Crockpot Turkey Breast
To make Thanksgiving more bearable, try roasting a turkey in the crock pot instead of cooking it in the oven. Here’s how to do it perfectly.
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Equipment
- slow cooker
Ingredients
- 5-6 lb bone-in turkey breast, thawed
- 1 lg onion, halved
- 6 cloves garlic, peeled
- 1 Tab salt
- 1 Tab chili powder
- 1 Tab paprika
- ½ Tab black pepper
- ½ Tab onion powder
- ½ Tab garlic powder
- 1 ½ Tab olive oil
For gravy:
- 3 Tab butter
- 2 cups turkey drippings
- ¼ cup flour
Instructions
For rub:
- Mix the spices & olive oil together in a small bowl.
- Place the turkey breast side down into the slow cooker.
- Generously rub the spice mixture all over the turkey breast .
- Tuck the onion & garlic around the turkey.
Roast the meat:
- Slow cook on low for 6 hours. If you have a smaller turkey than 6lb, check the internal temperature at 4 hours. If your turkey is about 6lb check it at 5 hours. Your turkey should be absolutely cooked after 6 hours. You are looking for an internal temp of 180 degrees.
- Remove the roasted turkey from the slow cooker and set into an ovenproof baking dish. Let it rest for 20 minutes. Reserve the drippings.
- Turn the oven broiler on and broil the rested turkey for 5-10 minutes or until it reaches a golden brown color.
To make the gravy:
- In a large saucepan melt the butter on medium-high heat.
- Add the butter and whisk well to create a simple roux.
- Slowly, while whisking, pour in the turkey drippings.
- Simmer the liquid until it thickens and is CLOSE to the thickness you want. Pull it off the heat BEFORE it gets to the thickness you want. It will continue to thicken. Serve with your turkey.
Nutrition
Calories: 612kcal | Carbohydrates: 13g | Protein: 78g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 2033mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg