Slow Cooker Turkey Breast Recipe

2lb unfrozen turkey breast (I used boneless)

1 head of garlic (cut in half horizontally)

1 yellow onion (cut in half)

5 sprigs of thyme

Spice rub-

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon paprika

2 teaspoons salt

5 grinds of fresh black pepper

2 tablespoons olive oil

Gravy-

Chicken broth

4 tablespoons butter

¼ cup flour

Salt and pepper (to taste)

In a small bowl combine garlic powder, onion powder, paprika, salt, pepper and olive oil. The mixture should form a thick paste. Rub the mixture all over the turkey breast. Place the onion, thyme and garlic face down in the bottom of a slow cooker. Place the turkey breast on top of the vegetable so that it is elevated.

Cover and cook on low for 6-7 hours. Check it with a meat thermometer at 6 hours (the internal temperature should be 165 degrees F). Remove the turkey breast from the slow cooker and allow it to rest.

Strain the liquid from the slow cooker into a bowl. You will want about 2 cups of liquid for the gravy. If you are short, make up for it with the chicken broth. Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Add in the strained slow cooker liquid and chicken broth, a little at a time. Whisk while cooking until the mixture has become somewhat thick. Season with salt and pepper. Serve with the turkey beast.