Roast Turkey · Slow-Cooker Breast
Slow-Cooker Turkey Breast
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Before you start
Gather your ingredients
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for dried thyme
Instead of thyme
- Fresh thyme: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more lemony.
- Italian seasoning or dried marjoram: The same amount. Close; Italian seasoning adds oregano and basil.
Swaps for dried sage
Instead of sage
- Fresh sage: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Softer and more fragrant; frying the leaves in butter makes a great garnish.
- Poultry seasoning: The same amount. Mostly sage with thyme and other herbs; good in stuffing.
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Step 1 of 10
Check that the turkey breast fits in your slow cooker with the lid closed. A 6-quart oval cooker fits most 6- to 7-pound breasts.
Step 2 of 10
Scatter the onion, carrots and celery in the cooker and pour in the broth.
Step 3 of 10
In a small bowl, mash the butter with the garlic powder, thyme, sage, paprika, salt and pepper.
Step 4 of 10
Pat the turkey dry and rub the butter all over it, including under the skin where you can reach. Wash your hands.
Step 5 of 10
Set the turkey breast side up on the vegetables.
Step 6 of 10
Cover and cook on LOW. Start checking at 5 hours; most breasts take 5 1/2 to 7 hours.
Step 7 of 10
Check the thickest part of the breast, not touching bone. It's done at 165°F (74°C). If not there yet, cover and check every 30 minutes.
Step 8 of 10
For browner skin, move the turkey to a foil-lined sheet pan and 6 inches from the heat until golden. Watch closely.
broil (how to broil)
Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoidStep 9 of 10
Tent with foil and before slicing.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidStep 10 of 10
Strain (how to strain)
Strain Pour food through a strainer to separate the liquid from the solids, or to make a sauce smooth. 1. Set a fine-mesh strainer over a bowl or pot large enough to hold all the liquid.2. Pour slowly, so it doesn't overflow.3. Press the solids with the back of a ladle to get all the liquid out (unless the recipe wants a clear result).4. Throw away the solids or keep them, as the recipe says. Done when: The liquid is smooth with no bits; for clear broth, no cloudiness from pressing. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first. Ladle very full pots into the strainer rather than lifting them.How to strain sauces and stocks: mistakes to avoidAll done
Enjoy!
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