Description
Slow Cooker Turkey Breast cooks up moist and tender leaving your oven free for all the rest of your sides. Use the juices at the bottom of the slow cooker to make an amazing gravy.
Ingredients
- 1 whole (4 To 8 Lb. Size) Turkey Breast Skin On, Bone In Or Boneless
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoons Ground Thyme
- ¼ teaspoons Salt
- ¼ teaspoons Marjoram
- ¼ teaspoons Fresh Ground Black Pepper
- 2 Tablespoons Olive Oil
- 1 Large Sweet Onion, Quartered
- 2 Large Carrots, Cut In Thirds
- 2 stalks Celery, Cut In Thirds
- ½ cups Butter
- ½ cups Flour
Preparation
Remove any packets or innards that are packaged with your turkey breast. Rinse turkey with cold water and pat dry with paper towels.
In small bowl stir paprika, onion powder, garlic powder, ground thyme, salt, marjoram, pepper and olive oil to form a paste. Using your hands, smooth this paste over the turkey breast.
Place onions, carrots and celery in the bottom of the slow cooker. Place turkey breast on top of vegetables, breast side down. Make sure vegetables keep the breast from direct contact with the bottom of the crock pot.
Cover and cook on low for 5–7 hours. Check after 5 hours and every 30 minutes after with an instant read thermometer. The temperature should be 165ºF. This step is important so you don’t overcook the turkey breast. Carefully remove turkey to a pan. Discard vegetables and strain juices in the bottom of the slow cooker, reserving 2 cups for the gravy.
Melt butter in a skillet over medium heat. Sprinkle in flour while whisking. Keep whisking until mixture turns light brown, approximately 7–10 minutes. Slowly whisk in reserved juices. Simmer for 2–3 minutes or until gravy thickens.
