Slow Cooker Turkey Breast
Turkey is a fantastic meat that is high in protein and low in fat, but it can be difficult to know how to cook it. This recipe coats the turkey in a smokey herb and spice rub, and after a low and slow cook, there’ll be no risk of a dry turkey.
There’s only a handful of ingredients to this one. You may even have all the herbs and spices you need lurking in the back of the cupboard!
Once you’ve got the ingredients together, all you need to do is make a simple spice rub. Lightly coat your turkey breast joint in olive oil first. This helps the spices stick and stops the turkey from drying out. Then carefully pour chicken stock over the joint in the slow cooker (to the sides, so that the spices don’t all come off the turkey). The rest is over to the slow cooker!
We recommend serving slices of the slow cooked turkey breast with creamy mashed potato and fresh greens. Lovely!
Slow Cooker Turkey Breast Joint
- Slow Cooker
- 600 g Turkey Breast Joint
- 1 tbsp Olive oil
- 1 tbsp Paprika
- 1 tbsp Dried sage
- 1/2 tbsp Dried thyme
- 1/2 tbsp Garlic granules
- Pinch Salt
- Pinch Pepper
- 500 ml Chicken stock Or just enough to cover the joint
- Remove any skin from the turkey breast. Rub all over with olive oil and discard any excess oil.
- Mix all your herbs and spices together. Coat your turkey breast in this mix. The oil should help it stick.
- Place the turkey breast in the slow cooker. Carefully pour in enough stock to cover the joint. (Slowly pour to the side of the meat, you don’t want to splash it straight on top and lose all your herb and spice mix.)
- Cook on low for 7-8 hours.