This juicy Slow Cooker Turkey Breast recipe is so flavourful and easy to make. The gravy is packed with flavor from the juice of the turkey that is slow-cooked for hours. A perfect main course and a centerpiece for Thanksgiving and Holidays or for any special occasion!
Slow cooker turkey breast is a delightful and effortless way to enjoy a tender and juicy meal. With the magic of slow cooking, you can effortlessly create a flavorful turkey breast. Whether you are cooking for a special occasion or simply craving a delicious and hassle-free meal, slow cooker turkey breast is sure to become your new favorite recipe.
When it comes to cooking turkey breast, achieving the perfect balance of tenderness and juiciness can be quite a challenge. However, with a slow cooker, you can effortlessly achieve a succulent and flavorful turkey breast every time. As the turkey breast cooks slowly over several hours, the meat becomes incredibly tender, moist, and full of delicious flavors. The slow cooking process allows the flavors to develop and infuse into the meat, resulting in a truly mouthwatering experience.
Not only does slow cooking make the meat incredibly tender, but it also ensures that the turkey breast remains juicy throughout the cooking process. Unlike other cooking methods that can easily dry out the meat, the slow cooker traps the moisture and keeps the turkey breast moist and succulent. This means that every bite of your slow cooker turkey breast will be bursting with flavor and moisture.
How to make a Juicy Slow Cooker Turkey Breast
Make the rub paste. Mix all the rub ingredients in a small bowl until combined and turn into a paste.
To enhance the flavors even further, you can add a variety of herbs, spices, and aromatics to your slow cooker turkey breast. Whether you prefer a classic combination of rosemary and thyme or want to experiment with more exotic flavors, the slow cooker will help infuse the seasonings into the meat, resulting in a flavor-packed turkey breast. Plus, the long cooking time allows the flavors to fully develop, giving you a dish that is rich, fragrant, and utterly delicious.
Season the turkey. Slather 3/4 of the rub mixture on the turkey. Roll the turkey into a round roast and secure with the cooking twine. Slide the twine underneath the turkey, then tie it to secure. Tighten the knot but not too tight.
Slow-cook the turkey. Place the celery, thyme, onion, and garlic in the crockpot. Drizzle with olive oil and season with salt and pepper. Place the turkey on top. Spread the rest of the rub mixture on the turkey breast. Slow-cook the1.5 kg of turkey breast for 4 to 5 hours or until the internal temperature reaches 165°F.
One of the greatest advantages of cooking turkey breast in a slow cooker is the effortless cooking process. Unlike traditional oven-roasting, where you need to constantly monitor the temperature and baste the turkey, slow cooking requires minimal effort. Simply season your turkey breast, place it in the slow cooker, set the temperature, and let the magic happen. You can go about your day, run errands, or relax while your slow cooker does all the work for you.
Another perk of slow cooker turkey breast is the convenience it offers. Whether you are hosting a gathering or simply preparing a family dinner, using a slow cooker allows you to free up your oven for other dishes. This is particularly useful during holidays when you have a multitude of recipes to prepare. With the slow cooker taking care of the turkey breast, you can focus your attention on other mouthwatering side dishes and desserts, ensuring a stress-free and enjoyable cooking experience.
Broil the turkey. Preheat the oven to high/broil. Remove the turkey from the crockpot and place it on a baking pan. Broil the turkey in the oven for 5 to 10 minutes or until the skin is crisp and golden brown. Remove from the oven and cover with aluminum foil. Let it rest for 10 minutes before slicing.
Make the gravy. Strain the juice of the turkey. In a saucepan, melt the butter, then add the flour. While whisking, slowly add the chicken broth and the juice from the slow-cooked turkey. Add salt and pepper to taste, dried parsley, then simmer until thickened. Transfer into a gravy boat to serve on the side of the slow cooker turkey breast.
More Thanksgiving and Holiday Recipes
Honey Lemon Glazed Turkey Breast
Air fryer Rotisserie Chicken
Stand-up Roasted Chicken with Tamarind spice
Pineapple Maple Glazed Ham
Lasagna
Side Dishes Recipes
Mashed Potatoes
Stir fry Brussels Sprouts and Mushrooms
Pierogi
Stovetop Macaroni and Cheese
Vegetable Fried Rice
- 1.5 kg turkey breast
- 4 cloves garlic cut in half
- 1 onion cut in four
- 2 stalks celery cut an inch
- 1 sprig thyme
- 1 tsp olive oil
Rub ingredients
- 1 ½ tsp lemon zest
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp whole grain mustard
- ½ tsp sage
- 1 ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 tsp Worcestershire sauce
- 1 ½ tbsp olive oil
For the gravy
- 3 tbsp butter
- 3 tbsp flour
- ¾ cup chicken broth
- ¾ cup turkey broth juice from slow-cooked turkey
- 1 tsp dried parsley
- salt and pepper to taste
Make the rub paste. Mix all the rub ingredients in a small bowl until combined and turn into a paste.
Season the turkey. Slather 3/4 of the rub mixture on the turkey. Roll the turkey into a round roast and secure with the cooking twine. Slide the twine underneath the turkey, then tie to secure. Tighten the knot but not too tight.
Slow-cook the turkey. Place the celery, thyme, onion, and garlic in the crockpot. Drizzle with olive oil and season with salt and pepper. Place the turkey on top. Spread the rest of the rub mixture on the turkey breast. Slow-cook the1.5 kg of turkey breast for 4 to 5 hours or until the internal temperature reaches 165°F.
Broil the turkey. Preheat the oven to high/broil. Remove the turkey from the crockpot and place it on a baking pan. Broil the turkey in the oven for 5 to 10 minutes or until the skin is crisp and golden brown. Remove from the oven and cover with aluminum foil. Let it rest for 10 minutes before slicing.
Make the gravy. Strain the juice of the turkey. In a saucepan, melt the butter, then add the flour. While whisking, slowly add the chicken broth and the juice from the slow-cooked turkey. Add dried parsley, simmer until thickened. Salt and pepper to taste.
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