DIRECTIONS
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.
Cook on low for 6-7 hours.
Remove turkey from the slow cooker 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 ½ 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.
NOTES
1. Turkey breast can come in all sorts of sizes and cuts. A single boneless breast can be as small as 1 kg / 2 lb. A double bone in breast (also known as turkey “buffe” or “crown”) can be as large as 6 kg / 12 lb. In Australia, turkey breast can also come with the leg still attached, which is what I have used in the past so you may see some photos floating around on my site with a drumstick attached to the breast.This can be made with any cut of turkey breast – but it needs to have skin if you want the nice colour you see in the photos.
If you buy a frozen turkey breast from the supermarket that comes in a box, make sure it hasn’t been brined or pre seasoned. This recipe is for a plain turkey breast – try to avoid using brined turkey (check the packet / ask the butcher. If there is salt in the ingredients, it’s brined).
If it has been brined, no problems, just cut the salt in half. But if it’s been preseason with another sort of rub, I’d suggest either scraping the rub off before adding my rub.
2. Because turkey is so lean, it is far better made as close as possible to serving time. But if you need to make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.
3. COOK TIMES: Slow cookers are very forgiving so don’t stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy !
Bone in skin on turkey breast (I used this):
1 kg / 2 lb: 5 hours on low
2 – 3 kg / 4 – 6 lb: 6 – 7 hours on low
4 – 5 kg / 8 – 10 lb: 8 – 9 hours on low
4. No water is required for this, the turkey steams in its own juices. It won’t dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic !
5. OPTIONAL lemon addition: Sometimes, I like to make this with a touch of lemon. To do this, use 1 small lemon. Cut it in half then place half on the base of the slow cooker and squeeze the lemon of the other half over the turkey once it is in the slow cooker. Cook per recipe. Discard the lemon before making the gravy.
6. Note: Some people have questioned the slow cooker I am using, saying it looks like a press cooker. I am using a slow cooker called a “Breville Slow Fast Cooker” which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. This recipe is not suited to a pressure cooker.