Slow Cooker Turkey Breast

Ingredients

• 4 lb (2 kg) turkey breast, skin on, bone-in or boneless

• 1 head garlic, halved horizontally

• 1 onion, unpeeled, cut in half

• 5 sprigs fresh thyme (or 2 tsp dried thyme)

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 tsp paprika

• 2 tsp salt

• 5 grinds black pepper

• 1 1/2 – 2 tbsp olive oil

For the Gravy

• 2 cups cooking liquid strained from slow cooker

• 4 tbsp butter

• 1/4 cup flour

• Salt and pepper to taste

Instructions

1. Mix garlic powder, onion powder, paprika, salt, pepper, and olive oil into a paste to form the rub.

2. Pat turkey dry and slather the rub over the turkey breast, covering all sides.

3. Place garlic halves, onion halves, and thyme in the slow cooker. Place turkey on top, elevated if possible.

4. Cook on LOW for 6 hours or until internal temperature reaches 165°F (75°C). Check temperature after 5 hours if possible.

5. Remove turkey and let rest 20 minutes. For crispy skin, broil under high heat for 3-5 minutes, watching carefully to prevent burning.

6. For gravy, strain cooking liquid and melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in strained liquid and simmer until thickened. Season with salt and pepper.

7. Slice turkey and serve with gravy.