
- 2 teaspoons fresh sage leaves, chopped**
- 1 to 2 teaspoons kosher salt, or to taste***
- 1 teaspoon smoked paprika (or regular paprika if preferred)
- ½ to 1 teaspoon freshly ground black pepper, or to taste
- ½ cup orange juice (chicken broth can be substituted if a citrus flavor is not desired)
- ¼ cup reduced sodium chicken broth
Gravy:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups broth from the turkey drippings in the slow cooker, plus more if needed
- Salt and pepper, to taste
Instructions
- Prep the Slow Cooker:
- Spray the ceramic portion of a 6 to 7-quart slow cooker with cooking spray and scatter the diced onion chunks evenly over the base; set aside.
- Prepare the Turkey:
- Pat the turkey breast dry and set aside.
- In a small bowl, combine the softened butter, minced garlic, chopped herbs, salt, pepper, and smoked paprika. Mix well to create a seasoned butter mixture.
- Rub the seasoned butter mixture all over the turkey breast, including on top, underneath, and gently under the skin without tearing it. Use your hands for best results (wear gloves if preferred).
- Slow Cook:
- Place the seasoned turkey breast on top of the onion chunks in the slow cooker.
- Pour the orange juice and chicken broth around the turkey.
- Cover and cook on HIGH for about 3 hours, or on LOW for about 5 hours.
- Check the turkey’s internal temperature with a digital thermometer. It should reach 160°F in the thickest part of the breast (avoid touching the bone for an accurate reading). The temperature will rise to the safe 165°F while resting.
- Allow the turkey to rest for 5 to 10 minutes before slicing if not proceeding to the optional steps.
- Crispy Skin (Optional):
- Preheat the broiler to 500°F or high broil, adjusting the oven rack to the second highest position.
- Place the cooked turkey breast on a baking sheet and broil for about 5 minutes, or until the skin is golden and crispy. Do not leave the kitchen, as broiling can burn the turkey quickly.
- Make the Gravy:
- Strain the cooking juices from the slow cooker into a measuring cup. If needed, add additional reduced sodium chicken broth to make 2 cups.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the flour and cook for 1 minute, whisking constantly to create a roux.
- Gradually whisk in the 2 cups of broth and continue to whisk until the gravy thickens, about 5 minutes.
- Season the gravy with salt and pepper to taste.
- Serve:
- Slice the rested turkey breast as desired and serve with the homemade gravy.
- Storage:
- Store leftover turkey and gravy separately in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before serving, adding a bit of gravy over the turkey to keep it moist.
Tips
- Herbs: Fresh herbs are best for this recipe, but dried herbs can be used in a pinch. Use half the amount of dried herbs compared to fresh.
- Salt: Adjust the salt to your taste. Start with 1 teaspoon if you’re sensitive to salt, and add more if needed.
- Broiling: Keep a close eye on the turkey while broiling to avoid burning.
Enjoy this tender and flavorful Slow Cooker Turkey Breast with a side of creamy mashed potatoes and green beans for a complete meal!
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