Ingredients:

  • 1 (1.5–2 kg / 3–4 lb) Boneless Turkey Breast (skin on or off)
  • 1 tbsp (15 ml) Olive Oil, plus extra for rubbing
  • 1 tbsp (15 g) Kosher Salt (or 2 tsp fine sea salt)
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 1 tbsp (15 g) Dried Thyme
  • 1 tbsp (15 g) Dried Rosemary, crushed lightly
  • 1 tsp (5 g) Smoked Paprika (for colour and depth)
  • 1 large Yellow Onion, roughly chopped
  • 2 Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 2 cups (475 ml) Low-Sodium Chicken or Turkey Stock (or bone broth)
  • 2 tbsp (30 g) Unsalted Butter (for gravy)
  • 2 tbsp (15 g) All-Purpose Flour (plain flour)
  • 1/2 cup (120 ml) Dry White Wine or Dry Sherry (optional)
  • All the reserved cooking liquid (approx. 2.5–3 cups)
  • Salt and Pepper, to taste

Instructions:

  1. Pat the Turkey Dry: Remove the turkey breast from packaging and thoroughly pat it dry with paper towels. This is crucial for maximizing the flavour rub’s impact.
  2. Make the Rub: In a small bowl, combine all ingredients for the Herb Rub (salt, pepper, thyme, rosemary, paprika).
  3. Apply the Rub: Rub the turkey breast generously all over with 1 tbsp of olive oil, then firmly massage the Herb Rub into the meat.
  4. Create the Base: Place the chopped onion, carrots, and celery in the bottom of the slow cooker insert. This acts as a flavour base and a natural trivet, lifting the turkey out of the liquid.
  5. Add Stock: Pour the 2 cups of chicken or turkey stock over the vegetables.
  6. Place the Turkey: Position the seasoned turkey breast directly on top of the vegetables.
  7. Cook Low and Slow: Secure the lid and cook on the LOW setting for 4 to 6 hours. Note: Avoid opening the lid during this time as it releases heat and moisture.
  8. Check for Doneness: After 4 hours, insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature reaches 74°C (165°F).
  9. Remove and Rest: Once 74°C is reached, carefully lift the turkey breast out of the slow cooker and place it on a clean carving board. Tent loosely with foil and allow it to rest for a minimum of 15 minutes.
  10. (Optional) Crisp the Skin: If your turkey has skin and you want it crispy, place the rested breast on a sheet pan and briefly run it under a high broiler (grill) for 3–5 minutes, watching constantly, until the skin is golden brown and crackling.
  11. Strain the Drippings: Carefully pour all the cooking liquid and vegetables from the slow cooker insert through a fine mesh sieve into a measuring jug or bowl, pressing down on the vegetables to extract maximum liquid. Discard the cooked vegetables.
  12. Deglaze (Optional): In the saucepan, heat the dry wine or sherry until bubbling, scraping up any brown bits. Reduce slightly, then set aside.
  13. Make the Roux: Melt the 2 tbsp of unsalted butter in the skillet over medium heat. Whisk in the 2 tbsp of flour until a smooth, pale paste (roux) forms. Cook the roux for 1 minute to cook out the raw flour taste.
  14. Thicken the Gravy: Gradually whisk the strained cooking liquid (and the reduced wine, if using) into the roux, stirring continuously to prevent lumps.
  15. Simmer and Season: Bring the gravy to a gentle simmer, allowing it to thicken (about 5–7 minutes). If it's too thick, add a splash of stock or water. Taste and adjust seasoning with salt and pepper.
  16. Carve and Serve: Slice the rested turkey breast against the grain and serve immediately, drowning it with the hot, silky gravy.