Slow-Cooker Turkey Breast with Potatoes & Gravy

• 360 min total
• 25 min hands-on
• Serves 6
• 510 kcal
• 53 g protein

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Ingredients

• 2 tbsp butter, softened
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary, crumbled
• 1 tsp smoked paprika
• 3 lb boneless turkey breast, skin-on roast, fully thawed
• 1 yellow onion, thickly sliced
• 1½ lb baby potatoes, halved
• 4 carrots, cut into 2-inch pieces
• 1 cup chicken broth
• 2 tbsp cornstarch
• salt
• black pepper

Method

1. Mash the butter with the garlic, thyme, rosemary, smoked paprika, 1 tsp salt and ½ tsp pepper. Pat the turkey breast dry and rub the butter all over it, pushing some under the skin.
2. Spread the onion, potatoes and carrots in the slow cooker, season with ½ tsp salt and pour in the chicken broth. Set the turkey on top, skin side up.
3. Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours), until the turkey reaches 165°F (74°C) in the thickest part and the potatoes are tender. Start checking early. Breast meat dries out quickly once it’s done.
4. Move the turkey to a board, cover loosely with foil and rest 15 minutes. Lift the vegetables into a serving dish with a slotted spoon.
5. Make the gravy: pour the cooking liquid into a small saucepan and bring to a simmer over medium heat. Stir the cornstarch with 3 tbsp cold water, whisk it in and simmer 1–2 minutes, until thickened. Taste for salt and pepper.
6. Slice the turkey and serve with the vegetables and gravy.

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