Juicy Slow Cooker Turkey Breast

Jeremy said he's a believer in Thanksgiving meal again after eating this turkey (he thought he didn't like turkey!).  It really was so moist and yummy.  I didn't crisp the skin, but I might next time.
Also, it says to only cook on low, but I turned it to high halfway through because my turkey was 8 lbs and it was going to be midnight before it was done if I left it on low.  It turned out fine.

Juicy Slow Cooker Turkey Breast

Ingredients

·         2 kg / 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it ahead of time)

·         1 onion (brown, yellow or white), cut in half

·         5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

·         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

Gravy

·         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

Instructions

1.            Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.

2.    Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

3.    Place the onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

4.    Slow Cook on LOW for 6 hours (can turn to high about halfway through if turkey breast is very large) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. 

5.    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.

Crisp the Skin (optional)

1.              Preheat broiler to high.

2.      Place an oven shelf 1 foot from the heat source.

3.      Remove turkey breast from the slow cooker into a heatproof serving dish or pan.

4.      Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!

5.      Serve immediately with gravy on the side.

Gravy

1.              Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth.

2.      Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.

3.      Season to taste with salt and pepper. Serve with turkey.