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Slow Cooker Turkey Breast with Seasoned Rub and Crispy Skin Recipe

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  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 5 to 6 hours
  • Total Time: 5 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Turkey Breast recipe delivers a juicy, flavorful turkey breast that’s effortlessly tender and perfect for family dinners. Seasoned with a blend of garlic, paprika, Italian herbs, and spices, the turkey cooks low and slow in a crockpot to lock in moisture and enhance taste. Finish with a quick broil for irresistibly crispy skin—a perfect combination of convenience and deliciousness.

Ingredients

Scale

Turkey

  • 1 (6 to 7-lb) bone-in turkey breast, thawed
  • 1 Tbsp olive oil

Seasoning Mix

  • 2 tsp garlic powder
  • 2 tsp seasoned salt
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 2 tsp pepper
  • 2 tsp onion powder

Instructions

  1. Prepare the Turkey: Begin by ensuring your bone-in turkey breast is fully thawed and ready to cook.
  2. Brush with Olive Oil: Coat the entire turkey breast with olive oil using a brush to help the seasonings adhere and encourage browning.
  3. Make the Seasoning Blend: In a small bowl, thoroughly mix together garlic powder, seasoned salt, paprika, Italian seasoning, pepper, and onion powder for a robust flavor profile.
  4. Season the Turkey: Rub the seasoning mixture generously over the entire surface of the turkey breast, ensuring even coverage for maximum taste.
  5. Slow Cook the Turkey: Place the seasoned turkey breast breast-side up in a 6-quart slow cooker. Cover with the lid and cook on LOW heat for 5 to 6 hours, or until an instant-read thermometer inserted into the thickest part reaches 170ºF.
  6. Crisp the Skin (Optional): Transfer the cooked turkey to a baking pan and place under the broiler for a few minutes to crisp and brown the skin. Monitor closely to prevent burning.
  7. Rest and Serve: Allow the turkey to rest for a few minutes after broiling to redistribute juices, then carve and serve your tender, flavorful turkey breast.

Notes

  • Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 170ºF.
  • Broiling the skin is optional but recommended for a crispy, golden finish.
  • Adjust seasonings to taste if you prefer more or less spice.
  • Leftover turkey can be used in sandwiches, salads, or soups.
  • Make sure the slow cooker is large enough to accommodate a 6 to 7 lb turkey breast comfortably.

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Find it online: https://peruvianfoodrecipes.com/slow-cooker-turkey-breast-with-seasoned-rub-and-crispy-skin-recipe/