Description
A tender and flavorful slow cooker turkey breast recipe seasoned with garlic, paprika, and fresh herbs, perfect for an easy and hands-off meal.
Ingredients
Scale
Seasoning Paste
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
Turkey and Aromatics
- 1 3-4 lb boneless turkey breast
- 1 cup chicken broth
- 1 head garlic, sliced in half horizontally
- 1 yellow onion, peeled and cut in half
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Make seasoning paste: In a small bowl, combine garlic powder, paprika, onion powder, kosher salt, ground black pepper, and olive oil; mix until fully combined to create a paste.
- Season the turkey: Rub the seasoning paste all over the boneless turkey breast, ensuring it is evenly coated for maximum flavor.
- Prepare slow cooker base: Place the halved onion and sliced garlic head at the bottom of the slow cooker, then pour the chicken broth over them to create a flavorful base.
- Place turkey and herbs: Position the seasoned turkey breast on top of the garlic and onion in the slow cooker to keep it mostly out of the liquid. Add the fresh thyme and rosemary sprigs around the turkey.
- Cook the turkey: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the internal temperature of the turkey reaches 165°F, indicating it is fully cooked and safe to eat.
- Optional skin crisping: For crispier skin, transfer the cooked turkey breast to a wire rack set over a sheet pan. Broil on low for 5-8 minutes, watching closely to avoid burning.
- Serve and enjoy: Use the drippings collected in the slow cooker to make a flavorful gravy if desired. Slice the turkey breast and serve.
Notes
- Use a meat thermometer to check doneness for perfectly cooked turkey every time.
- If you prefer, fresh herbs can be substituted with 1 teaspoon each of dried thyme and rosemary.
- Broiling the turkey after slow cooking adds a nice crisp texture to the skin, enhancing flavor and appearance.
- Make sure to keep the turkey breast mostly out of the liquid to avoid soggy skin.
- Use the leftover drippings to create a simple pan gravy by adding flour and simmering until thickened.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg
