Juicy Slow Cooker Turkey Breast

PREP TIME
15 mins
COOK TIME
8 hours
TOTAL TIME
8 hours 15 mins

I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, plus slow cooking generally is very forgiving so you don't need to be spot on with the cooking time. The skin probably won't come out crispy straight out of the slow cooker (I think that's scientifically impossible!) but it only takes a few minutes under the grill/broiler to crisp up. The juices that pool in the slow cooker has extra flavour from the garlic and onion so it makes a fantastic gravy.
Author: Nagi | RecipeTin Eats
Recipe type: Slow Cooker, Poultry
Cuisine: Christmas, Festive
Serves: 12

INGREDIENTS
2 kg / 4 lb turkey breast bone in (if using frozen, thaw it) (Note 1)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
1 lemon, cut in half (optional - I like the touch of lemon, leave out if you want classic turkey)
5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
1½ tsp garlic powder
1½ tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1½ tbsp olive oil
Gravy
Approx 1 cup chicken stock/broth (or water)
4 tbsp butter
¼ cup flour
Salt and pepper
INSTRUCTIONS
Place Rub ingredients in a bowl and mix to combine.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
Squeeze over the remaining ½ lemon and then push it down the side.
Cook on low for 6-7 hours.
Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
Preheat gril/broiler to high.
Place an oven shelf 30cm / 1 foot from the heat source.
Remove turkey breast from the slow cooker into a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
Serve immediately with gravy on the side.
Gravy
Discard lemon. Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about ½ cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.
NOTES
1. If you buy a frozen turkey breast from the supermarket, make sure it hasn't been brined or pre seasoned. This recipe is for a plain turkey breast.

I live in Sydney, Australia. I got this large (not brined) turkey breast from the butcher. However, I've also made this using Ingham's frozen turkey breast from Woolworths. Ingham's and other packaged frozen turkey sold at supermarkets in Australia are typically brined. This means they have been infused with salted water, which makes them even juicier. The same cook times apply for brined frozen turkey - but defrost it first before cooking. (See note below for cook times for different weights).

2. To make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy!

Bone in skin on turkey breast (I used this):
1 kg / 2 lb: 5 hours on low
2 - 3 kg / 4 - 6 lb: 6 - 7 hours on low
4 - 5 kg / 8 - 10 lb: 8 - 9 hours on low

4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!