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Slow Cooker Turkey Breast

Slices of slow cooker turkey breast with gravy, mashed potatoes and green beans
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A bone-in turkey breast rubbed with garlic herb butter and cooked on low over onions, carrots and celery until tender. A quick broil crisps the skin, and the cooking juices become a simple, rich gravy.

Ingredients

Scale

For the Turkey

  • 1 bone-in turkey breast (6 to 7 lb), fully thawed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika

For the Herb Butter

  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
  • 1 tsp finely chopped fresh rosemary
  • 1 tbsp chopped fresh sage

For the Vegetable Bed

  • 1 large yellow onion, thickly sliced
  • 2 carrots, cut in chunks
  • 2 celery stalks, cut in chunks
  • 1/2 cup low-sodium chicken broth

For the Gravy

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups strained cooking juices, topped up with broth

Instructions

  1. Mash the softened butter with the garlic, thyme, rosemary and sage.
  2. Pat the turkey dry with paper towels; do not rinse it. Gently loosen the skin, spread most of the herb butter underneath, rub the rest over the skin and season all over with the salt, pepper and smoked paprika.
  3. Scatter the onion, carrots and celery in a 6- to 7-quart oval slow cooker and pour in the broth. Set the turkey on top, skin side up.
  4. Cover and cook on LOW for about 6 hours, checking from 5 hours, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast without touching bone.
  5. Transfer the breast to a rimmed baking sheet and broil 6 inches from the heat for 3 to 5 minutes, watching closely, until the skin is golden. Rest for 15 minutes.
  6. Strain the cooking juices, skim off the fat and add broth to make 2 cups. Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute, then whisk in the juices and simmer 3 to 5 minutes until thickened.
  7. Slice the turkey across the grain and serve with the gravy.

Notes

Refrigerate sliced turkey and gravy for up to 4 days or freeze for up to 3 months. Reheat covered with gravy at 325°F (165°C) until it reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/slow-cooker-turkey-breast/