- 2 kg turkey breast
- 1 head of garlic, cut in half horizontally
- 1 onion (brown, yellow or white), unpeeled, cut in half
- 1 lemon, cut in half
- 5 sprigs of thyme (or 2 tsp dried thyme leaves)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 5 grinds of black pepper
- 1½ tbsp olive oil
- 1 – 2 cups chicken stock
- ¼ cup flour
- Salt and pepper
- Place Rub ingredients in a bowl and mix to combine.
- Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
- Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
- Squeeze over the remaining ½ lemon and then push it down the side.
- Cook on low for 6-7 hours.
- Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
- Preheat gril/broiler to high.
- Place an oven shelf 30cm / 1 foot from the heat source.
- Remove turkey breast from the slow cooker into a heatproof serving dish.
- 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!
- Serve immediately with gravy on the side.
- There should be quite alot of liquid and fat in the slow cooker (see photo of turkey in the slow cooker).
- Scoop off ¼ cup fat from the surface and place into a medium saucepan.
- Scoop off as much of the remaining fat as you can and place into a separate bowl – reserve for another use (or keep as a back up or discard).
- Then pour the remaining liquid from the slow cooker (and the onions etc) through a sieve into a large bowl. Use a potato masher or spoon to mush the onions etc to extract as much flavour out of them as possible. I usually even get my hands in there to mush it up.
- Heat the fat in the saucepan over medium high heat. Add the flour and stir until combined. Stir for 2 minutes until the mixture browns slightly (this is how you give the gravy some colour, otherwise it is a pale golden colour).
- Lower the heat to medium low and add 2 cups of the juice you strained in the previous step and use a whisk to combine. As it simmers, it will thicken – this will happen quickly. Add the chicken stock to get the consistency to your liking.
- Season to taste with salt and pepper.
- Remove the saucepan from the stove. If your gravy has lumps in it, strain before serving.
(Recipe Tin Eats, 2013)