Slow Cooker Turkey Breast with Herb Gravy
In short: A bone-in turkey breast rubbed with sage, thyme and garlic, cooked slowly over vegetables, with a smooth gravy made from the juices. It takes about 5 h 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 5 h 30 min
- Total
- 5 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
A turkey breast cooked in the slow cooker stays far moister than one roasted in the oven, and it frees the oven for side dishes at a holiday meal. Resting the breast over onions, carrots and celery flavors the juices, which become an easy gravy. The skin does not crisp in the pot, but a few minutes under a hot broiler fixes that. It is a good choice for a smaller gathering or an ordinary Sunday.
Instructions
- Spread the onion, carrots and celery over the base of the slow cooker and pour in the stock.
- Pat the turkey dry. Mix the oil, sage, thyme, garlic, salt, pepper and paprika into a paste and rub it over the skin and under it where you can reach.
- Set the turkey on the vegetables, skin side up. Cover and cook on low for 5 to 6 hours or on high for 3 to 3 1/2 hours.
- Start checking after 4 1/2 hours on low. The thickest part of the breast should read at least 74°C (165°F).
- Move the turkey to a baking tray and grill it under a hot broiler for 4 to 6 minutes until the skin is golden. Rest it for 15 minutes under loose foil.
- Strain the juices into a saucepan and skim off the fat. Whisk the flour into the cold water until smooth, then whisk it into the juices and simmer for 4 to 5 minutes until thick. Season to taste.
- Carve the turkey across the grain and serve with the gravy.
Tips
- Do not cook the breast beyond 74°C (165°F). Lean turkey dries quickly once it passes that point, even in a slow cooker.
- Make sure the breast fits with the lid closed. A lid that sits ajar lets heat escape and adds an hour.
Questions and answers
Can I cook a frozen turkey breast in the slow cooker?
No. A frozen breast stays too long in the temperature range where bacteria grow. Thaw it fully in the fridge first, which takes about a day per 2 kg (4 lb).
Can I use a boneless turkey breast?
Yes. A 1.2 kg (2.6 lb) boneless breast takes about 3 to 4 hours on low. Check it early with a thermometer.
How do I store leftover turkey?
Slice it, cover it with some gravy and refrigerate for up to 4 days. Freeze for up to 3 months for sandwiches or soups.
How long does it take to make Slow Cooker Turkey Breast with Herb Gravy?
About 5 h 45 min in total: 15 min of preparation and 5 h 30 min of cooking.
How many calories are in Slow Cooker Turkey Breast with Herb Gravy?
About 290 kcal per serving, with 42 g of protein, 6 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 6 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
