Crockpot Turkey Breast with Gravy (Print)

Turkey breast slow cooked with citrus, herbs, and broth for tenderness, served with rich, savory gravy.

# Ingredients:

→ Main Ingredients

01 - 2.7–3.2 kg bone-in turkey breast, skin intact
02 - 2 oranges, quartered (or 1 orange and 1 lemon, quartered)
03 - 4 sprigs fresh thyme
04 - 4 sprigs fresh rosemary

→ Seasoning and Aromatics

05 - 1 tablespoon (15 ml) olive oil
06 - 1 tablespoon chopped fresh thyme
07 - 1 tablespoon chopped fresh rosemary
08 - 1–2 teaspoons fine sea salt, to taste
09 - 0.5 teaspoon freshly ground black pepper

→ Cooking Liquid

10 - 240 ml low-sodium chicken broth (or apple cider)

# Steps:

01 - Remove all packaging from turkey breast. Pat the meat dry thoroughly with paper towels.
02 - Place the quartered oranges and the sprigs of thyme and rosemary into the bottom of a large slow cooker insert, distributing evenly.
03 - Drizzle olive oil evenly over the turkey breast. Sprinkle surface with the chopped thyme, chopped rosemary, sea salt, and black pepper. Gently rub the seasonings and oil into the skin for full coverage.
04 - Transfer the turkey breast on top of the arranged aromatics. Pour the chicken broth around the turkey breast, avoiding direct contact with the skin.
05 - Cover the slow cooker with its lid and cook on the low setting for 5–7 hours, or until a probe thermometer inserted into the thickest part of the breast reads 74°C.
06 - Carefully remove the turkey breast from the slow cooker. Tent loosely with foil and allow to rest for 20 minutes to preserve its juices.
07 - For a crisp, golden skin, transfer the turkey breast to a baking tray and place under a preheated broiler for 3–5 minutes or until the skin is deeply golden. Tent with foil after broiling.
08 - Slice the turkey breast and serve topped with warm turkey gravy, using slow cooker juices as a base if desired.

# Additional Notes:

01 - You can season and prepare the turkey breast the night before; store, covered, in the refrigerator for easy assembly on the day of cooking.
02 - Leftovers keep well in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
03 - A 6–7 litre oval slow cooker accommodates a turkey breast up to 3.2 kg; always verify fit before beginning.
04 - Drippings collected from the slow cooker make an excellent foundation for homemade turkey gravy.

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