Slow Cooker Turkey Breast
Perfect for a stress free Thanksgiving dinner or any holiday meal, this is the best way to prepare turkey breast meat and leaves enough time for preparing your sides during the cooking process!
Servings: 4 people
Calories: 747kcal
Ingredients
- 5 lbs turkey breast, skin on and boneless
- 1 sprig rosemary, leaves only
- 4 sprigs thyme, leaves only
- 1/2 cup water
Veggies
- 4 large carrots, peeled and cut into 2-inch thick rounds
- 3 red onions, cut into wedges
- 1.5 cups brussels sprouts, trimmed and halved
Rub
- 1 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
- 2 sprigs rosemary, leaves only, finely chopped
- 5 sprigs thyme, leaves only, finely chopped
- 3 tbsp olive oil
Instructions
- Add the garlic powder, onion powder, smoked paprika, salt, pepper, rosemary, thyme, and olive oil in a bowl and mix to combine. Pat the turkey dry with paper towels. Evenly spread the rub on the turkey, using most for the top and sides. Add the veggies and herbs to the base of the slow cooker, then pour in the water. Place the turkey breast on top, skin side up.
- Slow cook on low for 6 hours or until the internal temperature reads 165F when a thermometer is inserted into the middle. Remove the turkey from the slow cooker and let it rest for 10 minutes before crisping the skin.
- Preheat the oven broiler to high and place an oven rack in the middle. Lightly grease a baking sheet and add the turkey breast, skin side up. Place the tray with the turkey in the oven and broil for 3 to 5 minutes until the skin is crispy. Careful it doesn’t burn so keep an eye on it!
Nutrition
Calories: 747kcal | Carbohydrates: 19g | Protein: 125g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 306mg | Sodium: 1806mg | Potassium: 1862mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10911IU | Vitamin C: 42mg | Calcium: 149mg | Iron: 5mg
