Slow Cooker Turkey Breast
Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ¾ teaspoon poultry seasoning
- ¾ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 2 celery ribs, cut into thirds
- ¾ cup chicken stock
- ¼ cup dry white wine
- 2 boneless, skin-on turkey breast halves, about 1 1/2-2 pounds each
- 8 tablespoons unsalted butter, at room temperature and divided
- 3 tablespoons all-purpose flour
Equipment
Instructions
- In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
- Place onion and celery into a 6-qt slow cooker; add chicken stock and wine.
- Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
- Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
- Strain slow cooker drippings through a fine-mesh sieve; discard solids.
- Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
- Serve turkey immediately with gravy.