Content

• Ingredients
• To step
• Part 1 of 2: Season and cook the turkey breast
• Part 2 of 2: Serving the turkey breast
• Tips
• Necessities

Slow cooking turkey breast in a slow cooker can enhance its aroma and make the meat more tender. It is also a very simple process. Make sure to let the turkey cook in the slow cooker long enough so that the poultry is cooked through and through!

Ingredients

• 4 pounds (2 kg) skinless turkey breast (preferably not a fillet), fresh or thawed
• 1 garlic clove, cut in half horizontally
• 1 onion, unpeeled and cut in half
• 5 sprigs of fresh thyme or 2 teaspoons of dried thyme

For the spice mix:

• 1½ teaspoons of garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon paprika
• 2 teaspoons of salt
• black pepper (turn 5 times)
• 1½ tablespoons of olive oil

For the gravy:

• 2 cups (475 ml) (chicken) broth or meat juices from the turkey
• 4 tablespoons (55 g) of butter
• ¼ cup (30 g) of flour
• Salt and pepper to taste

To step

Part 1 of 2: Season and cook the turkey breast

1. Make the spice mix. Place the dried herbs in a small bowl and stir with a little oil until combined. The mix contains flavorful ingredients (such as onion and garlic powder) and paprika, which give the turkey breast a bit of color while baking. Use the following herbs:
   • 1½ teaspoons of garlic powder
   • 1½ teaspoons onion powder
   • 1 teaspoon paprika
   • 2 teaspoons of salt
   • 5 strokes of ground black pepper
   • 1½ tablespoons of olive oil
2. Dry the turkey and rub the meat with spices. Remove a fresh or thawed turkey breast from its packaging. The turkey should weigh about 4 pounds (2 kg), skin on. Pat the turkey breast with kitchen paper until the turkey is dry. Coat the turkey with the spice mix. Use your hands or a pastry brush to apply the seasoning along the sides and top of the turkey.
   • Most turkey breast comes with the bones, but you can also cook turkey breasts.
   • According to the U.S. Food and Drug Administration, it is best not to rinse the turkey breast before seasoning or cooking it. Rinsing the turkey can spread bacteria all over your sink and work area.
3. Place the garlic, onion, and thyme in the slow cooker. Slice a clove of garlic in half horizontally and place it cut side down in the slow cooker. Take an unpeeled garlic and cut it in half as well. Place the onion cut side down in the slow cooker. Add 5 sprigs of fresh thyme or 2 teaspoons of dried thyme.
   • There is no need to crush or shred the fresh thyme. Leaving the sprigs whole will make it easier to remove them once the turkey is cooked.
4. Cook the turkey. Place the seasoned turkey breast directly on top of the garlic, onion, and thyme in the bottom of the slow cooker. The garlic and onion should lift the turkey so the poultry doesn't touch the bottom of the pan. Put the slow cooker on low heat and let it cook for 6-7 hours. If your turkey breast weighs more or less, use these guidelines:
   • 5 hours on low for a 2 pound (1 kg) turkey breast
   • 6-7 hours on low setting for a 4-6 pound (2-3 kg) turkey breast
   • 8-9 hours on low for a turkey breast 8-10 pounds (4-5 kg)

Part 2 of 2: Serving the turkey breast

1. Let the turkey rest. Test the turkey's temperature with a thermometer. Once it has reached 73oC, it is safe to eat the turkey. Insert a sturdy wooden spoon into the cavity of the turkey. Hold several sheets of paper towel in your other hand and press it against the end of the turkey as you lift the spoon. Carefully remove the whole turkey from the slow cooker and place the poultry on your cutting board. Let the turkey rest for 20 minutes.
   • Let the turkey rest for a while to allow the juices to disperse in the turkey breast. This will keep the meat from drying out.
   • You can also use two large meat forks to hold and remove the turkey breast from the slow cooker.
2. Drain the liquid from the slow cooker. Put a large measuring cup in the sink. Place a strainer over the measuring cup. Put on oven mitts and hold the slow cooker. Pour the liquid from the slow cooker through the strainer and into the measuring cup. Remove the strainer and discard the vegetables. You will be left with about 2 cups (475 ml) of liquid that you will use for the gravy.
   • If you don't have enough liquid, add chicken stock or water until you have two cups.
3. While the turkey is resting, make the gravy. Melt 4 tablespoons (55 g) of butter in a medium saucepan over medium heat. Stir in 1/4 cup (30 g) of flour and cook for one minute. Slowly pour in 1/2 cup of the turkey liquid, stirring constantly to avoid lumps. Keep adding more of the liquid while stirring. The gravy will thicken as it cooks. Taste the gravy and season with salt and pepper.
   • If you like thick gravy, cook it a little longer or use less of the turkey juice. For a gravy that's easy to pour, you'll likely use both cups of turkey juice.
   • If there are lumps in the gravy, you can use a hand blender to eliminate them until the gravy is smooth.
4. Crisp the skin under the grill. Set the grill on a high setting and make sure the rack is low enough for the turkey to fit in the oven. If you can, try to place the turkey about 12 inches below the grill. Place the cooked turkey on a sturdy baking sheet or platter and place it on the wire rack. Roast the turkey for 3-5 minutes. The skin should turn crisp and golden brown.
   • Don't walk away while grilling the turkey. Once the turkey has turned golden brown, remove it from the oven to prevent burning.
5. Serve the turkey breast with the gravy. Once the turkey has turned golden brown, carefully remove it from under the grill and cut the meat. Place the cut pieces on a heated tray and serve immediately. Add the sauce so that the table guests can serve themselves.
   • If you choose to keep the turkey warm in the oven for a while before serving, the turkey can become dry or even tough. If you need to keep the meat warm before serving, cover it well and grill it just before serving.

Tips

• You don't usually buy turkey breast with giblets, but do check the cavity first to be sure. Remove the innards before cooking.
• Don't lift the lid of the slow cooker too often or check the turkey too often. The temperature in the slow cooker will drop 25 degrees each time you open the lid, extending cooking time.
• You can cook vegetables in the slow cooker along with the turkey. Keep in mind that potatoes have a softer texture and can fall apart. If you add potatoes or carrots, don't cook them until the last few hours of cooking.

Necessities

• Large slow cooker
• Meat thermometer
• 2 meat forks
• Sturdy wooden spoon
• Paper towel
• Roasting pan
• Sieve
• Measuring cup or cup
• Whisk