So easy to make and loaded with flavour, this succulent Slow Cooker Turkey Breast and the easy turkey gravy is the perfect festive centrepiece for a smaller gathering. This holiday dish is perfect if you want less fuss and less leftovers but maximum flavour.
Ingredients
FOR THE TURKEY BREAST
- 1 boneless turkey breast (about 1kg / 2lb) (notes)
- 1 tablespoon vegetable oil (notes)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 1 small red onion roughly chopped
- 2 stalks celery roughly chopped
FOR THE GRAVY (about 1 ½ cups)
- 2 cups turkey or chicken stock
- ⅓ cup vegetables from the slow cooker
- ⅓ cup juices from the slow cooker
- 1 ½ tablespoons cornflour (US cornstarch) (notes)
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
For best results, always weigh ingredients where a weight is provided
Equipment
- Slow cooker or crock pot
- Meat thermometer is helpful
- Baking tray for browning up the skin
- Immersion blender or regular blender for the gravy
Instructions
FOR THE TURKEY BREAST
- Combine the oil, salt, spices and herbs and mix to a paste.
- Spread over the turkey breast all over and even around the tender.
- Place the onion and celery in the base of a slow cooker, then place the turkey breast on top.
- Cook on low for 5-6 hours or until the temperature on a meat thermometer reaches 75C / 165F when inserted in the thickest part.
- When done, preheat the overhead grill (broiler) to high. Transfer the turkey breast, skin side up to a foil lined baking tray and grill / broil the skin about 5 minutes or until golden and crispy. Keep an eye on it, so it doesn't burn.
FOR THE GRAVY
- Place the stock and vegetables into a saucepan over medium-high heat.
- Use an immersion blender to blend the vegetables into the stock as much as possible.
- Bring to a boil.
- Combine the slow cooker juices and cornflour in a small jug and mix until smooth.
- While whisking vigourously, pour the cornflour mixture into the saucepan. Continue whisking slowly while it comes back to a boil and thickens.
- After 3-4 minutes it will be slightly reduced and thicker.
- Pour it through a fine mesh strainer and discard the solids. Add the salt and pepper and stir well. Serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons)
- Cooking time will vary slightly with size and thickness of breast used.
- If you can't find turkey breast, buy a turkey buffe and cut them yourself or use one that is small enough to fit in your slow cooker.
- A meat thermometer is the best way to ensure the meat is cooked and not overdone.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
