For those who prefer light meat to dark, this is *the* easiest way to get tender, flavorful light meat without the hassle of cooking the whole bird. Seriously, you don’t even have to chop onions or mince garlic. Borrowed from Nagi Maehashi of Recipe Tin Eats: Juicy Slow Cooker Turkey Breast – RecipeTin Eats.

• 4 lb turkey breast, skin on, bone in or boneless (if using frozen, thaw it).
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)

Rub

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
  •  Note: If turkey has been pre-brined (check package to see if salt is on the ingredients list), cut the salt in the rub in half).
•  5 grinds of black pepper
• 1 1/2 – 2 tbsp olive oil

Gravy

• Chicken stock/broth (or water), for topping up liquid
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper

Instructions

1. Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
2.  Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
3.  Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated off the bottom of the slow cooker.
4.  Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can.
5.  Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin

Crisp the Skin

1. Preheat grill/broiler to high.
2. Place an oven rack 1 foot from the heat source.
3. Remove turkey breast from the slow cooker into a heatproof serving dish.
4. 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!
5. Serve immediately with gravy on the side.

Gravy (optional)

1. Strain the liquid into a measuring jug, squishing the garlic, etc. to extract all the flavor. If you are short of 2 cups, top up with chicken broth.
2. Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened – take it off before it is as thick as you want because it will continue to thicken.
3. Season to taste with salt and pepper. Serve with turkey.