Slow Cooker Turkey Breast

Recipe from http://www.recipetineats.com

Husband-Tested in Alice’s Kitchen

This is a good, convenient way to cook up a turkey breast for the holidays.  First, prepare a simple rub and smear it over the turkey breast.  Add garlic and onion to the bottom of a slow cooker that will act as a sort of rack plus provide flavor.  Put the lid on and the slow cooker will do the work.  To get a crispy skin, give the turkey a short rest and then pop it in the oven under the broiler for a few minutes.  The flavorful juices left in the slow cooker make delicious gravy for potatoes and/or dressing.

Turkey:

**Turkey breast (bone-in, skin-on)

1 head garlic, unpeeled, cut in half horizontally

1 onion, unpeeled, cut in half

5 sprigs fresh thyme or 2 teaspoons dried thyme leaves

Rub:

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon paprika

2 teaspoons kosher salt

½ teaspoon freshly ground pepper

2 teaspoons olive oil

Gravy:

Chicken broth/stock (or water) for topping up liquid

**4 Tablespoons unsalted butter or turkey fat

¼ cup whole-wheat flour (or white flour)

Salt and pepper, to taste

Instructions for Turkey:  Place the rub ingredients in a bowl and mix to combine.  (It should be a wet paste.) Pat the turkey breast dry all over with paper towels.  Slather the turkey with the rub, using most for the sides and top of the turkey breast.  Place the garlic, onion and thyme face-down in the slow cooker.  Place the turkey breast on top of the garlic/onion so that it is elevated.  Set the slow cooker on LOW.  (See chart for time length.)  (Do NOT use the high setting because it will dry out the turkey.)  The turkey breast is done when a meat thermometer inserted in the middle reads 165F.  Remove the turkey breast from the slow cooker and place in a small roasting pan to rest for 20 minutes.  While the turkey is resting, make the gravy.  (Instructions below.) To crisp the skin of the turkey breast, turn on the broiler.  Place the roasting pan with the turkey breast under the broiler and broil for 3-5 minutes until the skin is crispy and browned.  Keep an eye on it because it will brown up quickly! 

Instructions for Gravy:  Strain the liquid into a heat proof measuring cup or gravy separator.  (You should have 4 cups.  If you need more liquid, add chicken broth, vegetable broth or water so that you have 4 cups.) (If using a gravy separator, use 4 Tablespoons of the turkey fat to make the gravy.  If using a glass measuring cup, use 4 Tablespoons unsalted butter.)  Melt the butter or turkey fat in a medium saucepan.  Sprinkle with the flour and whisk to combine.  Pour about ½ cup liquid into the flour mixture and mix until it forms a paste.  Slowly add the remaining liquid, whisking as you go.  Simmer until thickened, whisking the whole time.  Season the gravy with salt and pepper, to taste. 

Cooking Times: (The turkey breast will be done when the temperature reaches 165F.)

2 lb. turkey breast: 5 hours on low

4-6 lb. turkey breast: 6-7 hours on low

8 lb. turkey breast: 7 hours on low

10 lb. turkey breast: 8-9 hours on low