slow cooker turkey breast

How To Make slow cooker turkey breast

• 1

  Remove any packets or innards that are packaged with your turkey breast. Rinse the turkey with cold water and pat dry with paper towels.
• 2

  In a small bowl, stir the paprika, onion powder, garlic powder, ground thyme, salt, marjoram, black pepper, and olive oil to form a paste. Using your hands smooth this paste over the turkey breast.
• 3

  Place onions, carrots, and celery in the bottom of the slow cooker. Place the turkey breast on top of the vegetables breast side down. Make sure that the vegetables keep the breast from direct contact with the bottom of the crockpot.
• 4

  Cover and cook on low for 5-7 hours or until the internal temperature reaches 165 degrees. Carefully remove the breast to a pan and cover loosely with an aluminum foil tent. Discard the vegetables and strain the juices at the bottom of the slow cooker, reserving two cups for the gravy.
• 5

  Melt 1/4 cup of butter in a skillet over medium heat. Sprinkle with a 1/4 cup of flour while whisking. Keep whisking until the mixture turns light brown. Slowly whisk in the juices that you reserved and cook until thickened. Place the turkey breast under the broiler on low for a few minutes to crisp and brown the skin if desired.
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