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I’ve tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, plus slow cooking generally is very forgiving so you don’t need to be spot on with the cooking time. The skin won’t come out crispy straight out of the slow cooker (that’s scientifically impossible!) but it only takes a few minutes under the grill/broiler to crisp up. The juices that pool in the slow cooker has extra flavour from the garlic and onion so it makes a fantastic gravy.
Servings: 8 – 10 people
Ingredients
2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it)*
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)
Rub
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1 1/2 – 2 tbsp olive oil
Gravy
Chicken stock/broth (or water), for topping up liquid
4 tbsp / 50g butter
1/4 cup / 35g flour
Salt and pepper
Recipe Notes
*Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey “buffe” or “crown”) can be as large as 6 kg / 12 lb.
Instructions
Get full recipe >> Juicy Slow Cooker Turkey Breast @ recipetineats.com
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Originally posted 2018-01-24 07:46:01.
