Description
Say goodbye to dry, stressful turkey! This slow-cooker turkey breast is juicy, tender, and bursting with garlic and herb flavor. Finish it under the broiler for golden, crispy skin, and use the cooking juices for a rich, delicious gravy. Perfect for holidays or any easy, comforting dinner.
Ingredients
Turkey & Aromatics
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4 kg (8 lb) turkey breast, skin-on, bone-in or boneless (fully thawed if frozen)
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2 heads garlic, halved crosswise (unpeeled)
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2 onions, halved (unpeeled)
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10 sprigs fresh thyme (or 4 tsp dried)
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Optional: 3 sprigs rosemary + 1 lemon, halved
Dry Rub
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3 tsp garlic powder
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3 tsp onion powder
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2 tsp smoked paprika
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4 tsp salt
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10 grinds black pepper
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3 tbsp olive oil
Gravy
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6 tbsp (75 g) butter
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½ cup (70 g) all-purpose flour (or gluten-free substitute)
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3–4 cups turkey juices + chicken broth (to top up if needed)
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Splash of white wine (optional)
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Salt and pepper to taste
Instructions
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Prep the Turkey: Pat the turkey dry. Mix garlic powder, onion powder, smoked paprika, salt, pepper, and olive oil to form a paste. Loosen skin and rub paste under the skin and all over the outside.
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Layer Aromatics: Scatter garlic, onions, thyme, (optional rosemary and lemon) in the slow cooker to create a natural roasting rack.
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Slow Cook: Place turkey on top, skin-side up. Cover and cook on LOW for 6–7 hours until an instant-read thermometer reads 75°C (165°F).
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Crisp the Skin: Transfer turkey to a broiler pan. Broil on high 5–10 minutes, until skin is golden and crisp. Let rest 15 minutes before slicing.
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Make Gravy: Strain cooking juices. In a saucepan, melt butter, whisk in flour, then gradually add juices (and optional wine). Simmer 2–3 minutes until thickened. Season to taste.
Notes
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Slice against the grain and arrange on a platter.
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Drizzle with gravy and serve the rest on the side.
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Pair with mashed potatoes, roasted veggies, and fresh bread for a classic holiday spread