Juicy Slow Cooker Turkey Breast

Step 1: Place the rub ingredients in a bowl and mix to make a wet paste.

Step 2: Pat the turkey dry all over with paper towels. Coat it with the rub, using most of it on the sides and top.

Step 3: Place the garlic, onion, and thyme cut-side down in the slow cooker. Set the turkey breast on top so it is elevated.

Step 4: Cook on LOW for 6 hours; do not use HIGH. Alternatively, cook until a thermometer inserted into the center reads 165°F / 75°C. Check the temperature at 5 hours if possible.

Tip: The article gives a range of 5 to 6 hours for a 2 kg / 4 lb breast; use the internal temperature to check doneness.

Step 5: Remove the turkey from the slow cooker; do not leave it in the cooker on the Warm setting. Rest for 20 minutes before crisping the skin.

Step 6: Preheat the broiler to high.

Step 7: Position an oven shelf 30 cm / 1 foot from the heat source.

Step 8: Transfer the turkey breast from the slow cooker to a heatproof serving dish.

Step 9: Place the dish on the oven shelf and broil for 3 to 5 minutes, until the skin is crispy. Watch closely; it browns quickly.

Step 10: Serve immediately with gravy on the side.

Step 11: Strain the cooking liquid into a measuring jug, pressing the garlic and other solids to extract their flavor. If you have less than 2 cups, top it up with chicken broth. The recipe notes that a 4 lb / 2 kg turkey breast usually yields 2 cups of liquid.

Step 12: Melt the butter in a saucepan over medium heat. Add the flour and mix. Pour about 1/2 cup of liquid into the flour mixture and stir to make a paste. Slowly add the remaining liquid, stirring as you go. Whisk if needed to make the gravy smooth. Simmer until thickened, then remove it from the heat before it reaches your preferred thickness; it will continue to thicken.

Step 13: Season to taste with salt and pepper. Serve with the turkey.