Juicy Slow Cooker Turkey (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it)
02 - 1 head of garlic, cut in half horizontally
03 - 1 onion (brown, yellow or white), unpeeled, cut in half
04 - 5 sprigs of thyme (or 2 tsp dried thyme leaves)

→ Rub

05 - 1 1/2 tsp garlic powder
06 - 1 1/2 tsp onion powder
07 - 1 tsp paprika
08 - 2 tsp salt
09 - 5 grinds of black pepper
10 - 1 1/2 - 2 tbsp olive oil

→ Gravy

11 - Chicken stock/broth (or water), for topping up liquid if needed
12 - 4 tbsp / 50g butter
13 - 1/4 cup / 35g flour
14 - Salt and pepper, to taste

# Instructions:

01 - Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
02 - Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
03 - Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
04 - 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.
05 - 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.
06 - Preheat grill/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!
07 - Strain the cooking liquid into a measuring jug, squishing the garlic etc to extract all the flavor. If you are short of 2 cups, top up with chicken broth (you usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
08 - 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 you 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.
09 - Season gravy to taste with salt and pepper. Serve turkey immediately with gravy on the side.

# Notes:

01 - This method produces the juiciest turkey breast without brining in advance. Plus slow cooking is very forgiving so you don't need to be spot on with the cooking time.
02 - No water is required for this recipe, the turkey steams in its own juices. It's important to elevate the breast off the bottom with the onion and garlic!
03 - If using a brined turkey (check label - if ingredients include salt, it's brined), cut the salt in the rub in half.
04 - Different turkey breast sizes require different cooking times: 1 kg/2 lb: 4-5 hours; 2-3 kg/4-6 lb: 5-6 hours; 4 kg/8 lb: 6-7 hours; 5 kg/10 lb: 8-9 hours (all on low setting).
05 - Turkey is best made as close to serving time as possible. If making ahead, slow cook but do not brown the skin. Refrigerate overnight, bring to room temperature, microwave on LOW for 3 minutes, then broil to crisp skin.

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