Save time and space and cook your turkey breast roast in the slow cooker! Place under the broiler to crisp up skin before serving.
Course Main Course
Keyword slow cooker turkey, turkey breast
Prep Time 5minutes
Cook Time 5hours
Total Time 5hours5minutes
Slow Cooker or Crock Pot
14-5 poundboneless turkey breast roast (thawed)(like Butterball)
1tablespoonchopped fresh sage
1teaspoonchopped fresh thyme
1large onion, peeled and sliced into thirds
Remove the turkey from the bag and discard the juices. Pat the turkey dry using paper towels; set aside.
In a small bowl, combine the olive oil, sage, thyme, garlic, salt and pepper. Rub the oil mixture over the turkey breast including under the skin.
Place the three large slices of onion on the bottom of the slow cooker. Put the turkey on top of the onions. Cook on low for about 4-5 hours, or until the internal temperature of the turkey reaches 160-165 degrees.
Move the turkey to a baking sheet. Broil in the oven until the skin of the turkey starts to darken and turns light brown, about 5 minutes. Let the turkey sit for 5-10 minutes before slicing.
To make a gravy from the leftover juices in the slow cooker, heat ¼ cup of butter along with ¼ cup of flour in a small saucepan on the stove over medium heat. Whisk until the mixture is golden in color, then measure in 2 cups of turkey liquid (add chicken stock if there is not enough liquid in the slow cooker). Bring to a low simmer and cook until just thickened. Taste for seasonings.
You can also serve this turkey right out of the slow cooker. Just slice and return to the slow cooker on the "keep warm" setting. Optional: add a little chicken stock to the slow cooker so that the turkey doesn't dry out.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com