Crock Pot Turkey Breast
Yield: 4 servings
Calories: 304kcal
For a smaller Thanksgiving feast, a Crockpot turkey breast is perfect for serving tender juicy meat. The spice-rubbed meat is served with an easy homemade gravy.
Ingredients
- 2 pounds (908 g) turkey breast, boneless, skin on
- ¾ teaspoon paprika
- ¾ teaspoon dried thyme
- 1 ¼ teaspoon (8 g) kosher salt, plus more for seasoning
- ½ teaspoon black pepper
- 1 ¼ teaspoon garlic powder
- 4 teaspoons extra-virgin olive oil
- 6 cloves garlic, roughly chopped
- 1 cup (143 g) yellow onion, 1" dice
- 3 sprigs rosemary
- 1 cup (240 ml) unsalted chicken stock
- 2 tablespoons (30 g) butter
- 2 tablespoons (18 g) all-purpose flour
Instructions
- Dry the Surface - Place the turkey breast on a sheet pan and dry it with paper towels.
- Make the Seasoning - In a small bowl, combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread the spice mixture evenly over both sides of the turkey breast.
- Cook the Turkey - Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast inside. Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 160°F (171ºC) on a meat thermometer. Check at 2 ½ hours and continue to cook as needed.
- Rest the Meat - Remove the turkey from the slow cooker and place it on a carving board. Cover with foil to keep warm. Allow it to rest for 10 minutes before slicing. Optionally, for crispy skin, see the notes on broiling. Meanwhile, make the gravy.
- Make a Gravy - Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid. Heat a medium-sized pan over medium heat. Melt the butter in a pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season with salt and pepper.
- To Serve - Slice the turkey and serve with gravy.
Notes
- Cook Times: Use the low setting for all sizes of boneless turkey breast. Check doneness at the shortest time. Add more time to reach 160ºF (171ºC). More time may be needed for bone-in breast. For Under 2 pounds: Cook 1 1/2 to 2 1/2 hours. For 2 to 3 pounds: Cook 2 1/2 to 3 1/2 hours. For 3 to 4 pounds: Cook 3 1/2 to 4 1/2 hours. For 4 to 5 pounds: Cook 4 1/2 to 5 1/2 hours. For 5 to 6 pounds: Cook 5 1/2 to 6 1/2 hours.
- For Crispy Skin: Set the oven to broil. Place the turkey on a foil-lined sheet pan about 12 inches from the top. Brush with olive oil or melted butter. Cook until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn.
- Storing: Cool and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Nutrition
Calories: 304kcal | Carbohydrates: 13g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 104mg | Sodium: 2459mg | Potassium: 711mg | Fiber: 1g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 20.6mg | Calcium: 1mg | Iron: 3.2mg
Recipe Link