Juicy Slow Cooker Turkey Breast

Name: Juicy Slow Cooker Turkey Breast
Yield: 8 servings
Cuisine: italian
Ingredients: 2 kg turkey breast, skin on, bone in or boneless; 1 whole garlic; 1 whole onion; 5 sprigs thyme; 5 g garlic powder; 5 g onion powder; 3 g paprika; 12 g salt; to taste black pepper; 25 g olive oil; to taste chicken stock; 50 g butter; 35 g flour; to taste salt and pepper

A gently slow-cooked turkey breast that stays juicy and tender, finished under the broiler for crispy skin and served with a pan gravy made from its own savory juices.

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Nonna Maria's Tips

Juicy Italian turkey breast is simply seasoned, gently cooked, and served with its own savory juices so the meat stays tender.

Keep the flavor base to olive oil, onion, garlic, salt, pepper, and a mild herb such as rosemary or thyme.
Cook the turkey gently with enough moisture and do not slice immediately after cooking.

Avoid

⚠
Barbecue-style flavoring on turkey breast.
⚠
Calling a heavily sauced fusion dish traditional Italian.

Ingredients

0/14 gathered

Serves 8

4½ lb turkey breast, skin on, bone in or boneless

1 whole garlic

1 whole onion

5 sprigs thyme

¼ oz garlic powder

¼ oz onion powder

0.1 oz paprika

½ oz salt

black pepper

0.9 oz olive oil

chicken stock

2 oz butter

1 oz flour

salt and pepper

Preparation

0/9 steps

Mix olive oil, garlic powder, onion powder, paprika, salt and black pepper into a wet paste (~3 min).

Pat the turkey breast completely dry, then slather with the rub, concentrating on the top and sides.

Arrange garlic, onion and thyme cut-side down in the slow cooker, then rest the turkey on top so it sits elevated above the juices.

Cook on LOW for 6 hours (never high) until the center reads 167°F/165°F; check at 5 hours if possible.

Remove the turkey and rest 20 minutes before crisping (don't leave it on the Warm setting).

Broil in a heatproof dish, 30cm from the heat, for 3-5 minutes until the skin is crisp and golden.

Strain the cooking liquid into a jug, pressing the garlic and onion to extract flavour; top up to 2 cups with chicken stock if needed.

Melt butter, stir in flour, then whisk in the strained liquid a little at a time. Simmer until just thickened (~8 min).

Season the gravy with salt and pepper and serve alongside the sliced turkey.