Description
Tender and flavorful slow-cooked turkey breast with a savory herb rub, perfect for a hassle-free holiday meal or weeknight dinner.
Ingredients
Units
Scale
- 2 pounds (908 g) turkey breast, boneless, skin on
- 3/4 teaspoon paprika
- 3/4 teaspoon dried thyme
- 1 1/4 teaspoon (8 g) kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 1 1/4 teaspoon garlic powder
- 4 teaspoons extra-virgin olive oil
- 6 cloves garlic, roughly chopped
- 1 cup (143 g) yellow onion, 1″ dice
- 3 sprigs rosemary
- 1 cup (240 ml) unsalted chicken stock
- 2 tablespoons (30 g) butter
- 2 tablespoons (18 g) all-purpose flour
Instructions
- Prepare the turkey: Place the turkey breast on a sheet pan and dry it with paper towels. This step ensures a better surface for the seasoning to adhere to and promotes even cooking.
- Season the turkey: In a small bowl, combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread this spice mixture evenly over both sides of the turkey breast, ensuring full coverage for maximum flavor.
- Set up the slow cooker: Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the seasoned turkey breast inside. These aromatics will infuse the meat with additional flavor during cooking.
- Cook the turkey: Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 160°F (171ºC) on a meat thermometer. Check at 2 ½ hours and continue to cook as needed. This slow cooking method ensures tender, juicy meat.
- Rest the meat: Remove the turkey from the slow cooker and place it on a carving board. Cover with foil to keep warm. Allow it to rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- Make the gravy: Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid. Heat a medium-sized pan over medium heat. Melt the butter in a pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season with salt and pepper.
- Serve: Slice the turkey and serve with the homemade gravy for a delicious and comforting meal
Notes
- For crispy skin, broil the turkey after slow cooking. Set the oven to broil, place the turkey on a foil-lined sheet pan about 12 inches from the top, brush with olive oil or melted butter, and cook until golden brown and crispy (5-7 minutes).
- Adjust cooking times based on turkey breast size: Under 2 lbs (1.5-2.5 hrs), 2-3 lbs (2.5-3.5 hrs), 3-4 lbs (3.5-4.5 hrs), 4-5 lbs (4.5-5.5 hrs), 5-6 lbs (5.5-6.5 hrs).
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320kcal
- Sugar: 2g
- Sodium: 450 mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42
- Cholesterol: 110
