Slow Cooker Turkey Breast with Gravy
This Slow Cooker Turkey Breast with Gravy is a wonderful option if you're feeding a smaller group for the holidays. This smaller cut allows you to create this classic, comforting meal with a minimal amount of effort.
Servings: 6
Calories: 458kcal
Ingredients
- 3 to 6 pound bone-in turkey breast, half or full thawed if frozen (see recipe note)
- 1 medium onion, yellow or white thickly sliced
- 1 carrot scrubbed clean and cut into small chunks
- ½ cup low-sodium chicken or turkey broth plus additional as needed
For the Rub
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter softened
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried rubbed sage
- ½ teaspoon crushed rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- freshly ground black pepper to taste
Gravy
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup reserved turkey drippings
- 1 cup low-sodium chicken or turkey broth
- salt and freshly ground black pepper to taste
- Kitchen Bouquet browning sauce optional (only a tiny bit or it gets too brown)
Instructions
For the Turkey
- Coat a 6-quart slow cooker insert with nonstick cooking spray and scatter the onion rings and carrot chunks across the bottom.
- Remove the turkey from its packaging and drain off the juices. Set it on a large sheet of foil or other work surface and pat it dry with paper towels.
- Combine the rub ingredients in a small bowl. Use your fingers to gently push between the flesh and skin of the turkey to lift the skin slightly, being careful not to tear it. Spread a little of the butter mixture under the skin (reserve most for the skin) and then stretch the skin back over the turkey. If you want to ensure the skin will not shrink back too much while cooking, you can secure it with wooden toothpicks. Spread the remainder of the butter rub over the skin and sides of the breast. Place the turkey breast on top of onions and carrots. Pour ½ cup broth around the turkey.
- Cover and cook on LOW for 5 to 6 hours or until the internal temperature reaches 165 degrees F when checked with an instant read thermometer in the thickest center portion of breast.
- Transfer the turkey to a cutting board to rest for at least 15 minutes before crisping the skin in the oven.
Crisp the Skin
- Preheat oven to BROIL with your oven rack one position down from the center. Place the turkey breast in a foil-lined baking sheet and transfer it to the oven. Broil for several minutes until the skin is browned and crisped. Watch closely to avoid burning.
- Return the turkey to the cutting board to slice.
For the Gravy
- Remove and toss the vegetables and strain the turkey drippings through a fine mesh colander into a measuring cup, reserving 1 cup.
- Melt the butter in a deep skillet or saucepan over LOW heat and add the flour. Cook and stir for 2 to 3 minutes to make a roux. Slowly pour in the reserved turkey drippings and broth and whisk over LOW heat until thickened. If you’d like to add a little color, add just a touch of Kitchen Bouquet. Be very careful as a little does a lot and you don’t want it too brown. Taste and season with salt and pepper, as desired.
- Serve the sliced turkey breast with gravy on the side.
Notes
Thawing Frozen Turkey Breast
If you plan to buy a frozen turkey breast, be sure to allow enough time for it to safely thaw in the refrigerator. It takes approximately 24 hours for every 4 pounds of turkey to thaw. I always add on an extra day to be sure it won't be icy going into the slow cooker.
- Place the frozen turkey breast on a rimmed baking sheet and set it in the refrigerator. The baking sheet will catch any drippings that might escape the packaging and protect the inside of your fridge.
- Allow it to thaw for two to three days in advance of the day you plan to cook it.
Nutrition
Calories: 458kcal | Carbohydrates: 9g | Protein: 58g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 971mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1471IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg