Slow Cooker Turkey Breast

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 4

Resting time: 10

Total Time: 4 10

Servings:

Calories: 559kcal

Author: Edyta

Slow Cooker Turkey Breast with simple spice rub, onions, garlic, and fresh herbs is quick and easy. You only need 5 minutes of prep time to set it and forget it. Your dinner will get cooked on its own.

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Ingredients

For the Turkey:

3 lbs Split turkey breast on the bone
1 Head of garlic
1 Onion large, yellow or white
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 tablespoon salt
Freshly ground pepper
1 teaspoon Dry garlic powder
1 teaspoon Onion powder
1 teaspoon sweet paprika
1 tablespoon Extra virgin olive oil

For the gravy:

2 cups Turkey drippings from slow cooker if you have less, add turkey or chicken broth
1/2 cup Milk
1-2 tablespoons Corn starch
1 tbsp Lemon Juice (optional)
Salt and pepper to taste

Instructions

For the Turkey:

Cut your garlic head in a half;
Cut onion into large pieces;
Add all of the above to the bottom of the slow cooker (6QT);
Place the turkey breast on top of the garlic, onion;
Sprinkle the top with the spices: salt, pepper, garlic powder, onion powder and paprika;
Spoon over Extra Virgin Olive oil on top of the turkey;
Bundle up the herbs and add to the slow cooker;
Cover and cook on high for 1 hour and 3 hours on low until internal temperature reaches 165F;
For extra crispy skin, broil for 3-4 minutes.

For the Gravy:

Once the turkey is done, you can take it out along with all the veggies and herbs.
The sauce will contain fat on the top - remove it so the gravy is not too heavy;
Pour the sauce in a small saucepan;
Bring it to boil;
In a cup mix together milk with corn starch;
Add to sauce and cook until thickened up (See note 1 below);
Check for seasoning, add salt and pepper if needed;
Now you can also add lemon juice for some extra flavor (See note 2 below).

Video

Notes

1. Depending on how much sauce you have, you may need to add more milk/cornstarch mixture. Just add 1/2 milk with 1 tablespoon first and see how it thickens up. If needed, repeat the process.
2. Originally I posted this recipe with the lemons added to the crockpot. It happens that the sauce can get a little bitter from the lemons. I guess it depends on the lemons. I suggest to skip the lemon and adjust the tanginess of the gravy at the end with some lemon juice.

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