SLOW COOKER TURKEY BREAST

Slow cooker Turkey Breast image

Provided by Beth Pierce

Categories Turkey

Time 6h15m

Number Of Ingredients 14

1 turkey breast skin on, bone in or boneless (4-8 lbs)
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp salt
1/4 tsp marjoram
1/4 tsp pepper
2 Tbsp olive oil
2 large carrots cut in thirds
2 stalks celery cut in thirds
1/2 c butter
1/2 c flour
1 large sweet onion quartered

Steps:

1. Remove any packets or innards that are packaged with your turkey breast. Rinse the turkey with cold water and pat dry with paper towels.
2. In small bowl stir together paprika, onion powder, garlic powder, ground thyme, salt, marjoram, pepper and olive oil to form a paste. Using your hands smooth this paste over the turkey breast.
3. Place onions, carrots and celery in the bottom of the slow cooker. Place the turkey breast on top of the vegetables breast side down. Make sure that the vegetables are keeping the breast from direct contact with the bottom of the crock pot.
4. Cover and cook on low for 5-7 hours. Check after five hours and every thirty minutes after with an instant read thermometer. The temperature should be 165 degrees. This step is important so you don't overcook the turkey breast. Carefully remove the breast to a pan. Discard the vegetables and strain the juices at the bottom of the slow cooker reserving 2 cups for the gravy.
5. Melt butter in a skillet over medium heat. Sprinkle in flour while whisking. Keep whisking until the mixture turns light brown; approximately 7-10 minutes. Slowly whisk in the reserved juices. Simmer for 2-3 minutes or until gravy thickens.
6. If gravy thickens too much whisk in 1/4 cup of turkey or chicken broth. If desired brown the turkey breast under the broiler for 1-3 minutes. Stay close by as I have always found broilers unpredictable.