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Slow-Cooker Turkey Breast

Yields1 ServingPrep Time15 minsCook Time8 hrsTotal Time8 hrs 15 mins

 4 l Turkey Breast (skin on) thawed
 12 Cloves of Garlic
 1 Onion (unpeeled and cut in half)
 2 tsp dried thyme leaves, or 5 sprigs of thyme
Rub
 ½ tsp Garlic Powder
 ½ tsp Onion Powder
 1 tsp Paprika
 2 tsp Salt
 ½ tsp Pepper
 ½ tbsp Olive oil (or Canola)
1

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.

2

Pat the Turkey dry all over with paper towels.

3

Slather with the rub using most for the side and top.

4

Place the garlic, onion, and thyme face-down on the slow-cooker.

5

Place the Turkey breast on top, so it is elevated.

6

Slow cook on low for 6 hours, or until the internal temperature reaches 165°F

7

Remove Turkey from the slow-cooker and let it rest for 20 minutes, before crisping the skin.

8

Crisping the Turkey skin is optional, you can eat it after the 20 minute rest period if desired.

Crisping the skin
9

Preheat your broiler to high.

10

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.

11

Serve immediately.

Nutrition Facts

0 servings

Serving size