Ingredients

The following ingredients have 4 Servings
  • 2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it) (Note 1)
  • 1 head of garlic, cut in half horizontally
  • 1 onion (brown, yellow or white), unpeeled, cut in half
  • 5 sprigs of thyme (or 2 tsp dried thyme leaves)
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp paprika
  • 2 tsp salt
  • 5 grinds of black pepper
  • 1 1/2 - 2 tbsp olive oil
  • Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
  • 4 tbsp / 50g butter
  • 1/4 cup / 35g flour
  • Salt and pepper

Instruction

  • Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
  • Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
  • Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
  • Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe). 
  • Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.