Tender Turkey Slow Cooker (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 sprigs of thyme (or swap with 2 tsp dried thyme)
02 - 1 onion – brown, white, or yellow – halved while leaving the skin on
03 - 1 garlic head, sliced across the middle
04 - 2 kg / 4 lb turkey breast (with or without bone and skin; defrost if frozen)

→ Rub

05 - 1 tsp paprika
06 - 1 1/2 - 2 tbsp olive oil
07 - 5 twists of black pepper from a grinder
08 - 2 tsp salt
09 - 1 1/2 tsp onion powder
10 - 1 1/2 tsp garlic powder

→ Gravy

11 - A couple of cups of chicken broth (or just water) for adjusting liquids if necessary
12 - 35g / 1/4 cup flour
13 - 4 tbsp / 50g butter
14 - Seasoning: salt and pepper, adjust to your taste

# Instructions:

01 - In a small dish, stir together all the Rub ingredients. You’re aiming for a thick and moist paste.
02 - Dry the whole turkey breast using paper towels. Spread the Rub all over, concentrating most on the top and sides.
03 - Lay the onion, thyme, and garlic cut-side down inside the slow cooker. Rest the turkey breast on top so it’s raised up.
04 - Set your slow cooker on LOW and cook for 6 hours, or until the thickest part of the turkey hits 165°F (75°C). Start checking around 5 hours if possible.
05 - Take the turkey out after cooking (don’t leave it on Warm). Leave it to sit undisturbed for about 20 minutes, giving the juices time to settle.
06 - Turn the oven broiler/grill on high. Move an oven rack to 12 inches / 30 cm below the heat. Transfer the turkey to a heat-safe serving dish. Broil for 3 to 5 minutes till the skin turns golden and crunchy, watching closely to avoid burning.
07 - Pour the cooking juices from the slow cooker into a jug, squeezing the garlic and other bits to release all their flavor. Add chicken stock if needed to make 2 cups.
08 - Melt butter in a pot over medium heat, stir in the flour, then mix in a little of the liquid (about 1/2 cup). Keep adding the liquid gradually while stirring constantly. Smooth out lumps with a whisk if needed. Let it thicken while simmering, but take it off just before it reaches your preferred consistency—it’ll thicken a bit more off the heat.
09 - Taste the gravy and adjust the salt and pepper as needed. Serve the turkey with the gravy on the side.

# Notes:

01 - This method makes a seriously juicy turkey breast without needing to brine it beforehand. Cooking on low is super flexible, so exact times aren’t crucial.
02 - There’s no need for added liquid—the turkey will steam in its own juices. Keep it off the slow cooker’s bottom by propping it on the garlic and onion!
03 - If your turkey breast comes pre-brined (check the label for salt on the ingredients list), cut the salt in the Rub down by half.
04 - Different weights mean different cooking times: 2 lb (1 kg) takes 4-5 hours, 4-6 lb (2-3 kg) takes 5-6 hours, 8 lb (4 kg) needs 6-7 hours, and 10 lb (5 kg) will need about 8-9 hours (all on LOW).
05 - Make the turkey as close to serving time as you can. If you’re preparing ahead, slow-cook it but skip browning the skin. Refrigerate overnight, bring to room temp, microwave on LOW for 3 minutes, then broil for a crispy finish.

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