1½ teaspoon (5 g) of garlic powder 1½ teaspoon (4 g) of onion powder 1 teaspoon (2 g) of paprika 2 teaspoons (11 g) of salt 5 grinds of black pepper 1. 5 tablespoons (22 mL) of olive oil
Most turkey breasts will come with the bones, but you can also cook a boneless turkey breast.
There’s no need to chop or mince the fresh thyme. Leaving the springs whole will make it easier to remove them once the turkey has cooked.
5 hours on low for a 2 lb (0. 91 kg) turkey breast 6 to 7 hours on low for a 4 to 6 lb (1. 8 to 2. 7 kg) turkey breast 8 to 9 hours on low for an 8 to 10 lb (3. 6 to 4. 5 kg) turkey breast
Allowing the turkey to rest will help the juices redistribute within the turkey breast. This will keep it from drying out. You could also use 2 large meat forks to hold and lift the turkey breast out of the crock pot.
If you don’t have enough liquid, add chicken broth or water to get 2 cups (470 mL).
If you like a thick gravy, cook it longer or use less of the turkey liquid. For a gravy that’s easy to pour, you’ll probably want to use all 2 cups (470 mL) of turkey liquid. If you have lumps in the gravy, you can use an immersion blender to quickly blend the gravy until it’s smooth.
Avoid walking away from the broiler while the turkey is crisping. If it browns quickly, you’ll need to pull it out of the oven to keep it from burning.
If you choose to keep the turkey warm in the oven for a while before serving it, the turkey may become dry or even tough. If you must keep it warm before serving it, wrap it well and broil it just before you do serve it.
