ADVERTISEMENT
Turkey selection
Choose a boneless turkey breast with skin on. Bone-in turkey breast can be used as well. However, cooking times may be slightly longer. A whole turkey may need to be purchased and cut depending on the availability of just breast meat at the grocery store. Choose at least a 16-pound whole turkey to yield a 1 ½ to a 2-pound breast.
Seasonings
A blend of salt, pepper, paprika, thyme, and garlic powder is mixed with olive oil to create a paste and rubbed onto both sides of the meat for maximum flavor transfer. If you have time to plan ahead, you can brine the turkey breast beforehand to infuse more flavor and increase the juiciness.
Cooking time
I find it best to use the LOW setting for this slow cooker turkey breast recipe to prevent the meat from drying out. Adjust the cooking time if the portion is smaller or larger than 2 pounds. Check for the proper doneness temperature using a meat thermometer, targeting around 160°F (71°C). This will allow for carryover cooking to reach 165 degrees after resting.
