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Slow Cooker Turkey Breast

Slow cooker turkey breast that is tender, juicy and so full of flavor!
Prep Time1 day
Cook Time8 hours
Total Time1 day 8 hours
Course: 10 Best Turkey Recipes on the Internet, Main Course
Cuisine: American
Servings: 8
Author: Sweet Basil

Equipment

Ingredients

Brine

  • 3 Cups Apple Cider
  • 16 Cups  Water
  • 2 Cups Brown Sugar
  • 1 Cup Kosher Salt
  • 5 Bay Leaves
  • 5 Cloves Garlic  minced
  • 4 Sprigs  Rosemary leaves stripped off
  • 1 Peel Orange
  • 1 Peel Lemon

Turkey

  • 6 Pounds Turkey Breast skin on, bone in
  • 1/2 Cup Butter softened
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika, smoked
  • 1 teaspoon Thyme fresh, leaves removed, chopped
  • 1 Sprig Sage fresh, leaves removed, chopped
  • 1 Sprig Rosemary fresh, leaves removed, chopped
  • 1 teaspoon Savory fresh, leaves
  • 1 1/2 teaspoon Salt Kosher

Gravy

  • 4 Tablespoon Butter melted
  • 4 Tablespoon Flour
US Customary - Metric

Instructions

Turkey Basics

  • A frozen turkey will need thaw 24 hours per every 5 pounds.
  • Safe internal temperature for a turkey is 175 degrees F the thigh and 165 degrees F in the breast.

Turkey Timeline

  • Remove turkey from freezer to thaw in the fridge: 2 1/2 days ahead of time (Tuesday morning – Wednesday morning)
  • Brine: 24 hours (Wednesday morning – early Thursday morning)
  • Turkey in slow cooker: 8 hours
  • Turkey crisps in broiler: 5 minutes
  • Turkey rests: 15 minutes

For the Brine

  • Place each ingredient of the brine in a large pot and stir until the sugar and salt have dissolved. 
    3 Cups Apple Cider, 16 Cups  Water, 2 Cups Brown Sugar, 1 Cup Kosher Salt, 5 Bay Leaves, 5 Cloves Garlic, 4 Sprigs  Rosemary, 1 Peel Orange, 1 Peel Lemon
  • Add the turkey and put a lid on the pot.
    6 Pounds Turkey Breast
  • Set the turkey in the brine in the fridge for 24 hours. 
  • Remove the turkey from the brine and pat dry. 

For the Turkey

  • In a bowl, mix together the butter and all seasonings and herbs. 
    1/2 Cup Butter, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Paprika, smoked, 1 teaspoon Thyme, 1 Sprig Sage, 1 Sprig Rosemary, 1 teaspoon Savory, 1 1/2 teaspoon Salt
  • Spread under the skin and over the skin of the turkey. 
  • Set the turkey down in a slow cooker on low for 8 hours. 
  • Remove to a baking pan and place under the broiler for a few minutes to crisp the skin.

For the Gravy

  • Drain the liquid into a fat separator. 
  • Meanwhile, whisk 4 tablespoons butter in a skillet until melted.
    4 Tablespoon Butter
  • Add 4 tablespoons flour and whisk until thick.
    4 Tablespoon Flour
  • Add 1 cup of the reserved liquids and whisk to make a gravy. 
  • Serve with turkey! 

Video

Notes

left over turkey breast will keep for about 4 days in the refrigerator.

Nutrition

Serving: 0.75lb | Calories: 765kcal | Carbohydrates: 68g | Protein: 74g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 229mg | Sodium: 15478mg | Potassium: 998mg | Fiber: 1g | Sugar: 62g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg