Juicy Slow Cooker Turkey Breast

Ingredients

• 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)

RUB

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds of black pepper
• 1 1/2 - 2 tbsp olive oil

GRAVY

• Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper

Instructions

• Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
• Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
• Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
• Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe). 
• Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

CRISP THE SKIN

• Preheat gril/broiler to high.
• Place an oven shelf 30cm / 1 foot from the heat source.
• Remove turkey breast from the slow cooker into a heatproof serving dish.
• Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
• Serve immediately with gravy on the side.

GRAVY

• Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
• Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
• Season to taste with salt and pepper. Serve with turkey.