Description
This comforting slow cooker turkey breast recipe offers a tender, juicy centerpiece perfect for family gatherings or weeknight dinners. Seasoned with a savory blend of herbs and spices and cooked low and slow in broth, the turkey remains moist and flavorful. For an optional crispy skin, a quick broil finishes the dish beautifully.
Ingredients
Scale
Turkey
- 1 (5-7 lb) bone-in or boneless turkey breast
- 2 tbsp olive oil or melted butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
Liquids
- 1 cup chicken or turkey broth
Instructions
- Prepare the Turkey Breast: Pat the turkey breast dry thoroughly with paper towels to help the seasoning stick and to promote browning later on.
- Apply Fat: Rub the olive oil or melted butter all over the turkey breast, making sure to get some under the skin if possible for added moisture and flavor.
- Mix Seasonings: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and dried thyme or rosemary to create an aromatic seasoning blend.
- Season the Turkey: Rub the seasoning mixture evenly over the entire turkey breast for balanced flavor throughout.
- Prepare the Slow Cooker: Pour the chicken or turkey broth into the base of your slow cooker to keep the turkey moist during cooking.
- Place Turkey in Slow Cooker: Put the seasoned turkey breast inside the slow cooker with the breast-side facing up to ensure even cooking.
- Cook Slowly: Cover and cook on the LOW setting for 5-6 hours, or until a meat thermometer inserted into the thickest part of the turkey reads 165°F (74°C), ensuring safe doneness.
- Optional Broil for Crispy Skin: For a golden, crispy exterior, transfer the cooked turkey to a baking sheet and broil in the oven for 3-5 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the turkey rest for 10-15 minutes after cooking to allow juices to redistribute, then slice and serve with your favorite side dishes.
Notes
- Use a meat thermometer to check for doneness to avoid overcooking.
- The broiling step is optional but adds a lovely crispy skin texture.
- You can substitute dried thyme with rosemary or vice versa depending on your preference.
- Leftovers can be refrigerated for up to 3-4 days or frozen for longer storage.
- If using a boneless turkey breast, cooking times may be slightly shorter; monitor the internal temperature closely.
