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SLICED, GRAVY, AND PLATED CROCK POT TURKEY BREAST
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Juicy Crockpot Turkey Breast with Gravy Recipe

Having tried a few versions of this recipe over the years this slow cooker version creates the juiciest turkey breast. The best thing about the Slow Cooker Turkey Breast recipe is how easy it is. There is no brining or marinating and because you are cooking on low heat it's easy to monitor the temperature and it comes out perfect every time. This recipe is a definite winner.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Juicy Crock Pot Tender Turkey Breast with Gravy, Slow Cooker Turkey Breast, Tender Turkey Breast with Gravy
Servings: 8 people
Calories: 600kcal
Author: George - U Keep Cooking

Equipment

  • Slow Cooker/Crock Pot

Ingredients

Gravy Enhancers

  • 1 Onion (sliced)
  • 6 Cloves Garlic (whole cloves)
  • ½ Cup Water (on the bottom to keep the turkey moist)

Turkey Rub

  • 5 Pound Turkey Breast (Bone in or Boneless)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Thyme
  • Olive Oil (to rub on the skin)
  • 6 Tbsp Butter (to put under the skin)
  • Salt and Black Pepper (to taste)

Gravy Ingredients

  • 1/2 Stick Butter (unsalted)
  • 1/4 Cup Flour
  • 2 Cups Turkey Drippings Drippings , Chicken Stock/ Water (from the bottom of the pan)
  • Salt and Black Pepper (to taste)

Instructions

  • Prepare the Crock Pot: Place the sliced onion and whole garlic cloves in the bottom of the slow cooker.
  • Prepare the Turkey: Rinse the turkey breast and pat it dry with paper towels.
  • Salt and pepper the entire breast and rub it with olive oil.
  • Carefully lift the skin of the turkey breast and place slices of butter underneath.
  • In a small bowl, combine garlic powder, onion powder, paprika, and thyme. Rub this mixture all over the turkey breast.
  • Cook the Turkey: Place the seasoned turkey breast on top of the onions and garlic in the slow cooker.
  • Cover and cook on high for 3 hours, or until the internal temperature reaches 165°F (use an instant-read meat thermometer to check). It's critical you don't overcook the breast otherwise it will be dry and difficult to eat.
  • Optional: After cooking, you can place the turkey breast under the broiler for a couple of minutes to crisp up the skin.
  • Prepare the Gravy: Once the turkey is cooked, carefully remove it from the slow cooker and transfer it to a serving platter.
  • Strain the onions and garlic from the liquid in the slow cooker to use as the base for the gravy. Make sure you have at least 2 cups of liquid; if not, add water or chicken broth to make up the difference.
  • In a small saucepan, melt the butter over medium heat. Whisk in the flour and let it bubble for about a minute.
  • Gradually whisk in the turkey drippings (or chicken stock/water) until the mixture begins to boil and thickens into a gravy.
  • Taste the gravy and season with salt and black pepper as needed.
  • Serve: Slice the turkey breast against the grain and arrange the slices on the serving platter.
  • Drizzle the gravy over the sliced turkey for an excellent presentation.
  • Serve with your favorite Thanksgiving sides.

Nutrition

Calories: 600kcal | Carbohydrates: 6g | Protein: 63g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 500mg | Potassium: 838mg | Fiber: 1g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 4mg