Description
This Slow Cooker Turkey Breast recipe offers a tender, flavorful alternative to traditional roasting. Infused with garlic, herbs, and warming spices, the turkey is cooked low and slow for moist, juicy results perfect for a comforting family meal.
Ingredients
Scale
Seasoning Paste
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Turkey and Aromatics
- 1 3-4 lb boneless turkey breast
- 1 head garlic, sliced in half horizontally
- 1 yellow onion, peeled and cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup chicken broth
Instructions
- Prepare the seasoning paste: In a small bowl, combine the garlic powder, paprika, onion powder, kosher salt, ground black pepper, and olive oil. Mix thoroughly until you get a smooth paste that will evenly coat the turkey.
- Season the turkey: Rub the seasoning paste all over the entire turkey breast, making sure it is fully covered to infuse flavor throughout the meat.
- Arrange aromatics in slow cooker: Place the halved yellow onion and sliced garlic head at the bottom of the slow cooker. Pour the chicken broth over the aromatics to create a flavorful cooking base.
- Position the turkey: Set the seasoned turkey breast on top of the garlic and onion, trying to keep it elevated and out of the liquid to avoid soggy skin. Add the fresh thyme and rosemary sprigs around the turkey.
- Slow cook the turkey: Cover the slow cooker with its lid and cook the turkey breast on low heat for 7-8 hours or on high heat for 3-4 hours, until the internal temperature reaches 165°F, indicating that it is fully cooked and safe to eat.
- Optional skin crisping: For a crispier skin, transfer the cooked turkey breast to a wire rack set over a sheet pan and place under a low broiler for 5-8 minutes until the skin becomes golden and crisp.
- Serve: Use the cooking drippings to make a delicious gravy if desired. Slice the turkey and serve warm.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F for perfect doneness.
- Broiling after slow cooking adds desirable crispness that slow cooking alone cannot achieve.
- Chicken broth can be substituted with turkey broth or vegetable broth for different flavor profiles.
- If fresh herbs are unavailable, 1 teaspoon each of dried thyme and rosemary can be used instead but add them at the start of cooking for full flavor.
- Allow the turkey to rest for 10-15 minutes after cooking before slicing to retain juices.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 110 mg
