Ingredients

The following ingredients have 4 Servings
  • 2 pounds turkey breast (boneless, skin on)
  • ¾ teaspoon paprika
  • ¾ teaspoon dried thyme
  • 1 ¼ teaspoon kosher salt (plus more for seasoning)
  • ½ teaspoon black pepper
  • 1 ¼ teaspoon garlic powder
  • 4 teaspoons extra-virgin olive oil
  • 6 cloves garlic (roughly chopped)
  • 1 cup yellow onion (1" dice)
  • 3 sprigs rosemary
  • 1 cup unsalted chicken stock
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instruction

  • Dry the Surface - Place turkey breast on a sheet pan and dry it with paper towels.
  • Make the Seasoning - In a small bowl, combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Spread the spice mixture evenly over both sides of the turkey breast.
  • Cook the Turkey - Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast inside.Cover and cook on the Low setting for 3 hours. Cook until the turkey reaches an internal temperature of 160°F (171ºC). Check at 2 ½ hours and continue to cook as needed.
  • Rest the Meat - Remove the turkey from the slow cooker and place it on a carving board. Cover with foil to keep warm. Allow it to rest for 10 minutes before slicing. Optionally, for crispy skin, see the notes on broiling. Meanwhile, make the gravy.
  • Make a Gravy - Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid. Heat a medium-sized pan over medium heat. Melt the butter in the pan and then whisk in the flour. Once a pale roux forms, turn the heat up to medium-high. Gradually whisk in the reserved turkey juices and ½ cup of chicken stock. Continuously stir until thickened. Add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper.
  • To Serve - Slice the turkey and serve with gravy.