Simply put, cooking a small turkey breast in a crockpot does not get the recognition it deserves. Cooking it this way results in the moistest breast meat due to the crockpots unique ability to baste as it cooks.
- 4 – 5 lb. Turkey Breast (bone in, skin on)
- 2 Whole Cloves of Garlic
- 1 Onion, halved
- 1 Bay Leaf
- 1 1/2 teaspoons EACH Garlic Powder, Onion Powder, Paprika
- 1/2 teaspoon EACH Sea salt*, Black pepper, Thyme
- 1/8 teaspoon Nutmeg
- 1 Tablespoon Olive Oil
- 2 Cups Liquid from Slow Cooker
- 4 Tablespoons Butter
- 1/4 Cup Flour
- 2–4 Tablespoons Milk
- Completely dry the turkey breast inside and out with paper towels (see note below on extra crispy skin). Slater the rub all over the turkey (this may require the assistance of another person and some gloves).
- Place the onion halves and whole garlic in the slow cooker and place the turkey on top (be sure there is enough room in your slow cooker to get the lid on. If it doesn’t fit just place the vegetables on the side)
- Cook on LOW for 4-6 hours or until the internal temperature reaches 165°F. (Our 6 lb turkey took exactly 5 1/2 hours)
- Remove the turkey and let it rest. If you want crispier skin, place the turkey in a roasting pan (or other oven safe dish) and broil until golden. Do NOT walk away, the skin is easy to burn. (Our turkey took 6 minutes on the 3rd shelf).
FOR THE GRAVY:
- Place a large strainer over a large 4 cup measuring glass or large bowl. Discard the bay leaf, onion and garlic. Carefully pick up the slow cooker and strain the juice into the bowl. You should get at least 2 cups of juice, if not add a little broth or water to reach that level.
- In a saucepan over medium heat, melt the butter. Add the flour and cook until the flour begins to smell a little nutty (2 minutes), whisking.
- Slowly pour the liquid into the flour mixture until it gets thick. Continue to add the liquid until all incorporated, whisking constantly. Take the gravy off the heat and add the milk – taste for seasoning and add salt and/or pepper if necessary. The gravy will thicken upon standing.
*NOTES: Be sure to check if the turkey comes BRINED, ours did, therefore the salt added to this recipe is very minimal. If your turkey has NOT been brined, a little more salt can be added.
For a CRISPY skin, place the turkey breast in the refrigerator breast side up UNCOVERED overnight to let the skin completely dry out.