Slow Cooker Turkey Breast 

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Slow cooker turkey breast is an easy and delicious way to make a smaller serving of the traditional Thanksgiving main course! Serve with an easy pan gravy and all your favorite side dishes. As always, we’ve got everything you need for this recipe, and more, in-store! We’ll see you at Websters, where we’ve been wowing since 87!
Active Time: 20 minutes
Inactive Time: 4 - 6 hours
Yields: 8 - 12 servings
Ingredients:
For the turkey breast:
1 white onion, cut into quarters (Produce)
4 garlic cloves (Produce)
4 - 6 pound Bone-in, skin-on turkey breast, thawed (Meat)
½ cup olive oil (Aisle 5)
1 TBSP kosher salt (Aisle 5)
2 tsp. black pepper (Aisle 5)
1 ½ tsp. onion powder (Aisle 5)
1 ½ tsp. garlic powder (Aisle 5)
2 tsp. poultry seasoning (Aisle 5)
½ cup turkey or chicken stock (or water) (Aisle 4)
For the pan gravy:
2 - 3 TBSP flour (Aisle 5)
¼ - ½ cup turkey or chicken stock (Aisle 4)
Kosher salt and pepper, to taste (Aisle 5)
Directions:
Place the onion and garlic cloves on the bottom of the slow cooker. Set the turkey breast on top and pat dry with a paper towel. Drizzle with olive oil and brush into skin (or rub in with clean hands). Sprinkle on salt, pepper, onion powder, garlic powder, and poultry seasoning and rub into the skin. Pour the stock into the slow cooker. Cover and cook the turkey breast on low for 4 - 6 hours, or until a thermometer inserted into the thickest part of the meat registers 145 degrees. Remove turkey breast from slow cooker and place in a rimmed pan. Broil in oven for 8 - 10 minutes, or until skin is crispy, rotating the turkey halfway through to be sure it doesn’t burn. While the turkey broils, make the pan gravy. Strain the cooking liquid from the slow cooker and discard the onion and garlic. Place the liquid in a large pan over medium heat. Whisk in 2 - 3 TBSP of flour (more for a thicker gravy) until smooth. Add another splash of stock for more gravy. Stir in salt and pepper, to taste. Serve the gravy alongside slices of perfectly cooked turkey breast!
*To thaw the turkey breast: place in a baking dish in the fridge for 36 - 48 hours before cooking
*To cut the turkey breast: using a very sharp knife, cut directly down along the breastbone of the broiled turkey to release the breast. Cut the breast into servable slices.
*Butter can also be used on the skin instead of olive oil, if desired.