Ingredients
Scale
- 2 pounds turkey breasts, boneless, patted dry, with skin
- 4 teaspoons olive oil, extra-virgin
- 1 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon paprika
- 1 cup chicken broth, unsalted
- 5 cloves garlic, roughly diced
- 1 cup yellow onion, roughly diced
- 4 sprigs rosemary
- 2 tablespoons flour, all-purpose
- 2 tablespoons butter
- Kosher salt
Instructions
Turkey Breast
- Mix the spices with olive oil and add salt to taste. Spread the mixture all over the turkey breast.
- Spread the vegetables and herbs at the bottom of the crockpot. Place the turkey breast on top of the vegetables and cover the slow cooker.
- Set the crockpot to LOW for about 3 hours. Allow to cook for 2 1/2 hours and check the internal temperature of the breast. Finish cooking when the breast reaches internal doneness of 160°F.
- Put the cooked turkey breast in a sheet pan laced with foil. Then, set in the oven and broil for about 7 minutes to brown the skin. Take it out and leave it to rest for 10 minutes before serving.
Gravy
- Strain the fluid from the crockpot into a cup. Put a pan over medium heat fire and melt the butter. Whisk the flour in to make a pale roux, and then switch heat to medium-high.
- Slowly whisk in the turkey juice, followed by as much needed chicken stock, and stir until it reaches preferred consistency. Add salt and pepper to taste. Serve with slices of turkey breast.