Slow Tender Turkey Breast (Print Version)

# Ingredients:

→ Essentials

01 - 1 onion (yellow, brown, or white), halved with peel left on
02 - 5 sprigs of fresh thyme or 2 teaspoons dried thyme
03 - 1 bulb of garlic, split in half across the middle
04 - 2 kilograms / 4 pounds turkey breast, bone in or out, skin on (thaw first if frozen)

→ Seasoning Mix

05 - 2 teaspoons salt
06 - 1 1/2 teaspoons garlic powder
07 - 1 1/2 teaspoons onion powder
08 - 1 teaspoon paprika
09 - 1 1/2 to 2 tablespoons olive oil
10 - Five twists of black pepper grinder

→ Sauce

11 - 4 tablespoons / 50 grams butter
12 - 1/4 cup / 35 grams plain flour
13 - Salt and pepper for seasoning
14 - Extra chicken stock or water for adjusting sauce consistency

# Instructions:

01 - In a bowl, combine all the rub ingredients into a paste with a slightly wet texture.
02 - Use paper towels to dry the turkey thoroughly. Spread the rub all over, focusing most of it on the top and the side.
03 - Place garlic, onion, and thyme at the bottom of the slow cooker with the cut sides facing down. Put the turkey breast on top to lift it off the base.
04 - Let it cook on LOW for 6 hours (don’t use HIGH). Check if the internal temperature is at 165F/75C by inserting a thermometer into the thickest part after about 5 hours.
05 - Take the turkey out of the cooker once done (don’t leave it in the Warm mode). Allow it to rest for around 20 minutes before crisping the skin.
06 - Heat the grill/broiler on high. Move an oven shelf roughly 1 foot / 30 cm under the heat. Place the turkey in a dish safe for high temperatures and broil for 3-5 minutes until the skin gets golden and crispy. Watch it closely—it browns fast!
07 - Pour the dripping from the cooker into a jug. Press on the garlic and onion to get all the juices. If there’s less than 2 cups, pour in more stock or water to make up the difference.
08 - In a medium-heat saucepan, melt the butter. Stir in the flour and mix until paste-like. Slowly add the cooking liquid a bit at a time, stirring constantly. If you need to even it out, grab a whisk. Let it simmer until thickened, but pull it off the heat a little runny as it thickens more as it cools.
09 - Taste the gravy and add salt or pepper if needed. Serve the turkey hot with gravy on the side.

# Notes:

01 - This easy approach keeps the turkey super juicy without needing to soak it in brine ahead of time. And slow cooking gives you plenty of leeway with timing.
02 - No need for extra water here—the turkey cooks in its own juices. Just make sure it’s placed above the onions and garlic to stay elevated!
03 - Cut the salt in the rub by half if your turkey’s brined—it’s usually noted on the packaging with salt already listed in the ingredients.
04 - Cooking times depend on the turkey’s size: 2 lbs / 1 kg takes 4-5 hours; 4-6 lbs / 2-3 kg needs 5-6 hours; 8 lbs / 4 kg requires 6-7 hours; and 10 lbs / 5 kg goes for 8-9 hours, all on LOW.
05 - To prep ahead, slow cook without browning the turkey. Chill overnight, reheat gently the next day, and finish crisping the skin right before serving.

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