Slow Cooker Turkey Breast + Gravy (Edit recipe)

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Every year we go to a large family gathering for Thanksgiving where someone fries a turkey. I always end up hosting a small, sort of Friendsgiving, on the side and never quite know the best way to go about that. I have recently decided to take the path of least resistance - a turkey breast in lieu of a whole turkey. How can I make it even easier? A slow cooker. Thus, the Slow Cooker Turkey Breast was born!

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PREP TIME

15 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 6

Ingredients

The Rub

2 tsp Sea Salt
1.5 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Maple Sugar, sub Brown Sugar, this will help it crisp up
0.5 tsp Ground Fresh Black Peppercorns
1 tsp Garlic Powder
1 tsp dried Sage
1 tsp dried Thyme

The Slow Cooker

2 Tbsp Salted Butter
2 sprigs fresh Rosemary
6 sprigs fresh Thyme
1 whole Garlic, Sliced in half so you cut through each clove
1 whole Yellow Onion, Quartered, large, skin on
5 lb Turkey Breast, Anything 4-7 lbs, bone-in or out will do

The Gravy

2 cups Turkey Pan Drippings, Add broth or water to reach this amount
2 Tbsp Salted Butter
2 Tbsp Cornstarch
2 Tbsp Water
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the following in the slow cooker: two pats of butter (2 Tbs), fresh rosemary and thyme, garlic head halves, quarters of onion.
Mix together the rub ingredients and pat the turkey breast dry with paper towels. Over the slow cooker, sprinkle the breast generously with the rub on both sides. You may need to pat it on with your hands to ensure a good amount sticks to the breast. The goal is for any excess to fall into the bottom of the slow cooker to flavor the gravy later.
Place turkey breast, skin side up (if skin is on), on top of the onion quarters and halved garlic head. They'll keep the breast elevated.
If you have a bluetooth meat thermometer, you can place it into the breast at this time. I'll link my preferred thermometer in the notes below.
Slow cook on LOW (the 2.5 setting if using a 360cookware Slow Cooker) for 4-6 hours or until the internal temperature reads 165F. This is where a meat thermometer comes into play - this is how you don't overcook the breast.
Immediately move turkey breast to an oven safe serving crock/dish and place it under your preheated broiler on HIGH for 3 to 5 minutes. Do not burn the skin, never leave broiler unattended. Slice and serve! See notes for if it's done earlier than needed.
Strain the liquid from the bottom of the slow cooker into a sauce pan and supplement with broth or water until it hits the 2 cup mark (this may not be necessary). Be sure to press the onion/garlic into the strainer to extract as much liquid as possible from it. Add 2T butter to pan. Place pan over medium heat.
Combine the cornstarch and water to make a slurry using a fork. Be sure there are no lumps. If you do this ahead of time, be sure to remix right before you use it as the cornstarch will sink to the bottom.
Once the strained liquid is simmering, slowly whisk in the slurry and cook until desired consistency/thickness. Salt/Pepper to desired taste. Remove from heat and serve.

Notes

My preferred wireless meat thermometer. My slow cooker. If your breast is done ahead of time, you can move it to a tray and cover it with parchment and foil. Then when you're ready for it, you'll broil it. If the parchment takes off some seasoning, I sprinkle a bit more paprika. You can also spray with a bit of oil to get a really beautiful brown crisp.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1123
Fat:	80 g
Carbohydrates:	8 g
Protein:	93 g
Cholesterol:	317 g
Sodium:	1055 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.