Description
Let’s be honest: cooking a turkey can be intimidating. We all have that lingering fear of spending hours on a beautiful bird, only to have it turn out dry and disappointing. What if I told you that you could have the most tender, juicy, and flavorful turkey breast of your life… with almost zero effort? Enter the magic of this Slow Cooker Turkey Breast recipe. This is the “set it and forget it” method that guarantees a perfectly moist, fall-apart tender turkey every single time. It’s not just for the holidays; this easy crockpot recipe is simple enough for a weeknight but special enough for a celebration. Say goodbye to dry turkey forever.
Ingredients
Units
Scale
- 1 (3-4 lb) Boneless turkey breast
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Paprika (use smoked paprika for extra depth!)
- 1 tsp Kosher salt
- 1/2 tsp Ground black pepper, freshly ground
- 2 Tbsp Olive oil
- 1 cup Chicken broth (low-sodium is best)
- 1 head Garlic, cloves peeled and smashed
- 1 large Yellow onion, sliced
Instructions
- Pat the Turkey Dry: First, remove the turkey breast from its packaging and pat it completely dry with paper towels.
- Mix Your Spice Rub: In a small bowl, combine the garlic powder, onion powder, paprika, kosher salt, and ground black pepper. Whisk them together until evenly mixed.
- Season the Turkey Generously: Drizzle the olive oil all over the turkey breast and rub it in to coat every side. Sprinkle the spice blend all over the oiled turkey, generously pressing the rub into the meat.
- Create the Aromatic Bed: Place the sliced yellow onion and the smashed garlic cloves in the bottom of your slow cooker. Spread them out evenly to create a “rack” for the turkey.
- Place the Turkey and Add Broth: Carefully place your seasoned turkey breast on top of the onions and garlic. Pour the 1 cup of chicken broth around the turkey, not over the top of it.
- Cook to Perfection: Cover the slow cooker with its lid and set it to cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The turkey is done when it is tender and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Let the Turkey Rest (The Crucial Step!): Turn off the slow cooker. Carefully remove the turkey breast to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes.
- Slice and Serve: After resting, use a sharp knife to slice the turkey breast against the grain. Serve the sliced turkey immediately, drizzled with some of the flavorful juices and onions from the bottom of the slow cooker.
Notes
- Dry Turkey: Don’t skip patting the turkey dry! A dry surface allows the olive oil and spice rub to stick properly.
- Maximum Flavor: If your turkey breast has skin, gently loosen it and rub some of the spice blend directly under the skin for maximum flavor.
- Aromatic Rack: The onions and garlic act as a “rack,” preventing the turkey from sticking and infusing the broth (and the meat) with incredible flavor as it cooks.
- Keep the Rub: Pour the broth around the turkey, not over the top, to keep that beautiful spice rub intact.
- Resting is Essential! This 10-15 minute rest allows the juices to redistribute throughout the meat, guaranteeing every slice is moist.
- Slice Against the Grain: This shortens the muscle fibers and makes the meat even more tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (on High)
- Category: Main Course, Dinner, Holiday
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 90 mg
