Description
This Slow Cooker Turkey Breast recipe offers a tender, juicy, and flavorful turkey breast perfect for an easy and hands-off meal. Seasoned with a blend of herbs and spices, seared to a golden brown, and slow-cooked with aromatics and chicken broth, this dish is ideal for holiday dinners or anytime you want a delicious main course without constant attention in the kitchen.
Ingredients
Scale
Turkey and Seasoning
- 1 (4 to 6-pound) bone-in or boneless turkey breast, skin on
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Cooking Liquids and Aromatics
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
Instructions
- Prepare the Turkey: Pat the turkey breast dry thoroughly with paper towels to remove excess moisture, which helps achieve a good sear.
- Make the Seasoning Mix: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Mix well to ensure an even seasoning blend.
- Season the Turkey: Rub the seasoning mixture evenly all over the entire turkey breast, coating the skin and any exposed areas for maximum flavor.
- Sear the Turkey: Heat olive oil in a skillet over medium-high heat. Once hot, sear the turkey breast on both sides until golden brown, about 3 to 4 minutes per side. This step locks in juices and adds a flavorful crust.
- Prepare the Slow Cooker: Place the quartered onion, smashed garlic cloves, and fresh rosemary and thyme sprigs (if using) into the bottom of the slow cooker. Pour in the chicken broth to add moisture and flavor during slow cooking.
- Cook the Turkey: Place the seared turkey breast on top of the vegetables in the slow cooker. Cover with the lid and cook on low heat for 6 to 7 hours, or until the turkey reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Once fully cooked, transfer the turkey breast to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Then, slice and serve.
Notes
- For extra crispy skin, after slow cooking, place the turkey breast under a broiler for 3 to 5 minutes, watching carefully to prevent burning.
- To enhance flavor and add vegetables, include sliced carrots and celery in the slow cooker along with the onion and garlic.
- Ensure the internal temperature of the turkey reaches 165°F to guarantee it is safe to eat.
- You can use either bone-in or boneless turkey breast depending on your preference; cooking time may vary slightly.
