As the days grow cooler, there’s nothing quite like the comfort of a warm, home-cooked meal. This Juicy Crockpot Turkey Breast with Onion Soup Mix is perfect for those cozy evenings. It’s simple to prepare, yet packed with flavor, making it a favorite for family dinners or a quiet night in. The crockpot does all the work, leaving you with tender, juicy turkey that’s sure to satisfy.
Steps
- Mix the ingredients for the rub in a bowl until it forms a paste. Pat the turkey breast dry with paper towels and apply the rub generously, focusing on the side and top.
- Halve the garlic head and onion, and place them with thyme at the bottom of the slow cooker. Position the turkey breast on top, ensuring it is elevated.
- Cook the turkey on LOW for 5 to 6 hours, or until it reaches an internal temperature of 165°F (75°C). Begin checking the temperature at the 5-hour mark if possible.
- Once cooked, remove the turkey from the slow cooker and allow it to rest for 20 minutes. Preheat the broiler/grill to high and place the turkey in a heatproof dish.
- Broil the turkey for 3 to 5 minutes until the skin becomes crispy, monitoring closely to avoid burning. Serve immediately with gravy on the side.
- To make the gravy, strain the cooking juices into a jug, pressing on the solids to extract flavor. Melt butter in a saucepan, add flour, and stir until combined.
- Gradually add the strained juices to the flour mixture, stirring continuously to avoid lumps. Simmer the gravy until it thickens, then season with salt and pepper to taste.
Ingredients
- 2 kg / 4 lb turkey breast, skin on, bone-in or boneless (thawed if frozen)
- 1 head of garlic, halved horizontally
- 1 onion (brown, yellow, or white), unpeeled and halved
- 5 sprigs of thyme (or 2 teaspoons dried thyme leaves)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 5 grinds of black pepper
- 1 1/2 – 2 tablespoons olive oil
- Chicken stock/broth (or water), as needed to top up liquid
- 4 tablespoons / 50g butter
- 1/4 cup / 35g flour
- Salt and pepper to taste
Nutritional Values
Calories: 2584cal | Carbohydrates: 20.8g | Protein: 357.6g | Fat: 110.4g | Saturated Fat: 41.6g | Polyunsaturated Fat: 68.8g | Cholesterol: 1000mg | Sodium: 4168mg
FAQ
- How long should I cook a turkey breast in a slow cooker?
- A turkey breast weighing around 2 kg (4 lbs) should be cooked on LOW for 5 to 6 hours in a slow cooker. It’s advisable to check the internal temperature at around 5 hours. For other sizes, refer to the recipe notes for appropriate cook times.
- Do I need to brine the turkey breast before cooking it in a slow cooker?
- No, brining is not necessary for this slow cooker turkey breast recipe. The method used ensures the turkey comes out juicy and flavorful without the need for brining.
- How can I ensure the turkey breast is cooked perfectly?
- The best way to ensure the turkey breast is perfectly cooked is to use a meat thermometer. The turkey is done when it reaches an internal temperature of 165°F (75°C).
- Can I use a boneless turkey breast for this recipe?
- Yes, both bone-in and boneless turkey breasts can be used for this recipe. However, it’s recommended to use a skin-on turkey breast as the fat under the skin helps keep the meat moist and adds flavor.
- How do I make sure the turkey breast has a crispy skin?
- After slow cooking, briefly broil or grill the turkey breast to crisp the skin. This step enhances the flavor and texture, giving the turkey a deliciously crispy exterior.
Tips
- Use Skin-On Turkey Breast: Opt for a turkey breast with the skin left on. The natural fats under the skin will melt during cooking, basting the meat and enhancing both flavor and moisture, while also allowing you to achieve a beautifully browned crust.
- Elevate the Turkey: Place the turkey on a bed of halved onions and garlic in the slow cooker. This elevation ensures even cooking and prevents the turkey from being half-submerged in its own juices, which also enhances the flavor of the resulting broth.
- Crisp the Skin After Cooking: Once the turkey is cooked in the slow cooker, transfer it to a broiler for a few minutes to crisp the skin. This adds an extra layer of flavor and texture that is well worth the extra step.
- Utilize the Juices for Gravy: The juices that accumulate in the slow cooker during cooking are rich in flavor and make an excellent base for gravy. Strain and use them to create a delicious accompaniment for your turkey.
Equipment
- Slow Cooker: If you don’t already have one, a slow cooker is essential for this recipe. Consider models like the Breville Fast-Slow Cooker or any other slow cooker available on Amazon.
- Meat Thermometer: A meat thermometer is crucial to ensure the turkey is cooked to the correct internal temperature of 165F/75C.
- Broiler Pan or Oven-safe Dish: For crisping the turkey skin under the broiler, an oven-safe dish or broiler pan would be useful.
- Whisk: A whisk is handy for making smooth gravy from the turkey juices.
- Measuring Jug: Useful for measuring and straining the turkey juices for making gravy.
