Place rub ingredients into a bowl and mix to combine, it should be a wet paste. You can add more oil if needed to make a 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 on the slow-cooker.
Place the Turkey breast on top, so it is elevated.
Slow cook on low for 6 hours, or until the internal temperature reaches 165°F
Remove Turkey from the slow-cooker and let it rest for 20 minutes, before crisping the skin.
Crisping the Turkey skin is optional, you can eat it after the 20 minute rest period if desired.
Preheat your broiler to high.
Remove Turkey breast from the slow-cooker and place into a heat-proof dish. Place on the oven shelf and broil for 3 to 5 minutes, or until the skin is crispy.
Serve immediately.
Ingredients
Directions
Place rub ingredients into a bowl and mix to combine, it should be a wet paste. You can add more oil if needed to make a 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 on the slow-cooker.
Place the Turkey breast on top, so it is elevated.
Slow cook on low for 6 hours, or until the internal temperature reaches 165°F
Remove Turkey from the slow-cooker and let it rest for 20 minutes, before crisping the skin.
Crisping the Turkey skin is optional, you can eat it after the 20 minute rest period if desired.
Preheat your broiler to high.
Remove Turkey breast from the slow-cooker and place into a heat-proof dish. Place on the oven shelf and broil for 3 to 5 minutes, or until the skin is crispy.
Serve immediately.